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Cooking, Recipe and Food Blog

Tamarind, Tomato and Cucumber Salad

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Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

 

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

 

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

 

Photo Courtesy Of: wEnDaLicious

Tamarind Prawns

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Asam Prawns

Tamarind prawns also known as asam prawns is a delicious Asian dish which takes only minutes to prepare. The tamarind leaves a sour and tangy taste that complements the light sweetness of the prawns.

All you have to do is marinate the prawns, stir-fry them and you are all set. It is best to soak the shrimp in the tamarind juice overnight, so that it can absorb the flavor.

 

Serves 4

Ingredients:

2lbs. medium sized prawns

1/4 cup tamarind pulp

1/4 cup hot water

4 tablespoons oil

4 cloves garlic, crushed

Salt and ground white pepper to taste

1 small cucumber, sliced  for serving

 

Rinse the prawns in running water and trim the whiskers. Remove the shells, but keep the heads and tails. Take a piece of prawn and make a slit at the back. Remove the black intestinal part. Repeat this with the remaining pieces of prawns.

Next combine the tamarind pulp and water in a small bowl. Add a teaspoon of salt. Mix well.  Drain and then discard the seeds.

Place the prawns in a flat baking dish or a bowl. Pour in the tamarind mixture and let it marinate for at least 2 hours or up to overnight. Refrigerate.

Quickly rinse the prawns in cold water and then pat them dry using a paper towel.

Heat the oil in a wok or skillet over medium heat. Fry the garlic for 2-3 minutes or until fragrant and lightly browned. Add the prawns and stir-fry them for 4-6 minutes or until they are lightly browned and cooked. Do not overcook. Season it with salt and pepper to taste.

Transfer the prawns to individual plates or a serving plate. Serve immediately with rice.

 

Photo Courtesy Of: motiqua

Tamarind Fish Soup

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Tamarind fish soup has a spicy and light sour taste that makes you crave for more. It is best prepared with a lot of garlic and onions. I also prefer adding green leafy vegetables for more fiber.

For this recipe, we used fresh tamarind. If you cannot find any, tamarind paste or tamarind powder will suffice. Adjust the sourness according to your taste. Fish sauce is also a good alternative to salt. Enjoy!

 

Serves 4:

Ingredients:

4 small mackerels, cleaned and cut into half or mackerel steaks (around 1 lb.)

3 cups water

1 teaspoon salt

2 pieces tamarind

6 shallots, peeled and sliced

6 garlic cloves, peeled and sliced

1/2 inch piece of fresh ginger or galangal root, peeled and sliced into strips

2 red chili, seeded and sliced into half

Fresh coriander for garnish

 

Extract the tamarind juice by placing 3 tablespoons of hot water in a small bowl. Add the tamarind and let it soak for 30 seconds. After mash it and then strain and squeeze to get the juice. Discard the tamarind seeds and the pulp. Set the juice aside until needed.

Combine the water tamarind juice, salt, shallots, garlic, ginger and chili in a large saucepan over high heat. Bring it to a boil. Reduce the heat to medium and then let it simmer for 5 minutes.

Place the fish in the saucepan. Allow it to cook for another 8-10 minutes or until the fish is cooked. Ladle it to a serving bowl or individual bowls. Garnish it with coriander leaves before serving. Serve immediately.

 

Photo Courtesy Of:   jeffk

Salmon in Tamarind Sauce

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Tamarinds have a sweet and sour taste. They are rich in phytochemicals and even aid digestion. This fruit is often used toad more flavor to dishes. Some countries even have tamarind flavored drinks.

Here’s a simple recipe that you can surely enjoy. Do not overcook the fish because we want it to be light and flaky.

 

Ingredient:

1 tablespoon peanut oil

1 red onion, finely chopped

2 garlic cloves, thinly sliced

2 teaspoons fresh ginger matchsticks

1/3 cup, brown sugar

1/3 cup water

2 teaspoons tamarind puree

1 teaspoon fish sauce

1 stalk, lemon grass

500g skinless salmon cut into 4cm pieces

Thinly sliced shallots, to serve

 

In a small bowl, combine the water and the sugar. Mix it until the sugar is dissolved.

Heat the oil in a wok or large skillet over medium flame. Sauté the onion for 2-3 minutes or until it becomes translucent. Add the garlic and ginger and stir-fry it for another 2 minutes or until it becomes fragrant. Pour in the water and sugar mixture. Put the lemon grass in the wok. Increase the heat to high and stir until the sauce thickens. Add the tamarind paste and the fish sauce. Mix well.

Place the salmon in the sauce and cook it for 5 minutes or until the fish is cooked. Remove the lemon grass and discard it. Transfer the fish to a plate and sprinkle it with shallots before serving. Serve it with white rice or vegetables.

 

Photo Courtesy Of: snowpea&bokchoi