![]() Bring to a boil, then simmer over low heat until the mixture turns a. It beats the flavor of those bottled pastes, is completely natural, and is without the preservatives. Ingredients 2 Tbsp tamarind paste 3 Tbsp rice vinegar 1 Tbsp shoyu (or soy sauce) 1 Tbsp rice wine (optional) 1 Tbsp freshly squeezed (or grated) ginger. Stir the water into the pan with the spices along with the sugar and tamarind paste. If you do a lot of Thai cooking, we highly recommend that you take some home the next time you see it, and keep it on hand so you can make a little fresh paste as you need it. Once fully dried, tamarind can be kept in a tightly sealed container in your kitchen pantry for a long, long time. Tamarind Paste is a soft, thick, and creamy paste made by reconstituting dried tamarind fruit. We have no idea why, but foreigners often refer to Tamarind Paste as Tamarind Water or Tamarind Juice, and you'll even see it labeled that way on packaged paste products. Some of your favorite Thai dishes would not be the same without that Tamarind flavor. WATER, TAMARI SOY SAUCE (WATER, SOYBEANS, SALT, VINEGAR), TAMARIND CONCENTRATE (TAMARIND EXTRACT, TAMARIND PULP, WATER), SUGAR, ORANGE JUICE CONCENTRATE, GINGER. We use it in many different types of foods to add a clean and even sour flavor that is not bitter. Grapefruit juice is often used as a tasty substitute for tamarind paste in many cuisines. ![]() It works well in various dishes, including marinades, glazes, dressings, and some Asian-inspired sauces. In Thailand it's called Makaam Piak (มะขามเปียก), and it's one of our most important ingredients. Remember that orange juice is thinner than tamarind sauce, which could make the dish runny. It almost seems silly to post a recipe for Tamarind Paste since it's just dried tamarind fruit and water, but many people have asked me about it, so here it is.
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