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.
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.
Not exact matches
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.
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.
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.
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.
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.
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.
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.
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).
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
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
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
For the
sauce, I used fresh squeezed lime juice (can sub two tablespoons of
tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy
sauce (can sub tamari
sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish
sauce (can sub vegan fysh
sauce), and sriracha red chili
sauce (can sub one half teaspoon of crushed red pepper flakes).