sed tamarind syrup instead of paste in this recipe. Two tablespoons tamarind syrup was stirred
To make tamarind juice: for every 1 cup of water add 2-3 tablespoons tamarind syrup. Tamarind syrup is available at Middle Eastern and Indian/Asian stores. The ratio on the bottle I have in the pantry is 3/4 cup water to 1/4 cup tamarind syrup. Adjust amount to your preference.
Mix beverage ingredients together in a pretty pitcher and chill.
Serve over ice with lemon/orange slices and fresh mint for garnish.
Add more sweetener if necessary.
ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
eal.
For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu
For the tamarind dressing, whisk all ingredients in a small bowl until combined.
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through.
Place the beef in a large bowl with the cabbage, spinach, chili pepper, peanuts, herbs and dressing. Toss gently to combine.
>A note about the tamarind soup mix: If you'
dd the chick peas maple syrup and tamari and cook for
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For the smaller recipe, roll dough into a rectangle
Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
Stir while sugar dissolves.
You should have a syrup the consistency of maple syrup.
If it's thicker add a bit of water and cook another minute.
This will thicken up a bit when cool but still pourable.
Pour into a sterile jar or bottle.
This will keep for 3 or 4 days on the counter.
To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.
Unpeel the fresh tamarind pods.
Scrape any remaining peel bits under running water,.
Bring unpeeled tamarind to boil in some of the recipe water.
Simmer for about 3 min.
Let cool and with hands get the pits out.
Process unpitted pulp in blender.
Sweeten remainding water.
Mix everything together.
Sieve for any remaining pulp threads or peel bits.
Chill and enjoy.
In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).
pices with rice wine, sauce, tamarind, sugar, ginger, garlic and water
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.
Soak Tamarind in warm water for 1/2 hour - 1 hour to soften.
Strain through seive and press down with a spoon to extract all the juice.
Discard dregs and use the juice as required in recipe.
keeps in the fridge for up to a week.
Bring sugar to boil, stirring till dissolved. Cool.
Combine 1.5 oz bourbon, 1 oz lime juice, 1 oz palm sugar syrup and .5 oz tamarind concentrate in a cocktail shaker.
Fill shaker with ice. Shake until the outside is frosty - about 30 seconds.
Strain into a rocks glass filled with ice and serve with an orange wedge and cherry.
Enjoy.
Repeat.
In a medium saucepan, bring vinegar, brown sugar, and garlic to a low boil, whisking until brown sugar has completely dissolved.
Boil, stirring often until liquid has reduced by half; liquid will be a syrup at this point.
Lower heat to a simmer and whisk in the beef broth. Whisk in the tamarind paste. Stir in the ginger and simmer to let sauce reduce a little more.
Pour sauce through a sieve into a serving bowl.
Spoon over sliced pork tenderloin.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
inutes.
Add okra and tamarind and mix things together well