This is a post about tamarind.

[lizbyrd]

Tonight I made Vietnamese Hot and Sour Soup in order that I could finally use my jar of tamarind paste, and it was very tasty. I made a lot of substitutions and used about half as much tamarind as they called for, but it worked. The pineapple was a win. (Certain people reading this would point out that pineapple is always a win

Comments

[stephiepenguin]

The recipes online seem to expect you to be buying it in blocks and soaking it in water, which is intriguing.

This is how I use it, I've never seen it in a jar.

[conradin]

Hey!

This is what I made when we had an "Iron Chef" style cooking day, where we each got a mystery ingredient.

I got tamarind paste. There was a drink I contemplated making with it too.

[lizbyrd]

If the drink suggestion was printed on the back of the jar I suspect we got the same brand. XD

[conradin]

:) Funny little plastic tub with a red lid?

It was many years ago now, I cannot remember where the recipe came from.

Actually, there are probably photos of the packet somewhere on my LJ :) If only I had even a vague idea of when!

[rabbit1080]

mmmm tamarind.
I only discovered it because of a recently-acquired Sri Lankan cookbook. I'm not that fond of Tamarind by itself, but if it's included with a range of other spices it adds a depth of flavour to a dish. Apparently the paste is much easier to deal with - yay!

[xandrabelle]

We buy tamarind in rectangular blocks here. But that won't be possible for importing into Australia because it simply won't keep that way.

[alias_sqbr]

My mum went through a big tamarind phase when I was in highschool, it's tasty stuff (and then I had to stop eating acidic food :( )