Tamarind paste

Do you use it and in what ways ? I picked up a block and would like to experiment.

I use it in curries, and usually break off a piece and soak it in a little water, then squeeze out the juice and add it to the curry. You discard the pulp and pips.

[Jenise]

Do you use it and in what ways ? I picked up a block and would like to experiment.

Pad Thai!

Nam Prik Pao

Mark Lipton

I would definitely use it for Pad Thai. But nowadays, I mostly make a "mock Tamarind paste" using pureed prunes, lemon juice, sugar and water...almost as good as the real thing, but of course, not quite the same. GL...let us know what you make!

It's one of the prime ingredients in South Indian sambar, and lots of other dal recipes.

-Paul W.

I use it in many of the Thai recipes (noodles, curries).

It's one of the prime ingredients in South Indian sambar, and lots of other dal recipes.

I'll occasionally (when I have the time as it's a long dish) make a Kannada dal with cauliflower, tamarind paste, onion and fenugreek (occasionally some coconut) - otherwise use it in things like sambar.

Thanks for the suggestions. More than specific recipes I am wondering how it is used . ? what are it's particular affinities that would inform your choice to use it in something you are throwing together without a recipe ? at what stage of the process is it best used - I'm thinking that some things are better heated vs added at the end of a process to heighten taste.

I'm referencing the recent conversations about mashers --- people just KNEW how certain ingredients and seasonings wwould work together. This is the kind of knowledge that I totally lack for Asian cooking . Yes, I can follow a recipe but I much prefer to put things together with a sense of innate understanding about how it works. Of course the obvious thing is to follow a lot a recipes and GET IT after a while but are there any short cuts to understanding re tamarind

For dishes such as sambar and South Indian dals, it's used to provide the sweet-sour element to the dish's taste profile. Sort of the way lemon or lime juice is used.

-Paul W.

Christina,
Tamarind paste is usually considered the "sour" in Thai cooking. It's flavor when reconstituted is akin to a citrus like lime. It is the perfect companion for a sweet like honey, evaporated sugar or palm sugar when you are going for that subtle sweet and sour flavor. Often times, this ingredient is the difference between a good Pad Thai and one that is mediocre, and most people don't know that this is the secret ingredient. Play around with it in your Vietnamese and Thai dishes or use it whenever you want to cook something and give it an Asian inspired twist. Hope this helps.

Thanks Paul and Jo Ann. Definitely what I needed.