Best 6 Tamarind And Five Spice Marinade Recipes

SPICY TAMARIND SKIRT STEAK

Steps:

• Whisk chiles, tamarind, brown sugar, salt, and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
• Heat 2 teaspoons oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 teaspoons oil between batches, cook steak until deeply browned, 2-4 minutes per side for medium-rare.
• Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
• DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

TAMARIND AND FIVE SPICE MARINADE

Steps:

• Place all the ingredients in a pan and bring to the boil.
• Boil for two minutes while stirring.
• Place meat/fish/tofu in marinade and turn to coat.

CHINESE FIVE SPICE MARINADE

Steps:

• Combine all ingredients and mix well.
• Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. If making ahead of time, store in airtight container in the refrigerator for up to three days after preparation.

TAMARIND FISH MARINADE

Steps:

• 1) Blend the tamarind paste and fresh coriander with 2tbsp hot water. Put to one side.
• 2) In a small, heavy frying pan dry roast the coriander and cumin seeds until aromatic then grind to a powder. Mix all the ingredients together to make the marinade.
• 3) Pour the marinade over the fish (salmon and trout work well) and leave for at least 30 minutes.
• 4) Cook by grilling for five minutes or until the flesh flakes. Try serving with lemon slices and salad.

FIVE-SPICE SHANGHAI MARINADE

Steps:

• Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.

MILD HOT TAMARIND SAUCE

Steps:

• Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
• Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
• Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.