Young tamarind (or tomatillo) dip vegan - nam prik makham orn

0 likes 0 comments Recipe by Steve

4 oz tamarind pods (young green) or tomatilloes (dehusked)
1 Tbs garlic clove, chopped
5 hot chiles
1 Tbs yellow bean paste
2 Tbs vegetable oil
4 oz tempeh
1 tsp soy sauce
2 Tbs sugar

Prep. Time → 10 min

Cook Time → 5 min

1. Use this as a dip for all sorts of vegetables such as small eggplants, cucumbers, summer squash, lettuce, carrots, celery, long beans, etc. With rice this can be a whole meal.

2. 1. If using tomatilloes, grill them or cook in a cast-iron pot till blackened in spots. They don't have to be completely cooked.

3. 2. Pound the vegetables together to a chunky paste (or use a food processor or blender), with the yellow bean paste.

4. 3. Mince and then fry the tempeh in oil till it is a bit brown and crispy.

5. 4. Combine and add soy sauce and sugar.

6. Recipe Type: Appetizer, Asian, Side Dish, Snack, Thai, Vegetables, Vegetarian

7. Tips
You can find frozen young tamarind pods in Asian grocery stores. Or if you live in a subtropical to tropical area tamarind is often a commonly planted ornamental.

8. Yellow bean paste is sometimes hard to find. It's in a bottle and light brown, with chunks of beans. You can use miso, or other bean pastes or soy sauces instead.

starters, asian, relish, thai, vegan, vegetarian, southeast asian, nam prik, crudits November 02, 2016 15:36

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