#tamarind concentrate

[annabelmoore]

Asian - Grilled Tamarind and Orange Glazed Chicken Grilled marinated chicken breasts are served with a delightful orange-tamarind glaze for a chicken dinner that's a bit different.

[askannospirit]

Seafood Recipes

This Egg Net Pad Thai with Soft Shell Crab is a delicious and original take on a traditional Thai dish. The soft shell crab adds a seafood flavor and texture, and the egg net makes a lovely presentation.

[patrickgaughan]

Tamarind Agua Fresca This tamarindo recipe yields six sips of cool tamarind water. It has a flavor that is both sweet and sour, and it tastes great when served over ice with fresh orange and lime slices. 6 cups ice or as needed, 1/3 cup tamarind concentrate, 6 slices lime, 6 cups water, 6 slices orange, 1/3 cup white sugar

[intheslowlane]

Egg Net Pad Thai with Soft Shell Crab

This Egg Net Pad Thai with Soft Shell Crab is a delicious and original take on a traditional Thai dish. The soft shell crab adds a seafood flavor and texture, and the egg net makes a lovely presentation. Made from Lime, Cilantro, Dried Chili Flakes, Eggs, Vegetable Oil, Rice Noodles, Roasted Peanuts, Tamarind Concentrate, Green Onions, Palm Sugar, Fish Sauce, Garlic, Shallots.

[livelaughlovesing]

Recipe for Tamarind Agua Fresca

This tamarindo recipe makes six refreshing glasses of tamarind agua fresca. It's both sweet and sour in flavor, and is delicious served over ice with fresh orange and lime slices.

[onaunconference]

Egg Net Pad Thai with Soft Shell Crab Recipe

This Egg Net Pad Thai with Soft Shell Crab is a delicious and original take on a traditional Thai dish. The soft shell crab adds a seafood flavor and texture, and the egg net makes a lovely presentation.

[ddxp]

Egg Net Pad Thai with Soft Shell Crab Recipe

This Egg Net Pad Thai with Soft Shell Crab is a delicious and original take on a traditional Thai dish. The soft shell crab adds a seafood flavor and texture, and the egg net makes a lovely presentation.

[loraxyaoi]

Egg Net Pad Thai with Soft Shell Crab - Seafood Recipe

Egg Net Pad Thai with Soft Shell Crab. This Egg Net Pad Thai with Soft Shell Crab is a delicious and original take on a traditional Thai dish. The soft shell crab adds a seafood flavor and texture, and the egg net makes a lovely presentation.

[ceelshelp]

Tamarind Agua Fresca This tamarindo recipe makes six refreshing glasses of tamarind agua fresca. It's both sweet and sour in flavor, and is delicious served over ice with fresh orange and lime slices.

[ask-shadowblaze]

Sauces and Condiments - Tamarind Vinaigrette Recipe

Tamarind lends a rich flavor and color, with notes of raisin and dried fruit, to this versatile vinaigrette. Goes great with Asian chicken salad or a simple arugula salad.

[maisieparadise]

Tamarind Vinaigrette Recipe Tamarind lends a rich flavor and color, with notes of raisin and dried fruit, to this versatile vinaigrette. Goes great with Asian chicken salad or a simple arugula salad.

[women-books-coffie]

Tamarind Vinaigrette Tamarind lends a rich flavor and color, with notes of raisin and dried fruit, to this versatile vinaigrette. Goes great with Asian chicken salad or a simple arugula salad.

[mariacallous]

When I’m in Brooklyn, I turn to Syrian Jewish cooking from my guy’s Syrian Italian family. I love making their traditional favorites: yebra — stuffed grape leaves draped in a sweet-tart tamarind sauce, sambousek stuffed with muenster cheese and dotted with sesame seeds, and these keftes. When I was introduced to them nine years ago, they were unlike anything I’d ever had.

The keftes are seasoned with baharat or allspice and Aleppo pepper. While cooking, they plump up ever so slightly, like a dumpling, in a rich sauce of tamarind, tomato paste, fresh lemon juice, and spices. These sweet and tangy meatballs are served at almost every holiday table. This recipe is designed to feed a crowd, but can also be cut in half for a smaller portion.

Note: There are variations of keftes throughout the Middle East. Use more or less Aleppo pepper according to your spice tolerance. The amount of tamarind concentrate, lemon juice, and tomato paste varies from one family to the next.  I recommend tasting the sauce as you go along the first time you make these.

[najia-cooks]

[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

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Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

[chicago-geniza]

Today's Day Off Lunch Menu on the Raya Tries To Eat Healthier Meal Plan is lentil-zucchini pasta with tomato sauce, roasted broccoli, and nutritional yeast; a tall glass of black cherry seltzer with cranberry juice concentrate; and chili-coated tamarind. Have mentioned before that my drinking gets problematic mostly as a response to 1) uncontrolled physical pain, and 2) boredom/lack of sensory ~enrichment. Raised my gabapentin dose and started using the Leg Massage Contraption every night, which helps manage neuropathy, and am planning meals with interesting, complex flavor/texture combinations. Carbonated cranberry juice and chili-coated tamarind are very good. Later this week I want to mix cold brew with tonic water