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