HOW TO USE TAMARIND PASTE FOR PAD THAI | EASY VEGAN RECIPES

Substances:
1 block tamarind (deal may perhaps say seedless)

Instructions:
1. Deliver a pot of water to boil
2. Tear the tamarind block into parts and place them in a massive bowl
3. Pour over enough scorching h2o to just include the tamarind and allow it sit for 30min (great more than enough to contact)
4. Therapeutic massage the tamarind for a min
5. Pour the combination (in batches) via a sieve and into an additional bowl. Use a spoon to push by means of and to scrape the base of the sieve
6. Transfer the mixture to a pot on medium significant heat and prepare dinner for 5-8min stirring consistently
7. Transfer the paste to a glass container and preserve in the fridge up to quite a few months

If you savored this episode and would enjoy to see a lot more, remember to like, remark, and subscribe so that you is not going to skip a solitary episode!

Hong Kong born Canadian, Wil Yeung is an intercontinental photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a youthful boy carrying with him his capacity to speak Cantonese and some broken English. Significantly of his culinary aspirations stem from his background in the visual and musical artwork areas. Regardless of whether you happen to be plant centered or plant centered curious, Wil believes that mastering how to make food items can truly improve your daily life and of people about you.

Order YOUR SIGNED VEGAN RAMEN COOKBOOK Here:
https://www.yeungmancooking.com

Remain IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Pictures + Video on Instagram: @wyphotography.com
Wil’s Pictures + Movie on Fb: wyphotography

You are viewing:

Share with your friends!

Products You May Like

33 thoughts on “HOW TO USE TAMARIND PASTE FOR PAD THAI | EASY VEGAN RECIPES

  • at 4:19 pm
    Permalink

    Omg… laughed so hard… wait until your cooking ingredient looks like shit! 👍 🤣🤣🤣🤣

  • at 4:19 pm
    Permalink

    I like the way you say you can prep things with absolute confidence! Inspiring! Original. I like 👍

  • at 4:19 pm
    Permalink

    I used it sometimes from Indian shop in Uk, although I'm East European. My risotto with veggies turned amazing. Thanx for detailed manual.

  • at 4:19 pm
    Permalink

    This video was hilarious

  • at 4:19 pm
    Permalink

    I can't believe you said S***, that was the funniest thing.

  • at 4:19 pm
    Permalink

    Could I do this same process with fresh (somewhat dried) tamarind? By the way love the this old intro.

  • at 4:19 pm
    Permalink

    Indians make tamarind paste almost every day for saambaar, rasam and some curries….good to know we can make and store for months…

  • at 4:19 pm
    Permalink

    Hi Wil – may I please ask how long “months” is? If I store in an airtight jar in the fridge how long does this last typically? 3 months? Thank you and I love your videos!

  • at 4:19 pm
    Permalink

    Lol he really said that are with that cute music in the background! XD

    Many thanks for your hard work 🙏🏽

  • at 4:19 pm
    Permalink

    This shop must be sick of seeing me. Everyday I’m in looking for something new.
    But it’s all so easy to home make once you have the ingredients needed and the know how.
    I never cooked so much before. Hey and I’m not vegan.

    The chilly oil is fantastic I use it on all sorts. Thanks for the confidence to cook.

  • at 4:19 pm
    Permalink

    I was supposed to make pad Thai tonight but accidentally bought something labeled tamarind paste that was actually that brick at the beginning(tamarind pulp?). So now I’ll be making pad Thai tomorrow night cuz it was too late to make the tamarind paste AND make the pad Thai. So now I have a huge jar of tamarind paste, any suggestions on other recipes to use it for?

  • at 4:19 pm
    Permalink

    1 dislike doesn't want to eat sh*t

  • at 4:19 pm
    Permalink

    Super helpful video, thanks. Quick question: can you freeze the leftover paste or say half the brick?

  • at 4:19 pm
    Permalink

    I had to replay to hear what you really said – expletive🤔🤔

    I use indian tamarind in my Indian cooking. Those blocks are normally pretty dry and also not as dark as the one you showed in your video. Wonder I should buy one from the Asian store and see how different it is from indian version

  • at 4:19 pm
    Permalink

    Amazing tips, Wil! I still have that tamarind block in my pantry and I was sure it’s ready to be used🤣🤣🤣Stupid me🤣🤣🤣ATB🙏🏻🍀💚

  • at 4:19 pm
    Permalink

    Thank you, I’ve had a block of tamarind in the fridge for a while. I bought it for a recipe, but never made it. Now I can use it in your Pad Thai 😊

  • at 4:19 pm
    Permalink

    Hey Wil- thanks for this. I had no idea to make a sauce from the tamarind block. This will make using it so much easier! And yes, it does resemble S%#t– hehe. 😎

  • at 4:19 pm
    Permalink

    Hey Wil, I couldn't find tamarind, so I made a paste with prunes, apricots, and lime juice. Any suggestions how to get closer to a tamarind flavor profile? Thanks!

  • at 4:19 pm
    Permalink

    Hi Will, what I find so useful and nice about your cooking is that you always give the possibility to make your own sauces instead of buying it already prepared In a shop. This tamarind cause is great!! Thank you so much.

  • at 4:19 pm
    Permalink

    Aloha Wil! What's the best way to store the remainder of the tamarind block? Can it be frozen? Thanks for your great videos!

  • at 4:19 pm
    Permalink

    Oh no! I can’t I unhear that, Wil! Now that’s all I’m going to think of when I see tamarind paste! Doh! 😬

  • at 4:19 pm
    Permalink

    I haven't been able to find any tamarind paste lately and wanted to make the pad thai today.. Could I use tamarind concentrate as a substitute? Or will it suck?

  • at 4:19 pm
    Permalink

    Thank you I had purchased the tamarind block and could not figure how to use it

  • at 4:19 pm
    Permalink

    Hi Wil, I live in Spain and I don't know where I can find that tamarind block but they do sell the tamarind fruit at a supermarket. Should I prepare it the same way. Thanks.

  • at 4:19 pm
    Permalink

    LOL, in the beginning prep stage it does literally look like s**t! I've seen those tamarind bricks in Thai food shops but never had any idea how to use them, now I do thanks to you!

  • at 4:19 pm
    Permalink

    1:14 omg I didn't think you'd actually say it 😂

  • at 4:19 pm
    Permalink

    Excellent!
    There used to be tamarind tree right outside my school. Me and friends would pick tamarind and eat it. 😋

  • at 4:19 pm
    Permalink

    Until it looks like sh*t… I can’t stop laughing 😆

  • at 4:19 pm
    Permalink

    Awesome vid Wil – you may have wanted to let the stuff cool before popping that lid on though…😛

  • at 4:19 pm
    Permalink

    I've never bought a block of tamarind before! 😅 Loved this tutorial video Wil! Next time I see it at the store I'll definitely know how to prepare it now. In the back of my mind I've been a little scared to make my own paste, especially when I see the boxes of fresh tamarind at the grocery store lol. Thanks for sharing, now I must go make some pad thai 🏃🏻‍♀️😉

  • at 4:19 pm
    Permalink

    I’ve been wondering about this 😍thanks!

  • at 4:19 pm
    Permalink

    What does it taste like? Is it sour?

Comments are closed.