![]() What is tamarind water and how to make it? Nam Phrik Kapi - an all-purpose Thai sauce. ![]() Iranian tamarind recipe: Yasmin Khan's Bandari Fishcakes with a Tamarind and Date Sauce.Indian tamarind recipe: Goan Roast Cauliflower & Green Bean Curry.Try cooking with tamarind in these recipes: Tamarind is used throughout southeast Asia in curries, Indian cuisine and even in a Mexican drink called Agua de Tamarindo. However, if tamarind is the main flavour in your dish, homemade tamarind water has a much fresher taste. Tamarind paste is much more convenient and quicker to use as you can easily spoon it from the jar directly into your dish. Instead it is commonly used to make tamarind water before adding it to a recipe. Tamarind pulp is rarely used in cooking unless diluted. Should I use tamarind paste or tamarind pulp? It is also known as tamarind concentrate or ‘cooking tamarind’ and is packaged in small plastic tubs similar to peanut butter. The amount the tamarind pulp is diluted varies between brands, so when c ooking from a recipe add the paste slowly and taste as you go because the chef may be using a different brand. Tamarind paste is made by diluting tamarind pulp with water, into a pre-mixed solution ready for cooking. Tamarind pulp is made from the citrussy flesh inside the tamarind pod - which grow on trees like the image above. The pods grow on trees which are native to tropical Africa, but are now also cultivated around the world in tropical climates such as India and Central America. The brown-red fleshy pulp has a sticky, date-like consistency with distinctively tart flavour and sweet date aroma. Tamarind is a fruit related to peanuts and chickpeas.
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