Best Ginger And Tamarind Refresher Recipes

Tamarind Cooler image

Provided by Bobby Flay

Time 3h11m

Yield 4 serving

Number Of Ingredients 6

4 cups boiling water
1/4 cup firmly packed light brown sugar
2 to 3 tablespoons minced crystallized ginger
2 tablespoons tamarind paste
1 tablespoon fresh lemon juice, or more to taste
Fresh mint sprigs, for garnish

Steps:

In a bowl, whisk together the boiling water, brown sugar, ginger, and tamarind paste until the mixture is combined well. Let steep for 5 to 6 minutes, then add the lemon juice and let the mixture cool. Strain it through a fine sieve set over a pitcher and chill for 2 to 3 hours. Divide the cooler among tall glasses filled with ice cubes and a mint sprig.

Tamarind-Ginger Dipping Sauce image

Yield makes about 1 1/2 cups

Number Of Ingredients 8

1 tablespoon canola or other neutral oil
2 tablespoons peeled and minced fresh ginger
1 large clove garlic, finely minced
6 tablespoons Tamarind Liquid (page 319)
2/3 cup water
3 to 4 tablespoons sugar
4 to 5 tablespoons fish sauce
2 or 3 Thai or serrano chiles, thinly sliced (optional)

Steps:

In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

Ginger-Tamarind Chutney (_Inji Puli_) image

Provided by Maya Kaimal

Time 20m

Yield Makes 1 cup

Number Of Ingredients 12

3 tablespoons coconut oil, divided
1/2 cup minced peeled ginger (about 2 1/2 ounces)
2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeño, including seeds
2 teaspoons tamarind concentrate (preferably Tamicon brand)
1/2 cup hot water
1/4 teaspoon brown mustard seeds
1/8 teaspoon red pepper flakes
10 to 12 fresh curry leaves (optional)
1/8 teaspoon cayenne pepper
1 pinch ground asafetida
1/2 teaspoon salt
4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

Steps:

Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.
Dissolve tamarind concentrate in 1/2 cup hot water.
Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.