Tamarind Cashew Sauce Dip Or Saucelots Of Variations Recipes

Steps:

• 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
• 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
• 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.

Steps:

• 1. Combine the first seven ingredients in food processor.
• 2. Blend with short bursts until the mixture is well blended, and the.
• 3. cashews and garlic have been chopped into pieces about.
• 4. half the size of a grain of rice.
• 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
• 6. Heat the mixture for about 1 minute in microwave then stir until.
• 7. tamarind pulp dissolves completely.
• 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
• 9. Pour sauce into bowl. Add the oil and stir by hand.
• 10. Cover and refrigerate at least 30 minutes.

Steps:

• Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
• In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
• Heat at medium for 1 minute.
• Stir until the tamarind pulp is completely dissolved.
• Add this to the cashew mixture and process until smooth.
• Pour into a serving bowl and sprinkle with toasted sesame seeds.
• Refrigerate for at least 30 minutes.

Steps:

• Blend the sauce ingredients together in a cup.
• Either add to cooked vegetables or heat until warm and serve with cooked meats.

Steps:

• Place tamarind square in small bowl. Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes. Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl. Press pulp through sieve, leaving seeds behind. Measure 2 teaspoons pulp for sauce (discard remaining pulp).
• Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same saucepan and mash to smooth puree.
• Cook guajillo chiles in medium saucepan of boiling water until tender, about 15 minutes. Drain, cool, stem, and seed chiles. Place chiles in blender. Add 1/2 cup water, lemongrass, shallot, ginger, garlic, and lime peel. Puree until chile paste is smooth. Transfer paste to medium saucepan. Whisk in coconut milk, fish sauce, brown sugar, and 2 teaspoons tamarind pulp. Add kabocha squash puree and bring to simmer, whisking often. Simmer until sauce is slightly thickened and flavors blend, whisking occasionally, about 4 minutes. Season sauce to taste with salt. (Can be made 3 days ahead. Cover and chill.)
• Bring medium pot of water to boil; salt generously. Add snow peas and cook just until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and draining with each remaining vegetable in separate batches in same pot of boiling salted water until vegetables are just crisp-tender, about 1 minute for asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat snow peas dry; cut on diagonal into thin strips. (Vegetables can be made 2 hours ahead. Let stand at room temperature.)
• Heat oil in heavy large pot over high heat. Add vegetables and toss until heated through, about 4 minutes. Season vegetables with salt and pepper.
• Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16 of vegetables on each plate and serve.
• *Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.
• **Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets.
• **Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets. ***Found at Asian markets and in the Asian foods section of many supermarkets.

Steps:

• 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).

Steps:

• In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
• Add the remaining ingredients & blend till smooth.
• NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.