SWEET AND SOUR TAMARIND SAUCE
This is my version of a popular sauce that can be tweaked in a lot of ways to suit one's taste, either more to the sweet side or sour side. It's great with small fried items, like fried tofu, egg rolls, or samosas.
Provided by lana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes.
- Stir cilantro into the sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.
Nutrition Facts : Calories 45.1 calories, Carbohydrate 8.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 501.1 mg, Sugar 6.9 g
TAMARIND DIPPING SAUCE
Steps:
- To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
TAMARIND SAUCE
Use this sauce to complement enchiladas, fish, chicken, or roasted pork. It turns a plain dish into something special!
Provided by Bone Man
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
- Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
- NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).
Nutrition Facts : Calories 47.6, Fat 0.2, Cholesterol 0.2, Sodium 148.1, Carbohydrate 11.4, Fiber 0.4, Sugar 10.5, Protein 0.8
TAMARIND DIPPING SAUCE
This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.
Provided by David Waltuck
Categories Condiment/Spread Sauce Fruit Rosh Hashanah/Yom Kippur
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
- 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
- 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.
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4.5/5 (68)Category Indian Side Dishes
- Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium–high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
- Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
- Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
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Ratings 1Category SauceCuisine TrinidadianTotal Time 1 hr 15 mins
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Cuisine AmericanServings 4Occupation Contributing Recipe DeveloperTotal Time 20 mins
- Working in batches, use the back of a large spoon to press tamarind mixture through a fine mesh strainer.
- Don't forget to scrape the tamarind purée at the bottom of your strainer into bowl as well! You should have about 1 tablespoon of tamarind purée and consistency should be similar to Sriracha.
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- Hoisin Shrimp. This Asian-inspired dish is perfect for entertaining because it requires no cooking skills. You just throw everything together and let it marinate while you prepare dinner.
- Tamarind Chicken Stir Fry. This recipe calls for tamarind paste, but you could use tamarind powder if you prefer. Simply add one teaspoon of powdered tamarind per cup of water and let sit for 15 minutes.
- Tamarind Chutney. This one uses tamarind pulp. You can buy it online or pick it up at an Asian grocery store. If you don’t want to use tamarind pulp, try substituting lime juice or lemon juice.
- Pla Rad Prig. The traditional way to serve this dish is to put some rice on a plate, place pieces of fried fish on top, pour over the tamarind sauce, and sprinkle with chopped green onion.
- Pad Thai. Pad thai is a popular noodle dish from Thailand. It’s usually made with egg noodles, tofu, bean sprouts, bell peppers, onions, cilantro, peanuts, and lime juice.
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