Fresh Tamarind Chili Paste with Grilled Fish and Makwaen (No Stir-Fry Recipe)

Name: Fresh Tamarind Chili Paste with Grilled Fish and Makwaen (No Stir-Fry Recipe)
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup mature tamarind (since young tamarind is unavailable, remove seeds by pounding); 2 grilled fish; 1/2 sheet fermented soybean; 4 large dried chilies + 4 small dried chilies; 2 teaspoons makwaen; 1 head garlic; 5 shallots; 1/2 block palm sugar or to taste; as needed Vegetable broth,; 1-2 teaspoons salt; Boiled or fresh vegetables and sides like boiled eggs, grilled or fried fish

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

This recipe uses mature tamarind since young tamarind is unavailable. The seeds are removed by pounding. It's a no stir-fry recipe that includes vegetable broth, grilled fish, and fermented soybean sheet. The aroma comes from roasted chili, garlic, and makwaen. The tangy flavor is refreshing, and it's guaranteed to make you feel revitalized. Enjoy it with boiled or fresh vegetables, fried fish, and fried eggs for a healthy serving of vegetables.

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

30 minutes

2 servings

1/2 cupmature tamarind (since young tamarind is unavailable, remove seeds by pounding)
2grilled fish
1/2 sheetfermented soybean
4large dried chilies + 4 small dried chilies
2 teaspoonsmakwaen
1 headgarlic
5shallots
1/2 blockpalm sugar or to taste
as neededVegetable broth,
1-2 teaspoonssalt
Boiled or fresh vegetables and sides like boiled eggs, grilled or fried fish

Saved

Steps

30 minutes

1

Roast the dried chilies, garlic, shallots, and makwaen. Roast the shallots and garlic first, then add the makwaen and chilies. Peel and set aside.
2

Scrape and wash the tamarind. Since it's mature, pound to remove the seeds.
3

Blend the tamarind with the dried chilies and add vegetable broth from boiling vegetables until smooth. Due to time constraints, a blender is used.
4

Grill the fermented soybean and dried fish until crispy, then blend with shallots, garlic, makwaen, palm sugar, salt, and additional vegetable broth to make blending easier.
5

Fry the fish and keep it ready. While preparing the chili paste, keep the fish on low heat.
6

Scoop the chili paste and adjust the seasoning to taste. Add more vegetable broth, salt, or sugar as preferred. Serve with boiled vegetables, fresh vegetables, and fried fish. (Recipe by Aunt Doe, Utdid)👏