Comments on: Grilled Beef with Tamarind Sauce

By: Khatiya

Khatiya — Sat, 26 Jun 2010 00:43:25 +0000

Vannessa,
It is not the same as the tamarind that comes in a block with seeds, although you can try to to extract the juice from the block by adding a little hot water and pressing through a strainer.

However, the tamarind concentrated that I used in this recipe comes in a small plastic container. It’s a bit liquid-y. Here is an image for guidance.

By: Vannessa Loeurn

Vannessa Loeurn — Fri, 25 Jun 2010 21:43:53 +0000

What is tamarind concentrate? is it the tamarind pulp with seeds that come in square or do you mean tamarind powder? Can’t wait to try this recipe!

By: Khatiya

Khatiya — Sat, 13 Feb 2010 19:00:10 +0000

Kristen,
The cut of beef that I use tend to vary depending on what is on sale. I personally like the cross cut rib and sometime sirloin or round bottom. Like mentioned, the star of this recipe is actually the tamarind sauce so you can go with almost any cuts of meat. But if your going to go with filet mignon or a New York strip steak then it’s better to enjoy the beef as it or with not too much flavors that would just overpower the beef and what a waste of money right?

As for the measurement, I would say about 1 tablespoons of each for a pound of meat. For example, 2 lbs of beef would use 2 tablespoons of fish sauce and 2 tablespoons light soy sauce. It might sound a bit too salty but you can adjust it with the tamarind sauce.

By: Kristen

Kristen — Sat, 13 Feb 2010 05:18:41 +0000

Khatiya, thanks so much for the website! I always love learning new Khmer recipes. For the beef marinade, say there’s 2lbs of beef, how much would the measurements be? Otherwise, could you tell us the measurements for marinade and the amount of meat you typically use? What’s the cut of beef again, by the way. I forgot.

By: rachna

rachna — Wed, 16 Sep 2009 15:04:11 +0000

hey, I just wanted to let you know that your site is a blessing! esp, for those who don’t live with their moms anymore lol keep it up:))