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Ingredients

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Marination Paste

Tamarind Dips

  • Red Onion (dice) 100.0 g
  • Tomatoes, diced 70.0 g
  • Chilli Padi, sliced 30.0 g
  • Veg, Assam Paste (tamarind paste) 200.0 g
  • Water (for extract tamarind paste) 200.0 g
  • Sugar 15.0 g

Preparation

  1. Marination Paste

    • Prepare all the blended marination ingredients accordingly.
    • Saute the blended paste to fragrant, add in belacan, turmeric powder and lime leaf. Season to taste.
    • Bake in the oven at 165ᵒC for 12 minutes.
    • Set aside and let it cool down the temperature.  
  2. Tamarind Dips

    • Mix all ingredients and keep in chiller for 2 hours before serving.  
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