Sentences with phrase «cup tamarind sauce»

Not exact matches

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

3 tablespoons peanut oil 1 tablespoons Thai red curry paste 3/4 cup water 1 1/4 cups tamarind soup 1/4 cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4 cup fish sauce 1 teaspoon sriracha Asian chili garlic sauce

Add water, 1 1/4 cups tamarind soup, honey, fish sauce and sriracha.

Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).

This recipe uses Baron's Caribbean Marinade (hot or mild) A wonderful fusion of Caribbean and Asian flavors Ingredients 2 salmon steaks approximately 1 1/2 inches thick 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 10 oz sweetened tamarind nectar 1 tablespoon honey 1 thumb grated fresh ginger (approx 2 - 3 inches) 1 tablespoon soy sauce Preparation Make the Sweet Ginger Dipping sauce first and put aside.

2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

TARE 2 tablespoons miso paste (I use yellow) 50 ml (1/4 cup) tablespoons tamari or shoy sauce 50 ml (1/4 cup) mirin 5 garlic cloves, crushed 1 1/2 tablespoons Sriracha 3 tablespoons chickpea flour 1 1/2 tablespoon tahini 1 tablespoon toasted sesame oil 1 tablespoon tamarind paste 1/2 tablespoon freshly grated ginger

can tomato sauce 1/2 can water 1/4 cup tamarind paste (available in Middle Eastern markets) 1/4 cup brown sugar juice of 1/2 lemon 1/2 tsp allspice 1 tsp salt 1 10oz.

Crab Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish sauce 3 tbsp sugar 1 tbsp soy sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups bean sprouts 6 scallions, thinly sliced 1/2 cup roasted salted peanuts, chopped 2 limes, cut into wedges, for serving

1/4 cup almond butter 1/4 cup tamarind paste 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated ginger 1 tablespoon maple syrup or honey 1/2 tablespoon olive oil 1 teaspoon soy sauce 1/2 small red chili — seeded and minced (optional)

Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil.

For the Nutty Sauce: 2 cups freshly grated coconut meat 1 ounce raw peanuts 1/2 ounce raw cashew nuts 2 teaspoons sesame seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fennel seeds 1 teaspoon tamarind Sauce: 2 cups freshly grated coconut meat 1 ounce raw peanuts 1/2 ounce raw cashew nuts 2 teaspoons sesame seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fennel seeds 1 teaspoon tamarind saucesauce

* 2 teaspoons tamarind paste * 1-1/4 cups water, divided * 1 pound ground beef * 2 teaspoons rice flour * 1/4 teaspoon ground turmeric * 1/2 teaspoon salt * 1 teaspoon fish sauce * 1 medium (or 1/2 a large) Jalapeno pepper, seeded and minced * 2 Tablespoons oil * 1 teaspoon minced fresh ginger * 2 cloves garlic, minced * 1 medium yellow onion, finely chopped * 1 stalk lemongrass, bruised and woody ends trimmed * 1/2 teaspoon cayenne pepper * 1/2 cup diced tomatoes in their juice * roughly chopped cilantro leaves

* 2 Tablespoons dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly chopped dried red chiles * 1 - 2 thin slices of ginger * 2 Tablespoons fish sauce * 2 Tablespoons tamarind pulp * 3 Tablespoons palm sugar (can substitute light brown sugar)