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.
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
chicken tarkari
Tarkari chicken recipe is very tasty Nepalese thanks to its unique taste given by the spices.
Thai fondue
This is Thai fondue with beef, pork and veal. Let yourself be tempted by this Thai dish!
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Nuoc leo - peanut sauce
Nuoc leo is a peanut sauce with a mixture of sweet and savory found in vietnam.
Shuan yang rou - Mongolian fondue
Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popular in Beiji...
Pol Sambal - Coconut Sambal
Pol sambal is sambal coconut dish that accompanies many in sri lanka.
Thukpa - noodle soup with vegetables
Thukpa vegetable soup noodles vegetables are served in Tibet during the new year lunaire.On also fou...
Seeni Sambol - sambal with onion
Seeni Sambol is a sambal with onions that accompanies many meals in sri lanka.
Aamer Ombol or Aum-bowl - soup of mango
Here is a sweet tangy soup was consumed in Bangladesh and India.