Tamarind Cashew Sauce Dip Or Saucelots Of Variations Food

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.

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 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.

CASHEW DIPPING SAUCE (ZWT II - ASIA)

Steps:

• In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
• Add the remaining ingredients & blend till smooth.
• NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.

TAMARIND SAUCE

Steps:

• Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium-high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
• Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
• Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
• I store this in a convenient squirt bottle in the fridge.

SWEET AND SOUR TAMARIND SAUCE

Steps:

• In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside.
• Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
• Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools.
• Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.

TAMARIND SAUCE

Steps:

• In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
• Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
• NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).

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