Tamarind Paste (Thịt me)
Prep 10 min Total 30 min
Tamarind Paste (Thịt me) © kvalifood.com
A basic preparation for turning tamarind pulp into usable paste. Tamarind paste is a building block for Vietnamese sauces, marinades, and soups - sour and fruity, with a depth that vinegar or lime can’t replicate. Making it from pulp gives you a fresher, more complex flavour than the pre-made jars.
Ingredients
- 500 g tamarind pulp
- 3 cups warm water
Directions
Place the tamarind pulp in a bowl and pour the warm water over it. Break up the pulp with your hands, squeezing and kneading it to dissolve the flesh.
Let it soak for 15-20 minutes to soften fully.
Push the softened pulp through a fine sieve using the back of a spoon, pressing firmly to extract as much paste as possible. Discard the seeds and fibres left in the sieve.
Notes
- Keeps in a sealed jar in the refrigerator for about 1 month.
- Tamarind pulp is sold in compressed blocks at Asian grocers - look for it in the dried goods aisle.
- The paste should be thick but pourable. If it’s too thick, add a splash more water.
See Also
Spring Onion Oil (Mỡ Hành)
Sa Tế — Vietnamese Lemongrass Chilli Oil (Ớt Sa Tế)
Crispy Fried Shallots and Shallot Oil (Hành phi và dầu hành)
Chilli Oil (Dầu ớt)
