384283 Fri Mar 23 13:51:42 -0700 2007 41 31 Home Cooking 0 2415087 I bought some for a recipe and now have lots leftover. Suggestions? Fri Mar 23 13:51:42 -0700 2007 14252 sweetpotater 1 2415165 make barbecue sauce! Fri Mar 23 14:07:54 -0700 2007 2415087 19593 chartreusevelour 2 2415182 Som Tum (Thai Papaya Salad)! http://www.thaifoodandtravel.com/recipes/greenp.html Fri Mar 23 14:10:47 -0700 2007 2415165 10864 sel 2 2415289 Oh my, I have so many versions of homemade barbecue sauce in my freezer, it's insane. Fri Mar 23 14:35:31 -0700 2007 2415165 14252 sweetpotater 3 2415379 Found it at the Asian supermarket. Fri Mar 23 15:00:36 -0700 2007 2415289 14252 sweetpotater 1 2415295 Freeze it in portions sized for your recipe. Where did you find it?, i.e. type of market. I have looked and failed to find: actually, I need a brand that is kosher. Try middle-eastern recipes--for example Syrian, Lebanese, Israeli, etc. p.j. Fri Mar 23 14:37:22 -0700 2007 2415087 13038 p.j. 2 2486274 For kosher tamarind concentrate go to a mexican/latin store and go to the candy section. They sell little containers of liquid tamarind candy some with more or less amounts of sugar that you can actually use to cook. Look for the most common Mexican hecksher which is a VK with two alephs under (Mexican orthodox ashkenazi). An example is one called "Pelon Pelo Rico". Another option without much sugar but a bit spicy is a candy called Pulparindo in a yellow or red plastic wrap (red is spicier) that can be used as a paste. Pulparindo does not have a written hecksher on the package but it is supervised by KMD-Mexico (Kehillat Maguen David). To see these two examples and to buy online if you cannot find them locally, follow these two URLs: http://www.mexgrocer.com/9247.html http://www.mexgrocer.com/9239.html Enjoy. Mon Apr 16 13:47:09 -0700 2007 2415295 91912 mexicanjl 3 2488879 Thank you so very much, mexicanjl!!! I will have to check this out this weekend. I am not fussy about the source of a hecksher, I will accept most. p.j. Tue Apr 17 11:11:19 -0700 2007 2486274 13038 p.j. 4 2491852 I forgot to mention a much better option called Pulpadip (brand is Lucas). It is a tamarind sauce mildly spicy perfect for cooking. It has the VK-aleph-aleph hecksher. I have used it for pad thai and also for salad dressings. To see what it looks like or ordering online check: http://www.mifiesta.com/clu02701.html Wed Apr 18 08:42:38 -0700 2007 2488879 91912 mexicanjl 5 2496109 Thanks! Haven't had a chance to shop yet. I will report back when I do! p.j. Thu Apr 19 10:38:41 -0700 2007 2491852 13038 p.j. 6 2874197 Any luck finding any of the above kosher versions ? Thu Aug 23 11:40:58 -0700 2007 2496109 91912 mexicanjl 1 2415320 Tamarind fish soup. Tamarind marinaded broiled fish fillets. Tamarind ice cream. Tamarind chicken adobo. Fri Mar 23 14:43:53 -0700 2007 2415087 36661 Sam Fujisaka 2 2648377 Do you have a recipe for the ice cream? Or some suggested guidelines/ratios for it? Thanks. Mon Jun 11 07:00:15 -0700 2007 2415320 10431 Gooseberry 1 2415347 Make homemade Coca-Cola. Tamarind paste, lemon and lime juice, vanilla sugar and sparkling water. Fri Mar 23 14:52:13 -0700 2007 2415087 18222 maria lorraine 2 2415354 If it is one of those dense blocks you have to break a piece off of and soak, it will last a very long time just wrapped in a baggie. Fri Mar 23 14:53:43 -0700 2007 2415347 10285 Candy 2 2415378 Wow, Coke, I will definitely try this. Fri Mar 23 15:00:04 -0700 2007 2415347 14252 sweetpotater 3 2415405 For the person looking for tamarind paste: go to your local Indian grocery store and pick up some Tamicon - very viscous, lasts for years. Re: what to do with it - Coke and barbecue sauce are good ideas. You can add some to lentil soups. You can also make a savory kind of chutney which is often served with Indian snacks. Add some water to the paste and then add chili powder, salt and a little bit of sugar. Experiment to find out what proportions of each ingredient you like best and serve with anything that's been deep fried :) Fri Mar 23 15:12:58 -0700 2007 2415378 67551 caliking 2 2546014 any idea of proportions on