TAMARIND VINAIGRETTE DRESSING
Make and share this Tamarind Vinaigrette dressing recipe from Food.com.
Provided by Jack Bigio
Categories Salad Dressings
Time 2m
Yield 12-18 serving(s)
Number Of Ingredients 6
Steps:
- Mix vinegar, mustard, salt and sugar.
- Slowly add oil and continue to mix.
TAMARIND VINAIGRETTE
Tamarind lends a rich flavor, with notes of raisin and dried fruit, to this versatile vinaigrette. This dressing is fantastic on mango and shrimp salad, Asian chicken salad, or a simple arugula salad.
Provided by France C
Categories Vinaigrette Dressing
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
- With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 2.6 g, Fat 12.5 g, SaturatedFat 1.7 g, Sodium 97.4 mg, Sugar 2 g
TAMARIND AND BALSAMIC SAUCE
Provided by Food Network
Time 1h15m
Yield 4 to 6 cups
Number Of Ingredients 7
Steps:
- In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then mix well and strain pulp, leaving seeds, creating tamarind juice.
- In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and garlic to a simmer and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate
TAMARIND PASTE
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.
Provided by Nik Sharma
Categories condiments
Time 1h
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
- Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
- Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.
COCONUT PAD THAI
Provided by Roxanne Klein
Categories No-Cook Low Fat Vegetarian Coconut Basil Bell Pepper Carrot Cabbage Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 26
Steps:
- For almond-chile sauce:
- Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.
- For tamarind vinaigrette:
- Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.
- For pad thai:
- Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
- Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
- Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
- Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.
- *Available at natural foods stores. **Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.
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