Similar Recipes
Andy Ricker's Naam Makham (Tamarind Water)
Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook.
Sweet Tamarind Chutney
Sweet and sour, this tamarind sauce is a flavorful Indian staple that's easy to prepare at home.
Chinese Sesame Paste: Ingredients Glossary - The Woks of Life
Chinese sesame paste (zhī ma jiàng, 芝麻酱) is rich paste made from toasted white sesame seeds. Find out how how it's used, and why it's different from tahini.
Tamarind Rice
This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.
Tamarind Margaritas
These creative Tamarind Margaritas feature a vibrant Indian/Asian influence through the addition of tamarind. These refreshing cocktails are sweet-tart and delightfully boozy with a hefty mix of tequila and triple sec!
Tamarind Iced Tea: Summer Drink Recipe! - The Woks of Life
This tamarind iced tea is a refreshing, thirst-quenching warm weather drink recipe made with tangy tamarind concentrate, brewed tea, lemon, and honey.
Roasted Red Chili Paste (Nam Prik Pao) From 'Everyday Thai Cooking'
Use this earthy, spicy chili paste in Katie Chin's Chicken Coconut Soup from Everyday Thai Cooking.
Spiced Tamarind Chutney
This homemade chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.
Prik Gaeng Pak Dtai (Southern Thai Curry Paste)
A spicy Southern Thai curry paste made with fresh and dried chiles and a generous amount of black pepper.
Tamarind Fish Curry
This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood).
Tamarind paste is essential for authentic Southeast Asian cooking. It's also a key ingredient in India, Latin America, the Caribbean, and the Middle East.
Serve With
Tamarind Rice
This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.
Tamarind Fish Curry
This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood).
Spicy Stir-Fried Tofu with Coconut Rice From 'The New Vegetarian Cooking for Everyone'
Deborah Madison adds spicy flair to tofu in this recipe from The New Vegetarian Cooking for Everyone.
Grilled Tamarind Chicken Thighs
Grilled chicken thighs marinated in a bold mixture inspired by Filipino sinigang.
Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms
Mixed with marinated tofu and drenched in a sweet and spicy sauce, this Brussels sprouts recipe from Plenty (one of our 10 favorite cookbooks of 2011) makes for an addictive vegetarian meal that I can't wait to make again.
Tamarind Margaritas
These creative Tamarind Margaritas feature a vibrant Indian/Asian influence through the addition of tamarind. These refreshing cocktails are sweet-tart and delightfully boozy with a hefty mix of tequila and triple sec!
Gado-gado (Indonesian salad)
tempeh and fried tofu For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach Chinese spinach water spinach...
Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tast...
Citrus-Marinated Tofu with Onions and Peppers
[Photograph: Nick Kindelsperger] Adapted from Bon Appétit....
Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)
This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.