HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!
I can't believe no one has mentioned Mexican agua fresca de tamarindo. Just make the fresh paste like she did, then add lots of ice, water, and a good quality of sugar. Makes a wonderfully refreshing alternative to lemonade.
A bit of trivia: many folks from the UK love their HP or "brown sauce" not realising that it contains that magic ingredient, tamarind. That gives the sauce that lovely fruity sourness, an idea probably borrowed from the Indians use of "imli" when the Brits were in India. In Malaysia, some Indians use the leftover tamarind pulp to polish their brass ornaments. Waste not, want not! Also, we differentiate our souring agents, calling tamarind (as featured in your video) "asam jawa" (tamarind from Java), whereas another common souring agent is "asam keping" (tamarind in pieces). But the latter is not related to tamarind, but closer to the mangosteen family (garcinia), which produces a rather sour fruit that is sliced and dried. The Peranakan (Straits Chinese) cooks always advise newbies to "adjust seasoning after adding tamarind", especially salt and sugar. Even if the dish's seasoning was perfect up to the point tamarind is added, one must always taste and make further adjustments after adding the "asam" paste.. Due to the sourness introduced, it can "unbalance" the overall taste. Also, watch out for the processed tamarind pulp in block form - I've encountered ones where so much salt was added in processing the pulp that one must compensate for that by under-salting the dish, then adjusting for salt AFTER the tamarind is added. The obvious point is tamarind can be regarded as a seasoning ingredient, so if one is unfamiliar with the strength of the paste, add part of the recipe's recommended amount, taste, then add more as required.
Thanks for the details. I grew up on “bangers and mash” with HP sauce, and I love Thai flavours perhaps because of that. My tamarind block is from Thailand, and the only ingredient is “tamarind”.
I love your sense of humor. Watching you react in an honest way. I just discovered it. Having a batch of it from a food bank I had no idea what it was. But I loved the taste and consistency of it. So thrilled to see this . Thanks.
Pai, the Tamarind concentrate from Indian stores can be used for Thai curries (after diluting it ofc). Even in India, the tamarind block (supposedly seedless) is what we use on a daily basis (yes, we use Tamarind in everyday cooking, especially in the South). And even to us, the bottled versions are relatively new - a convenience that most traditional cooks (me included) tend to ignore. :)
Tina Dawson thanks for your comment! I didn't know there were different kinds of tamarind, and ended up accidentally getting the Indian concentrate instead of a thai tamarind. Now I just have to figure out how much to use and how much to dilute it! Have you done this with the India concentrate, Tina? Anyway, thank you =)
I used that sweet tamarind from Thailand when I studied in the States to make Indonesian dishes: Sayur Asam. At that time, I dont even know that it was a sweet Tamarind since the box said Tamarind and my recipe said to use tamarind. I kept wondering why was my dishes tasted so sweet. Glad that I watched your video now. It explained a lot.
I live in the states and there are a lot of latin bodegas in my town what are some of the names of some of these candies? I would like to try some of these candies. thank you in advance
I buy bags of tamarinds that say sweet and sour with chili. It says they are a product of Thailand, exported by Jack Hua Co. I buy them at a local Asian store run by a Thai/Filipina couple. They’re delicious, a bit addictive. 😊
I live in the South of India, in Kerala. Where we have both kinds of Tamarind, the black concentrated kind and the kind shown here (which is true for most Thai ingredients, I can find Galangal, Kaffir Lime and Lemon grass here - though not used for cooking) and Garcinia gummi-gutta(as an altogether different sour agent). We make this kind of soupy thing that is used with rice, actually poured on it. It's called Rasam and it's made with Tamarind as the main ingredient (whenever Dal is not used). It has one of a kind flavor that I have not yet found elsewhere
@@samiabrahimi3410 No, that's different. www.vidhyashomecooking.com/kerala-style-rasam-instant-rasam-without-rasam-powder/ That is Rasam. Pani puri sauce uses lime for the sour taste. Both use cilantro in it though.
I only recently discovered tamarind. I used it a few weeks ago to rescue my Indian lamb curry that had too much bird's eye chili in it, and I tried to balance the flavours by adding tamarind and some brown sugar. It worked quite well! Whilst it still had a good heat, it was at least palatable. I will be using tamarind far more often now, tried it in two stir-fry recipes too, with some sesame seeds. It's really nice that it is so sticky, and I am so glad that I no longer have to buy the expensive (but delicious) Hasty Tasty Sweet & Sour sauce, I can now make my own, with some pineapple, tamarind and sweetner. Can't wait to try it on braai (open fire) chicken, pork, beef and lamb. It should also go very well with pulled pork, pork neck and even eisbein (pork knuckle). Thank you Pailin for your informative tips, Thanks to your channel I will soon venture into some Thai food recipes as well.
Is Mexican tamarind sweeter or more sour? I am curious to use it, but I'm unsure if what I can get at the Mexican markets near me will be sour enough for asian cooking.
That God I found this video. I am new to Thai cooking, and recently bought a block of tamarind. The recipe called for 2 tbsp of tamarind paste. So I forced my measuring spoon through the block and made 2 packed tbsp. Something about it didn't look right. Then I tasted it and quickly realized I was definitely doing something wrong! It would have been a catastrophic mistake! Thanks for the video.
With the Pandemic era! I've been exploring Thai food. Love how Thai prepare their Thai paste on mortar and pestle! The "trinity". Thank you for this informative guide on Tamarind. Love your video.
Other uses for tamarind: 1) Tamarind "extact" is wonderful when thinned by about 1/3 to 1/2 with water and sweetened as a liquid drink that can also make a frozen sorbet (with the frequent stirring to reduce the size of ice crystals). 2) Tamarind "paste" - either seedless or from the pod - makes wonderful ice cream, just dilute the paste with milk/cream instead of water. Obviously sugar required to counteract the sour flavor profile. 3) Tamarind "paste" can be transformed into a dessert curd, think lemon curd. 4) just take the pulp out of the pod - free from the "strings" but seed still insde and roll in granulated sugar like a candy. your videos are always fabulous. If you tried, I think you would be the next Food Network Star in the USA. You just have a natural talent. BTW, can you recommend so good Thai grocers in Vancouver, BC? I love TnT bu they're mostly Chinese food stuffs.
your channel is one of my favorite food channel! the way you explain and share youre knowledge is amazing/// you are truely one of the best food youtubers
Hi Pailin! Great information. I got acquainted with fresh tamarind while living in Thailand, and I make my own cooked sauce for my pad Thai. I also use the tamarind pulp in my hibiscus elixir which I make from dried hibiscus flowers, fresh cranberries, and a variety of herbs. The tamarind gives the elixir a nice tartness and refreshing quality. I also add coconut sugar to lightly sweeten it. I love the versatility of tamarind and would encourage all to try it in different ways.
