Also known as the sour bean to the Chinese, tamarind is a leguminous tree bearing edible fruit that is native to tropical Africa.
the brown, edible pulp from the pod is used in cuisines around the world especially in Malaysia.
However there are two particular uses besides it being used in cooking of many Malaysian dishes.
Firstly add some water to the pulp and it becomes an excellent liquid to clean fish . It makes the fishy smell go away. Secondly, when hot water is added to the pulp, a great gargle is formed. Many people can clear up their sore throat using this gargle. sometimes it is best to drink a glass of it too. Therefore it is a good home remedy .
Some companies have already started to manufacture asam jawa drinks in West Malaysia.
In Indonesia, asam jawa or tamarind is an important ingredient for jamu. Homemade jamu is sold by peddlars who sell from door to door in Indonesia.
2 comments:
Hi
Thanks for your article on tamarind. It is intereting that they use tamnarind water as cleaning liquid for fish. The musty smell in fish is cause by a harmless chemical compound called geosmin.
https://en.wikipedia.org/wiki/Geosmin
Acids or acidic liquid can destoy tgeosmin and thus the musty smell Amongst those acidic things used are such as lemon, vinegar or tamarind. Remember fish and chip always comes with a a piece of lemon, fish are cooked in tamarind, etc?
By the way, do you have any recipe for tamarind fish? I like the tamarind fish something like that sold at Sugarbun. Do you have that recipe?
Hi, thanks for your comment. I will source for the |Sugar Bun tamarind fish recipe. Have to wait for while..Happy New Year.
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