Thai Cookbook TV - Learn to Make Authentic Thai Foods at Home
What we're cooking today:
Tamarind Paste ►
What we're cooking today:
Tamarind Paste ►
มะขามเปียก (Makaam Piak)
Tamarind Paste (Makaam Piak) is a soft, thick, and creamy paste made by reconstituting dried tamarind fruit. Once fully dried, tamarind can be kept in a tightly sealed container in your kitchen pantry for a long, long time. If you do a lot of Thai cooking, we highly recommend that you take some home the next time you see it, and keep it on hand so you can make a little fresh paste as you need it.
Currently rated: 
Rated 4.5 Stars from 4922 reader reviews
First published on October 23, 2016
Recipe by W. Tipsuwan
Basic Directions:
Basic Directions:
- Soak the dried, shelled tamarind fruit in warm water for about 5 minutes. Work it with your fingers to loosen the fiber and seeds, until you have a stringy mush. Remove as much of the seeds an fibers as you can.
- Put the mush in a strainer with a tight mesh. Push it through. What comes out the other side is tamarind paste. Discard the seeds and fibers. Store the paste in a tight container in the refrigerator for up to two weeks, or in the freezer for six months.
My Chiang Mai Restaurant
My Chiang Mai Restaurant
Hello!
My name's Worawut. My family-style restaurant is located in the Wat Chang Khian area, near the Chiang Mai Zoo. Baan Worawut is a Thai food place where you can enjoy delicious and authentic Thai one-dish meals, soups, salads, and more.
I hope you will join us here soon, but if you can't, please have fun trying my easy to follow Thai recipes at home.
