Sticky Tamarind Chicken | Picture the Recipe (2024)

FAQs

How do you cook tamarind? ›

Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.

Tamarind paste uses the edible fruit of the tamarind tree. The fruit has a sweet flavor balanced by a sour flavor, and the paste's flavor profile is much the same as fresh tamarind, albeit more concentrated. Tamarind paste has a slight acidity, like lemon juice, but not as much as apple cider vinegar does.

Often used in the form of frozen pulp, concentrate, or paste, it's an easy way to add interest to co*cktails (Tamarind Whiskey Sour, anyone?), poultry (Balinese Grilled Chicken!), decadent desserts (hello, Tamarind Millionaire's Shortbread), and more.

If your recipe calls for 3 tablespoons of tamarind paste, mix 1 tablespoon of tamarind concentrate and 2 tablespoons of water.

Tamarind fruit may serve as a natural laxative, and its components have the potential to promote muscle relaxation, which can be beneficial for managing diarrhea. Furthermore, tamarind seeds contain antioxidants that may help combat free radicals, potentially aiding in conditions such as stomach ulcers.

Take tamarind fruit in a large sauce pan and break open it. Add water to it and bring everything to a boil. Boil it for 20 mins. Now the tamarind must have gotten soft.

The acidity of tamarind is a perfect meat tenderizer. It is often added to marinades to soften thick cuts of beef before they are cooked. It's also why tamarind is a primary ingredient of Worcestershire sauce.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.

According to these modern's perspectives, tamarind acts as an irritant laxative that may be helpful to detach the hard stool from the intestinal mucosa due to its irritant properties, irritates the colon's lining resulting in an increased urgency to pass bowel materials.

As previously answered a block of tamarind can be stored wrapped at room temperature. but anything processed like a paste or juice should be refrigerated after opening.

Can you eat tamarind paste raw? ›

Tamarind, also known as the Indian date, is a tart fruit which is popular in cuisines from Southeast Asia and India. The edible pulp is contained in a long, narrow pod filled with seeds, similar to a bean. You can eat the pulp raw, or you can use it to add a sweet and sour component to a number of dishes and drinks.

Unopened tamarind paste can typically last for up to a year past its printed date when stored in a cool, dry place. Once you've opened the jar, the tamarind paste should be consumed within a month if stored at room temperature. But, if you refrigerate it after opening, it can last for about 6 months.

Tamarind paste has a long shelf life. In the fridge, it will last 4-5 weeks and in the freezer for many months. Freeze in ice cube trays for convenience, one tablespoon portions to use in sauces, stews, marinades, etc.

Normally tamarind paste and tamarind concentrate are the same product. They come in jars and are thick and smooth but spoonable. There is a type of tamarind that comes in a block, usually called tamarind pulp, which is different and is made from the skinned whole fruits.

Tamarind paste concentrate is a dark, shiny, viscous syrup that is quite intense in flavor. Tamarind paste puree is thicker than concentrate and more similarly resembles a homemade paste in texture. The puree is usually slightly less tart than the concentrate but still packs a punch.

Under-ripe tamarind is mouth-puckeringly sour and needs to be cooked or pickled to eat. It's typically cut from the seeds and used as an ingredient in Indian pickles, the salty-oily condiment served with every meal in India.

Boiling kills the germs, extending the lifetime of your tamarind juice. Be sure to make a large batch of this, and you don't have to do this every time you want some tamarind juice. Take 160 grams (5.6 oz) of tamarind and add 2 cups of water. (Makes about 3 cups of tamarind 'juice'.