My parents (from Indonesia) sometimes add tamarind juice to peanut sauce for satay. They typically use the tamarind pulp method since the pulp is easy to store for a long time.
Luli Nasser wouldn't that be tamarindade? Or do yall mix them with lemons? saw a vid on Brazil fruit market, uh, wanna go so bad. Aunt and uncle in Argentina, so Im planning Rio in a couple years, hopefully.
The Domestead I don't know if there is actually a name for it. We usually just call it "tamarind juice", haha! We take the pulp out of the tamarind and put it in the blender with a little bit of lemonade (juice of a couple of lemons works fine too), with sugar, water and ice. We even make popsicles with it. If you ever come to Brazil, you will love our exotic fruits. I hope you have the chance to get to know it. ;)
Thank-you so much for this video. I just this evening purchased a jar of Tamarind Concentrate at an Asian Market in the lower mainland of BC. I have never used it and virtually know nothing about it, but I learned recently that it is one of the main ingredients in Worstershire sauce. I may have spelled that wrong. Anyway, I live with my 85 year old mother and for some unknown reason she keeps taking my Worsetershire sauce out of the fridge and putting it out in the utility room. Last summer we had a terrible heat spell and I didn't know it was out there. Now I don't know if it is spoiled and rather than try it and possibly poison us all, I decided to try just adding tamarind sauce to the few recipes I have that I used to use Worstershire sauce in. I'll give it a try, at least there is less chance she will toss this product out of the fridge.
Helen Nelson I see no one responded to your question, so I'll pass on my experience....Worcestershire sauce has always been kept in the cupboard not the fridge at my house, lasts a long time with no problem. Maybe if you live where it gets truly hot in your house, as in more than 90F, there may be a worry but generally no refrigeration needed.
my dad used to bring tamarind from his office (there are tamarind trees in his office, before renovation). my mom like to make candy out of it (only spread the sugar on top of that), and mom always nag at me because the tamarind candy vanish from the bowl even before it can be called candy. she know who the culprit :o
Central coast California here; the chain Whole Foods here only sells the Indian style super concentrate, and I've been using that for years in Thai cooking and your recipes. It's not exactly the same (somewhat of a darker, molasses-y) but it still gets the job done, it just has to be diluted with water at about 1/4 to 1/2 cup of water to one tbsp. of concentrate, depending on taste.
thanks for this video! We use tamarind in making Dolma which are stuffed grape leaves and stuffed squash. We put the tamarind juice in the water of the sauce while cooking the dolma ! I buy the stuff dried but I haven’t ever known how to properly dilute or strain it until watching this video. Thanks 😊
In Philippines, we use _sampaloc_ (tamarind) for various sour dishes. One major dish that calls for sampaloc is _sinigang_ but there are different version of it that uses other sour ingredients instead. However, my favourite version is _sinigang sa sampaloc_
Thank you for showing this! My local Asian store only has the block kind of tamarind, so this is so helpful. I love your cooking shows. You are so artful with food!!
Tamarind (super sour) and molasses.... I soak them in hot water and drink. Prevent cardiac arrest (if prone) and muscle cramps. Tamarind is a great source for pottasium and magnesium. Molasses offer minerals like copper etc.🎉🎉🎉 Healthy drink❤️❤️❤️
In Mexico we use tamarind for tons of types of candy and also to make tamarind "water," which is basically what Pailin did with the pods and add more water, sugar and ice to make a cold beverage. But my favorite is tamarind margarita! Truly delicious!!!
yes ur right being an indian.....i can say indian tamarind concentrate available here in australia is very thick and black....however as u said diluted with water makes it work for all ur recipes that i have tried and i am in luv with thai cuisine....i make it atleast twice a week
yes, i love tamarind!! We use the Mexican variety (and sometimes Thai) as a base for BBQ sauce here in the Southern United states! it makes an amazingly tangy sauce for chicken, and pulled pork, and I usually dont add an acid (vinegar) if I am using this ingredient. Also we cook it (paste) with water , to a reduction, to make a drizzle for tacos, tostadas etc. Thanks for the excellent video, i just found your channel, and look forward to seeing the rest of your series!
It is also used in Middle-Eastern cooking. One popular hors d'oeuvre is chopped meat, with minced onion doused in a tamarind sauce and spread atop pizza type dough rounds. they are about the size of the palm of your hand and the tamarind sauce is dark, almost black. \
Cheers from Istanbul. The Ottomans used to boil tamarind (demirhindi in Turkish from the same origin meaning Indian date) into what is called a "saray şerbeti" (palace sherbet) enjoyed by the royal population. Modern Turkish cuisine luckily incorporated all those dishes once enjoyed by sultans so now we can try them on as well. Thanks for the info and here's my little addition to it.
What a terrific video. I use tamarind when I make a pulled/shredded pork. It is so much tastier than BBQ sauce that is full of sugar and other sweeteners.
In Vietnam, we actually use the same method of squeezing out the tamarind juice from the packaged tamarind to make a signature soup called 'canh chua' (literally means sour soup). The Nothern people tend not to add the sugar (but probably MSG?), while the Southern people add sugar instead. Normally, we also cook this with fish heads (ex, snakehead, cobia, or even salmon) to enhance more natural umami sweetness.
My friend gave me what looks to be a good pad thai recipe. I went shopping to find the required ingredients. I found everything but tamarind paste. I did, however, find a block of tamarind. I bought it hoping I could figure out how to incorporate it into pad thai. Your video showed me the way. Now I am ready to make my own tamarind "juice" and move on to the pad thai - Thank You Pailin!!!
It all makes sense now! I followed your Yellow Curry recipe and put 2 Tbsp (!!) of the Indian-esque goopy paste in place of the more diluted juice variety. And wondered why it got so vibrantly sour, lol. Thankfully, it was still absolutely delicious. But this video really cleared things up. Cheers!
This is a very nice introduction to tamarind. Bangladeshis make sour and sweet achar (sticky, pickled afternoon snack stored in jars) with it. They also use it in summer drinks and some fried and curried fish recipes. It's used for the liquid/watery sauce that goes on chotpoti and fuchka. Sometimes it's also added in stuffings. Chutneys and regional sour dishes called tok can also be made using tamarind. Women especially love to just snack on raw tamarind with a bit of salt (my mouth is watering just thinking of it)! :) But even my little brother once emptied a huge jar of sour tamarind in just 2 days!
I bought a container of dried, sugared tamarind that also had some sort of chili powder on them, and OMG IM ADDICTED !!! SO GOOD!!!!! I temper having a bottled tamarind drink awhile ago that was also surprisingly amazing I’m very intrigued by the culinary possibilities of this fruit and just bought a bag of it in the shell. I don’t know if it’s considered fresh or dried, but the pod is there. I just ate a large one and it was pretty darn sour, it not unbearable; however my tongue is now irritated from the level of acidity. I got it at the Mexican grocery store and the bag says product of Thailand.
in Egypt we soak it in water for a while, then strain it well with cheese cloth and add surge and drink it cold. It's so good in summer when the weather is very hot in keeping our bodies hydrated and feeling cool and refreshed, and not thirsty for a while, that's why it's common to have it during the month of Ramadan on Iftar after fasting.
I have a friend from a Mexican family, and she told me that they make aqua fresca from tamrind--it's a drink kind of like lemondade with a fruit flavor. Very refreshing.
Fresh tamarind found in india can be used for the dishes and I have made a lot of your recipes and it came out perfect.hot Thai kitchen has helped me a lot and I have made a lot of your recipes and they have come out delicious and perfect .thanks a lot Pailin .
Wow, thank you Pai. That was very thorough. I feel finally enlightened. Not only that I now know what tamarind looks like, how it's used and how it's different in the products as opposed to the traditional 'extraction' method, but also the nuance in type and form of tamarind used in different cuisines. It was very useful for me that you gave lime as a taste reference point too. Thank you.
my gramma here in brazil used to make it too. She picked the whole tamarind fruit (without the shell of course) and left it buried in sugar for a while. I became like a super sweet but also super sour "lolipop". Kinda extreme recipe but i loved it
there is a tamarind chutney that uses mint and pak chee (cilantro). it's usually used on samosas. the tamarind paste i get in indian grocers has salt, so you're warning about ingredients is noted! 😀
Thank you for this! I especially appreciate the explanation about sweet and sour and what foods it's used in because I like to cook Indian, but I have also cooked Thai!
I love your descriptions of all the ingredients that you use. You explain things wonderfully. I have always wandered through ethnic markets everywhere I go. I have eaten tamarind in many dishes and get it as a sauce for samosas. For decades I have seen the pods in the market buy have never bought then. I will have to try them now. Explaining the sweet-sour taste really explains a lot to me.
Thank you so much for your videos. Now I know how to buy and use tamarind. I'll be spending the afternoon with your other videos. You make them interesting as well as informative.
I tried to make your pad Thai recipe tonight so I bought what was labeled a tamarind paste but it was actually the tamarind pulp/brick. Was pretty pissed off when I realized that I didn’t have enough time to process the tamarind pulp into paste AND make pad Thai by a reasonable hour. So after dinner, I made the paste and we’ll have pad Thai for dinner tomorrow. Live and Learn🤷🏻
I live in Florida and I have a Tamarind tree that's bearing fruits right now, my friend gave me a recipe to make something called Tamarind ball, it's basically made with brown sugar and hot pepper and rolled into a ball and eaten as a candy. thanks for the video.
I love your videos. I just bought a jar yesterday from a large Asian market. I can't wait to try it. I also bought the pods from a Mexican market so I am glad I saw your video first as I am sure they will be sweet!
thank you sooo much.. I WAS GOING to use ''the tamarind'' I found at my local supermarket to make PAD THAI.. which I found out through watcing your video was SUPER SWEET and NOT what I needed to make PAD THAI .. thank you sooo much ..♥
I love your video! So educational and I completely agree with you about Tamarind. When added to dishes that required acidity, it has a very well balanced flavor that you cannot get it with lime/vinegar/lemon. Especially when you needed to make dipping sauce, tamarind just has a very distinctive taste.
I am late to the party on tamarind but found that I love it! I mostly had it Mexican style with chili pepper in candy form. This video was so informative and interesting. I love Thai food and I am going to try and learn how to cook with it. Thank you!
Thank you for sharing ❤ It's very famous here in the Arabian Penisula. I've seen it in the stores in many forms. It's mainly used to make juice or eaten raw. It's a new cooking ingredient for me. I've see many recipes use it as a replacement for soy sauce so I wanted to know exactly what it was and how I can use it.
i just found tamarinds at my local store and bought them on a whim. they're amazing. i really love the flavor and how they're a bit sour but very sweet. complex. i love it.
Sweet tamarind balls are one of my favourite sweets when visiting my home country, Grenada in the Caribbean. I have enjoyed it ever since I was a small child. Very moreish!
I had no idea there were sweet or sour tamarind. I just got a box today and had to quickly look at the box. It says Sweet Tamarind. Thank goodness because I wanted to eat it out of the pods. This was very informative. Do I keep the whole sweet tamarind pods in the box at room temp or should I refrigerate them?
Though I probably won't buy tamarind, I still clicked on this video because I love watching your videos :P They're so informative and interesting to watch. In my opinion your videos are by far better than cooking shows on tv
Who's still watching this? Hehe I can't wait to make my Pad Thai Filipino version.. Thank you for this video. Now I know how to make my own Pad Thai sauce 😊😊
Hi, I live in Kurdistan of Iraq and I just wanted to say that Tamarind Juice is very popular here and not the sweet kind the very sour kind we have shops that sell it, we do add some salt to it to balance out the sourness but it is a pretty good drink
Pailin your videos are informative. I am from India and we use Tamarind extensively. Like you rightly mentioned Tamarind concentrate (product of India) is a real concentrate, often diluted with water 1:2 or 1:3 to bring it to normal tamarind taste consistency. And yeah they come in unappealing black color🙈 Anyway, these days the Tamarind concentrates are becoming a bit diluted though. Just trial error with brands🤣
I got the Indian stuff it's a similar consistency to honey basically black and Very strong I use it in all my Thai dishes that call for tamarind. I never new it was totally different you can defiantly use it as a substitute I've had it in the cupboard for well over a year I have to try the legit Thai one now! Great video thanks for the info also I use it in Indian curries to.
