Tamarind Pastepulp Recipes

GINGER AND TAMARIND REFRESHER

Steps:

• Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
• Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
• In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
• The Approach
• This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.

THAI TAMARIND CHICKEN

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

20 BEST WAYS TO USE TAMARIND

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

TAMARIND PASTE/PULP

Steps:

• Put tamarind and water in a bowl and let it soak for 15-20 minutes, breaking into smaller pieces as it soaks. (Having been shelled, deseeded, and kept in a condition where they stay moist, block tamarinds don't need to be boiled or soaked in boiling water.)
• After soaking, grab a handful of the tamarind pods and keep squashing and squeezing the now-softened pulp to separate it from the veins, the seeds, and the tough membranes that cover the seeds. After the squashing and squeezing you will end up with a thick purée of tamarind pulp along with the veins, seeds, and membranes. (Discard the veins, seeds and membranes). You can run the tamarind pulp purée through a sieve to separate out the pulp. (NOTE: now that I have made this with 14 oz package, I recommend using a food mill, though it was fun using my hands, it took a little long.) When you deal with large amounts of tamarind purée, this makes sense. For smaller amounts it's just as easy to grab a handful of the tamarind purée and squeeze hard. The tamarind pulp purée will seep through your fingers as you tighten your fist while the veins, seeds, and membranes stay inside. Then you keep the purée and throw away the junk in your fist.* You keep doing this until you end up with nothing but thick and smooth tamarind pulp in the bowl. (it's really interesting to watch the pulp and water start to mix and thicken!)
• Store pulp in a glass jar in the refrigerator. For longer storage consider freezing it as prepared tamarind pulp can get moldy after a couple of weeks in the refrigerator. If you have ice trays, fill them with the tamarind pulp, freeze, pop out the frozen cubes and store them in a freezer bag in the freezer.

TAMARIND PASTE

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
• Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.

TAMARIND-GLAZED BLACK BASS WITH COCONUT-HERB SALAD

Steps:

• Toast coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl.
• Wipe out saucepan. Combine oil and shallots in saucepan and set over medium-high heat. Cook, stirring often, until shallots are golden brown and crisp, 8-10 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; immediately season with salt.
• Reduce heat to medium and add ginger and garlic to saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes. Add tomato paste and cook, stirring constantly, until paste splits and color darkens slightly, about 2 minutes. Add tamarind concentrate, honey, and soy sauce and cook, stirring constantly, until glaze is smooth and just beginning to bubble, about 1 minute. Remove pan from heat; taste glaze and season with salt.
• Place a rack in upper third of oven; preheat to 425°F. Place 1 fish on a cutting board and thoroughly pat dry inside and out with paper towels. Using a sharp knife, make slashes crosswise on a diagonal about every 2" along length of body (make sure to cut all the way down to the bones as this will help the fish cook evenly). Turn fish over and repeat process on the other side. Transfer fish to a parchment-lined baking sheet, then repeat with remaining fish.
• Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast fish, brushing with remaining glaze halfway through, until glaze is sticky and flesh flakes easily with a fork, 16-20 minutes.
• Arrange fish on a large platter or 2 smaller platters and scatter toasted coconut, crispy shallots, chiles, and mint evenly on top. Serve with lime wedges alongside for squeezing over.