Tamarind Dipping Sauce Recipes

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TAMARIND DIPPING SAUCE



Tamarind Dipping Sauce image

This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.

Provided by David Waltuck

Categories     Condiment/Spread     Sauce     Fruit     Rosh Hashanah/Yom Kippur

Yield Makes about 2 cups

Number Of Ingredients 9

5 ounces tamarind pulp
2 cups plus 2 tablespoons cold water
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons sugar, or more to taste
1 tablespoon chili-garlic sauce (sambal oelek)
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon good-quality soy sauce, such as Kikkoman
2 tablespoons cornstarch

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.

TAMARIND DIPPING SAUCE



Tamarind Dipping Sauce image

Provided by Andy Ricker

Categories     condiment

Time 10m

Yield 16 servings

Number Of Ingredients 5

1 1/4 cups water
4 ounces palm sugar, coarsely chopped
1/4 cup fish sauce, preferably Thai
1 ounce tamarind paste
1 tablespoon toasted chile powder, can be found at Hispanic and Asian specialty stores

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.

TAMARIND-GINGER DIPPING SAUCE



Tamarind-Ginger Dipping Sauce image

Categories     Sauce     Ginger     Side     Tamarind     Boil

Yield makes about 1 1/2 cups

Number Of Ingredients 8

1 tablespoon canola or other neutral oil
2 tablespoons peeled and minced fresh ginger
1 large clove garlic, finely minced
6 tablespoons Tamarind Liquid (page 319)
2/3 cup water
3 to 4 tablespoons sugar
4 to 5 tablespoons fish sauce
2 or 3 Thai or serrano chiles, thinly sliced (optional)

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.

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