Comments on: Fish with Turmeric & Tamarind

By: Marketman

Marketman — Mon, 05 Jun 2006 06:14:12 +0000

Lling Lling, get very ripe sampaloc, remove the seeds and the hard pulp and stringy fibers and mash until you have a soft tamarind paste…that should do as a substitute.

By: Lling Lling Tan

Lling Lling Tan — Mon, 05 Jun 2006 02:25:25 +0000

i like to try the recipe, but “tamarind paste” is not available in Zamboanga City. Is there a substitution for it?

By: Marketman

Marketman — Tue, 18 Apr 2006 04:42:22 +0000

aridelros, it isn’t as sweet as say the pinoy version of sweet and sour and yes, the tamarind paste helps though it is generally used sparingly. There aren’t too many local cookbooks besides the “classics” like Enriqueta David-Perez Filipino recipes or other similar books. National Book Store and Fully Booked a good place to start looking.

By: Marketman

Marketman — Mon, 17 Apr 2006 06:48:03 +0000

rina, it is a disarmingly useful cookbook…

By: Wilson Cariaga

Wilson Cariaga — Sat, 15 Apr 2006 02:18:11 +0000

mmmm. . . looks yummy, i will definitely try this recipe at home

By: rina

rina — Fri, 14 Apr 2006 04:52:54 +0000

hi MM, Thai Cooking Class by Somi Anuntra Miller/Patricia Lake is also a favourite in my collection, my copy is dogeared, smeared with all sorts of curry pastes and condiments and in a fit of attention seeking, my cat has used the rib of the book as a scratching post – its hanging by a thread but i still use it a whole lot!