HELLO LOVELY VIEWERS! *Important Note: If you have questions regarding this recipe, please ask them on my Facebook, Twitter, Instagram or via my website (all links are in the description above). If you add them here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching and please enjoy!

@ComedyLoversOnly

4 жыл бұрын

hi i have one question .by any chance are you in dubai now ? because one lady from thailand came in my showroom and she look alike you , so are you in dubai ?

@rexisaacs3281

4 жыл бұрын

Pailin's Kitchen fried rice

@jhalove4ever875

3 жыл бұрын

Hi can I use this as dipping?

@thura1566

2 жыл бұрын

Can you tell me shelf life of your tamarind pulp at room temperature?

@chelvik3975

2 жыл бұрын

@@jhalove4ever875 no

In Iran one of our candy category is sour, which very popular among the people. Tamarind in a block is usually eating like it is as a snack (or used in different stews). Here in Europe I get my tamarind block from the oriental store and eat it like a snack, it takes me back to my childhood in Iran. The nostalgia and the sour flavour make tamarind one of my favourite type of food

You are simply amazing!! I love Thai food and was spending a lot of money eating out at Thai restaurants. I even took up a job at a Thai restaurant to get up close to some authentic Thai cooking. Your channel is a boon to people like me who want to eat good Thai food at home without breaking the bank. I also love all the background info you give on various ingredients. Love your channel and hope it becomes bigger and more popular with time. 😍😍😍

After watching some of your videos (and i subscribed already right after the first one) i must say that your channel is a very precious one. It's very hard to beat the quality of information we get here. The only thing that makes me mad is that it took me so long to discover this channel. I'm so thankful for what you do. Helps me a lot.

Just made this! I had this vacuum-sealed tamarind block in my fridge for a few years. Found your amazing channel and can't stop watching. Going to attempt pad thai this weekend. Thank you!

love it. it helped a lot on my phad thai. less cost of ingredients when using tamarind pulp than ready made tamarind paste in a jar. thankyou pai. you are very lovely to watch! 🤗❤

I made this paste today and it came out really wonderful. Just wanted to thank you.

YESSS! This was the video I've been waiting for from you. Thank you!

Thank you for sharing. It is a pleasure to experiment thai food for me by watching your videos. It is a way for me to get out of my country, visiting your cuisine while covid is almost everywhere giving us a hard time without traveling.

This is an absolutely wonderful way to make using tamarind convenient. Can't believe it took me so long to make this! Tamarind is one of the primary ingredients and a cornerstone in my community's cuisine (Konkani). I've always hated removing extract from small quantities of tamarind--waiting for it cool, sieving it, etc. This, however, is truly such a game changer and I know it's going to practically last forever in the fridge . Thank you! ❤️

I just made it! So much easier than I expected. Thank you, Pailin ❤

Thanks a million! You take the mystery out of Pad Thai. Couldn’t find the paste, bought the block, wasn’t sure what to do with it so I added a small amount to my sauce. Sauce was a little lumpy but for the first time it came out great. Thanks to you now I know! You are a breath of sunshine!

Very helpful recipe. I love the flavor tamarind adds to foods. I particularly love ❤️ the fact you did not use any sugar or sweeteners.

I've always wondered if I can make my own paste instead of buying them ready-made. Thank you Pai!

Extraodinary perfect explanation from Pailin! Like always. 👍👍👍

จะลองทำเองคะ ชอบดูคุณทำมากเลย ฟังเพลินเลยคะ 👍

I finAlly have found out I really LOVE the taste of tamarind! Perfect timing!

ขอบคุณมากค่ะ ได้เรียนทั้งภาษาอังกฤษ และเรียนรู้เกี่ยวกับการทำอาหารไปด้วย ดีมากๆค่ะ

I love the way you cook and present.

Thank you 🙏 the video did the tamarind justice. It’s so yummy 😋 and made it look even more yummy.

I like to do a quick 45 second pass with a hand mixer or whisk. It mashes everything up and strips off the fruit from the strands- makes for a consistency that is easily sieveable.

@HRHDMKYT

Жыл бұрын

Very smart idea! Thanks for sharing

@Sooner-im9qf

Жыл бұрын

I was wondering why I couldn't just use my Kitchenaid mixer on slow with the the whisk attachment to strip the pulp from the fibers. Seems like it would work.

Best video on how to use Tamarind. Thank you!

I've been failing at making pad thai with random recipes and premade sauces--so I'm starting from the ground up, thanks for these videos, I'll let you all know how it turns out 💪

Thanks for sharing. Yeah i bought those tamarind and just store them in freezer in pieces like that afraid that it will turn bad. Didn't know of this way to store it. Will try this for sure and it saves time to get the seeds out when i need it almost immediately.

