How Do You Use Tamarind

I was buying this:
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Turning that into paste was a bit of a task since the fruits were kinda dry. I ended up finding this in a market 2 counties over.

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Bought it since I was there and am working up a way to use it.
 
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medtran49 said:
You have to break open the pods and soak in warm water for a bit. However, as I'm sure you figured out, getting all the seeds and fibers out is a major PITA. Buying the seedless, fiberless paste is a little more expensive, but oh so worth it.

Recipe - Chicken satay with peanut butter dipping sauce

Recipe - Chicken massaman curry

Pad Thai

I used the sauce recipe here for Asian cured pork belly tacos.
Recipes and Global Dishes | Food Network UK
Click to expand...
Yep, that soak in warm water helped and correct, still a PITA...
 
I've mentioned before that I buy it in a jar and I find it easier than the block type.
I use it as a condiment on samosas and bhajees etc along with cucumber rhaita.
You dont need a lot to get the taste.
All my family use it and love it. The average kid around 12 would not know it tamarind. All my grandkids do.

Russ
 
I prefer the taste of the "fresh" tamarind, not the concentrate.

I typically buy mine in a compressed block. Breaking off what I want and soaking it in hot water before passing it through a sieve. It is a little time consuming but the taste is so much better than any concentrate I've bought to date. I typically don't worry about how much water I use which makes it much easier.

I did the same in the UK, but the blocks there haven't been cut as much as the Aussie blocks (they aim to cut any stones up to prevent them from germinating).

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medtran49 said:
You have to break open the pods and soak in warm water for a bit. However, as I'm sure you figured out, getting all the seeds and fibers out is a major PITA. Buying the seedless, fiberless paste is a little more expensive, but oh so worth it.

Recipe - Chicken satay with peanut butter dipping sauce

Recipe - Chicken massaman curry

Pad Thai

I used the sauce recipe here for Asian cured pork belly tacos.
Recipes and Global Dishes | Food Network UK
Click to expand...

I don’t get the Asian cured pork belly tacos on that link. I tried searching on the site using those keywords and didn’t see it.
Does it have another name?
 
SatNavSaysStraightOn said:
I prefer the taste of the "fresh" tamarind, not the concentrate.

I typically buy mine in a compressed block. Breaking off what I want and soaking it in hot water before passing it through a sieve. It is a little time consuming but the taste is so much better than any concentrate I've bought to date. I typically don't worry about how much water I use which makes it much easier.

I did the same in the UK, but the blocks there haven't been cut as much as the Aussie blocks (they aim to cut any stones up to prevent them from germinating).

View attachment 124209
Click to expand...
Yours appears very "unprocessed"!
 
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