Tamarind Paste one of my favourite kitchen ingredients. I use it often to give a sour note to balance sweetness. If you’ve run out of citrus, tamarind can step in. In the rujak dipping sauce, tamarind is the star. Use in a glaze for grilled fish, as in the Spice Islands tuna, or meats (adding salt, pepper and a slick of honey). Stir as a brightener into coconut-based curries such as Padang-style eggs. Maybe you’ll like my cola-like Sweet tamarind jamu.