Loved your video! In Mexico they make tamarind water to drink. I think it's just tamarind pods in water, but they might add sugar. They also have tamarind candy with sugar and covered in chili, salt, and lime.
Thanks Pai, that was very educational - and enjoyable as always. Love these "encyclopedic" videos, just as I appreciate you explaining the Thai names of dishes in some detail.
Andy Kay Yep, she always explains how certain ingredients give a particular flavor for her dishes along with substitutes and suggestions for those ingredients! She is awesome!
so I can across this by accident and as I've never heard of Tamarind I decided to watch.....I have to say I LOVE your personality, you are adorable. Loved the holy mother comment. Awesome
And before this, I thought it was only a sweet fruit. I came across a Tamarind drink while studying in Paris a few weeks ago and it was sweet with a hit of some earthy sourness like a Umeboshi (Japanese Pickled Plum). It tasted more of what my mother would make, a sweet water soup made of sugar cane and possibly some goji berries for that hint of tartness.
In Brazil we also have tamarind, but we only make real juice (to drink lol) with it :) Actually the first time I've seen tamarind being used as an ingredient for cooking was on your show!
all your videos are very sophisticated. Thank you ! when I used to work with Thai people, they sometimes mixed SUPER sour fresh ones with dried chills and sugar. to me it was too sour and spicy but I did enjoy eating it !
Thank you! I have always loved Tamarindo in Mexican candy but never tried making it myself. There is a tamarind drink a Mexican drink that is basically with sugar, water or milk and ice can't wait to do some more experiments in my kitchen.
Hi Pai! Vietnamese people have a dish called "cua rang me" which is crab in tamarind sauce. It would be amazing if you develop a recipe for this dish because your recipes are easier to follow than others. ;)
I love pickled tamarind! I had it for the first time last year. It was pickled in cider alcohol and cider vinegar. It had the skin still attached and it was amazing! Have you tried it? Is there anyway you could do a recipe video on it? Thanks Pai!
I am really grateful for this video. I have long wondered about various tamarind products. I have experience eating tamarind in Thai cuisine but I haven't understood how to purchase it or how to use the different forms available. I see tamarind products, and especially tamarind pods, in Latin markets. I enjoy Mexican tamarind soda and tamarind candy, especially with a little hot chile. I now feel much less intimidated by it as an ingredient.
I mainly soak my tamarind as it is the cheapest option in Germany. My family originates from South Africa. In South African cuisine tamarind is used as preservative in granny recipes like Blatjang (South African Chutney)or Boerejongs (Grape pickles). Otherwise Tamarind is commonly used in lemonades, ice teas and also in cooked dishes like the famous Bobotie (egg custard mince casserole) or meat stews. Thank you I enjoyed your video a lot.
Thank you for creating this video! I love the flavour of tamarind, and thanks to this tutorial, I know a great deal more about it. Your commentary is pragmatic, insightful and cheerful, and your video was fun to watch.
There's this goat stew called sinalumagian in Ilocano or sinampalokan in Tagalog that my family makes. It's similar to adobo but tamarind is used instead of using vinegar. I think it may have other spices in it too. Maybe ginger. Ginger is a common ingredient in Ilocano goat recipes.
Thank you for answering some questions I had about tamarind, very much appreciated! Excellent video, I also really enjoyed the classic pad thai recipe video, it turned out amazing. It's what led me to the world of tamarind lol.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Thank you for watching!
We just bought some but my husband did find a dead bug :/ in one of them. Not sure if we can still eat them. Or if we have to clean them?
Could you tell me the recipes you have with tamarind ?, I made the same question on Facebook but you have not answered me
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@@hectormayes3661 you could search Hot Thai Kitchen tamarind recipes
I can't believe no one has mentioned Mexican agua fresca de tamarindo. Just make the fresh paste like she did, then add lots of ice, water, and a good quality of sugar. Makes a wonderfully refreshing alternative to lemonade.
I love that and agua de jamaica!
Thailand Mexico no where near only Hispanics do the soda drinks ad things very good
I love Mexican tamarind candies and drinks! I finally found tamarind pods at a local Mexican market
I make it all the time for myself 👍
Lol, I’m making that right now. That’s why I’m watching this video.
A bit of trivia: many folks from the UK love their HP or "brown sauce" not realising that it contains that magic ingredient, tamarind. That gives the sauce that lovely fruity sourness, an idea probably borrowed from the Indians use of "imli" when the Brits were in India.
In Malaysia, some Indians use the leftover tamarind pulp to polish their brass ornaments. Waste not, want not!
Also, we differentiate our souring agents, calling tamarind (as featured in your video) "asam jawa" (tamarind from Java), whereas another common souring agent is "asam keping" (tamarind in pieces). But the latter is not related to tamarind, but closer to the mangosteen family (garcinia), which produces a rather sour fruit that is sliced and dried.
The Peranakan (Straits Chinese) cooks always advise newbies to "adjust seasoning after adding tamarind", especially salt and sugar. Even if the dish's seasoning was perfect up to the point tamarind is added, one must always taste and make further adjustments after adding the "asam" paste.. Due to the sourness introduced, it can "unbalance" the overall taste.
Also, watch out for the processed tamarind pulp in block form - I've encountered ones where so much salt was added in processing the pulp that one must compensate for that by under-salting the dish, then adjusting for salt AFTER the tamarind is added. The obvious point is tamarind can be regarded as a seasoning ingredient, so if one is unfamiliar with the strength of the paste, add part of the recipe's recommended amount, taste, then add more as required.
Thanks. This is new to me. Your details help me a lot, before I make it poorly.
Brilliant, thank you!
Thanks for the details. I grew up on “bangers and mash” with HP sauce, and I love Thai flavours perhaps because of that. My tamarind block is from Thailand, and the only ingredient is “tamarind”.
Salivating, remember the days when we were kids, we climbed the tamarind tree and eat right up there, with salt.
I love your sense of humor. Watching you react in an honest way. I just discovered it. Having a batch of it from a food bank I had no idea what it was. But I loved the taste and consistency of it. So thrilled to see this . Thanks.