this? Sounds wonderful. Sun May 06 09:55:11 -0700 2007 2415347 10156 Steve 2 2647313 I remembered your tip and gave it a try today--absolutely delicous, and a much tastier drink than Coca-Cola. I might just be addicted. Thanks! Must mention that I didn't have vanilla sugar, so just used a drop of vanilla extract and white sugar. Sun Jun 10 16:37:50 -0700 2007 2415347 20140 Olivia 2 2659500 Reminds me of a snow-cone I had in Mexico a couple months ago - shaved ice with tamarind syrup and lime juice, covered with hot chile powder. It was awesome. Thu Jun 14 09:06:27 -0700 2007 2415347 69215 egusto 1 2415394 Jugo de tamarindo - tamarind juice. In the state of Yucatan they use tamarind for all sorts of sauces as well, especially on shrimp. I'm sorry I don't have any recipes as I just ate there, didn't cook, but I'm sure you can find recipes for shrimp with tamarind. Yum! Fri Mar 23 15:08:04 -0700 2007 2415087 42934 ScarletB 1 2415449 Oh...one more thought...it makes an amazing marinade. Put a dab/blob of it with water and spices in a ziploc bag with chicken or pork. Easy. Tamarind paste lasts forever. Fri Mar 23 15:27:23 -0700 2007 2415087 18222 maria lorraine 1 2415812 Pad Thai? Fri Mar 23 17:25:54 -0700 2007 2415087 70772 PandanExpress 1 2415838 Anything cooked that needs lemon juice or vinegar, just add a spoonful instead. It really does last forever. Fri Mar 23 17:35:17 -0700 2007 2415087 71215 mlgb 1 2415859 it does last forever in the fridge. I've had a package in mine for over a year. it's great in anything that needs a sort of sour hit, but not as sour as, say, lemon juice. great for sour/sweet things. I make a black-eyed pea curry with it that is great. Also a potatoes in tomato sauce dish that has tamarind and coconut in it. Great hot or cold, so it's good for a buffet or picnic. the coke idea sound interesting. might have to try it. Fri Mar 23 17:40:39 -0700 2007 2415087 12221 missmasala 1 2416741 We really like (don't throw things) Emeril's Tamarind pork chops from his New New Orleasn Cuisine cookbook from some years back (before he was a TV starrr). But I couldn't find Tamarind Paste, so I'd boil down the canned Tamarind canned drink. Was I loosing some taste nuances with my short cut? Sat Mar 24 07:23:25 -0700 2007 2415087 79896 shallots 2 2417061 I won't throw anything! I made some of the best special occasion dishes ever from his first book, 'EMERIL'S NEW NEW ORLEANS COOKING'!!! It's just hard to watch his overproduced and over the top newer FNTV shows! Following Paul Prudhomme and preceeding Jamie Shannon (may he rest in peace) as exec. chef at Commander's Palace is major, the guy IS a master chef, just hard to take as a TV personality!!! Sat Mar 24 09:55:27 -0700 2007 2416741 10864 sel 1 2417082 I'm LOL because I have a tube of tamarind paste and I've never used it for cooking! Several years ago, an Indian friend told me that tamarind paste is great for cleaning and polishing brash. There are lots of internet references to this so if you have some brass, you can use up your paste in no time. Sat Mar 24 10:08:15 -0700 2007 2415087 57768 ambrose 1 2491282 its can be brilliantly added to a soup, gives it the right kinda kick! Wed Apr 18 05:41:31 -0700 2007 2415087 90250 m_poochie 1 2547289 I've been using one of those dense blocks of tamarind for my cooking (as referenced above) -- the kind you have to hack of a chunk then soak in hot water then strain through a seive to get rid of the skin and pits. Can't complain about the taste but my wrists are killing me. Anyone have any idea of what the change-out would be to sub tamarind paste -- 1 tsp paste per Tbs brick? Also, anyone know if there's a big flavor difference between the two? Sun May 06 20:47:20 -0700 2007 2415087 78552 bite bite 2 2647321 On a similiar note, I have been looking for tamarind paste for a long time at my local 99 Ranch and I can't seem to find it. Everyone I ask directs me to a different aisle or says they don't have it all together. What items would it be shelved next to? Is it refridgerated? Sun Jun 10 16:41:55 -0700 2007 2547289 80074 Amy_C 3 2659857 Probably not refrigerated, and if they have any