serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Quick and Crispy
episode • The Cook Up with Adam Liaw • cooking • 23m
G
episode • The Cook Up with Adam Liaw • cooking • 23m
G
Ingredients
- 1 pack tamarind pods
- ½ cup (125 ml) vegetable oil
- 1 tsp whole pepperberries
- 2 dried bay leaves
- A pinch sumac
For the raw mango pickle
- 1 half-ripened mango (or green mango)
- 300 ml water
- 100 ml white vinegar
- 2 tsp caster sugar
- 1 tsp salt
- 1 tsp ground chilli
- 1 tsp minced garlic
- 1 tsp whole pink peppercorns
Marinating time: 10 minutes
Chilling time: 2 hours
Instructions
- Peel the tamarind pods to remove the exterior husk, retaining the membrane to keep the pods connected. Place the tamarind pods into a large, heatproof bowl.
- Heat the oil, pepperberries, bay leaves and a pinch of sumac in a small saucepan over medium heat. Once hot, pour the aromatic oil over the tamarind and allow to stand for 5-10 minutes before using.
- To make the mango pickle, peel and thinly slice the mango and place into a prepared preserving jar. Heat the remaining ingredients for the mango pickle in a small saucepan and bring to the boil. Remove from the heat and allow to cool, then pour the spiced pickling bring over the mango, seal and refrigerate.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick and Crispy
