Not exact matches
2 Tbsp soy sauce 2 Tbsp rice vinegar 1 tsp — 1 Tbsp
sweet chilli sauce (to taste) 1 — 2 Tbsp
tamarind paste (to taste) 3 — 4 Tbsp sugar (to taste)
Juice of 1 lime
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.
It has a perfect balance of
sweet and slightly sour taste, the sour taste comes from the
tamarind or lemon
juice added.
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.
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons
sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon
juice * 1 teaspoon
tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper
Recipe: — 4 - 5 tablespoons natural peanut butter avoid the kind with palm oil —
Juice of 1 lime — 1 clove garlic — 1 tablespoon (
sweet) soy sauce — 1 tablespoon
tamarind paste — 1 tablespoon raw agave syrup (or maple syrup)-- Hot sauce / sambal or fresh chili peppers to taste — 4 tablespoons of water and / or cocunutmilk