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Recipes, Links & More...
Tamarind pulp is a staple of Thai cooking and is essential for Pad Thai. See thekitchn.com for fanstastic step-by-step instructions on how to use tamarind pulp. Then use this fabulous recipe for spicy Gai Yang from Gourmet Traveller. This article points out the main difference between Tamarind Pulp and Paste - it's similar to crushing your own garlic cloves or spooning some pre-crushed stuff out of a jar. (Convenience v flavour.)