Wednesday, June 29, 2011
Making foods from different cultures almost always leaves me with odds and ends of special ingredients which I then try to use in other ways. That is how I found out that tamarind paste (Asian) goes well with harrisa (Middle Eastern) and Coconut milk (far east). As in the old slogan, "try it, you'll like it. The combined flavore go well with chicken, fish and pork. Use the seasonings to taste.