Francis Said:Does anyone have a recipe for Tamarind candy?
This is what I found on the Web:
Thai Tamarind Candy
Course : Candy
As it happens one of my wife's cousins has a business making candies, and she was kind enough to give a little more information on this tamarind candy: however it was a phone conversation, and the recipe is certainly not a complete specification - merely a basis for a little experimentation. So, if it will help, here is what she said: Take three cups of hot (not boiling) water, and soak one and half cups of tamarind paste in it for about an hour, then squeeze the paste through a fine muslin cloth to extract as much juice as possible and then boil it to reduce it to two cups of tamarind juice. Whilst still boiling, stir in one and half cups of sugar (she suggests palm sugar, but light brown sugar will do), until fully dissolved, then add one to 2 teaspoons of powdered red chili and a pinch of salt and continue to boil and reduce. meanwhile get a few cold glass plates or saucers, and when you think the liquid is sufficiently reduced put a few drops on a plate and leave in the fridge for 5 minutes to see if it sets. Once it sets, pour all the liquid into a shallow tray and leave to set, then cut into bite sized pieces, dust with icing sugar and keep in a well stoppered jar.
--------------AND THIS ONE...
Thai Tamarind Candy
2 cup Water
1 1/2 cup Sugar
1 tsp Prik pon (ground dried red prik ki nu chiles)
1 pch Salt
I do have a recipe for something similar, but not the same, if you have access to "fresh" tamarind beans (still in the pods).
Heat 2 cups of water in a small saucepan to simmering, and add one and half cups of sugar slowly dissolving it, then simmering to thicken it to a smooth syrup (you can always use a commercial sugar syrup or even Maple syrup if you prefer). Add one teaspoon of prik pon (ground dried red prik ki nu chilis), and a pinch of salt. Set aside to cool.
Shell and clean the tamarinds, and then leave them to soak in the sugar syrup for several hours before putting on a rack to dry. (beware that tamarinds have stones in them...)
Though similar this is not the same as the candy that started this thread, which is made from tamarind paste and involves a fairly complex "toffee making" process (I rang my wife to check - she doesn't know more than that).
-------------AND A BONUS RECIPE FOR YOU:
Cooking with Tamarind
Cooking with Tamarind today is easier than before. The ancient way, you have to soak tamarind pulp in warm water, mash to a thick soft paste and strain to use it, today using Suanwang Tamarind Paste is a more convenience and hygienic way to use tamarind in cooking. Just open the bottle and pour out.
Tamarind Recipe of the month:
Tamarind Juice (Essence):
1/2 Cup Water
1/2 Cup Suanwang Tamarind Paste
1 Cup Granulated Sugar
1 Cup Water
Tamarind Sherbet Mix:
1 Cup Tamarind Juice (Essence)
3/4 Cup Sugar syrup
3/4 Cup Water
1. Mix water with Suanwang Tamarind Paste. Boil for 10 minutes and reserve.
2. Make syrup by boiling together water and sugar. Set aside to cool.
3. To make sherbet, mix together tamarind juice, sugar syrup and cool water, then place in ice-cream machine, churning until the liquid turns to ice.
Adam Said:I am looking for recipes of dushi di tamarind and chupabebes, sweets from aruba and curacao?
We Answered:hard to find. there are some books here:
Alicia Said:I want to make pad thai, but i have a problem with the tamarind?
We Answered:The tamarind just adds a little tang to your food. The one I bought is kind of brownish-red. It's Laxmi brand. The owners of the oriental market recommended it. Just start with the amount the recipe calls for and see if that's how you like it and then add a little more if needed. You might want to taste the tamarind paste first to see how much of that taste you want in your food. Hope your pad thai turns out great!
Dorothy Said:Does anyone have the Trinidad recipe for tamarind sauce?
We Answered:Tamarind-Apricot Sauce
* 1 (8-ounce) can sweetened tamarind nectar
* 4 ounces apricot jam
* 2 tablespoons honey
* 1 teaspoon Dijon-style mustard (optional)
Combine the tamarind nectar and apricot jam and bring to a boil. Continue to boil until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve cold. - Yield: Â±1Â½ cups
Seth Said:Any recipes using tamarind please?
We Answered:Pollo al tamarindo (Chicken with Tamarind)
4 chicken breast
1 pound of tamarinds
1/2 cup brown sugar
1/4 cup of soy sauce
salt & pepper
Cook chicken while in a different pot put the rest of ingredients with a bit of broth, depends how thick you want th sauce.
As soon as you have the sauce and chicken, you can have white rice as a side dish.