- serves 4 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 2 cups fresh tamarind pods
- 1 tsp pepperberries, crushed
- ½ cup (125 ml) soy sauce
- 2 tbsp caster sugar
- ¼ cup (60 ml) white wine vinegar
- 2 tbsp sea almonds (see Note)
You will need to start this recipe a day ahead.
Refrigeration time: overnight
Instructions
- Shell the tamarind pods, then combine in a small bowl with the crushed pepperberries, tossing well to coat. Transfer to a tight-lidded jar with the soy sauce, sugar and vinegar and shake well to coat, until the sugar has dissolved.
- Refrigerate overnight to pickle. If you can get your hands on some, serve the soy pickled tamarind with some roughly chopped sea almonds.
Note
- Sea almonds are grown in the Torres Strait Islands and Far North Queensland.
Watch how to make this recipe on Episode 5 Island Echoes with Nornie Bero.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
