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how to subsitude tamarid paste????

post #1 of 14
Thread Starter 
i have a party at the weekend and i have to cook my country special food but at the place that i living now there's no tamarid paste what can i change to make the taste still the same???? help!!!
post #2 of 14
lime juice (wild or kaffir prefered) have been recommended to me and IMO works fine.

tamarind has a bit more depth but the lime tastes great , Cook's Illustrated was the first place I read about it in their recipe for Phad Thai.

That are you cooking?

Nan
post #3 of 14
I did a quick google browse and came up with this.

Substitutes: Blend equal parts dried apricots, prunes, dates, and lemon juice
post #4 of 14
Tamarind adds a unique sour flavor to the foods it is cooked with. Nothing truly substitutes.

But I would agree with Nan that the closest is lime juice. I'm guessing now, but would say that I'd use the lime in quantities equal to using the paste, rather than the pulp. You can always add more, if necessary, but it's hard to take away.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 14
Thread Starter 
no , what i'm cooking is called rujak is an indonesian dish , which taste very good he he he :lol::lol::lol:
post #6 of 14
Thread Starter 
can i change the lime with lemon, is quite hard to find a lime in here :smiles:
post #7 of 14
If your anywhere in the states....just go to a mexican grocery and look
in the candy section....my kids eat something called gusano's that is tamarind
based....they also have sweetened tamarind bars in the candy section....good luck
post #8 of 14
Thai and Indian grocery stores should have tamarind paste or tamarind itself. Where are you located?
post #9 of 14
Thread Starter 
i live in Shanghai, China.
post #10 of 14
The sourness of lemon is a bit sharper than lime, HIME. So, while you can use it, I would proceed cautiously. And you might have to modify it with a little sugar.

I would keep tasting as you go until you achieve what you're looking for.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 14
Thread Starter 
ok ,thx for all you guys help
if you all curious what the ending result would be like here a pic you can see it at

Kedai Hamburg: Indonesian style: Shredded Rujak/Rujak Serut
post #12 of 14
I grew up with tamarind in India and I was surprised to hear from my Iranian freind what they call tamarind in Farsi . . . Tamr Hindi, and that just might be the the basis of the English word. The "Hindi" part refers to India in that name.

Oh I just checked Wiki and they say that is the origin of the name, even tho it didn't originate in India. Greece and Egypt have a longer history of it.
post #13 of 14
using a mortar/pestle grind dates/lime peel with most of pith remove.
post #14 of 14
That might be a great substitute but doesn't quite capture the depth of the flavor. I imagine a bit of sun-dried tomatoes might help. That's just a guess to fill out the flavor. Or maybe ground ancho chile, just a touch.
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