Tamarind is a very common ingredient in Southeast Asian and Indian cuisines, but an exotic and foreign ingredient to many in the west. I often receive emails from readers asking me about tamarind; I hope this post about tamarind would help you understand this core ingredient.
Tamarind–or “assam” in local Malay language–is the fruit of tamarind trees. Tamarind (pictured above) usually comes in a block and sealed tight in a plastic packaging and must be soaked in water and then squeezed to extract the juice. The pulp and residue will then be discarded…
Tamarind juice is sour and used generously in many Nyonya recipes, including stewed pork ribs and the famous Assam Laksa. Tamarind also comes in a concentrated form called tamarind paste or tamarind concentrate. This is the processed tamarind and can be used as is. I still love my tamarind pulp as this is how I have always used tamarind.
Tamarind can be easily found in Asian markets and can be kept in an airtight container for months.
sumber dari: nyonyafood.rasamalaysia.com
