How to Make Tamarind Paste for Thai Cooking
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- Опубліковано 8 вер 2024
- To make tamarind paste from tamarind pulp is easy and tastes so much better than pre-pade paste sold in jars! In this video I show you how to do it and how to process it so that you can keep it for months and months, so you can just make it in bulk and it'll last you at least 6 months (probably even longer) in the fridge.
Yes, I used the jarred tamarind paste for a very long time because it was convenient, but after side-by-side tasting I realized how much more flavourful and sour the paste is when you make it from scratch. And it's really not much work!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
HELLO LOVELY VIEWERS! *Important Note:
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Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching and please enjoy!
hi i have one question .by any chance are you in dubai now ? because one lady from thailand came in my showroom and she look alike you , so are you in dubai ?
Pailin's Kitchen fried rice
Hi can I use this as dipping?
Can you tell me shelf life of your tamarind pulp at room temperature?
@@jhalove4ever875 no
In Iran one of our candy category is sour, which very popular among the people. Tamarind in a block is usually eating like it is as a snack (or used in different stews). Here in Europe I get my tamarind block from the oriental store and eat it like a snack, it takes me back to my childhood in Iran. The nostalgia and the sour flavour make tamarind one of my favourite type of food
I am a Chef (Quite famous - where I am currently living & working) I find your recipes very delicious and easy to understand and to make. Great! And thank you very much.
I like to do a quick 45 second pass with a hand mixer or whisk. It mashes everything up and strips off the fruit from the strands- makes for a consistency that is easily sieveable.
Very smart idea! Thanks for sharing
I was wondering why I couldn't just use my Kitchenaid mixer on slow with the the whisk attachment to strip the pulp from the fibers. Seems like it would work.
You are simply amazing!! I love Thai food and was spending a lot of money eating out at Thai restaurants. I even took up a job at a Thai restaurant to get up close to some authentic Thai cooking. Your channel is a boon to people like me who want to eat good Thai food at home without breaking the bank. I also love all the background info you give on various ingredients. Love your channel and hope it becomes bigger and more popular with time. 😍😍😍
I have decided that Pad Thai is not going to defeat me. So I made your Tamarin past this afternoon and used part of it to make a batch of your Pad Thai sauce. So I made an 8 serving commitment to mastering Pad Thai.
After making the Pad Thai sauce i find myself sticking my finger in and taking a little taste now and then. It is so comlex and wonderful that I know Im going to have to bury the jar deep in the fridge if I can hope to have a chance to get 8 servings from my batch of sauce.
You are thee best teacher ever!
1:54
I'm sure you meant to say the colder the water is, it takes longer to dissolve while you were pouring the hot water. 😂
Thank you for teaching me.
Thailand has the best food.
Omg
My friend came back 30 lbs heavier.
She said she couldn't stop eating the food.
I was so happy for her. I can't wait to go next time.
Me struggling with really basic knowledge. I stopped mid what I was doing and found this video. SO GLAD I DID, thank you
In Malaysia the only cooking format for tamarind is the block. Always need to presoak the block and "squeeze"/massage to get the tamarind juice. We use it to cook Assam fish, Assam Laksa, and many type of Nyonya & Malay delicacies.
we do have. the paste type from adabi
After watching some of your videos (and i subscribed already right after the first one) i must say that your channel is a very precious one. It's very hard to beat the quality of information we get here. The only thing that makes me mad is that it took me so long to discover this channel. I'm so thankful for what you do. Helps me a lot.
Thanks a million! You take the mystery out of Pad Thai. Couldn’t find the paste, bought the block, wasn’t sure what to do with it so I added a small amount to my sauce. Sauce was a little lumpy but for the first time it came out great. Thanks to you now I know! You are a breath of sunshine!
I needed this. Today I'm making Chicken Pad Thai for the first time and the recipe calls for tamarind.
Just made this! I had this vacuum-sealed tamarind block in my fridge for a few years. Found your amazing channel and can't stop watching. Going to attempt pad thai this weekend. Thank you!
5:05 “that would not be pleasant.” Hahaha I love that
This is an absolutely wonderful way to make using tamarind convenient. Can't believe it took me so long to make this!
