Tag Archives: tamarind

Young tamarind leaves and an Isaan-inspired sour chicken soup

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

Posted in - Featured Food Discoveries, Cambodian food, Thai/Lao food | Tagged , , , , , , , | Leave a comment

Thai fermented soy beans and sweet coconut and pork dip

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

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , | Leave a comment

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

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

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , , , , , , , , , , , , | 7 Comments