Tamarind Cashew Dipping Sauce Food

TAMARIND CASHEW DIPPING SAUCE

Steps:

• Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
• In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
• Heat at medium for 1 minute.
• Stir until the tamarind pulp is completely dissolved.
• Add this to the cashew mixture and process until smooth.
• Pour into a serving bowl and sprinkle with toasted sesame seeds.
• Refrigerate for at least 30 minutes.

TAMARIND CASHEW DIPPING SAUCE

Steps:

• 1. Directions Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes

TAMARIND CASHEW SAUCE RECIPE - CHEESECAKE FACTORY COPYCAT

Steps:

• Combine all the ingredients in a food processor
• Process until smooth.

CHEESECAKE FACTORY THAI LETTUCE WRAPS RECIPE - (3.9/5)

Steps:

• THAI CHICKEN SATAY: Cut chicken into 3/4″ strips and place in a shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water and mix thoroughly. Pour over chicken. Toss to coat all of the chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally. Soak bamboo skewers 20 minutes in cold water to keep them from burning. Drain the chicken and reserve the marinade. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling. BEAN SPROUTS: Heat the oil in a frying pan. Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender. Chill in the refrigerator until ready to serve. THAI COCONUT CURRY NOODLES: Place the noodles in hot water, separating with a fork. Let the noodles soak until tender or according to the directions on the package. Drain and keep warm. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and serve. THAI MARINATED CUCUMBERS: Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours. TAMARIND CASHEW DIPPING SAUCE: Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth. Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes. PEANUT SAUCE: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat. SWEET CHILI DIPPING SAUCE: Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve. To put everything together in your lettuce wraps: Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter. Remove 2 red cabbage leaves, wash and dry and slice in half vertically. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers). Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce. Fold the leaf in half and enjoy!

TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)

Steps:

• 1. Combine the first seven ingredients in food processor.
• 2. Blend with short bursts until the mixture is well blended, and the.
• 3. cashews and garlic have been chopped into pieces about.
• 4. half the size of a grain of rice.
• 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
• 6. Heat the mixture for about 1 minute in microwave then stir until.
• 7. tamarind pulp dissolves completely.
• 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
• 9. Pour sauce into bowl. Add the oil and stir by hand.
• 10. Cover and refrigerate at least 30 minutes.

TAMARIND DIPPING SAUCE

Steps:

• 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
• 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
• 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.