Agua De Tamarindo Tamarind Water Food

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TAMARINDO DRINK (AGUA DE TAMARINDO)



Tamarindo Drink (agua de tamarindo) image

This refreshing tamarindo drink has a nice, sweet-tangy flavor and can be make ahead of time.

Provided by Maricruz

Categories     drinks

Time 5m

Number Of Ingredients 3

1 ½ cup tamarind concentrate
6 cups water (room temperature)
sugar (to taste)

Steps:

  • Place tamarindo concentrate in a large pitcher and add 2 cups of water. Mix to combine.
  • Pour the remaining water and then add sugar to taste. Stir well until sugar dissolves.
  • Taste and adjust the flavor by adding more concentrate or more sugar.
  • Serve in glasses with ice or place the pitcher in the fridge for at least 2 hours before drinking.

Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving

MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)



Mexican Tamarind Cooler (Agua de Tamarindo) image

Aguas frescas, mainly made of fruit in season, are so popular in Mexico, that you'll see more agua fresca stands than taco eateries in any Mexican community. Noon meals on family tables are always accompanied by these delicious fruit "ades". Tamarind "water" is one of the most popular.

Provided by Mexi-Rosie

Categories     Beverages

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

1/2 lb fresh tamarind pulp
1 1/2 cups sugar
1 1/2 liters plain water

Steps:

  • Unpeel the fresh tamarind pods.
  • Scrape any remaining peel bits under running water,.
  • Bring unpeeled tamarind to boil in some of the recipe water.
  • Simmer for about 3 min.
  • Let cool and with hands get the pits out.
  • Process unpitted pulp in blender.
  • Sweeten remainding water.
  • Mix everything together.
  • Sieve for any remaining pulp threads or peel bits.
  • Chill and enjoy.

Nutrition Facts : Calories 212.9, Fat 0.2, SaturatedFat 0.1, Sodium 14, Carbohydrate 55.2, Fiber 1.4, Sugar 53.7, Protein 0.8

AGUA DE TAMARINDO



Agua De Tamarindo image

A great way to use tamarind pods! A Mexican recipe adapted from Rick Bayless's book "Authentic Mexican". I have also discovered the tamarind is used throughout much of Africa! Now, having said that, tamarinds are also grown and widely popular in the tropics, so this could also be classed as a Caribbean recipe!

Provided by Sharon123

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 2

8 large fresh tamarind pods
1/2 cup granulated sugar (or more as desired)

Steps:

  • Bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute. Pour into a glass or stainless steel bowl and steep for about 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods.
  • Use your hand or a spoon and break up the softened pods to free the pulp and the seeds.
  • To finish:.
  • Strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving.

Nutrition Facts : Calories 106.3, Sodium 1.4, Carbohydrate 27.5, Fiber 0.2, Sugar 27.2, Protein 0.1

TAMARIND CHICKEN WINGS



Tamarind Chicken Wings image

Found this on an asian cooking website. When I originally posted this recipe, I had never tried it. Well, since then I have tried this recipe and must say I was not very impressed. Feel free to make this if you think you might like it, or maybe make some adjustments to it, but I made it as it is posted and I didn't like it. I love agua de tamarindo so I thought this might be good, but turned out not to be what I thought. Just FYI!

Provided by mariposa13

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb chicken wings
4 -6 shallots
4 tablespoons tamarind juice (or 2 tbsp tamarind concentrate diluted with 6 tbsp water)
1 tablespoon coriander powder
1 teaspoon red chili paste
4 tablespoons sugar
1 tablespoon dark soy sauce
1 1/2 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oil

Steps:

  • Chop the shallots.
  • Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
  • Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
  • Take the chicken wings and cut each wing into two at the joint.
  • In a large bowl, add the chicken wings and marinade and mix well with your hands.
  • Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
  • After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
  • Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
  • Now you'll have marinated wings in one bowl and excess marinade in the other.
  • We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
  • The wings must be fried only when required so they stay hot.
  • To make the sauce, take a pan, heat it, and pour the extra marinade into it.
  • Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
  • At this point, taste the sauce for saltiness and flavour balance.
  • Adjust if required. Turn off the heat.
  • For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
  • Fry as many wings on medium-high heat at one time as you can without crowding them too much.
  • This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
  • Remove the first batch to a platter and dry the extra oil off with paper towels.
  • Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
  • Now you have deep-fried wings and a dipping sauce.
  • How you want to take it from here is up to you.
  • You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.

AGUA DE TAMARINDO (TAMARIND WATER)



Agua De Tamarindo (Tamarind Water) image

The tamarind tree from India produces a fuzzy, pod-shaped fruit with a sticky, earth-colored pulp that has a tart flavor. When mixed with sugar or chile, the pulp is eaten as a snack, but when combined with sweetened water it becomes one of Mexico's favorite beverages to serve with antojitos or grilled meats. The three- to four-inch pods are available in specialty Mexican markets.

Provided by Honey Sweet

Categories     Beverages

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 3

10 ounces tamarind pods, peeled (about 29)
10 cups water
1/2-1 cup sugar

Steps:

  • Wash the tamarinds and soak in 4 cups (32 fl oz/1 l) hot water for 2 hours.
  • After the tamarinds have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups.
  • Strain the liquid into a pitcher, dilute with 6 cups (48 fl oz/1.5 l) cold water and sweeten to taste.

Nutrition Facts : Calories 133.7, Fat 0.2, SaturatedFat 0.1, Sodium 19, Carbohydrate 34.8, Fiber 1.8, Sugar 33, Protein 1

AGUA DE TAMARINDO



Agua de Tamarindo image

Categories     Tamarind     Simmer     Boil

Yield makes about 4 cups

Number Of Ingredients 3

10 ounces tamarind pods (about 10 large pods)
4 cups water
1/2 cup sugar, or more if needed

Steps:

  • Peel the tamarind pods by hand and discard the outer shell. It's okay if there are still little bits of shell stuck to the flesh, as the beverage will be strained.
  • Put the tamarind flesh in a saucepan, seeds and all. Add the water, place over medium heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until the pulp is very soft, about 45 minutes.
  • Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible. Add the sugar and stir until it dissolves. Taste and add a little more sugar if you like. Let cool to room temperature, then refrigerate until completely chilled. Serve over ice.

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