southeast asian stuff at all they should have it. It's sort of like dried fruit in that lasts forever. It is often wrapped in cellophane, a square dark lump about the size of your hand. As for what aisle, I'm sorry, I'm not sure. Thu Jun 14 10:28:44 -0700 2007 2647321 13445 Louise 3 2800895 I got some at Lion Market, a chinese supermarket like Ranch 99. It was not easy to find. It was in the same aisle as non-refrigerated Thai curry pastes and Vietnamese spices and mixes, way down on a bottom shelf. Indonesian products were on the other side of the same aisle. Both the plastic-wrapped paste in a block and the concentrate in a plastic tub were in this area. Don't know if the store managers at other Asian groceries use this same logic, but if so, maybe this will help! Tue Jul 31 14:10:24 -0700 2007 2647321 55069 2m8ohed 2 2800912 As I mentioned above I use the Tamarind concentrate. I don't dilute it any further. It is liquid. Tamicon is readily available and I have one from Thailand. The English name is Garden Queen. It is made for instant use. Tue Jul 31 14:14:24 -0700 2007 2547289 10285 Candy 3 2874188 I recommend using the Thai or Mexican versions for tamarind concentrate. I have tried Tamicon from Indian stores but the flavor is completely different and it taste to me a little burned and bitter rather than the sour and slightly sweet Mexican and Thai versions (and that is for the plain tamarind concentrate without any added sugar). Thu Aug 23 11:38:47 -0700 2007 2800912 91912 mexicanjl 1 2647388 I have a recipe for a divine potato salad that includes tamarind paste - I found it in an Indian cookbook. Sun Jun 10 17:18:07 -0700 2007 2415087 63906 odkaty 1 2648052 As stated above, it should last a very long time. Most southern Indian dal recipes make use of this; the tangy flavor makes a huge difference. I don't know about other products, but any quantity of the commercial Tamicon stuff will turn your recipe a nice appetizing dark brown! Tastes fine, though... Find Tamicon in every Indian/Paki/Sri Lankan market, it must be the law. IIRC 99 Ranch is Asian oriented so you will have to find an equivalent like the 'block'. Sun Jun 10 23:17:29 -0700 2007 2415087 23712 DiveFan 1 2658594 add a little to black bean soup. yum! Wed Jun 13 22:30:34 -0700 2007 2415087 10383 arifa 1 2876517 I have tasted a Vodka Tamarind Martini that was fantastic. I normally don't drink hard liquor much, especially martinis but a friend ordered one at an upscale Vietnamese restaurant and after a sip I had to get one of my own, delicious. You can find tamarind juice or syrup at some asian markets. Fri Aug 24 00:37:19 -0700 2007 2415087 121717 lordkoos 1 2982160 I love tamarind! It's interesting and versatile and a bit unique. It's awesome with venison. Make a sauce, or put it in venison stew. I mus try the Coke recipe! Cool! Thu Sep 27 10:18:54 -0700 2007 2415087 123480 scuzzo 1 2982886 Tamarind margaritas! Thu Sep 27 12:37:21 -0700 2007 2415087 19354 scarlet starlet 2 3226513 It is fairly to easy to find tamarind pods in Manhattan's Chinatown. They look like fava bean pods that have dried out and turned brown as a paper bag. The advantage of getting the pods is that you control how much sugar goes into the recipe. You also end up with a much fresher tasting product than the pastes you buy.You snip open the pods, and use the dull side of the knife to scrape out the fleshy part along with the seeds. The pods are brittle, so this takes some skill. You may find that a short soak in cold water will make it easier to deal with the pods. The type that you find in CTown seem to be the uniformly sour type. In Southeast Asian markets, you will see another type which is naturally sweet. Place the contents of the pod in a small bowl of hot water and let it steep much as you would do with dried mushrooms. Knead the pulp to release more of the solids into the water. Since it doesn't keep that well in the fridge (a week at most), I would only make enough for one or two meals. Keep in mind that tamarind is a bit laxative (like dried apricots), and so moderation is in order. Thu Dec 20 14:46:49 -0800 2007 2982886 92839 Dovid