Tamarind is one of the primary ingredients and a cornerstone in my community's cuisine (Konkani). I've always hated removing extract from small quantities of tamarind--waiting for it cool, sieving it, etc. This, however, is truly such a game changer and I know it's going to practically last forever in the fridge . Thank you! ❤️
I’m so excited to make this tonight- cause I explored an uninhabited island in the Florida Keys today & gathered pods right off the trees!! Stoked!!!
lucky 👍
I've been failing at making pad thai with random recipes and premade sauces--so I'm starting from the ground up, thanks for these videos, I'll let you all know how it turns out 💪
For a girl who grew up in Thailand, your English is amazing!
Isn't it? :) ... and a little New Zealand and US :) ... check out ua-cam.com/video/jc8Snj9YkWg/v-deo.html :)
i still detect slight thai intonations. all the international school-going thai kids in bangkok sound like her.
Usually this is what we do in Indian households..if you add pinch of turmeric and salt when boiling it lasts for longer time without forming any mold on top..
Will it change the taste??
hmm interesting I will try this tip as my last tamarind developed mold. Thanks!
Jamie Kim ckd my video annasri kitchen ....I freeze my tamarind pulp and use directly in gravy wen cooking ...can stay longer time in freezer
@@Annam133 Thanks!
ua-cam.com/video/9vF7EKWZi-Y/v-deo.html
As a kid, if i had a sore throat, mum would do this to prepare a warm glass of tamarind juice. I dont know if it really worked, but was yummy anyway.
Its a popular summer drink here in Mexico :)
Thank you for sharing. It is a pleasure to experiment thai food for me by watching your videos. It is a way for me to get out of my country, visiting your cuisine while covid is almost everywhere giving us a hard time without traveling.
Best video on how to use Tamarind. Thank you!
I love tamarind, and the seeds are so pretty. The seeds would make beautiful jewelry.
In the Philippines they actually use the seeds for some kind of jewelry, I haven't seen it often though. But they do use it as the stones for the mancala game!
What an absolutely charming lady you are - - - it is evident you a 'top shelf' chef also. Many thanks.
How did you not spill a single drop of even have splashback when you poured it into the jars? You just leveled up 10x in my book
ขอบคุณมากค่ะ ได้เรียนทั้งภาษาอังกฤษ และเรียนรู้เกี่ยวกับการทำอาหารไปด้วย ดีมากๆค่ะ
Thanks for the recipe! I ended up just blending everything after soaking. Still tastes amazing and faster to make.
Me too! Stick blender to the rescue.
Thanks for this, Pai....finding tamarind sauce is a pain. I knew there had to be an easy way to convert the blocks...didn't realize it was THAT easy.
I just made it! So much easier than I expected. Thank you, Pailin ❤
I've been doing a lot more Asian-centric cooking lately (especially Thai), and I keep running across Pai's content over and over, and it's always among the most helpful... subbed!
Also, holy smokes Pai is pretty dang easy on the eyes! 😁
love it. it helped a lot on my phad thai. less cost of ingredients when using tamarind pulp than ready made tamarind paste in a jar. thankyou pai. you are very lovely to watch! 🤗❤
I love Thailand's tamarind. A trip to Thailand won't be complete without buying this fruit as souvenir.
Anyway, this is very helpful. Thanks for the recipe.
Very helpful recipe. I love the flavor tamarind adds to foods. I particularly love ❤️ the fact you did not use any sugar or sweeteners.
I'm from the Caribbean and this is how we make it too.
I did this today and added too much water. I also let it rest for a couple of hours. I am now reducing the fluid to make it more like a paste.
It will turn out OK.
Thanks for the video. I love Thaii cuisine and want to cook it authentically
I am planning to make pad Thai later and realized I ran out of tamarind paste. I just made it and half a block of tamarind yields more than the store bought one. Thank you for showing us how to make it, will make it again! I save money too!
I wish I had watched your video before I followed a recipe calling for tamarind paste. Thank you.
