Angkor Food Tamarind Sauce

Pleasantly thick but not too syrupy, this dipping sauce expertly captures the tart, tangy taste of tamarind. It’s balanced out with umami-packed fish sauce, and flavorful bits of shallot, garlic and dried chilies are scattered throughout. It’s wonderful straight from the bottle as a dip (as it’s traditionally enjoyed in Cambodia), but it’s also a great addition to marinades or drizzled into soups and braises.

​ [/description-break] Ingredients [/title]Ingredients: Water, cane sugar, organic tamarind, fish extract, sea salt, organic extra virgin olive oil, modified tapioca starch, dried shallot, dried garlic, dried chili[/accordion] Specifications [/title]​Net Weight: 9.5 ounces
Place of Origin: California, USA[/accordions-break]Tuk Trey Ompearl Tum, or tamarind dipping sauce, is a common condiment for Cambodian wraps and spring rolls.[/banner_heading]Tamarind is known for its bracing tartness and grows in large pods with sticky, succulent pulp collecting around its seeds. It’s a beloved ingredient in many South and Southeast Asian cuisines. [/banner-text-break]We love this sauce as a tableside condiment for dipping dumplings, grilled meat skewers, savory pancakes and the like. And for drizzling into stir-fries and rice dishes (the grains really soak up the sauce’s flavor). We love pouring it on our Curried Beef Skewers and our Grilled Garlic-Herb Shrimp—just substitute mint or cilantro for the tarragon in the recipe. [/how-to-use-break]