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OK, than that must be soy sauce right?
Can't do soy, but I DO sub fish sauce for soy sauce and have come to love the stuff! (there are a million different kinds from really cheap to really expensive....just like wine..the owner of our Asian market is educating me on the different ones)
Thanks Linz for the clarification. Kandee
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info page. in my store it comes in a little jar like ginger does and it is a paste. It looks sticky. but I don't know if they carry the liquid. It seems like lemon juice could be substituted?
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Quote:
info page. in my store it comes in a little jar like ginger does and it is a paste. It looks sticky. but I don't know if they carry the liquid. It seems like lemon juice could be substituted? Thanks..Great link..has lots of medicinal value as well. I suppose you could soak some of the paste in water to make the liquid. I will remember the sub of lemon juice as I don't think we have an Indian market here.
OK, since you are the gourmet cook on this board..........have you ever grown/used purslane? It has a world of health benefits but I know nothing about it or have heard of anyone actually using it in cooking. I don't even know where you'd get it if you didn't grow your own.
Kandee
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Hi there,
I agree with you, using lite coconut milk would be better Slicing the green chilles in half is only the goan (people from Goa - India) way of using chillies. I normally slice the chillies in half and remove the seeds this way the dish is not spicy as I dont take spicy food at all. Jennifer
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Hi there,
If you cannot get tamarind in your area you may use lemon juice but the taste with be different. This is an indian recipe and the indians mostly use tamarind juice when making fish/shrimp curry. Once I used vinegar for my fish curry and I did not like the taste at all.
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Hi there,
Never heard the word purslane. What on earth is this?
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Glad your Asian store is helping you out. I guess now you know what tamarind is?
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Tamarind..
#166028 - 03/31/05 11:12 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Quote:
Glad your Asian store is helping you out. I guess now you know what tamarind is?
Nope, not yet....that will be with the next trip  .......I'm starting to love that place..just got my makings for boba tea and can't wait..trouble is, no one wants to join me at trying it during my first attempt..
Tell me something, I'm told the best curry is where you blend the curry seasonings yourself..is this true, and if so what is the recipe for that blend? Thanks Jennifer...and BTW, your ribbon rice sounds incredible and as pretty as it can be.........just wish you were closer so you could make it for all of us to try....
Kandee
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Hi Kandee,
Hopefully you will get the tamarind soon and try making Caldin. You are right when you blend the spices yourself in the blender or the old fashion way on a grinding stone it is good. We get a lot of ready made masala for various dishes but I dont care for them and only use it when absolutely necessary. I used to make pickles for the ladies in the office and ground the spices myself in the blender. This gave a beautiful red color. Now I dont have the time to do this. My whole diet has changed because of IBS so avoid chillies completely. I will post some recipes on the board and you must try out the ribbon rice. Love Jenny
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Hi,
I have no idea what Tamarind Soy Sauce is. We get soy sauce which we use for marinating meat. But tamarind is something else. Only the Indian store will have it. I am under the impression that you have Indian stores out there.
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