Baku Kitchen! An independent reference of traditional food

tamarind

125 dishes.

Aloo pieAloo pieFried dough pockets stuffed with spiced potatoAradebAradebtamarind pressed into hard cakes, dissolved in water as a tart coolerAradeibAradeibTamarind pods steeped and sweetened into a tart brown drink served coldAsam LaksaAsam LaksaPenang's sour mackerel-tamarind noodle soup with torch gingerAsam PedasAsam PedasSour and fiery tamarind fish stew with okra and torch gingerAyam Buah KeluakAyam Buah KeluakChicken stewed with black nuts whose fermented kernels are scooped out and eatenAyam PercikAyam PercikKelantan grilled chicken basted in coconut-chili gravyBajiyaBajiyablack-eyed pea fritters spiced with garlic and chiliBake and sharkBake and sharkFried shark in fried bake with sauces; Maracas beach iconBalachaungBalachaungCrispy fried dried-shrimp, garlic and chili relish for riceBaraBaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snackBatagorBatagorFried fish and tofu dumplings cut up and drowned in peanut sauceBeef RendangBeef RendangBeef slow-cooked dry in coconut and spices for festive daysBen-saalgaBen-saalgaThin sour gruel of fermented pearl millet, drunk warm, often given to small childrenBhajiaBhajiagram-flour-battered potato slices fried crisp, Indian-Kenyan favoriteBhelpuriBhelpuriPuffed rice tossed with onion, tamarind and coriander chutney in a paper coneBouillieBouilliehot millet porridge with milk, sugar and peanutBouleBoulesmooth millet or sorghum dough ball dipped into okra and meat saucesBuduBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesBun KebabBun KebabKarachi street burger: spiced patty, egg and chutney in a soft bunCacahCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatCanh ChuaCanh ChuaSour Mekong soup of fish, tamarind, pineapple, okra and elephant-ear stemChana ChaatChana ChaatBoiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plateChotpotiChotpotiTangy pea-and-potato stew topped with grated egg and tamarindDahi BaraDahi BaraLentil dumplings soaked in whipped yoghurt with tamarind and chaat masalaDakharDakharTamarind pulp soaked, strained and sweetened into a sharp brown drinkDholl puriDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island iconDomodaDomodatangy peanut stew of meat or fish with tomato over rice; national dishDoublesDoublesTwo barra flatbreads with curried chickpeas and chutneysEgg ballEgg ballBoiled egg wrapped in seasoned cassava, fried; eaten with sourFish Ambul ThiyalFish Ambul ThiyalSour dry tuna curry preserved with goraka fruitFish Head CurryFish Head CurryRed snapper head in South Indian curry with okra and aubergineFruits confitsFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltFuchkaFuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind waterGado-GadoGado-GadoBlanched vegetables, tofu, tempeh and egg under peanut dressingGaeng SomGaeng 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…