Tamarind Sauce Recipes

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:

• For the samosas: Place the potatoes in a pot with cold water to cover. Bring to a simmer and cook until fork tender, about 20 minutes. Drain and let cool a bit.
• While they're still warm, peel and mash the potatoes and season with salt. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas.
• Place some potato filling in the center the wonton wrappers. Moisten the edges of the wrappers, then fold into triangles and press to seal.
• Fill a heavy saucepan or Dutch oven with 2 inches of oil and heat to 350 degrees F. Fry the samosas in batches until golden brown.
• For the tamarind sauce: In a bowl, mix together the tamarind paste, apple butter, lemon juice, brown sugar, cayenne and some salt. Serve with the samosas.

Steps:

• In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside.
• Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
• Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools.
• Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.

Steps:

• To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.

Steps:

• In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
• Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
• Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
• Store in an airtight container or jar for up to 1 week or so in your refrigerator.

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:

• Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
• Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
• Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.

Steps:

• In a medium saucepan, bring vinegar, brown sugar, and garlic to a low boil, whisking until brown sugar has completely dissolved.
• Boil, stirring often until liquid has reduced by half; liquid will be a syrup at this point.
• Lower heat to a simmer and whisk in the beef broth. Whisk in the tamarind paste. Stir in the ginger and simmer to let sauce reduce a little more.
• Pour sauce through a sieve into a serving bowl.
• Spoon over sliced pork tenderloin.

Steps:

• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
• Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
• Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

Steps:

• Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes.
• Stir cilantro into the sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.

Steps:

• Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.n