Saveur – July 2019

100 SAVEUR.COM

TEST KITCHEN

4

Sour Patch

THE PODLIKE TROPICAL FRUIT TAMARIND contains an edible pulp with

a unique sweet-and-sour fl avor. Available in many forms, it makes a handy pantry

staple to have at the ready for cooking Thai dishes (see “The Real Pad Thai,” p. 32) or

recipes from and inspired by Southeast Asia, India, Africa, and the Caribbean. —K.C.

DIY Thai

5 Chile Powder

PHRIK PON KHUA (toa sted

chile powder) is a common

spice in Thailand, where it is

often a part of the seasonings

served at the table with pad

thai (see “The Real Pad Thai,”

p. 32). It has a tame heat and

a roasted, dark-fruit flavor.

Be sure to toast your chiles

in a very well-ventilated area

or, even better, outdoors on a

small charcoal grill. This rec-

ipe was adapted from Andy

Ricker and JJ Goode’s book,

Pok Pok Noodles. —K.C.

WHOLE PODS

Though these require a bit of

work to prepare, their potently

sweet and chewy pulp is worth

the effort. Crumble the thin

shells away with your fingers,

peel and discard the fibrous

veins, then chew the fruit from

the hard seeds. Alternatively,

the pulp can be dissolved in hot

water, then strained to remove

the hard seeds and fibers.

CONCENTRATE

This thick and ultra-

concentrated paste is a quick

and easy way to add tamarind

flavor to soups, sauces, and

drinks. Add a spoonful of the

stuff to sparkling water, shake

it into a tropical cocktail, or

stir it into fatty pork broth for

sinigang— Filipino-style pork

and tamarind soup.

BLOCK PASTE

Compressed tamarind paste has

the flavor and freshness of whole

pods but is cheaper and more

readily available. It can be pur-

chased with or without seeds,

but the handling process is the

same: Break off a chunk, cover

with boiling water, then pass the

flavorful liquid through a strainer

to remove and discard any seeds

or fiber that remain.

POWDER

Use this powdered version of

the tamarind fruit in dishes

where you don’t care to add

additional moisture or sticki-

ness—it is great mixed into salt

or sugar for rimming a tropical

cocktail, or incorporated into

spice rubs or confections. Or

mix it with water before using

for a quick, no-mess substitute

for fresh tamarind water.