Ads
related to: tamarind concentrate vs tamarind paste sauce
Search results
Results From The WOW.Com Content Network
To ready the tamarind paste for the sauce, concentrate it by mixing it with two parts water until smooth, then strain it while pressing down on the seeds and solids. Get the recipe 12.
In Western cuisine, tamarind pulp is found in Worcestershire sauce, [27] HP Sauce, and some brands of barbecue sauce [28] [29] (especially in Australia, with the tamarind derived from Worcestershire sauce [30]). Tamarind paste has many culinary uses including as a flavoring for chutneys, curries, and the traditional sharbat syrup drink. [31]
Puliynichi, tamarind paste used in Southern Indian cuisine. The juice of tamarind fruit pulp is often used as sour flavouring agent akin to vinegar in several Asian culinary traditions; e.g. Indonesian, Thai and Indian cuisine. In Indonesian cuisine, tamarind juice is an essential ingredients as a mixture in peanut sauce for gado-gado and pecel ...
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Soy ...
For Kuḻambu that includes vegetables, they are cut and then added to the fry, with shallots, and garlic being added first, and pureed or diced tomatoes going last. Salt and ground spices are added next (which are often pre-prepared), and finally tamarind juice (tamarind soaked in water), or tamarind concentrate and water.
The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the U.S. [19] The ingredients in the US version of Lea & Perrins also differ somewhat, in that the US version (which include distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural ...
Tamarind tree. The tamarind plant has origins in India where it has been commonly utilised as a shade tree. [6] In the 4th century BC tamarind was common among the Greeks and ancient Egyptians and has since been distributed and cultivated in over 50 countries worldwide, notably in Asia (in particular the Indian subcontinent), parts of the Middle East and Latin America.
To celebrate 20 years in business, Dave's Gourmet has released its White Truffle Marinara Sauce, which is selling for $1,000 and is being hailed as the world's most expensive pasta sauce.