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Lemon juice vs. tamarind in oriental cooking

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Lemon juice vs. tamarind in oriental cooking

Howard-2 | Dec 10, 2004 01:37 PM

The other day I was cooking some kind of Asian dish, maybe Malaysian or Indonesian, and it called for lemon juice. I didn't have the lemon juice handy, so I re-constituted some tamarind paste and used that. I figured the lemon juice was used for its sour taste, not specifically its citric qualities.

Anyone have any comments on this? The dish tasted OK, and as far as I can see, tamarind is also used to import sourness.

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