The way I do it; I break the block up and into a two quart pan, 3/4 full fresh water. I then start it to simmer, add a couple of medium shallots chopped up, a couple of dried chilis chopped seeds and all. I add a big bunch of palm sugar. I never use white sugar...Let’s it all melt and blend, its really watery so when I’m done simmering for a half hour its still thin. I then strain the liquid thru a screen sieve strainer like you do. Into another pan, maybe 1 quart if it fits. Then I slowly cook it down on a low simmer to thicken for use.
I do not mix in the Fish Sauce or any Sriracha or Chili Sauce, I use real good Thai Sriracha, not Red Rooster. I use
When I’m making a batch of Pad Thai its by the batch or serving and at that time i blend up the Tamarind/Palm Sugar and Fish Sauce and some Thai Sriracha if the person likes spicy?
Me?? I love it spicy, but not so spicy that it kills the good taste..
Very helpful thanks...Pad Thai tonight
I never make the juice before hand. I make it while i cook. I can estimate better the amount of tamarind i need, in its original 'brick' form. Its very therapeuric to scrunch & squeeze the tamarind for the juice, while cooking the meal. In malaysia we can easily buy tamarind paste but i simply dint like it that way. I just feel its not original in taste, like its less tart or whatever. Of course i could be 100% wrong! Haha. Anyway, i appreciate & enjoy all your videos my beautiful sister!
Nice, I just came across your posts. I did make the authentic Thai pad. Even though I could only find some Thai pad sauce my family liked it. I found a shop nearby that sells tamarind, so I’ll use your video to make my own sauce. Btw I live in Japan so not every thing is so easily available.
I freeze this pulp in small cubes and just use a cube when need it. It lasts longer this way
Thanks for the video, I dumped the paste direct from the block into my soup previously lol now I know
Well described. ...I've been doing it wrong for years ....thank you
YESSS! This was the video I've been waiting for from you. Thank you!
Thanks for sharing. Yeah i bought those tamarind and just store them in freezer in pieces like that afraid that it will turn bad. Didn't know of this way to store it. Will try this for sure and it saves time to get the seeds out when i need it almost immediately.
I delegated the hand mushing to my Sous Chef (hubby) this time. Yay! 😊
You are so natural and entertaining 😻
I like your cooking style
I made this paste today and it came out really wonderful. Just wanted to thank you.
I've always wondered if I can make my own paste instead of buying them ready-made. Thank you Pai!
Thanks. It worked. I just make two jars.
Extraodinary perfect explanation from Pailin! Like always. 👍👍👍
Pai I break the block and simmer for a hour. But the longer you simmer the thicker it becomes. I usually do a whole block and Use smaller Mason jar for a one use. Put in the freezer- lasts forever.
I love the way you cook and present.
After mashing it I think it would be better to boil it first before straining it, that way you get all the juice and flavor.
This is how I've been doing Tamarind paste all along.
Lucky...I had to figure out what I was doing after I used it wrong!!! Lol 😂
Thanks for the video! I've used the tamarind block about 2 or 3 times before but it never came out pasty enough and was watered down with no flavor. Didn't realize I was supposed to mash and squeeze the block to extract all the flavor. Oops! Now I know!
Ni hao! Thank you! I bought tamarind pods in Texas and finally got around to processing them. An Indian guy showed how to process the seeds (it's complicated) but I really wanted info on how to make tamarind paste from the pulp. It's sticky!
So my mother used to tell me how hard & messy it is to make tamarind. She said her mother, & when she did it too, she'd squeeze it in the hot potato & it tended to get everywhere, this is a much easier & cleaner way zh I live it & wanna try it.
My mouth started watering when you were breaking the pulp into pieces. I wanted to eat some.😆
So nice that you cook so traditional Thai and live healthy. So many Asians adopt a Western diet and lifestyle can be unhealthy.
My mom usually uses the block! I love tamarind sauces for clams 😊
Excellent presentation. Thank you!
I love Tamarind. I eat it right off the block. Nom Nom 🤤
heyy you are not stingy you're pretty sensible i think🤭 i wish everyone can be like this✌🏻 no waste heree thank you for the videoo
We were wondering if you could show the drink you mentioned making with the leftover. Thank you!
