Baku Kitchen! An independent reference of traditional food

tamarind

125 dishes.

snackAloo pieFried dough pockets stuffed with spiced potatodrinkAradebtamarind pressed into hard cakes, dissolved in water as a tart coolerdrinkAradeibTamarind pods steeped and sweetened into a tart brown drink served coldsoup & stewAsam LaksaPenang's sour mackerel-tamarind noodle soup with torch gingermainAsam PedasSour and fiery tamarind fish stew with okra and torch gingermainAyam Buah KeluakChicken stewed with black nuts whose fermented kernels are scooped out and eatenmainAyam PercikKelantan grilled chicken basted in coconut-chili gravyBajiyablack-eyed pea fritters spiced with garlic and chilistreet foodBake and sharkFried shark in fried bake with sauces; Maracas beach iconsauce & condimentBalachaungCrispy fried dried-shrimp, garlic and chili relish for riceBaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snackBatagorFried fish and tofu dumplings cut up and drowned in peanut saucemainBeef RendangBeef slow-cooked dry in coconut and spices for festive daysBen-saalgaThin sour gruel of fermented pearl millet, drunk warm, often given to small childrenBhajiagram-flour-battered potato slices fried crisp, Indian-Kenyan favoriteBhelpuriPuffed rice tossed with onion, tamarind and coriander chutney in a paper coneBouilliehot millet porridge with milk, sugar and peanutBoulesmooth millet or sorghum dough ball dipped into okra and meat saucessauce & condimentBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesstreet foodBun KebabKarachi street burger: spiced patty, egg and chutney in a soft bunCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatsoup & stewCanh ChuaSour Mekong soup of fish, tamarind, pineapple, okra and elephant-ear stemsnackChana ChaatBoiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plateChotpotiTangy pea-and-potato stew topped with grated egg and tamarindsnackDahi BaraLentil dumplings soaked in whipped yoghurt with tamarind and chaat masaladrinkDakharTamarind pulp soaked, strained and sweetened into a sharp brown drinkstreet foodDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island iconDomodatangy peanut stew of meat or fish with tomato over rice; national dishstreet foodDoublesTwo barra flatbreads with curried chickpeas and chutneysEgg ballBoiled egg wrapped in seasoned cassava, fried; eaten with sourmainFish Ambul ThiyalSour dry tuna curry preserved with goraka fruitmainFish Head CurryRed snapper head in South Indian curry with okra and eggplantsnackFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltFuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind waterGado-GadoBlanched vegetables, tofu, tempeh and egg under peanut dressingsoup & stewGaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconut

  • Aloo pie

    Fried dough pockets stuffed with spiced potato. Ready in 40 min prep and 25 min cooking. 10 pies. A snack…

  • Aradeib

    Tamarind pods steeped and sweetened into a tart brown drink served cold. Ready in 20 minutes prep and none cooking.…

  • Aradeb

    Tamarind pressed into hard cakes, dissolved in water as a tart cooler. Ready in 20 minutes prep and none cooking.…

  • Asam Laksa

    Penang’s sour mackerel-tamarind noodle soup with torch ginger. Ready in 45 minutes prep and 45 minutes cooking. Serves 6. A…

  • Asam Pedas

    Sour and fiery tamarind fish stew with okra and torch ginger. Ready in 30 min prep and 40 min cooking.…

  • Ayam Buah Keluak

    Chicken stewed with black nuts whose fermented kernels are scooped out and eaten. Ready in 1 hr prep and 1…

  • Ayam Percik

    Kelantan grilled chicken basted in coconut-chili gravy. Ready in 40 minutes prep and 50 minutes cooking. Serves 6. A main…

  • Bajiya

    Black-eyed pea fritters spiced with garlic and chili. Ready in 20 minutes prep and 25 minutes cooking. Makes about 30.…

  • Balachaung

    Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…

  • Bara

    Spiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snack. Ready in 30 min prep and 25…