A wildlife ranger was killed and another injured during a horror elephant rampage in Thailand. Nuchit Changsaengsee, 50, and his colleague Sathit Wongdee, 47, were trying to drive the hostile tusker ...

The tamarind and soy marinade tenderizes the meat, but also gives such a glorious tanginess (I have a sour tooth). I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge ...

The other ingredients in the savory sauce besides tamarind often include fish sauce, garlic, shallots, and others depending ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

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 ...