With time, the pulp becomes reddish-brown, juicy, and paste-like. "It's sweet and tangy, with a chocolatey texture," adds Vilkhu. Tamarind comes in several forms, and can be enjoyed raw, as is—or as ...

With time, the pulp becomes reddish-brown, juicy, and paste-like. "It's sweet and tangy, with a chocolatey texture," adds Vilkhu. Some of the most popular types of tamarind include: East Indian ...

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Leave to stand for 15–20 minutes ...

I use the Thai brand called “Pantai Norasingh Tamarind Paste” and I stick to it as I know how sour it is. Store it in the fridge and it will last for months. The blocks of shelled pulp need a ...

About Tamarind Rice Recipe: This tangy rice dish is made with channa and urad dals, infused with the flavor of tamarind pulp. Tamarind rice is actually a north Indian version of Pulihora or ...

Meanwhile, to make the tamarind water, mix the tamarind pulp with the hot water and let it soak for about 30 minutes ... Bring to the boil, ensuring the sugar dissolves, then simmer for 2–3 minutes To ...

It produces bean-like pods filled with seeds and pulp, which have a sweet-sour taste. You might be most familiar with tamarind paste, which is a mainstay in Asian cooking, but it can also be ...

While you're there, pick up the other ingredients needed for this dish such as belacan (fermented dried shrimp paste), tamarind pulp, ikan bilis and pandan leaves. If candlenuts are unavailable ...