New subscriber here! I love your videos and the way you deliver them. You're awesome! Your recipes are unique I hope to make one someday soon. -watching from Germany

thank you for this! I was doing it the stupid way (trying to make paste as I'm cooking the meal in question) and this sorts how to do it properly for me.

Yay...finally! Been waiting for this 😁

Thanks for the recipe! I ended up just blending everything after soaking. Still tastes amazing and faster to make.

@donicarobinson24

7 ай бұрын

Me too! Stick blender to the rescue.

Great video, thank you. I have made it twice, and I love it

I love tamarind and definitely love the receipe!! ❤❤❤

Thanks for showing us this recipe!

Love your cooking advice! Thank you!

I've been doing a lot more Asian-centric cooking lately (especially Thai), and I keep running across Pai's content over and over, and it's always among the most helpful... subbed! Also, holy smokes Pai is pretty dang easy on the eyes! 😁

You are so natural and entertaining 😻

Excellent presentation. Thank you!

What an absolutely charming lady you are - - - it is evident you a 'top shelf' chef also. Many thanks.

Nice, I just came across your posts. I did make the authentic Thai pad. Even though I could only find some Thai pad sauce my family liked it. I found a shop nearby that sells tamarind, so I’ll use your video to make my own sauce. Btw I live in Japan so not every thing is so easily available.

This is very good for a stock tamarind paste. Thank you.

I’m so excited to make this tonight- cause I explored an uninhabited island in the Florida Keys today & gathered pods right off the trees!! Stoked!!!

@RealJohnnyDingo

Жыл бұрын

lucky 👍

Thanks for this! Just made first batch here at home in Key Largo Florida Keys!!

Lovely. I can’t wait to try making pad Thai for myself!

My mom usually uses the block! I love tamarind sauces for clams 😊

Thanks for this, Pai....finding tamarind sauce is a pain. I knew there had to be an easy way to convert the blocks...didn't realize it was THAT easy.

Loved the video!!! Thank you for the knowledge.

Brilliance. Very helpful.

I needed this. Today I'm making Chicken Pad Thai for the first time and the recipe calls for tamarind.

In Malaysia the only cooking format for tamarind is the block. Always need to presoak the block and "squeeze"/massage to get the tamarind juice. We use it to cook Assam fish, Assam Laksa, and many type of Nyonya & Malay delicacies.

@staycool405

4 жыл бұрын

we do have. the paste type from adabi

Very helpful thanks...Pad Thai tonight

I was just looking this up!! Lol!! Thanks for sharing!!

I have decided that Pad Thai is not going to defeat me. So I made your Tamarin past this afternoon and used part of it to make a batch of your Pad Thai sauce. So I made an 8 serving commitment to mastering Pad Thai. After making the Pad Thai sauce i find myself sticking my finger in and taking a little taste now and then. It is so comlex and wonderful that I know Im going to have to bury the jar deep in the fridge if I can hope to have a chance to get 8 servings from my batch of sauce.

Just stumbled on you Pailin making that tamarind sauce, which a good thing, planning to boil the seeded tamarind flesh I got back home but your way is easier so may as well do it and thanks. I have to keep it well before my husband uses to his fish stew😁

Thank you so much! I have been learning to cook Indian food lately, and this is an important ingredient!

@chanfonseka8051

Жыл бұрын

This is not Indian tamarind.

I like your cooking style

I love Thailand's tamarind. A trip to Thailand won't be complete without buying this fruit as souvenir. Anyway, this is very helpful. Thanks for the recipe.

So healthy my friends.. and I love it. Thanks

Yes that was very helpful thank you dearest

I'm from the Caribbean and this is how we make it too.

Thanks for the video, I dumped the paste direct from the block into my soup previously lol now I know

Well described. ...I've been doing it wrong for years ....thank you

I am planning to make pad Thai later and realized I ran out of tamarind paste. I just made it and half a block of tamarind yields more than the store bought one. Thank you for showing us how to make it, will make it again! I save money too!

How did you not spill a single drop of even have splashback when you poured it into the jars? You just leveled up 10x in my book

I never make the juice before hand. I make it while i cook. I can estimate better the amount of tamarind i need, in its original 'brick' form. Its very therapeuric to scrunch & squeeze the tamarind for the juice, while cooking the meal. In malaysia we can easily buy tamarind paste but i simply dint like it that way. I just feel its not original in taste, like its less tart or whatever. Of course i could be 100% wrong! Haha. Anyway, i appreciate & enjoy all your videos my beautiful sister!

thanks for your wonderful video! yum yum

I love your show! Thank you for all of the great content ❤️

I love tamarind, and the seeds are so pretty. The seeds would make beautiful jewelry.

@urisseegatdula196

4 жыл бұрын

In the Philippines they actually use the seeds for some kind of jewelry, I haven't seen it often though. But they do use it as the stones for the mancala game!

