Sentences with phrase «for tamarind»

MAINTENANCE SUPERVISOR (This position is for our Tamarind at Stoneridge apartment community in Columbia, SC) NHE is looking for an experienced Maintenance Supervisor that is fueled by a desire to...

Lembongan Island Hotels offers you comprehensive information and online booking facilities for Tamarind Beach Bungalows, car rentals & golf.

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All of the dipping sauces ingredients can be found at your local market, except for the tamarind soup mix, hoisin, red curry paste, dwenjang and gochujang.

This recipe calls for tamarind concentrate and palm sugar which can be found at most Asian grocers or online.

Some versions substitute lemon juice for the tamarind paste.

Plus I'm a sucker for tamarind — love what it brings to a dish.

Not exact matches

Its Granary Café is also the latest in the Mother City's emergence of haute cuisine — though The Shortmarket Club (from the minds behind local favorite The Test Kitchen) is worthy of a look for its deco interiors and flavorful plates like Scotch eggs with truffle and kingklip with tamarind.

This is where the city's designer - clad professionals and art collectors fl ock for handcrafted jalapeño juleps and tamarind margaritas amid blasting pop music.

When we visited, the plant was down except for workers cleaning tamarind, but Pat showed us the modern, stainless steel equipment and the stacked products produced from the last batches run: three versions of hot pepper sauce, two ketchups, a number of syrups, jams, and jellies, and the ever - present Bajan herb seasonings.

Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours.

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

I opted for dolphin at Bellamy's stand and received a succulent cut from near the backbone that tasted great with Anne Marie's tamarind sauce, not to mention her nutmeg - dusted rum punch.

After yesterday's fun roundup of a rainbow of margarita flavors, I couldn't resist figuring out a recipe for one of my all time favorite exotic margaritas, the tamarind margarita.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

Bring the water and tamarind to a boil and then simmer covered for 30 minutes.

Transfer the tamarind water mixture to a blender (everything including the fruit and sugar if added) and blend on high for a minute or two until smooth.

Perfect use for all those pumpkins that the grocery stores have on the post-Halloween sale... I could see myself varying this recipe in a million different ways - add some tamarind for tang, or sour cream if I'm feeling «dairy»... mmmmm!

This Mango Tamarind Daiquiri is a refreshing rum cocktail perfect for that summer heat.

the Pour 2 cups boiling water over the tamarind and let sit for 1 hour.

For me, it needed a sour note so I added tamarind and a bit of lime juice which helped a little.

I also changed the condiments; I substituted kachumbar (Indian salsa), my own concoction of raita (Indian yogurt sauce) and tamarind sauce for the ordinary ketchup, mayo, mustard and pickle relish.

My mother - in - law follows the traditional way of cooking it by simmering the tamarind sauce for a while till the raw smell of tamarind disappears and then she adds the chopped greens in it.

We wanted an easier sauce that used ingredients we already have on hand, so I made a simple mixture of soy sauce and coconut sugar, plus a hint of lime and tamarind for a bit of sourness.

They are always being sold in front for $ 1 each, along with huge slabs of Tres Leches cake and agua fresca in 6 or 8 different flavors (Tamarind!).

You'll need a little tamarind paste for this sauce, which can be found at Whole Foods or specialty stores.

My Fred Meyer had a ton in the produce department so I went ahead and made my own tamarind puree for the peanut sauce.

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

Stir in the tamarind and cook, uncovered, for 10 minutes or until the sauce is thickened, stirring occasionally.

Add the potatoes, water, tamarind, and garbanzo beans, and simmer for 15 minutes, until soft but not mushy.

Tamarind pulp or juice could be substituted in small quantities for lime juice (citric acid) and / or vinegar (acetic acid), but it would radically alter the flavor of the sauce.

Soak the tamarind in 3/4 cup boiling water for 15 minutes.

2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying

For a kid friendly drink you can serve the simple syrup with some sparkling water over ice like a fizzy tamarind agua fresca.

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

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

Here's what I substitued: - 2 tbls of date sugar and 1tsp of my red chile paste for the «dates and tamarind cooking sauce» - 2 tsp of lime juice for the kaffir lime leaves (since lime juice and lime zest are good substitutes for the leaves if you are unable to find them at an asian store or online)- 1 small sweet onion in place of the green onions.

The tamarind concentrate I have is pretty runny (I think it is intended for drinks) so I did not dilute and used 2 tbsp 1/2 tsp.

I love a savory and ever - so - slightly sweet balance, so for a topping, I whisked a little lime juice and tamarind syrup into vegan sour cream.

-LSB-...] lunch I precut some ingredients for Yellow Tamarind Cabbage soup that I'm planning to make for today.

Also includes recipes for a fresh & spicy green chutney made with cilantro & chilies, and a sweet & tangy chutney made with dates & tamarind....

You can cut down on the prep time by doing a bit of multi-tasking by soaking the dates and tamarind for chutney while making the aloo masala.

Soak tamarind in 1/2 cup of warm water in another bowl for 15 minutes.

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).

* Find at Latino markets and online (sold as «fresh tamarind»), and look for smooth, soft - looking fruit beneath the brittle shells.

Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our favorite new barbecue sauce for chicken wings.

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

To prepare dressing: Soak tamarind in hot water for 5 minutes, using a spoon to break up the pulp.

The small, round zucchini were perfect for filling, and I decided to work in some tamarind paste, an ingredient essential to Sephardic cooking.