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Turning tamarind in to tama-edible

jesse44 | May 27, 201206:31 PM

Hey guys

I've been battling trying to get a good pad Thai sauce for weeks now and it always turns out too watery and weak-tasting. I also can't handle the smell of fish sauce most days and have to be in a very specific mood to be willing to use it.

I get tamarind in those soft bricks and was wondering if instead of straining them to get all the seeds and veins out, can I just purée it with water? Maybe even just using a brick and mortar with water? I find that taking all of the solids out ends up reducing the brick to so much less edible stuff than you would first estimate.

I figure if I can blend the tamarind (seeds and all) with water and end up with a pasta sauce type of consistency, it might work out better for me. I'd imagine that as long as I add palm sugar and lime juice,I should get a good taste out of it. What do you think? I'm just looking for any tips. I hate watery pad Thai sauces.

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