28 Feb2013

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Simple is often the most sublime. A pitcher of freshly made “tamarindo” or ripe tamarind juice/infusion was just terrific! I had the same “aha!” reaction to this juice as I had when I first tried santol juice, here. the tamarind juice was so incredibly simple to make, and it upsets me no end that it isn’t more commonly available. It’s easier to find 52 brands of crappy high fructose juice drinks than this simple, natural, seasonal juice. If I find a Cebu supplier of tamarind, we will definitely introduce this on our menu on a seasonal basis, the same way we have santol and duhat concoctions in season…

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After I made some tamarind puree, here, I had a whole jumble of seeds and pulp leftover in the sieve. It seemed a waste to throw it out, so I let it steep in some water and strained it again. I ended up with a cloudy, tart broth. To this, I added some puree and mixed it well. Add some simple sugar syrup to get it to the level of tartness/sweetness you prefer. That’s what’s in the pitcher in the photo above.

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Add some water and LOTS of ice cubes and serve cold. If you have never tasted this before, and are a fan of tamarind, you will be pleasantly surprised. I LOVED it! So fresh, light, natural and a real thirst quencher. Though I gather from previous reader comments that it acts as a mild laxative, so you may want to limit your intake to a glass or two at any one time… :)

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Mrs. MM went the next step, and tried to make a tamarind shake. Technically a smoothie, we just made a more strongly flavored tamarind base, ramped up the sugar syrup as the cold ice numbs your palate, added lots of ice and blitzed it until a thick and smoothie like. Delicious. A bit one dimensional, like I was thinking a bit of lemongrass or some other foil might be nice, but still refreshing, unusual and delicious.

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And what tree was some 10 meters behind our kitchen while we were fooling around with all this tamarind? Of course a mature samaplok or tamarind tree that had LOTS of ripe fruit hanging off its branches… Hmmm, need to harvest that bounty… :)

 

COMMENTS:

  1. Anne :-) says:

    Wow, I would love to try that and would be happy if this will be offered at Zubuchon. Btw, I will be at Cebu around July 25-27, its been along time since I went there. I’m hoping to see you and take a picture with you! :-)

    Feb 28, 2013 | 9:06 am

     
  2. jdawgg says:

    Hello Marketman,

    I bet if we mix it with some tequila in a blender with more ice and serve it in a rim-salted glass, uh heaven. perhaps the local gin instead of tequila might works as well. Thank you again for sharing another great idea. YO DA MAN.

    Feb 28, 2013 | 9:20 am

     
  3. Khew says:

    My problem with tamarind is unfortunately psychological. I grew up using it only for savouries. The paste + seeds came in retail sized packets( http://khamleng.files.wordpress.com/2010/01/100_5884.jpg ) of various brands and we just used what was needed squished in water to thin out. It looked “yucky” but was absolutely essential to give the final edge to or perk up a dish, especially spicy ones. The leftovers were sometimes used as a soak to clean silver. So I really can’t get over this ‘bump’ to elevate the humble tamarind into gourmet drinks, sweets or sorbet although everyone is raving about this “amazing” ingredient.

    Feb 28, 2013 | 9:28 am

     
  4. Allison says:

    This post makes me happy.

    Feb 28, 2013 | 11:07 am

     
  5. Mari of NY says:

    Miss the tamarind so bad… but love your post. Am kind of drooling for the juice and shake you and Mrs. MM made. Slurp!

    Feb 28, 2013 | 11:35 am

     
  6. Clarissa says:

    I remember doing the santol juice and I ended up loving it. :) Now I want to do this too. :D Now to find some cheap ones here in Manila. :D

    I was in Nasugbu for the beach last weekend, same time as you. But didn’t even bother stopping at the markets. Regrets. :)

    Feb 28, 2013 | 5:11 pm

     
  7. lee says:

    i have a feeling this will work with rum

    Feb 28, 2013 | 9:59 pm

     
  8. EbbaBlue says:

    Sarap talaga, kahit picture lang, nakaka-uhaw na. Kahit na malamig pa rin dito sa lugar ko, I can probably drink 2 glasses. This weekend, I am off to a mexican grocery to buy sampaloc, yahoo…gawin ko ‘to.

    Feb 28, 2013 | 10:10 pm

     
  9. betty q. says:

    plump up some raisins, green or brown/black, then add them to water and freeze in ice cube trays. use them in your pitcher of tamarind juice. AS they melt, people will think they are the seeds until they bite into them.

    Mar 1, 2013 | 1:02 am

     
  10. betty q. says:

    MM …www.endlesssimmer.com…very neat ideas for new cocktails…avocado season coming up there? …tamarind mint margarita!

    Mar 1, 2013 | 1:19 am

     
  11. betty q. says:

    Plump up some raisins for the kids…green or brown…then freeze them in water in ice cube trays. AS they melt, they will think that are the seeds until they bite into them.

    Mar 1, 2013 | 1:24 am

     
  12. lynn v says:

    I am drooling just thinking about this.

    Mar 1, 2013 | 3:26 am

     
  13. betty q. says:

    MM…another summer treat…tamarind cheesecake Popsicles with granola for crunch!

    Mar 1, 2013 | 6:51 am

     
  14. MP says:

    Like jdwagg, the first thing that came to mind when I saw the pictures was how awesome it would probably be to mix it with tequila or any alcoholic drink… And then I thought: Lee would probably be open to trying it… And then there he was, thinking of mixing it with rum… Ah Lee, why are you the first person I think of when pork and alcohol are involved??? :-)

    Mar 1, 2013 | 10:52 am

     
  15. Marketman says:

    MP, jdawgg and Lee, I volunteer to try this with some tequila which I have a bottle of in one of our restaurant branches… :) A kamias shake with tequila is wickedly good too…

    Mar 1, 2013 | 11:47 am

     
  16. Maki says:

    I really hope to see this one offered in Zubuchon. The Kamias is really amazing but this one should be a good alternative too.. :D

    Mar 1, 2013 | 3:12 pm

     
  17. boopsie says:

    Thanks again for your informative experiments Marketman. You remind all pinoys how our filipino cusine could be improve just by looking around the your backyard. You are almost a national hero!

    Mar 2, 2013 | 2:55 am

     
  18. boopsie says:

    Thanks again for your informative experiments Marketman. You remind all Pinoys how our Filipino cusine could be improved just by looking around the your backyard. You are a national hero to Pinoy foodies!

    Mar 2, 2013 | 2:57 am

     
  19. Betchay says:

    Have never tried this but it looks refreshing!

    Mar 4, 2013 | 8:16 am

     
  20. Clarissa says:

    Finally tried this MM! :) And yummy. It’s like drinking the sampaloc candy.

    Although I had to pay a hefty price of P240/kilo for it since it was only in Salcedo Market I can find it. But I only bought 1/4 kilo :P

    Mar 20, 2013 | 6:23 pm

     
  21. Nina says:

    I grew up on tamarind juice. Sometimes thin like above, sometimes thick. My mom would also make into a syrup and give it to me when I had a cold. Did it work? Who knows, sure taste good though.

    Apr 23, 2013 | 10:18 am

     
  22. winston fuertez says:

    where can i buy this tamarind juice? i already tasted it twice and since then i am looking for it. its not available in the supermarket. hope you can help me.thanks.

    Apr 24, 2013 | 10:20 am

     
  23. Marketman says:

    Winston, you can buy the ripe tamarind and make the juice yourself. I haven’t seen this for sale in groceries…

    Apr 24, 2013 | 12:39 pm

     

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