Tag Archives: tamarind

Young tamarind leaves and an Isaan-inspired sour chicken soup

Posted on October 25, 2017 by David Dettmann

Green tamarind and tamarind leaves are back at my go-to Cambodian market, providing an opportunity to explore cooking with these rare Southeast Asian sour treats. Dried tamarind fruit is of course a standard souring agent for cuisines ranging from Persia … Continue reading →

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Thai fermented soy beans and sweet coconut and pork dip

Posted on January 1, 2015 by David Dettmann

Lon หลน is a genre of Thai meat dips that accompany raw vegetables and fried or roasted fish. It is different from other Thai dips (like the more discussed nam phrik น้ำพริก varieties) in that it uses coconut cream as … Continue reading →

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Tamarind pods, sweet and sour, and a sour soup with green papaya and salmon

Posted on December 14, 2014 by David Dettmann

Tamarind (or tamr hind “Indian date”–in other words, long cultivated throughout South Asia) is a key souring agent used in Southeast Asian cooking. I touched on this ingredient briefly in a prior post on Three essential Cambodian flavors. In that … Continue reading →

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