Tamarind (malay = Assam)


Assam Jawa

Assam Glugor

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Description of Assam

Tamarind or Assam is the pulp that is obtained from the pods of the tamarind tree (Tamarindus indica), which is tall and graceful, with sprays of fine leaves. Assam is a sticky fibrous mass which may sometimes include the seeds and the broken seed pods.
When it is in the form of "Tamarind Pulp" it is known as Assam Jawa, while if it is in the form of "Tamarind Pieces" it is known as Assam Keping.
To obtain the assam liquid, this pulp is squeezed in a little hot water and then strained through a muslin cloth.
Tamarind pieces (including the seed) are often used in place of the pulp; one or two pieces are added to the dish and then removed when the food has attained the required sourness.
In addition, Assam or Tamarind is also available in the dried, sliced form which is known as "sour slices" or Assam Keping or Assam Glugor.
However, in this dried, sliced, form it is actually a different fruit (Garcinia atroviridis), but can be used interchangeably with Assam Jawa.

Link to Nonya Cooking Ingredients website, description of Assam.

Recipe #3 Ayam/Babi Buah Keluak uses: Assam
Recipe #9 Sambal Stuffed Fish uses: Assam Jawa
Recipe #10Itek Tim uses: Assam Glugor


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