Sell ◎✻Tamicon Tamarind Concentrate 400g best price

Tamicon Tamarind Paste, is a tangy paste collected from the pods of a tropical evergreen tree. The concentrate is widely used in Indian cuisine, tamarind pulp is initially sweet, although once removed from the pods it takes on a decidedly sharp taste. The tamarind dissolves easily in water and add a bit of sugar to the diluted pasted to round out the flavors. This paste is also used in curries, dipping sauces, or marinades. Can be used for Pad Thai The secret to making your own pad Thai is having a few key ingredients. The rice noodles, which you simply soak in hot water, come in 1-pound bags at most Asian markets and some grocery stores. I personally like noodles that are slightly wider (perhaps 1/3-inch-thick) because they catch the sauce better. For the sauce, you'll need a jar of tamarind concentrate. I use Tamicon brand, a molasses-like paste that gives a pleasantly sour note and balances the dish's salty and sweet flavors. Pad Thai (2-3 servings) 1/2 lime 1 egg 4 teaspoons fish sauce (substitute soy sauce) 3 cloves garlic, minced 1/2 teaspoon ground dried chili pepper ground pepper 1 shallot, minced 2 tablespoon sugar 2 tablespoon tamarind 1/2 package Thai rice noodles 2 tablespoon vegetable oil 1/2 banana flower (Optional) 1/3 cup tofu - extra firm (Optional) 1-1/2 cup Chinese chives - green (Optional) 2 tablespoons peanuts (Optional) 1-1/3 cup bean sprouts (Optional) 1 tablespoon preserved turnip (Optional) (1) Soak noodles in lukewarm water for 5-10 minutes (noodles should be somewhat flexible and solid after soaking), then drain. (2) Cut tofu into inch-long matchsticks and chives into inch-long pieces (set aside some for garnish). Mince garlic and shallots. Rinse bean sprouts and save half for serving. (3) Heat a wok over high heat. Add oil. Fry peanuts until toasted. Remove peanuts and add tofu, garlic, and shallots. Fry until brown. Add noodles and stir to prevent sticking. (4) Add sugar, tamarind, "fish sauce," chili pepper, and preserved turnip. Stir. If you see lots of juices in the wok, turn up the heat. (5) Add chives and bean sprouts. Stir a few times. Noodles should be soft and tangled. (6) Serve with peanuts, a lime wedge, and raw chives and bean sprouts. Continue to season with sugar, chili pepper, vinegar, or "fish sauce" if you wish.