Pranee. Thank you! Above is my home town spicy soup similar to Tom Kha Gai (chicken sweet and sour soup with galangal and coconut milk). The purpose of tamarind is to add fruity sour to your cooking both sweet and savory. Otherwise use 1 teaspoon at the time enough to for the sour give some nice taste to curry but not to be too noticeable. Use for Som Tum (Thai Salad), Pad Thai (Thai style fried noodle), Tom Yum and variety of dishes. Remove the shell, vein and seeds to get the dried and sometimes sticky fruit flesh. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. If you would happen to have a version, I would love to read it. Tamarind pods, tamarind concentrate and tamarind paste. The concentrate form must be kept in the refrigerator or freezer until ready for use. All rights reserved. Thailand ranks first in the world in the production of Tamarind and has the largest tamarind plantation in the world. The best suggestion for you is to use concentrate in a small amount and taste your cooking to your liking. Pomelo Salad with Prawns, Fried Shallots and Tamarind Dressing. When ripe, the fruit has a long, dark-brown pod with 5 to 8 seeds. […] this recipe, you will need tamarind concentrate. Stir-fried prawns with tamarind sauce is another signature dish from Phuket. I received some tamarind pods, the shell doesn’t crack easily and the flesh is green but not overly sour. I don’t use tamarind product from India. Product is available through all our branches nationwide near by you. Extensively used in Indian, Thai, Malaysian & Mexican cuisine, it is also used in the manufacturing of Western Sauces and Ketchups. And most importantly of all, the large tamarind tree provides shade and a social gathering place during the day. Change ), You are commenting using your Twitter account. Made from 100% natural sour tamarind under high technology for the best quality. Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), ~Stir-fried Blue Crab with Black Pepper Recipe~, ~Durian: What is it? It tastes almost like from different fruit. | Privacy, Collapse submenu Preserved, Sugar & Flour, Thai tamarind concentrate 454g by Garden Queen, Thai pure natural palm sugar blocks 500g by XO, Thai tamarind paste (makham piek) 130g by Thai Taste. 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. Wondering how different they are? I don’t know how much concentrate to use to dilute to to make it into juice. This is our popular chilli paste which is good for Tom Yum Goong (popular Thai sour and spicy prawn soup), Thai spicy salad (Yum), stir fry dishes or as a condiment for noodles. I was wondering if this can be used to make tamarind concentrate? Anyway, the most common term for liquid tamarind is tamarind concentrate. It’s from Malaysia. A normal tamarind concentrate is prepared from fresh tamarind pulp that has been pureed with water, sugar and a little salt. How do you open it?~, Tamarind Syrup Recipe, Tamarind Soda Recipe, Tamarind-Honey Tea, Summertime Happy Hour: Tamarind Blood Orange Margarita, Pad Thai Challenge! You will then learn how tamarind make a different to the sauce. Promo code for 10% off your next order. Heat water over medium-high heat until just boiling. Tamarind is an important part of the fish broth that gives the sour curry fish or seafood a harmonious balance. Thanks Hannah, these are my photos over the course of time. 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. ( Log Out /  […] 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. This can be made at home by boiling unshelled tamarind in water until the flesh falls away from the seed, boiling the […]. 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. The tamarind pod at green stage is not for making concentrate.

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