Thai restaurants have certainly mastered that signature peanut sauce. But did you know that you can make it at home with just ...

Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. When the sauce begins to bubble ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

It’s then coated in a sticky, tamarind-based sauce ... Put the pieces on a plate then add the soy sauce and white pepper and mix well.

Red wine vinegar and tamarind paste Combine equal parts of ... Who doesn’t have soy sauce and ketchup in their refrigerator? As a Worcestershire alternative, it works best with cooked meats ...

It can burn very quickly if you take your eyes off it. Return the stock to the pot and add the tamarind paste, fish sauce, light soy sauce, white pepper and pineapple chunks and juice. Adjust the ...

Sauté until soft, about three to four minutes. Add the tamarind paste, peanut butter, soy sauce, fish sauce, coconut sugar and lime juice. Next, add 250ml of water and stir that in. Bring the ...