Have you tried... Tamarind?
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, January 10, 2013
1/10/13 at 3:51 AM
Tamarind is an ingredient that I have mostly heard about in margaritas.
But the pulp, which comes from the pods of a tamarind tree, is actually used in more dishes than I realized.
The fruit tree is common in Asia and Mexico, so the cuisines from those countries use tamarind often.
The pods produce a sticky, sour tasting fruit that is perfect for sauces. The sourness complements seafood and chicken and is used in dishes such as pad thai.
Dried tamarind pods can be purchased in clear packages at some Asian or Mexican stores, but it can be time-consuming to process for the home cook, so tamarind paste is available in many grocery stores. It's concentrated, so one bottle will last for a long time.
Here is a recipe for a tamarind sauce that would be good with grilled or stir-fried chicken or fish dishes.
4 dried whole chilis (optional)
3 teaspoons fish sauce
1/3 cup Palm sugar (you can substitute brown sugar or just use plain sugar)
2 thinly sliced shallots
2 tablespoons tamarind paste
1 teaspoon cooking oil
2 tablespoons water
Note: You can buy the fried shallots that come in a small plastic jar or make them yourself.
1. Slice the shallots thinly. In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside. Add the whole chilis and stir frequently as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
2. Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you like it hot, break up the chili into small pieces and sprinkle on top of the sauce.
2 ounces white tequila
1 ounce Cointreau
1/2 ounce orange juice
1 ounce Tamarind Syrup (recipe follows)
1/2 ounce fresh lime juice
Coarse salt, optional
Lime wedge, optional
Wide strip orange zest, for garnish
Pomegranate seeds, for garnish
1. Combine the tequila, Cointreau, orange juice, tamarind syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds.
2. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with orange zest and pomegranate seeds.
1 cup granulated sugar
1 cup water
1/4 cup tamarind paste
1. Bring the sugar, water and tamarind paste to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly.
2. Remove from heat and infuse for 30 minutes. Strain before using.
- from FoodNetwork, by Bobby Flay
Have you tried ...
From funky fruits and vegetables to the hottest food trend on the market. You want to try it and we do too. We'll even suggest some ways to try it.
And check out past "Have You Tried..." features and recipes at tulsaworld.com/tryit