Tamarind Recipes

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Vegan Coconut Soup Recipe Recipe

Vegan Coconut Soup Recipe

01.16.14 by Jackie

I usually pair coconut soup with seafood.  To ensure that the rest of the family could share a similar meal with me, I made scallop-lookalike sweet potato out of a Vietnamese root vegetable called khoai tu. It resembles sugar cane but once cooked, it's starchy with a subtle sweetness. I cut it into the dimension of sea scallops and pan-fried them. Once the fragrant coconut broth is ready, you just need to add the wonderful looking vegetarian "scallops".

Khoai từ has been available at the Asian market this season but it's a little pricey. I think this would make a fabulous dish for you to serve if you celebrate the Vietnamese New Year. I'll try to have a vegetarian diet the days before and after New Year's Day but since it isn't time for the festivities just yet, I indulged in the real thing with fresh, large and sumptuous sea scallops.

 


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Canh Ngot Recipe (Vietnamese Fish Soup) Recipe

My friend Hoa is an expert when it comes to buying the freshest, most delicious ingredients. I've probably said it in the past but I only cook seafood according to what's available at the market. She told me about this wonderful seafood market on Tully road in San Jose, and boy, was she right! Today I found freshly caught cá hồng, which translates to "red snapper". I made cá nấu canh ngót, a Vietnamese popular fish soup made with Chinese celery.

The texture of the soup is similar to canh chua the difference being that lemon juice is squeezed right in before eating the soup and no lemon or sour ingredients are added to the broth while cooking. You'll be amazed at how simple and easy this seafood soup is to make. The key to success is really just fresh ingredients. That's it!


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Hot and Sour Thai Soup Recipe Recipe

Hot and Sour Thai Soup Recipe

01.13.12 by Jackie

Tom Yum Thai soup has a unique taste. It's both spicy and sour and loaded with amazing flavors such as lemongrass, galangal, fresh kaffir limes leaves and coconut milk. For this version, I combined fresh water chestnuts, sugar snap peas, tamarind, red chili powder, baby squid and mackerel. You could also add shrimp or chicken. And of course, the soup is easy to make vegetarian as well.

The warmth of the broth is very soothing. I usually serve this seafood soup with a bowl of steamed jasmine rice on the side, which makes a complete meal while still being pretty healthy (you could also omit the coconut milk if you're health conscious). Give this recipe a try; I promise you won't be disappointed!


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Canh Chua Tom Recipe (Vietnamese Shrimp Soup) Recipe

Canh chua tôm literally translates to "sour shrimp soup" in Vietnamese. The name and the flavor come from the combination of kaffir lime leaves, tamarind and pineapple. A hint of spiciness from Thai chiles makes the soup especially soothing. I've been a bit under the weather the past few days and the warm broth worked wonders on my congestion.

There are many variations of this seafood recipe. In this particular version, I mixed oyster mushrooms and fresh water chestnuts, which added crunch to the soup. I served it as a main course, so I added rice round noodles to make the meal complete. If you decide to serve it at an Asian-themed dinner, this canh (soup) is a light way to start a meal.


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How to Make Mirchi Bhaji (Mirchi Pakora Recipe) Recipe

My father-in-law really loves spicy food, so I thought I would surprise him with stuffed mirchi pakora, which are whole green chile fritters. Before getting started, I had to estimate the level of spiciness of the chiles. It turned out the green chiles we bought from the Indian market this week were painfully spicy. So I made an incision in each chile and removed all the seeds.

The preparation method I learned from Lulu’s grandmother involves stuffing the chiles with tamarind paste, then dipping them in (besan) chickpea batter before deep-frying them until golden brown.

I have to admit I didn't try any, but in my defense, even Lulu, Daddy and the girls found the peppers really spicy. Don’t get me wrong; they really enjoyed them even though the girls ended up chugging milk to help offset the spiciness. I’m just saying, you’ve been warned!


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