80% water. 15% tamerind. Add sugar to taste and a squeeze of line 😉
@@gozu9455 Thank you!
Yup just sugar water and tamarind. As a child a lot of Mexican restaurants had it. Now only a few make it everyday
It’s like lemonade...but with tamarin as the tart component.
Just did Tamarind paste for the first time yesterday, following your first video! Was wondering if you still find time to do it yourself with a baby?! Today I get your answer! Great incidence!
Thank you 🙏 the video did the tamarind justice. It’s so yummy 😋 and made it look even more yummy.
Yay🙃 I just bought this because I couldn’t find the paste.
New subscriber here! I love your videos and the way you deliver them. You're awesome! Your recipes are unique I hope to make one someday soon. -watching from Germany
Great video, thank you. I have made it twice, and I love it
Good work. Also after putting the hot pulp in the jars, turn the jars upside down to sterilize the lids too.
I finAlly have found out I really LOVE the taste of tamarind! Perfect timing!
I am *definitely* going to get myself a block of tamarind and use this method to make it convenient for use in recipes such as your Pad Thai. Maybe a food mill would be easier than a sieve to extract maximum pulp? Or I may try that hand-mixer idea from another commenter. A friend’s Trinidadian Grandmother used to make amazing tamarind balls as treats when she came to visit, and I loved them. Will need to find that recipe too!!
As a mexican, I kinda just eat the pulp with chile and sugar all the damn time. And my teeth hurt afterward.
Exactly 👍🏼 🤤
I am from the Philippines, I do the same thing but with a little salt. Even with the greenish one that's almost ripe is good.
Same. In the Caribbean we make tamarind balls covered in sugar. Delicious.
We do the same
@@beautifulinsideout5258 I'm Mexican; I prefer salt also!
Lovely. I can’t wait to try making pad Thai for myself!
Thanks for this! Just made first batch here at home in Key Largo Florida Keys!!
Thanks
Yay...finally! Been waiting for this 😁
Brilliance. Very helpful.
Thank you.
So healthy my friends.. and I love it. Thanks
Did you know that tamarind comes from an Arabic word (tamr hind تمر هند) that translates to Indian dates?
Wow. Thats interesting...
Interesting
صح
Word??!!
Cool!
it's not stingy it's conservation and making the most of it! I love this video and this is an everyday activity in South indian kitchen for making sambhar and rasam!!
I put palm sugar in , bring it to a simmer for 20 minutes and it turns out so great!
Oh, that's interesting....how much palm sugar do you put in....or what level of sweetness are you trying to get?
@@sulblazeri used 1 part sugar for 2 part of tamarine. Didn't really measure things.
I quickly saute minced garlic and shallots in a saucepan on medium heat just until softened, then add the massaged pulp with additional water and sugar, to taste, (I use brown sugar). When it comes to a boil, I turn down the heat to low and simmer for about 5-10 minutes. This makes for a more "complete" sauce, IMO.
Tamarind paste good to make PadThai sauce.👍
ว้าว พูดอังกฤษเก่งมากเลยค่ะ
จะลองทำเองคะ ชอบดูคุณทำมากเลย ฟังเพลินเลยคะ 👍
If you're certain that there are no seeds, a stick blender omits the need of mashing and straining. I didn't notice any difference in my end product. 😁
The little "bloob" she makes after putting the tamarind in the bowl omg my heart.
Ye, I have never thought that anybody else appreciated that too.
Lmao xD
I made it this and it is much better than ready made tamarind.
Hi Hot Thai Kitchen's supper STAR! :) Yes, I'm finally back :D
thanks for your wonderful video! yum yum
I agree, it's so much better like this. Lovely video :-)
That's so good to know. I ❤️ tamarind. I ESPECIALLY 💜 tamarind and date paste/chutney. Soooo good, perhaps I may attempt to make some myself.
That seems simple enough I'm making this for a Indian dish Delhi Aloo Chaat.
thank you for this! I was doing it the stupid way (trying to make paste as I'm cooking the meal in question) and this sorts how to do it properly for me.
I made this is good thank you