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Spicy Peanut Sambal
April 4, 2008 |
Sweet Tamarind
This Indonesian dip gets its tangy flavour comes from tamarind.
This dip uses green chillies. Red chilli sauce (any hot sauce like Sriracha) would give a different flavour dimension.
It’s great as a dip with raw veggies. Thinned, it is a wonderful dressing on noodles or salads.
SPICY PEANUT SAMBAL with sugar snap peas
adapted from the Tassajara Cookbook
3 chopped green chillies (like serranos, jalapenos or Thai bird chillies)
4 cloves garlic
1/4 cup smooth organic peanut butter
5 tsps tamari (or low-sodium soy sauce)
1 tbsp lime juice
1 tbsp thin tamarind pulp
**Adjust the quantity according to the type of tamarind you have. Fresh (sweet) tamarind is less sour than the older, drier variety.
If you have tamarind concentrate, you’d need less than a teaspoon.
4 tsps powdered jaggery or brown sugar (maple syrup works too)
2 tbsps or more water
Blend to a smooth thick paste, adding more water if necessary.
- Jai
CLICK: Au Naturel
Photographer: Jai
Camera: Canon EOS 300D
Lens: 50mm Prime
Shutter speed: 0.4 sec
ISO Speed: 100
F-stop: f/3.2
Flash: Did not Fire :sleep:
Event Details HERE
DEADLINE: April 30, 2008
Chilli, Garlic, Jaggery, lime, nut-butter, peanut butter, Peanut/Groundnut, sambal, Tamarind, vegan recipes, vegetarian recipes
This looks like a lovely dip. I got some fresh snow peas y’day and I’m sure they will like this sauce :embarrass
Baby! This totally made my day
This sounds so tasty. I am going to try it out! Stunning photos, by the way.
“Flash: Did not fire.”
Jai you are becoming prolific! Will try this and let you know.
Terrible dip and click
Forget the dip, just gimme the tamarind before the drool from my mouth floods the Colorado basin…
Love the photos, as usual. It’s like I can hear the light crack of the tamarind opening.
I’m totally in love with tamarind! Great recipe and fantastic photos.
wonderful. simply superb, that’s all I can say!
delecious comboooo
Wow…beautiful pics and the recipe looks simple and delicious! Great entry.
Give me those tamarind :love: , I can eat as it is :tongue: until my teeth gets sensitive :laugh:
Tassajara cookbook is one of my all time favourites. All the recipes I have tried so far have been satisfactory.
Hi Bee,
Remember the One Perfect Ingredient event I’m organising? I’ve just realised there might have been something unclear in the rules, and I wanted to let you know about it. The restriction was actually on shipping, and not blog location. The shipping of the award is restricted to UK and Europe only, as DK have said they will post the book only to European and UK addresses. I’m sorry about that. Importantly, even if you are not in Europe, you can still take part, but the prize will be sent to a European address of your choice, if you win.
btw, thanks for posting this interesting recipe!
Gorgeous pics Jai.. :bow: and the tamarind chutney looks soo….. :dance:
Siri
Cham: what’s so terrible? I quite like…you allergic to peanuts? Or it is just Jai?
We just got back from out of town and feels like we missed out on so much here already!
The sweet tamarind looks so fabulous and the photography takes my breath away. I have a box of this in my pantry now and have been munching on it. Delicious!!
I am so trying out that Sambal. I know this is getting mundanely repetitive but cant help saying ‘ur pics sure speak 50,000 times more’ than ur recipes!
Pucker up!
Love this recipe. I’m supposed to be doing something on tamarind for this week’s column too.
Love the pics Jai
Looks delicious and that last photo… Wow! :bow:
I loved the 1st pic..its so beautifully captured..clear close up! Thks for sharing a novel dip recipe!
What wonderful pictures. I’ve never seen tamarind still in the pod like that before.
great shot! nicelu clicked guys!
Wow, what a revelation — I’ve seen fresh tamarind, but not THAT fresh! Gorgeous photo. You guys have to tell me where you shop!
we get this from the thai store.