Sawasdee Krub! Sawasdee Kha, Add in tamarind concentrate and stir until … Used as a souring agent, TAMICON Tamarind Concentrate is an effective substitute for vinegar, tomatoes and lemon juice. A well-packed tamarind and the paste are basically the same. Pomelo Salad with Prawns, Fried Shallots and Tamarind Dressing. The concentrate form must be kept in the refrigerator or freezer until ready for use. Some more uses and applications of the product are as below:- The tamarind pod at green stage is not for making concentrate. It’s from Malaysia. Please help. Unlike others, our sweet chilli sauce is made from high quality ingredients to bring you the greatest out of this sauce. I don’t use tamarind product from India. The sugar content of Indian and Thai tamarand is different. | Terms It is available in Asian markets either as a package of dried fruit in a 16-ounce rectangular brick, or ready to use in a plastic jar. I was wondering if this can be used to make tamarind concentrate? Salamat, Tamarind fruits resemble brown, flat, fava beans. A normal tamarind concentrate is prepared from fresh tamarind pulp that has been pureed with water, sugar and a little salt. You won’t have any problem finding tamarind paste to buy; it is abundant in Asian and Latino markets. One of them is the sweet variety, which you seldom see. The rest can go to the freezer or the fridge. Extensively used in Indian, Thai, Malaysian & Mexican cuisine, it is also used in the manufacturing of Western Sauces and Ketchups. For cooking we use tamarind paste ( a brick of brown paste in the photo) to make tamarind concentrate or buying already made Tamarind Concentrate like in the photo (in the container). Phuket’s signature tamarind sauce (Nam Jim Makham) for grilled jackfish over charcoal husks. Next time I make it I will increase the amount of tamarind concentrate I use, just to change it up and see how more tamarind will influence taste. This one is made with our original process and special ingredients selection. The best suggestion for you is to use concentrate in a small amount and taste your cooking to your liking. Tamarind is also very effective as a natural preservative and marinade. When the fruits are green, we snack or pickle them. Each country makes different product. I was curious as you gave a wonderful explaination and recipe for the tamarind concentrate from the paste form…do you have a recipe to make the concentrate from the fruit itself? Use as a dip with most of fried food (spring rolls, crispy prawn rolls, Tempura and fried dishes). My recipe asks for 4 tablespoons of tamarind juice and I only have the concentrate. How do you open it?~, Tamarind Syrup Recipe, Tamarind Soda Recipe, Tamarind-Honey Tea, Summertime Happy Hour: Tamarind Blood Orange Margarita, Pad Thai Challenge! Thank you! Tamarind Fruit is a Heart of Southeast Asian Cooking, Chicken Soup with Tamarind Added for Sour Flavor. One of the first things you will want to learn about cooking with tamarind is how to turn a dry tamarind fruit paste or fruit pulp into a concentrate form that is ready to use in daily cooking. I can only find tamarind purée in a 220g jar. How to make a ready-to-use tamarind concentrate. […] 3/4 cup 1/2 cup tamarind concentrate, freshly made or from the can 1/4 cup brown sugar or […], […] How to Make Ready-to Use Tamarind Concentrate (praneesthaikitchen.com) […], I have tamarind concentrate but my peanut sauce recipe calls for 3 teaspoons tamarind juice….I can’t seem that find a conversion chart, please help, Sorry, I meant to say 3 Tablespoons, not teaspoons. ( Log Out / Bring the strained liquid to a boil and cook for 2 minutes. This instant Tom Yum* soup is made from the quality natural ingredients. Thank you! Posted in Pranee's Culinary Tales, Pranee's Tips & Techniques, Recipes, Thai Cooking School: How to series, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Sauce & Condiment Recipe, Thai Vegetarian Recipe | Tagged asam, ma kham, Tamarind, tamarindo, Tom Kha Gai | 31 Comments. Prepared with natural processes, without preservatives and MSG. What would you recommend? You can also find new ways of your own to use this fruity, acidic concentrate; below are several photos of dishes from my hometown to give you ideas.Tamarind is one of the ingredients in Worcestershire sauce, but there is not a perfect substitute for it as the fruity flavor of tamarind is so unique. 