Tamarind Concentrate Yield:4 cups 3 pounds tamarind pulp 6 cups water 3 3/4 cup sugar Optional: 1 1/2 tablespoons freshly squeezed lemon juice 3 tablespoons sour salt (citric acid) Procedure: 1 ...

Tamarind concentrate is tamed by sweet dark brown sugar and pungent fish sauce to create a drool-worthy sauce for rice stick noodles and veggies.

The intense flavor of tamarind concentrate gives oomph to the marinade for Tamarind Chicken and enlivens the caramel in Tamarind Millionaire's Shortbread.

This week we answer the question: I saw tamarind concentrate and tamarind paste at the Indian market. What's the difference? How do I use them? Don't think you've tasted tamarind? Check out the ...

2 tablespoons vegetable oil 1 small onion, chopped 2 teaspoons chopped garlic 2 tablespoons tamarind concentrate 1 tablespoon Thai or Vietnamese fish sauce 1 teaspoon honey 1/2 teaspoon Asian ...

“Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western cultures,” the Companion adds. “It’s used to season full ...

You also can use canned “fresh tamarind concentrate” (use the same amount as of tamarind liquid). Fresh okra is available year-round at Asian markets.

One reliable Thai product is labeled “Pure Fresh Tamarind (Concentrate),” and despite its name can be used straight out of the jar without dilution. It’s comparable to the soaked and sieved ...

I do, however, suggest you spring for tamarind concentrate, or 3 tablespoons of tamarind pulp soaked in warm water for 20 minutes and then strained.