Pai, the Tamarind concentrate from Indian stores can be used for Thai curries (after diluting it ofc). Even in India, the tamarind block (supposedly seedless) is what we use on a daily basis (yes, we use Tamarind in everyday cooking, especially in the South). And even to us, the bottled versions are relatively new - a convenience that most traditional cooks (me included) tend to ignore. :)
Tina Dawson thanks for your comment! I didn't know there were different kinds of tamarind, and ended up accidentally getting the Indian concentrate instead of a thai tamarind. Now I just have to figure out how much to use and how much to dilute it! Have you done this with the India concentrate, Tina? Anyway, thank you =)
I used that sweet tamarind from Thailand when I studied in the States to make Indonesian dishes: Sayur Asam. At that time, I dont even know that it was a sweet Tamarind since the box said Tamarind and my recipe said to use tamarind. I kept wondering why was my dishes tasted so sweet. Glad that I watched your video now. It explained a lot.
I love the tamarind chilli candies. By the way, it is easy to grow a tamarind tree indoors by planting seeds found in the pulp.
REALLY??????? Thanks. I shall do THIS one. A Tamarindo tree! Wow.
I live in the states and there are a lot of latin bodegas in my town what are some of the names of some of these candies? I would like to try some of these candies. thank you in advance
I buy bags of tamarinds that say sweet and sour with chili. It says they are a product of Thailand, exported by Jack Hua Co. I buy them at a local Asian store run by a Thai/Filipina couple. They’re delicious, a bit addictive. 😊
@@graymatt181 my favorite right now is El peke tarugos tamarind candy. Strong flavor so I take my time nibbling.
U mentioned dates.... The English word tamarind comes from Arabic word "tamar e hind"...which means Indian date
That's interesting. :)
Very cool!
They really look like family
lol!
Parsing El
I live in the South of India, in Kerala. Where we have both kinds of Tamarind, the black concentrated kind and the kind shown here (which is true for most Thai ingredients, I can find Galangal, Kaffir Lime and Lemon grass here - though not used for cooking) and Garcinia gummi-gutta(as an altogether different sour agent). We make this kind of soupy thing that is used with rice, actually poured on it. It's called Rasam and it's made with Tamarind as the main ingredient (whenever Dal is not used). It has one of a kind flavor that I have not yet found elsewhere
hi is this the one you Indians use is to make the pani puri sauce ??
@@samiabrahimi3410 No, that's different. www.vidhyashomecooking.com/kerala-style-rasam-instant-rasam-without-rasam-powder/
That is Rasam. Pani puri sauce uses lime for the sour taste. Both use cilantro in it though.
thank youu
When I make a basic masala, does the tamarind water go in at the end. I use the jar paste kind in the states
@@alexi2460 We usually use it in the beginning either before/during the cooking process.
I only recently discovered tamarind. I used it a few weeks ago to rescue my Indian lamb curry that had too much bird's eye chili in it, and I tried to balance the flavours by adding tamarind and some brown sugar. It worked quite well! Whilst it still had a good heat, it was at least palatable. I will be using tamarind far more often now, tried it in two stir-fry recipes too, with some sesame seeds. It's really nice that it is so sticky, and I am so glad that I no longer have to buy the expensive (but delicious) Hasty Tasty Sweet & Sour sauce, I can now make my own, with some pineapple, tamarind and sweetner. Can't wait to try it on braai (open fire) chicken, pork, beef and lamb. It should also go very well with pulled pork, pork neck and even eisbein (pork knuckle).
Thank you Pailin for your informative tips, Thanks to your channel I will soon venture into some Thai food recipes as well.
my grandmother in mexico used it all the time. also grew up eating tarmarind Mexican candies, still do!
Me too!
Is Mexican tamarind sweeter or more sour? I am curious to use it, but I'm unsure if what I can get at the Mexican markets near me will be sour enough for asian cooking.
+crimsonstar108 personally, i dont know. I've never tried any other kind. they both look the same to me though.
+crimsonstar108 I've used it without issue, but I think it is more like the 'sweeter' Thai tamarind.
+crimsonstar108 It's more on the sour side, some may have a little bit of sweetness but most of the tamarind you find here is sour
That God I found this video. I am new to Thai cooking, and recently bought a block of tamarind. The recipe called for 2 tbsp of tamarind paste. So I forced my measuring spoon through the block and made 2 packed tbsp. Something about it didn't look right. Then I tasted it and quickly realized I was definitely doing something wrong! It would have been a catastrophic mistake! Thanks for the video.
I’m glad I’m not alone in doing this!!
With the Pandemic era! I've been exploring Thai food. Love how Thai prepare their Thai paste on mortar and pestle! The "trinity". Thank you for this informative guide on Tamarind. Love your video.
Other uses for tamarind:
1) Tamarind "extact" is wonderful when thinned by about 1/3 to 1/2 with water and sweetened as a liquid drink that can also make a frozen sorbet (with the frequent stirring to reduce the size of ice crystals).
2) Tamarind "paste" - either seedless or from the pod - makes wonderful ice cream, just dilute the paste with milk/cream instead of water. Obviously sugar required to counteract the sour flavor profile.
3) Tamarind "paste" can be transformed into a dessert curd, think lemon curd.
4) just take the pulp out of the pod - free from the "strings" but seed still insde and roll in granulated sugar like a candy.
your videos are always fabulous. If you tried, I think you would be the next Food Network Star in the USA. You just have a natural talent.
BTW, can you recommend so good Thai grocers in Vancouver, BC? I love TnT bu they're mostly Chinese food stuffs.
Oooh tamarind sorbet. I'm going to try that!
your channel is one of my favorite food channel! the way you explain and share youre knowledge is amazing/// you are truely one of the best food youtubers
Hi Pailin! Great information. I got acquainted with fresh tamarind while living in Thailand, and I make my own cooked sauce for my pad Thai. I also use the tamarind pulp in my hibiscus elixir which I make from dried hibiscus flowers, fresh cranberries, and a variety of herbs. The tamarind gives the elixir a nice tartness and refreshing quality. I also add coconut sugar to lightly sweeten it. I love the versatility of tamarind and would encourage all to try it in different ways.
Thanks so much for this info. It's new to me...and your comments helped a lot!
Would like the recipe to make this
What herbs do you use please ;-)
My parents (from Indonesia) sometimes add tamarind juice to peanut sauce for satay. They typically use the tamarind pulp method since the pulp is easy to store for a long time.
Here in Brazil we make a lot of lemonade with tamarind. It is delicious!
Luli Nasser yumm
Luli Nasser wouldn't that be tamarindade? Or do yall mix them with lemons? saw a vid on Brazil fruit market, uh, wanna go so bad. Aunt and uncle in Argentina, so Im planning Rio in a couple years, hopefully.
