Tamarind Sauce
This sauce is so great with seafood, but also with noodles, rice and anything verging on 'Asian' in flavour. Slather it around. Then make some more.
If you are not well acquainted with tamarind, you are missing out! The pulp that you buy in jars or blocks in either the supermarket or Asian stores is the pulp from the fruit. It is pretty sour, quite fibrous but really delicious when mixed with the right ingredients. I recommend purchasing a puree, rather than the block of dried fruit pulp. It is easier to use.
There are some health benefits to tamarind, though one potential side effect is a laxative reaction. (So don't eat heaps of it.)
BENEFITS:
A rich source of antioxidants.
May have anticancer properties.
May improve heart health and cholesterol.
Offers liver protective benefits.
Provides natural antimicrobial benefits.
May offer anti-diabetic effects.
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Need
- 2 brown onion peeled and quartered
- 4 green chilli(es)
- 6 cloves garlic
- 4 Tablespoons tamarind paste/puree
- 4 Tablespoons soy sauce
- 6 Tablespoons honey
- 6 Tablespoons water
Do
- 1
Place onion, chilli and garlic in the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- 2
Add all remaining ingredients and cook 25 min/Varoma/speed 1.
- 3
Store in sterilised jar in the fridge.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
