Ingredients :
- 2 tablespoons of tamarin concentrate
- 2 clove garlic
- 1 teaspoon of fresh ginger
- 1 ½ tablespoons of honey
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of nuoc mam
- ½ teaspoon of salt
- 1 teaspoon of paprika
- ¼ teaspoon of chili powder
Preparation :
Chopped finely the garlic and ginger and put the mixture into the blender or mortar.
Add tamarind, honey, sugar, soy sauce, fish sauce, salt, paprika and chili powder.
Then mix everything until the mixture is smooth.
Serve at room temperature with raw vegetables like carrots, peppers or cucumber and okra or turnips diced.
This sauce can be kept several weeks in the refrigerator in an airtight jar.
Tom Yam Kung (Shrimp Soup)
The shrimp soup is a unique taste of Thai cuisine favorite with foreign tourists according to a rece...
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Sung choi boa
This Chinese dish is an irresistible combination of textures: crunchy, sweet and fresh.
Pajeon - new onion pancake
The pajeon is a Korean dish that is a pancake based onions, there are many variants.
Ngapi htaung - shrimp paste
Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
oh ah chian - oh chien - oyster omelet
oh ah chian or oh chien is an oyster omelet from China, we find this dish in Malaysia, Singapore and...
chicken tarkari
Tarkari chicken recipe is very tasty Nepalese thanks to its unique taste given by the spices.
Sanwin Makin - semolina cake
Sanwin Makin is a semolina cake of Burma, it can be eaten as a dessert.
Or Lam - aw lahm - spicy stew
Or lam is a specialty of Laos. This is a soup made of chicken and aubergine .
Shuan yang rou - Mongolian fondue
Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popular in Beiji...