Something Delicious

Originally Posted by Sun

Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.

Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.

[Sun]

Originally Posted by Daktari

Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.

Hi Daktari, Welcome!

Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.

Originally Posted by Sun

Hi Daktari, Welcome!

Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.

I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore.

I haven't seen frozen pulp over here, I shall have to investigate.

[Sun]

Originally Posted by Daktari

I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore.

I haven't seen frozen pulp over here, I shall have to investigate.

If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.

There is a theme in my life...fiery chilis!

Originally Posted by Sun

If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.

There is a theme in my life...fiery chilis!

I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste.

I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.

Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.

[Sun]

Originally Posted by Daktari

I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste.

I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.

Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.

Well we have this in common Daktari, welcome to the chili club. Membership is free.

Kimchi can be purchased in markets over here, usually where fresh vegetables are sold, though it is refrigerated. There are some very simple recipes online. In CA the local Kimchi (also called Kimi Chi by the locals) company that makes it in 5 gallon white plastic buckets, as it needs to sit and ferment. Those same buckets are widely available in food service supply stores and catalogs. Same concept as making sauerkraut just different ingredients. The Kimchi is also cut in various ways, thicker strips and smaller pieces than what you might experience sauerkraut to be.

What, may I ask is a Tamarind block? Is this a dried bouillon type of product?