![]() Shop bought tamarind paste can be stored in the pantry till opened (in its unopened state, it has a long shelf life), after which it should be popped into the chiller to help it last longer. ![]() Thanks to the high acid content, homemade sour tamarind paste can last for up to a few months in the fridge. The more watery your paste it, the shorter the time it can last in the fridge. Homemade tamarind water or paste should be refrigerated or frozen, if you don't need to use it so soon. You can add more or less water depending on whether your tamarind recipe calls for tamarind paste or water. Toss the part left it in sieve, and re-add the water in which the tamarind soaked back to the strained- out mass. Once it is soft (about 15 minutes), sieve the pulp to filter any of the leftover skin, seeds and what-not that you may have missed- you will need to push down hard on the sieve. I do enjoy making food from scratch though, so it was fun to make homemade tamarind paste from the fruit.Īfter opening the fruit, remove as much of the seeds' membranes inside as possible, then soak the remaining pulp in boiling water. In Singapore, tamarind concentrate or paste is widely available in regular supermarkets so we don't have to deal with the sticky pulp in the tamarind pods ourselves. My 1st time encountering fresh tamarind was actually in London! However, as they're not perfect substitutes, I'd say it depends on what you're making- I'm not sure anyone who's eaten authentic Pad Thai would find it acceptable cooked with lemon instead of tamarind!.Others say to use Worcestershire sauce, since it includes tamarind.As they're both sour, Western recipes sometimes point to lemon juice as a tamarind alternative- they both have a tart flavor after all.One of the simplest tamarind sauce recipes would be to mix tamarind paste with fish sauce, some sugar or maple syrup, fresh red chillies and red onions (sliced) and maybe a tinge of lime juice to make a spicy Asian salad dressing with a tangy flavor. Note: ripe brown tamarind and tamarind paste have long shelf lives when refrigerated Usually, Singaporeans add water to this paste, then squeeze it through a cheesecloth to get assam water (tamarind juice). ![]() The pulp has already been removed from the fruits, de-seeded and pressed into blocks. paste form- this is the easiest way to use tamarind- most Singaporean tamarind recipes use tamarind paste.processed into a block of tamarind pulp.(More below on how to use the pulp to make homemade tamarind paste) ripe (brown) form- it has a hard shell which you break open, remove the seeds and use the pulp.unripe green form, although it's quite hard to find- there's no need to de-seed, just chop it up and add to tamarind chutney or pickles.However, do note that most tamarind recipes which use unripe tamarind will also call for ample sugar to round up the taste, which isn't the best for one's health or weight! How to Use This tropical fruit has a lot of Vitamin C. The sour note comes from the tartaric acid in the tamarind- the more unripe a tamarind is, the more sour it will be!įun fact: tamarind is actually used to make Worcestershire sauce! Health Benefits It's also an amazingly useful plant: the fruits - and seeds!- are edible, the leaves used in herbal remedies (for sore throats) and the wood to make furniture. I always say Greedygirlgourmet is about bold flavours and tamarind is a classic example of the type of flavour I love: it's very strong and a little of the sour pulp goes a long way! The flavor is sweet, tangy yet tart, with riper fruits being less sour, and often needs a bit of brown sugar to round up the taste beautifully. This list of tamarind recipes are mainly not vegan, so if you're on a plant-based diet, click here for vegan tamarind recipes or here for South Asian vegetarian dishes. ![]() For example, it's sometime used to add acidity to Madras Curry. Unfortunately, none of my fellow bloggers contributed an African tamarind recipe, but if you know ways to cook tamarind African-style, I'd love to hear!īesides being a staple ingredient in many South East Asian recipes- for example, tamarind is a key ingredient in famous dishes such as pad Thai- it is also found in Indian food and Mexican cuisine. Growing up in Singapore, we had so many tamarind recipes so I was rather surprised to learn that this fruit actually a legume that originates from Africa! (Alternative names for tamarind include tamarindo, Indian date and Asam Jawa.)
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