Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup fresh plums, pitted and chopped
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon grated ginger
- 1 teaspoon red pepper flakes
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine tamarind pulp, plums, brown sugar, soy sauce, rice vinegar, water, ginger, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 20-25 minutes, or until the plums are soft and the mixture has thickened.
4. Remove from heat and let cool for 5-10 minutes.
5. Pour the mixture into a blender or food processor and blend until smooth.
6. Strain the sauce through a fine mesh strainer to remove any pulp or seeds.
7. Transfer the sauce to a clean jar or container and let cool to room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of sauce
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 60
- Total fat: 0g
- Sodium: 270mg
- Total carbohydrates: 15g
- Dietary fiber: 1g
- Sugars: 12g
- Protein: 1g
Substitutions for ingredients:
- Tamarind pulp: You can use tamarind concentrate or paste instead of pulp.
- Plums: You can use other stone fruits like peaches, nectarines, or apricots.
- Brown sugar: You can use white sugar, honey, or maple syrup.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce.
- Rice vinegar: You can use apple cider vinegar or white wine vinegar.
Variations:
- Spicy Tamarind-Plum Sauce: Add more red pepper flakes or a chopped jalapeno pepper for extra heat.
- Sweet and Sour Tamarind-Plum Sauce: Add 1 tablespoon of ketchup and 1 tablespoon of honey for a tangy and sweet flavor.
- Tamarind-Plum BBQ Sauce: Add 1/4 cup of tomato paste, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of smoked paprika for a smoky and savory flavor.
Tips and tricks:
- If the sauce is too thick, you can add more water or rice vinegar to thin it out.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
- Use the sauce as a marinade for chicken, pork, or tofu, or as a dipping sauce for spring rolls or dumplings.
- You can also use the sauce as a glaze for grilled or roasted vegetables.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- You can reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside your favorite dish.
- Drizzle the sauce over grilled or roasted meats or vegetables for a pop of flavor.
Garnishes:
- Chopped fresh herbs like cilantro or basil
- Toasted sesame seeds
- Sliced scallions
Pairings:
- Grilled chicken or pork
- Roasted vegetables like broccoli, cauliflower, or carrots
- Spring rolls or dumplings
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Asian-inspired salads
Troubleshooting advice:
- If the sauce is too tart, add more brown sugar or honey to balance the flavors.
- If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to use clean and sanitized equipment and utensils when making the sauce.
- Store the sauce in the refrigerator and discard any leftovers after 2 weeks.
Food history:
- Tamarind is a fruit that is native to Africa but is widely used in Asian and Latin American cuisines.
- Plum sauce is a popular condiment in Chinese cuisine and is often served with roasted or fried meats.
Flavor profiles:
- Tamarind-Plum Sauce is sweet, sour, and slightly spicy with a tangy and fruity flavor.
Serving suggestions:
- Serve the sauce as a dipping sauce for spring rolls or dumplings, or as a glaze for grilled or roasted meats and vegetables.
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Region: Thai