The Domestead I don't know if there is actually a name for it. We usually just call it "tamarind juice", haha! We take the pulp out of the tamarind and put it in the blender with a little bit of lemonade (juice of a couple of lemons works fine too), with sugar, water and ice. We even make popsicles with it. If you ever come to Brazil, you will love our exotic fruits. I hope you have the chance to get to know it. ;)
Luli Nasser, Love the taste of tamarind & lemons/limes. Mixing together is genius. Can't wait to mix this up. Thanks
Thank you
i use tamarind for tea, mix with goji berry, black tea and other dried fruits that i want to add in the tea pot
这个中文是啥？
我看过国外亚洲超市叫罗望子，海南那边好像叫酸角
Yingzi Yu ah，对\(^o^)/。 酸角! Yum
Add dried plums too
Thank-you so much for this video. I just this evening purchased a jar of Tamarind Concentrate at an Asian Market in the lower mainland of BC. I have never used it and virtually know nothing about it, but I learned recently that it is one of the main ingredients in Worstershire sauce. I may have spelled that wrong. Anyway, I live with my 85 year old mother and for some unknown reason she keeps taking my Worsetershire sauce out of the fridge and putting it out in the utility room. Last summer we had a terrible heat spell and I didn't know it was out there. Now I don't know if it is spoiled and rather than try it and possibly poison us all, I decided to try just adding tamarind sauce to the few recipes I have that I used to use Worstershire sauce in. I'll give it a try, at least there is less chance she will toss this product out of the fridge.
Helen Nelson I see no one responded to your question, so I'll pass on my experience....Worcestershire sauce has always been kept in the cupboard not the fridge at my house, lasts a long time with no problem. Maybe if you live where it gets truly hot in your house, as in more than 90F, there may be a worry but generally no refrigeration needed.
Good for Grandma! SHE knows, from experience.
my dad used to bring tamarind from his office (there are tamarind trees in his office, before renovation). my mom like to make candy out of it (only spread the sugar on top of that), and mom always nag at me because the tamarind candy vanish from the bowl even before it can be called candy. she know who the culprit :o
Central coast California here; the chain Whole Foods here only sells the Indian style super concentrate, and I've been using that for years in Thai cooking and your recipes. It's not exactly the same (somewhat of a darker, molasses-y) but it still gets the job done, it just has to be diluted with water at about 1/4 to 1/2 cup of water to one tbsp. of concentrate, depending on taste.
thanks for this video! We use tamarind in making Dolma which are stuffed grape leaves and stuffed squash. We put the tamarind juice in the water of the sauce while cooking the dolma ! I buy the stuff dried but I haven’t ever known how to properly dilute or strain it until watching this video. Thanks 😊
In Philippines, we use _sampaloc_ (tamarind) for various sour dishes. One major dish that calls for sampaloc is _sinigang_ but there are different version of it that uses other sour ingredients instead. However, my favourite version is _sinigang sa sampaloc_
Thank you for showing this! My local Asian store only has the block kind of tamarind, so this is so helpful. I love your cooking shows. You are so artful with food!!
Tamarind (super sour) and molasses.... I soak them in hot water and drink. Prevent cardiac arrest (if prone) and muscle cramps. Tamarind is a great source for pottasium and magnesium. Molasses offer minerals like copper etc.🎉🎉🎉
Healthy drink❤️❤️❤️
In Mexico we use tamarind for tons of types of candy and also to make tamarind "water," which is basically what Pailin did with the pods and add more water, sugar and ice to make a cold beverage. But my favorite is tamarind margarita! Truly delicious!!!
Oh, goodness! THAT sounds spectacular! I will make some!
Tamarind in Philippines is called Sampaloc. Mainly used in soups like Sinigang & Sinampalukan. Can be candied also.
yes ur right being an indian.....i can say indian tamarind concentrate available here in australia is very thick and black....however as u said diluted with water makes it work for all ur recipes that i have tried and i am in luv with thai cuisine....i make it atleast twice a week
outside of Thai cooking, i love those tamarind sodas. believe they are jarritos brand. product of Mexico.
I have no plans to ever cook with tamarind (although I drink the juice and soda) but I could listen to you talk about it all day. Great video!
yes, i love tamarind!! We use the Mexican variety (and sometimes Thai) as a base for BBQ sauce here in the Southern United states! it makes an amazingly tangy sauce for chicken, and pulled pork, and I usually dont add an acid (vinegar) if I am using this ingredient. Also we cook it (paste) with water , to a reduction, to make a drizzle for tacos, tostadas etc. Thanks for the excellent video, i just found your channel, and look forward to seeing the rest of your series!
thomas hughes Worcester sauce it too, right?
Yes it's commonly used in Texas, Florida and Arizona for bbq. I even found out the leaves are pretty edible when I grew one lol!
It is also used in Middle-Eastern cooking. One popular hors d'oeuvre is chopped meat, with minced onion doused in a tamarind sauce and spread atop pizza type dough rounds. they are about the size of the palm of your hand and the tamarind sauce is dark, almost black.
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Those are so delicious! Though I’m forgetting what they’re called
Thank you so much for this! I have been looking for instructions on how to use tamarind pulp and you explained everything I wanted to know! 😊
Cheers from Istanbul. The Ottomans used to boil tamarind (demirhindi in Turkish from the same origin meaning Indian date) into what is called a "saray şerbeti" (palace sherbet) enjoyed by the royal population. Modern Turkish cuisine luckily incorporated all those dishes once enjoyed by sultans so now we can try them on as well. Thanks for the info and here's my little addition to it.
What a terrific video. I use tamarind when I make a pulled/shredded pork. It is so much tastier than BBQ sauce that is full of sugar and other sweeteners.
"Holy Mother!"... LOL
I'm so glad I found this! I spontaneously bought a block of tamarind without any idea of how I would use it. Thank you!
In Vietnam, we actually use the same method of squeezing out the tamarind juice from the packaged tamarind to make a signature soup called 'canh chua' (literally means sour soup). The Nothern people tend not to add the sugar (but probably MSG?), while the Southern people add sugar instead. Normally, we also cook this with fish heads (ex, snakehead, cobia, or even salmon) to enhance more natural umami sweetness.
My friend gave me what looks to be a good pad thai recipe. I went shopping to find the required ingredients. I found everything but tamarind paste. I did, however, find a block of tamarind. I bought it hoping I could figure out how to incorporate it into pad thai. Your video showed me the way. Now I am ready to make my own tamarind "juice" and move on to the pad thai - Thank You Pailin!!!
