Burmese Tamarind Sauce
Prep 10 min Total 25 min
Burmese Tamarind Sauce - kvalifood.com
A sharp, tangy dipping sauce from Myanmar where the tamarind does the heavy lifting and garlic and chilli back it up. This is the default accompaniment for all Burmese a-kyaw (deep-fried snacks) – gourd fritters, split pea crackers, and onion fritters. Also good drizzled over rice or noodle salads.
Makes ca. 180 ml
Ingredients
- 40 g tamarind pulp, coarsely chopped
- 120 ml hot water
- 3 garlic cloves, minced or pounded
- 2-3 fresh green chillies (cayenne or bird’s eye), seeded, finely chopped
- 1 tsp palm sugar (or brown sugar)
- 1/2 tsp salt
- 1 tbsp fresh cilantro, finely chopped (optional)
Directions
Place the tamarind pulp in a small bowl and pour the hot water over it. Let it soak for 15 minutes. Mash with a fork or your fingers to break up the pulp and separate it from seeds and fibres. Press through a fine sieve into a clean bowl, extracting as much liquid as possible. Discard the solids.
Pound the garlic and green chillies together in a mortar and pestle to a coarse paste. Alternatively, mince them very finely with a knife.
Stir the chilli-garlic paste into the tamarind liquid. Add the sugar and salt. Stir until the sugar dissolves.
Taste and adjust: more sugar if too sour, more salt to bring flavours together, more chilli for heat. Stir in the cilantro if using.
Serve at room temperature.
Notes
- Tamarind pulp (the block form with seeds) gives the best flavour. Tamarind concentrate from a jar works but varies in sourness – adjust sugar accordingly.
- For a more complex version, add 1-2 tsp fish sauce for umami depth.
- A small knob of fresh ginger (1/2 tsp grated) adds warmth and pairs naturally with tamarind.
- Best served fresh. Can be refrigerated for up to 1 week.
See Also
Nga Yoke Thee Achin
Burmese Crispy Garlic Oil
Laphet Thoke Dressing
