Sentences with phrase «tamarind sauce makes»

The tart and sassy tamarind sauce makes the perfect accompaniment.

The combination of avocado, sun - dried tomatoes, and the cilantro - tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain.

Not exact matches

My favorites were the (1) seeded black rice crackers (from vegetarian chef Amy Chaplin) topped with a tamarind date sauce and pickled vegetables and (2) strawberry rosewater smoothie / chia pudding made with Anita's coconut yogurt.

To make my tamarind BBQ sauce I mixed some of my tamarind sauce with other BBQ sauce staples — ketchup and molasses — and seasoned it with some Worcestershire sauce, onion granules, garlic, and pepper.

I am making this right now, Sep 3 evening, as autumn creeps in — LOVE the idea of the mild flavorful chile heat combined with a «raisiny» sweet depth and cider vinegar tang — a bit like tamarind sauce which I've been using on everything.

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 can also make the tamarind sauce early in the day and park it in the fridge.

+ Spaghetti Pomodoro, spaghetti with fresh tomato, basil and garlic marinara sauce — 220 B + Classic Pad Thai (ask without eggs to replace tofu), rice noodles pan-fried with a tamarind sauce, peanuts, sprouts — 150 B + Almost Raw Pad Thai, more healthful re-interpretation of this classic Thai dish made from raw papaya «noodles — 180 B + Khao Pad (ask without eggs to replace tofu), traditional wok - fried brown rice with market vegetables — 120 B

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

When I made the Chickpea and Chana Dal Curry with the Tamarind - Mint Sauce, I really liked how the chickpeas were still relatively intact but the chana dal melted into a creamy sSauce, I really liked how the chickpeas were still relatively intact but the chana dal melted into a creamy saucesauce.

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.

It's used in various soups, sauces and marinades, and Syhabout also fondly remembers his mother making homemade tamarind jam to spread onto toast.

To make the nutty sauce, dry - roast all the ingredients except the tamarind sauce in a frying pan, then add them to a blender with the tamarind sauce and a little water and process to a fine paste.

It plays well with sauces made with tamarind, citrus, and peanuts, and it's also a nice addition to broths.

«It ain't made with chicken,» says Ricker, whose traditional take — pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind — is meant to be eaten in the evening as a stand - alone dish.

The sauce, too, is intense and delicious, with both the sourness of the tamarind and the saltiness of the soy making it mildly addictive.

In the attached Blueberry Sauce Menu, you can see how blueberries make luscious synergies with cayenne, garlic, mustard, tamarind, wasabi... ad infinitim; and with herbs from tarragon to mint.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

You could make a fine meal from the street - snacks menu alone: the bhel puri (puffed rice, potatoes, and onions in tamarind sauce) is as tasty as any you'll find in Mumbai.