Nice, straight-forward instructional, Azlin. I love tamarind in any form! Yummy! Wish more people at my house would eat these types of foods and curries!
You throw it away! If you read my blog article here: singaporeanmalaysianrecipes.com/what-is-tamarind-and-how-to-use-it/ I mention how we used to use the seeds for mancala.
Yes, you can. It will keep in the fridge for up to a week. Be sure to cover it. You can also freeze it an ice cube tray for up to 3 months. That way, you can use small portions as you need it.
Amazing, thank you! That's exactly what I did for my fish curry last night - it was delicious and I still have some tamarind juice to cook with tonight :) @@AzlinBloor
Nice, straight-forward instructional, Azlin. I love tamarind in any form! Yummy! Wish more people at my house would eat these types of foods and curries!
Thank you! You have to introduce one day in the week that they do!
nice
You can put it in half a bottle of water and shake the bottle, its much easier that way
But you will not be getting all the flavour and tanginess that's clinging to the skin. You only get that by using it the traditional way.
What to do with this pulp?
You throw it away! If you read my blog article here: singaporeanmalaysianrecipes.com/what-is-tamarind-and-how-to-use-it/
I mention how we used to use the seeds for mancala.
Can I do this in advance and save the juice in the fridge for a few days?
Yes, you can. It will keep in the fridge for up to a week. Be sure to cover it. You can also freeze it an ice cube tray for up to 3 months. That way, you can use small portions as you need it.
Amazing, thank you! That's exactly what I did for my fish curry last night - it was delicious and I still have some tamarind juice to cook with tonight :) @@AzlinBloor
@@mrsnulch my pleasure. I do love me a good fish curry.
This was not very helpful,,,
What were you looking for that this wasn't helpful?