I made this is good thank you

Ni hao! Thank you! I bought tamarind pods in Texas and finally got around to processing them. An Indian guy showed how to process the seeds (it's complicated) but I really wanted info on how to make tamarind paste from the pulp. It's sticky!

For a girl who grew up in Thailand, your English is amazing!

@adamthehtkminion6750

4 жыл бұрын

Isn't it? :) ... and a little New Zealand and US :) ... check out kzread.info/dash/bejne/nJdstdCjabzRh8o.html :)

@rivenadeshizzle

3 жыл бұрын

i still detect slight thai intonations. all the international school-going thai kids in bangkok sound like her.

I am *definitely* going to get myself a block of tamarind and use this method to make it convenient for use in recipes such as your Pad Thai. Maybe a food mill would be easier than a sieve to extract maximum pulp? Or I may try that hand-mixer idea from another commenter. A friend’s Trinidadian Grandmother used to make amazing tamarind balls as treats when she came to visit, and I loved them. Will need to find that recipe too!!

Thanks for this😊

This is helpful. Thank you.

My mouth started watering when you were breaking the pulp into pieces. I wanted to eat some.😆

As a kid, if i had a sore throat, mum would do this to prepare a warm glass of tamarind juice. I dont know if it really worked, but was yummy anyway.

@Liz-sk4ic

3 жыл бұрын

Its a popular summer drink here in Mexico :)

Great recipe as always! Is there any use for sweet tamarind processed in this way?

I agree, it's so much better like this. Lovely video :-)

That’s super easy! ♥️

Great instruction thanks !

Thanks for sharing. I’ve been doing this same method forever! Getting close to 1 million subscribers!

@manoyski3555

4 жыл бұрын

Good for you. Congratulations.

I did this today and added too much water. I also let it rest for a couple of hours. I am now reducing the fluid to make it more like a paste. It will turn out OK. Thanks for the video. I love Thaii cuisine and want to cook it authentically

Very helpful, thanks

Oh what a brilliant idea, I use the blocks as I don’t like the paste. I am definitely going to do this, would you by any chance know how long I would need to Water Bath the jars to make them shelf stable?

Super helpful! Thank you so much! :-D

heyy you are not stingy you're pretty sensible i think🤭 i wish everyone can be like this✌🏻 no waste heree thank you for the videoo

ทำแล้วค่ะ ✌️🤗ง่ายมาก

Thanks for the video! I've used the tamarind block about 2 or 3 times before but it never came out pasty enough and was watered down with no flavor. Didn't realize I was supposed to mash and squeeze the block to extract all the flavor. Oops! Now I know!

Thanks. It worked. I just make two jars.

Good work. Also after putting the hot pulp in the jars, turn the jars upside down to sterilize the lids too.

Usually this is what we do in Indian households..if you add pinch of turmeric and salt when boiling it lasts for longer time without forming any mold on top..

@nadhirahhamzah8947

4 жыл бұрын

Will it change the taste??

@jamiekim6926

4 жыл бұрын

hmm interesting I will try this tip as my last tamarind developed mold. Thanks!

@Annam133

4 жыл бұрын

Jamie Kim ckd my video annasri kitchen ....I freeze my tamarind pulp and use directly in gravy wen cooking ...can stay longer time in freezer

@jamiekim6926

4 жыл бұрын

@@Annam133 Thanks!

@Annam133

4 жыл бұрын

kzread.info/dash/bejne/a6p6maeEh73PXbw.html

Very helpful

ooh so glad i found you! new sub

I delegated the hand mushing to my Sous Chef (hubby) this time. Yay! 😊

I recently made one of your pad Thai recipes but the tamarind paste I have has the thickener in it that made everything go gummy 😅 I'm definitely gonna try to make this soon to perfect my pad Thai and maybe to make some Mexican style tamarind agua fresca

I was wondering what I would do with my chunky tamarind. I had eaten some if, but I still had too much left. Thank you🙏🏾!

Mommy Pai Is cooking Lovely Food

I freeze this pulp in small cubes and just use a cube when need it. It lasts longer this way

hahaha ... 😄😄😄 so much like how I do it ... only I add in palm sugar and it is a liittle bit more watery ... I use it for cooking as well as making a cool refreshing drink. Sometime it is the first drink I have in the morning on an empty stomach. 👍👍👍 🇲🇾🇲🇾🇲🇾

Tamarind is so good reminds me of home

OMG I have some tamarind candy on my fridge, going to grab some 😍😍

I wish I had watched your video before I followed a recipe calling for tamarind paste. Thank you.

That's so good to know. I ❤️ tamarind. I ESPECIALLY 💜 tamarind and date paste/chutney. Soooo good, perhaps I may attempt to make some myself.