26/12 Moo 2, Songkanong, Sampran, Nakornpathom 73210 Tel: 0-2889-5655-7, 034-393-792 Fax: 0-2482-2022 www.chuahahseng.com Email : [email protected]. Thank you! They were small, but have a beautiful orchid-like flower. Simply reconstitute the thick paste with water. Thanks for your comment. Thank you. Change ), You are commenting using your Facebook account. I ended using 1teaspoon in the recipe I used. You always can taste the sauce and add more later if you need to the balance of sour. It will stay fresh for a year. Place the chunk of tamarind into a large bowl, then pour boiling water over it and let it sit until the water is cool enough to handle. Great to use as a dip for grilled, fried dish or mix to use gravy sauce f, Use as a dip for fried chicken, grilled sausage, omelette. Use for seasoning and adding flavoring to your dish, from Tom Yum, stir-fried crab with curry powder, Thai spicy salad or mix with any kinds of dipping sauce. It is available in Asian markets either as a package of dried fruit in a 16-ounce rectangular brick, or ready to use in a plastic jar. Heat water over medium-high heat until just boiling. Wondering how different they are? We seldom use other kinds. Hi. I wonder which recipe are you using. Store and keep in refrigerator for two weeks, or in the freezer for 6 months. Squeeze the tamarind to get out all of the liquid, then discard the solid. Thought you would say about vinegar thai restaurant use in Pad Thai sauce. The sour variety of tamarind is the most common and the most important for Thai and Southeast Asia cooking. I will have to keep this topic in mind for another blog idea. Hi, Pranee. There is not wrong way or right way, simply balance the flavor of the dish to make it harmony with sweet, sour, salty and spicy. Add more as you cook and taste. Sour curry is a non-coconut curry soup. Hi Jim, you may use your tamarind concentrate. I don’t know how much concentrate to use to dilute to to make it into juice. Tamarind Concentrate Basics Derived from the pulp inside the tamarind's bean-like pods, tamarind concentrate is a paste-like ingredient that when used sparingly adds a lot of sour flavor to a dish. This can be made at home by boiling unshelled tamarind in water until the flesh falls away from the seed, boiling the […]. To make a cup of peanut sauce, start with 1 tablespoon. I agree. Tamarind concentrate is used in salad dressings to add a nice layer of flavors to a fruit salad. Use for cooking any kinds of stir fry dish, soup, Tom Yum Goong, Thai spicy salad and also good as dipping with shrimp chips or snacks. Use as a dip for grilled sausage, hamburger or any fried and grilled dishes. Over 250,000 satisfied customers. And if not, will these pods ripen(brown flesh) eventually or will they stay unripe? Change ). People don’t cut them when it is not necessary. I have been fortunate to have traveled to Malaysia, Laos, Myanmar and Vietnam and have seen how our cultures and cuisines have evolved in almost the same ways around tamarind trees and their fruit. Tamarind sauce is commonly used in various northern Thai dishes as a souring agent. I plan to make a tamarind sauce for spring rolls, the recipe calls for tamarind concentrate but I only found the sweet tamarind fruit, can I use that instead or the flavor will be far from sour tamarind? I don't recall being able to buy... After ordering her ingredients from Thai Food Online, Sam Fox serves up a tasty meal and proves... © 2007 - 2020 Thai Food Online (part of Fascinating Gourmet Ltd.). Here’s an image of the fruit: http://www.adastrapacific.co.uk/sweet-tamarind-fruit-1-box-of-500gms–back-in-stock-4487-p.asp. Tamarind gives the soup a nice gentle sour and refreshing taste. Great post! This sauce is a perfect combination of sweet and sour taste. This popular sauce is know to use in variety way of dipping. The wood from tamarind tree is perfect for making a butcher block or cutting board. Tamarind is an important part of the fish broth that gives the sour curry fish or seafood a harmonious balance. When you remove the pod, vein and seed then you can follow the recipe.
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