How to make sweet and sour tamarind sauce, every dish is delicious

Prepare
10 Minutes Processing
10 Minutes For
3 people

In Vietnamese cuisine, when sour – spicy – salty – sweet – bitter combine harmoniously, it will create a balance of yin – yang of the dish. In particular, sour is an indispensable taste when it stimulates the taste buds, making the dish more delicious and attractive.

Spreading across our country, each region has its own ways to create a sour taste for dishes. Some places will use crocodile, cork fruit or some places prefer tamarind, typically in the southern and Southeast provinces. With dishes such as: fried duck with tamarind, ram ribs with tamarind, fried fat snails with tamarind, etc., tamarind juice is their soul.

Therefore, a bowl of delicious tamarind sauce in the right way will help the dish to be round and full of flavor. Let’s go to the kitchen right now.

See more: How to make stir-fried quail eggs with tamarind

Ingredients for tamarind sauce

• 200g tamarind juice (used to cook sour soup, bought at the supermarket)
• 400ml warm water
• 2 chopped chili peppers
• Seasoning: 300g sugar, 1 teaspoon salt, 1 tablespoon ketchup, 2 tablespoons chili sauce, 2 tablespoons fish sauce

Ingredients for tamarind sauce

How to make tamarind sauce

Step 1Process materials

Process materials

Add ½ part of warm water to soak tamarind, use a spoon to crush it and soak for about 20 minutes to expand. Then, squeeze the tamarind to crush it and filter the mixture through a sieve (keep the seeds). Next, add the remaining water to the seeds, squeeze the tamarind and filter it through a second sieve.

See more : How to make delicious sweet tamarind, salivating just looking at it

Step 2Flavoring

Flavoring

Put the prepared ingredients into the tamarind mixture filtered through a sieve: sugar, minced chili, salt, ketchup, chili sauce and fish sauce. Then stir well.

Step 3Cook tamarind sauce

Cook tamarind sauce

Put the pot on the stove, add the tamarind mixture and cook on medium heat, stirring constantly until they boil. At this point, reduce the heat to the lowest setting and cook for another 10 minutes , continuing to stir. If you see foam, remove it. Finally, turn off the stove, let it cool, then put it in a jar, close the lid and store it in the refrigerator . Take it out when you use it.

Step 4Finished product

Finished product

The sauce has an eye-catching brown color, mild sour taste of tamarind, sweet but not harsh mixed with a little pungent from chili.

Enjoy

This is really a great dipping sauce, in addition to being used to cook tamarind sauce dishes, we can also dip fried meat, grilled seafood, etc. to make it more fragrant and attractive.

Enjoy tamarind sauce

Tamarind sauce is just an accompaniment, like a “supporting role”, but it is actually extremely important, helping to determine the quality of that “main role”. Whether it’s in a simple home-cooked meal or a lavish banquet, bowls of dipping sauce like tamarind sauce can’t be missed. A “round” rice tray must have enough savory dishes, stir-fries, soups and a bowl of sauce in the middle.

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