How to Make Burmese Green Tamarind Pickle Asian Cooking Recipe Cuisine

Myanmar Green Tamarind Pickle

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

2 onions, peeled

1 tsp shrimp paste

1/2 cup young green tamarind, washed

1/2 tsp salt

1 tbsp dried shrimp, soaked and ground

2 bird's-eye chilies, finely sliced

1 tsp chopped thayetkin root (optional)

1 tbsp oil

Directions:

Preheat oven to 400F. Bake the onions and shrimp paste for 10 minutes and set aside.


Scrape the skin off the green tamarind. Grind the green tamarind with the salt ina  mortar. Add the onion, shrimp paste and the rest of the ingredients to the mortar and grind to a paste.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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