Thanks for all the faqs about tamarind. I used it once instead of lime for salsa and it turned out great!
I love tamarindo juice! It's very popular in the Dominican Republic.
It all makes sense now! I followed your Yellow Curry recipe and put 2 Tbsp (!!) of the Indian-esque goopy paste in place of the more diluted juice variety. And wondered why it got so vibrantly sour, lol. Thankfully, it was still absolutely delicious. But this video really cleared things up. Cheers!
This is a very nice introduction to tamarind. Bangladeshis make sour and sweet achar (sticky, pickled afternoon snack stored in jars) with it. They also use it in summer drinks and some fried and curried fish recipes. It's used for the liquid/watery sauce that goes on chotpoti and fuchka. Sometimes it's also added in stuffings. Chutneys and regional sour dishes called tok can also be made using tamarind. Women especially love to just snack on raw tamarind with a bit of salt (my mouth is watering just thinking of it)! :) But even my little brother once emptied a huge jar of sour tamarind in just 2 days!
very informative / easy to watch/ a voice that is very pleasant / I actually watched til the end
I bought a container of dried, sugared tamarind that also had some sort of chili powder on them, and OMG IM ADDICTED !!! SO GOOD!!!!! I temper having a bottled tamarind drink awhile ago that was also surprisingly amazing I’m very intrigued by the culinary possibilities of this fruit and just bought a bag of it in the shell. I don’t know if it’s considered fresh or dried, but the pod is there. I just ate a large one and it was pretty darn sour, it not unbearable; however my tongue is now irritated from the level of acidity. I got it at the Mexican grocery store and the bag says product of Thailand.
in Egypt we soak it in water for a while, then strain it well with cheese cloth and add surge and drink it cold. It's so good in summer when the weather is very hot in keeping our bodies hydrated and feeling cool and refreshed, and not thirsty for a while, that's why it's common to have it during the month of Ramadan on Iftar after fasting.
and BTW in Arabic it's called "Tamer Hindi", Tamer means Dates, and Hindi means Indian. :)
Where can i buy cheese cloth in Alex?
+Maya Iradah at any fabrics store, I guess!
I have a friend from a Mexican family, and she told me that they make aqua fresca from tamrind--it's a drink kind of like lemondade with a fruit flavor. Very refreshing.
I use tamarind in fish and crab curry. It's a Sri Lankan staple. Loved the video!
Fresh tamarind found in india can be used for the dishes and I have made a lot of your recipes and it came out perfect.hot Thai kitchen has helped me a lot and I have made a lot of your recipes and they have come out delicious and perfect .thanks a lot Pailin .
Wow, thank you Pai. That was very thorough. I feel finally enlightened. Not only that I now know what tamarind looks like, how it's used and how it's different in the products as opposed to the traditional 'extraction' method, but also the nuance in type and form of tamarind used in different cuisines. It was very useful for me that you gave lime as a taste reference point too. Thank you.
Mexicans make great tamarind candy. Salty, sweet, tart, and spicy!
🤤
my gramma here in brazil used to make it too. She picked the whole tamarind fruit (without the shell of course) and left it buried in sugar for a while.
I became like a super sweet but also super sour "lolipop". Kinda extreme recipe but i loved it
there is a tamarind chutney that uses mint and pak chee (cilantro). it's usually used on samosas. the tamarind paste i get in indian grocers has salt, so you're warning about ingredients is noted! 😀
Thank you for this! I especially appreciate the explanation about sweet and sour and what foods it's used in because I like to cook Indian, but I have also cooked Thai!
I love the Hi-Tech stuff !!! Keep it in the fridge , often drink it from the jar !!!
I love your descriptions of all the ingredients that you use. You explain things wonderfully. I have always wandered through ethnic markets everywhere I go. I have eaten tamarind in many dishes and get it as a sauce for samosas. For decades I have seen the pods in the market buy have never bought then. I will have to try them now. Explaining the sweet-sour taste really explains a lot to me.
Thank you so much for your videos. Now I know how to buy and use tamarind. I'll be spending the afternoon with your other videos. You make them interesting as well as informative.
Always a huge fan of those "show and tell" videos about ingredients.
I tried to make your pad Thai recipe tonight so I bought what was labeled a tamarind paste but it was actually the tamarind pulp/brick. Was pretty pissed off when I realized that I didn’t have enough time to process the tamarind pulp into paste AND make pad Thai by a reasonable hour. So after dinner, I made the paste and we’ll have pad Thai for dinner tomorrow. Live and Learn🤷🏻
Hi even South Indian like us use in sambar... fish curry. Tamrind rice.. we put in Chutney
I live in Florida and I have a Tamarind tree that's bearing fruits right now, my friend gave me a recipe to make something called Tamarind ball, it's basically made with brown sugar and hot pepper and rolled into a ball and eaten as a candy. thanks for the video.
they use red chilli powder & a native brownish Sugar in India for making candy too.
I love your videos. I just bought a jar yesterday from a large Asian market. I can't wait to try it. I also bought the pods from a Mexican market so I am glad I saw your video first as I am sure they will be sweet!
Thank you for all your thorough and helpful info! I love your videos and share with my foodie friends.
thank you sooo much.. I WAS GOING to use ''the tamarind'' I found at my local supermarket to make PAD THAI.. which I found out through watcing your video was SUPER SWEET and NOT what I needed to make PAD THAI .. thank you sooo much ..♥
I love your video! So educational and I completely agree with you about Tamarind. When added to dishes that required acidity, it has a very well balanced flavor that you cannot get it with lime/vinegar/lemon. Especially when you needed to make dipping sauce, tamarind just has a very distinctive taste.
I am late to the party on tamarind but found that I love it! I mostly had it Mexican style with chili pepper in candy form. This video was so informative and interesting. I love Thai food and I am going to try and learn how to cook with it. Thank you!
Thank you for sharing ❤ It's very famous here in the Arabian Penisula. I've seen it in the stores in many forms. It's mainly used to make juice or eaten raw. It's a new cooking ingredient for me. I've see many recipes use it as a replacement for soy sauce so I wanted to know exactly what it was and how I can use it.
I’ve always wanted to learn more about tamarind. This video was super helpful!
i just found tamarinds at my local store and bought them on a whim. they're amazing. i really love the flavor and how they're a bit sour but very sweet. complex. i love it.
You can make tamarind tea boiled with ginger and honey. It's a good liver detox/ cleanser
Thanks! I appreciate any food or drink items that are nutritious AND taste Good! Ginger & Honey! Wow!
dracokaiser sounds delicious!
