Well, you already know that both sauces are fermented. However, the fermentation process of soy sauce is much faster than that of Tamarind sauce. Furthermore, the Tamari sauce is intentionally ...

Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. When the sauce begins to bubble ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

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 ...

Combine peanut butter, grated ginger, lime juice, soy sauce, warm water, and red pepper flakes for a spicy kick. It's the ...

Sauté until soft, about three to four minutes. Add the tamarind paste, peanut butter, soy sauce, fish sauce, coconut sugar and lime juice. Next, add 250ml of water and stir that in. Bring the ...