Tamarind pasta (Tamarind paste)

Sta je tamarind i tamarind pulpa?

Sastojci: 200 g tamarind pulpe (sveže ili sušene), 100 ml tople vode, 1–2 kašike šećera ili meda (po ukusu, opcionalno) prstohvat soli.

Priprema:

1. Tamarind pulpu staviti u posudu sa toplom vodom i ostaviti da se natopi 20–30 minuta, dok ne omekša.

2. Nakon natapanja, rukama ili kašikom izgnječiti pulpu kako bi se oslobodio sok i uklonile tvrđe vlaknaste čestice i semenke.

3. Procediti smesu kroz sitno sito ili gazu, pritiskajući da izađe što više tečnosti i da se dobije glatka masa.

4. Dodati prstohvat soli i po želji malo šećera ili meda da ublažite kiselost. Dobro promešati.

Čuvanje 

- Tamarind pastu čuvati u staklenoj tegli u frižideru do 2–3 nedelje. 

- Može se i zamrznuti za duže čuvanje.

Napomene i zdravstveni benefiti

- Tamarind pasta je prirodni izvor vitamina C, kalijuma i antioksidanata.

- Pomaže u varenju i može blago stimulisati crevnu peristaltiku.

- Može se koristiti u kuhinji za pripremu soseva, čatnija, marinada, supa ili kao dodatak pićima.

- Ako želite slađu pastu za dezerte, količinu šećera možete povećati po ukusu.

Upotreba tamarind paste 

Tamarind pasta je koncentrat od tamarinda, kiselo-slatkog voća, i koristi se u kuvanju da doda duboku kiselkastu aromu jelima. Evo kako se najčešće upotrebljava:

1. U sosevima i marinadama

a) Dodaje se u azijske, meksičke i indijske marinade za meso, ribu ili povrće.

b) Kombinuje se sa sojom, medom, čili papričicama ili đumbirom za bogat ukus.

2. U supama i čorbama

a) Mala kašičica tamarind paste može da obogati ukus supa, čorbi ili karija kiselkastim tonom.

b) Dobro se slaže sa kokosovim mlekom i začinima poput kurkume, kima ili korijandera.

3. U sosevima za rezance ili pirinac

a) Popularno u tajlandskoj kuhinji (npr. Pad Thai) i indijskoj kuhinji.

b) Tamarind pasta se razblažuje sa malo vode, šećerom i soja sosom ili zameni za soja sos ili ribljim sosom pre nego što se doda u jelo.

4. U pićima i slatkišima

a) Može se koristiti za pravljenje kiselkasto-slatkih sokova, limunada ili slatkiša.

b) U kombinaciji sa šećerom i začinima stvara karamelizovani kiselkasti preliv za voće ili deserte.

Saveti:

- Tamarind pasta je veoma koncentrisana, pa se dodaje postepeno i po ukusu.

- Ako je veoma gusta, može se razblažiti toplom vodom pre upotrebe.

- Čuvati u frižideru u zatvorenoj tegli.

What is tamarind and tamarind paste?

Ingredients: 200 g of tamarind pulp (fresh or dried), 100 ml of warm water, 1–2 tablespoons of sugar or honey (to taste, optional), a pinch of salt.

Preparation:

1. Put the tamarind pulp in a container with warm water and let it soak for 20-30 minutes, until it softens.

2. After soaking, mash the pulp with your hands or a spoon to release the juice and remove the harder fibrous particles and seeds.

3. Strain the mixture through a fine sieve or cheesecloth, pressing to release as much liquid as possible and to obtain a smooth mass.

4. Add a pinch of salt and, if desired, a little sugar or honey to soften the acidity. Mix well.

Keeping

- Store tamarind paste in a glass jar in the refrigerator for up to 2-3 weeks.

- It can also be frozen for longer storage.

Notes and health benefits

- Tamarind paste is a natural source of vitamin C, potassium and antioxidants.

- It helps digestion and can slightly stimulate intestinal peristalsis.

- It can be used in the kitchen to prepare sauces, chutneys, marinades, soups or as an addition to drinks.

- If you want a sweeter dessert paste, you can increase the amount of sugar to taste.

Use of tamarind paste

Tamarind paste is a concentrate of tamarind, a sweet and sour fruit, and is used in cooking to add a deep sour flavor to dishes. Here's how it's most often used:

1. In sauces and marinades

a) It is added to Asian, Mexican and Indian marinades for meat, fish or vegetables.

b) It is combined with soy, honey, chili peppers or ginger for a rich taste.

2. In soups and chowders (stews)

a) A small teaspoon of tamarind paste can enrich the taste of soups, soups or curries with a sour note.

b) It goes well with coconut milk and spices like turmeric, cumin or coriander.

3. In sauces for noodles or rice

a) Popular in Thai cuisine (e.g. Pad Thai) and Indian cuisine.

b) Tamarind paste is diluted with a little water, sugar and soy sauce or fish sauce before adding it to the dish. 

4. In drinks and sweets

a) It can be used to make sour-sweet juices, lemonades or sweets.

b) In combination with sugar and spices, it creates a caramelized sour topping for fruit or desserts.

Tips:

- Tamarind paste is very concentrated, so it is added gradually and according to taste.

- If it is very thick, it can be diluted with warm water before use.

- Store in the fridge in a closed jar.