Tamarind gives this balanced sweet and sour sauce a pleasant dark orange color and an unusual taste. What dishes to serve spicy tamarind sauce? Onion pancakes, spicy chicken, crumbly rice or thin noodles ... All these dishes will be even tastier if served with Asian dressing.
What is tamarind? Gastronomy
Tamarind is a tree, its fruits are similar to pods. The pulp of young tamarind is acidic and ideal for making broths, soups. As the fruit ripens, the flesh becomes sweeter. At this point, the tropical fruit turns into candy or jam or is pressed to make juice drinks.
The nutritional properties of tropical fruits are due to their high content:
- tartaric, citric acid;
- vitamins A, B3 and C;
- vegetable protein;
- minerals (magnesium, calcium, phosphorus).
Part of this fruit, which is used by the cook in the kitchen, is its pulp, from which the sauce is obtained with an intense and exotic taste.
Different products are used in the preparation of tamarind sauce. Asian culinary experts often season fruits with lime juice, kalamansi. Professionals assure that tamarind is not as easy to use as vinegar or citrus juice, but it is definitely worth all the additional stages of preparation.
Classic vietnamese snack
Sweet and spicy sauces in the cuisines of Southeast Asia differ from the usual European counterparts. Serve the finished dressing with fish, gourmet seafood.
Products Used:
- 100 g of tamarind pulp;
- 30 ml of fish sauce;
- 1-3 cloves of garlic;
- 1 fresh chili;
- sugar to taste.
Place the tamarind pulp in a heat-resistant bowl, fill with boiling water, leave for 8-10 minutes. Strain with a wire mesh. Using a mortar and pestle, mix finely chopped chili, chopped garlic, and sugar with the prepared pasta. Gradually add fish sauce, constantly mixing the mixture.
Spicy tamarind sauce - a recipe for real gourmets
Spicy, sour and sweet at the same time, this dipping sauce is the perfect companion for fried shrimp, crunchy spring rolls or traditional Rangoon crab.
Products Used:
- 2-3 cloves of garlic;
- 400 ml of water;
- 100 g of tamarind paste;
- Cayenne pepper;
- green onions, cilantro;
- soy sauce, sugar.
Boil water. Add the paste, pressed garlic, sugar. Thoroughly mix all the ingredients, season with soy sauce, aromatic spices. Cook for another minute, stirring frequently, until the mass thickens. Remove from heat, let cool. Garnish with the remaining cilantro and green onions before serving.
Tasty and spicy dressing for sandwiches, salads
Tamarind is a very popular fruit in Thailand; the plant is found throughout the country. Locals prepare tamarind sauce for barbecue, season salads with spicy dressing, grease slices of bread for sandwiches.
Products Used:
- 2-4 dried chillies;
- 100 g of tamarind paste;
- 90 ml of fish sauce;
- palm sugar;
- shallots, chives.
Cut shallots into thin plates. In a saucepan, heat the oil over low heat, fry the ingredient until golden brown. Add chili peppers, cook, stirring frequently, as the burning spice quickly burns. Set aside.
Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Put in a separate container, leave for a few minutes to allow the filling to cool. Sprinkle with fried onion and chili pepper on top.
Exotic Tamarind Chutney
Tamarind makes the sweet and sour chutney slightly spicy. This is an important element in the street snacks of northern India. Many chefs add berries to the original snack, such as blueberries or blueberries.
Products Used:
- 600 ml of water;
- 90 ml of tamarind concentrate;
- 30 ml of rapeseed oil;
- brown sugar to taste;
- caraway seeds, ginger, cayenne pepper.
Combine the oil and spices in a medium saucepan over medium heat and cook, stirring, for 1 minute. Add water, sugar and tamarind concentrate. Once the boiling mixture has thickened, your tamarind sauce is ready to eat. Store in a refrigerator in a tightly sealed container for no more than two weeks.
What to cook with peanuts? Unusual recipe
This peanut-tamarind sauce is great as an addition for spring rolls or as a seafood marinade. Thai Curry Paste combines many aromatic ingredients into one readily available ingredient, saving you time.
Products Used:
- 85 g of peeled peanuts;
- 15 g of palm sugar;
- 1-3 cloves of garlic;
- 30 ml of soy sauce;
- 30 ml Thai curry paste;
- 15 ml tamarind concentrate.
Roast the peanuts in a pan or bake for 5-8 minutes in the oven, preheated to 175 degrees. Pressed garlic mix with sugar, add nuts. Rub until a thick cream is formed.
Add soy sauce, curry paste and tamarind concentrate. Mix thoroughly in a circular motion until a homogeneous mixture is formed. This can be done manually or with a kitchen blender. If desired, decorate the finished treat with red pepper flakes.
Sweet jam from "Indian dates"
The advantage of this recipe is its simplicity. Do not be afraid to experiment in the kitchen, combining a variety of herbs and spices. What to use for cooking tamarind sauce? The ingredients depend on the preferences of the cook. To begin with, it is worth arming yourself with tamarind fruits and ordinary water.
Peel the pods, remove the inner flesh and add to the pan. Cook for 8-10 minutes. Gently rub the softened pulp of the tamarind to separate the seeds from the pulp. Strain, heat for 5-10 minutes, until the mass thickens. Do not forget about spices!
How to cook oyster sauce? Marinade composition
Oyster sauce is another Asian appetizer that is popular with gourmets around the world. Vegans can make a dressing of dried shiitake mushrooms, soaked overnight.
Products Used:
- 500 ml of water or broth;
- 30 ml oyster extract;
- 20 g of corn starch;
- 10 g of brown sugar.
Dissolve sugar in a liquid, add a little oyster extract to the resulting mass. Mix the ingredients thoroughly, boil. Add diluted starch to the broth, cook for 10-15 minutes, until the mixture thickens.