Where do you buy the powder ? Or concentrate
Yup. Great for the morning after the night drinking in Thailand.
What kind of tamarind do you use for this tea? I’m in Europe so fresh is really difficult to find ;(
Sweet tamarind balls are one of my favourite sweets when visiting my home country, Grenada in the Caribbean. I have enjoyed it ever since I was a small child. Very moreish!
I had no idea there were sweet or sour tamarind. I just got a box today and had to quickly look at the box. It says Sweet Tamarind. Thank goodness because I wanted to eat it out of the pods. This was very informative. Do I keep the whole sweet tamarind pods in the box at room temp or should I refrigerate them?
Though I probably won't buy tamarind, I still clicked on this video because I love watching your videos :P They're so informative and interesting to watch. In my opinion your videos are by far better than cooking shows on tv
Hi Pailin! In Mexico we used it for: Candy’s, hot drinks and fresh and cold tamarind water to drink with lots of ice in a hot day. Love Thai food.
Who's still watching this? Hehe
I can't wait to make my Pad Thai Filipino version..
Thank you for this video. Now I know how to make my own Pad Thai sauce 😊😊
Hi, I live in Kurdistan of Iraq and I just wanted to say that Tamarind Juice is very popular here and not the sweet kind the very sour kind we have shops that sell it, we do add some salt to it to balance out the sourness but it is a pretty good drink
Pailin your videos are informative. I am from India and we use Tamarind extensively. Like you rightly mentioned Tamarind concentrate (product of India) is a real concentrate, often diluted with water 1:2 or 1:3 to bring it to normal tamarind taste consistency. And yeah they come in unappealing black color🙈
Anyway, these days the Tamarind concentrates are becoming a bit diluted though. Just trial error with brands🤣
I got the Indian stuff it's a similar consistency to honey basically black and Very strong I use it in all my Thai dishes that call for tamarind. I never new it was totally different you can defiantly use it as a substitute I've had it in the cupboard for well over a year I have to try the legit Thai one now! Great video thanks for the info also I use it in Indian curries to.
Loved your video! In Mexico they make tamarind water to drink. I think it's just tamarind pods in water, but they might add sugar. They also have tamarind candy with sugar and covered in chili, salt, and lime.
We do the same squeezy thing as you do with it in India. But I found that Indian tamarind looks a lot darker (even the 'pulp') that the one you used.
Thanks Pai, that was very educational - and enjoyable as always. Love these "encyclopedic" videos, just as I appreciate you explaining the Thai names of dishes in some detail.
Your videos are always so informative!
so true! I love her style of explaining the different items. So great!
Andy Kay Yep, she always explains how certain ingredients give a particular flavor for her dishes along with substitutes and suggestions for those ingredients! She is awesome!
so I can across this by accident and as I've never heard of Tamarind I decided to watch.....I have to say I LOVE your personality, you are adorable. Loved the holy mother comment. Awesome
I make a dish from Trinidad called "Doubles" which use either a mango or tamarind chutney. They are delicious.
I always feel so much smarter after I watch your videos! Thank you.
Thanks for sharing this info. I bought tamarind with no idea of what to do with it, but now I know! Making curry... mmm
And before this, I thought it was only a sweet fruit. I came across a Tamarind drink while studying in Paris a few weeks ago and it was sweet with a hit of some earthy sourness like a Umeboshi (Japanese Pickled Plum). It tasted more of what my mother would make, a sweet water soup made of sugar cane and possibly some goji berries for that hint of tartness.
Thanks! Tamarind is new to this 'old cook'.....and I look forward to using it, LOTS. Healthful benefits, too.
I so appreciate your videos on explaining all these ingredients
In Brazil we also have tamarind, but we only make real juice (to drink lol) with it :) Actually the first time I've seen tamarind being used as an ingredient for cooking was on your show!
It's also used to make hot sauce; marvelous👌🏿
all your videos are very sophisticated. Thank you !
when I used to work with Thai people, they sometimes mixed SUPER sour fresh ones with dried chills and sugar. to me it was too sour and spicy but I did enjoy eating it !
Thank you! I have always loved Tamarindo in Mexican candy but never tried making it myself. There is a tamarind drink a Mexican drink that is basically with sugar, water or milk and ice can't wait to do some more experiments in my kitchen.
Hi Pai! Vietnamese people have a dish called "cua rang me" which is crab in tamarind sauce. It would be amazing if you develop a recipe for this dish because your recipes are easier to follow than others. ;)
I love pickled tamarind! I had it for the first time last year. It was pickled in cider alcohol and cider vinegar. It had the skin still attached and it was amazing! Have you tried it? Is there anyway you could do a recipe video on it? Thanks Pai!
I am really grateful for this video. I have long wondered about various tamarind products. I have experience eating tamarind in Thai cuisine but I haven't understood how to purchase it or how to use the different forms available. I see tamarind products, and especially tamarind pods, in Latin markets. I enjoy Mexican tamarind soda and tamarind candy, especially with a little hot chile. I now feel much less intimidated by it as an ingredient.
I mainly soak my tamarind as it is the cheapest option in Germany. My family originates from South Africa. In South African cuisine tamarind is used as preservative in granny recipes like Blatjang (South African Chutney)or Boerejongs (Grape pickles). Otherwise Tamarind is commonly used in lemonades, ice teas and also in cooked dishes like the famous Bobotie (egg custard mince casserole) or meat stews. Thank you I enjoyed your video a lot.
We use tamarind in this Filipino sour and spicy soup called siningang. It's delicious! Hope you can make it on your show :)
Sinigang*
Also candies and the like
Ivys Kitchen Ghana we use it for making drinks and is so nice
It’s wonderful with crispy pata, cuts the fat/grease when eaten together. Sarap
Thank you for creating this video! I love the flavour of tamarind, and thanks to this tutorial, I know a great deal more about it. Your commentary is pragmatic, insightful and cheerful, and your video was fun to watch.
There's this goat stew called sinalumagian in Ilocano or sinampalokan in Tagalog that my family makes. It's similar to adobo but tamarind is used instead of using vinegar. I think it may have other spices in it too. Maybe ginger. Ginger is a common ingredient in Ilocano goat recipes.
Thank you for answering some questions I had about tamarind, very much appreciated! Excellent video, I also really enjoyed the classic pad thai recipe video, it turned out amazing. It's what led me to the world of tamarind lol.