Asian - Udon Noodles. Still working on getting my voice back. However, I’m in the mood for some fire. I am trying something new too. Not sure how it’s going to turn out…but I’m determined to keep trying…even if this doesn’t work. So, here’s my blend of flavors.
The last time I made something with tamarind paste, I had quite a tart, sour, puckering (I could continue but I think you have the gist) sauce. It was an attempt to make pad thai with more true ingredients than soy sauce and ketchup. Though it was highly flavorful, I had missed the balance of the four flavors of Thai. Therefore, I’ve toned down the use of tamarind tonight, but wanted to use tamarind as the sour taste in my pan-fried udon noodles.
Preparation
Honey, soy sauce, fish sauce, dark sesame oil, tamarind. Interesting flavor mix. Nice balance of sweet, salty, sour, and hot. (Hot will come with sriracha sauce later. Dale can’t handle that kind of heat.) Mixed with some fried onions and shrimp, I can’t wait. Before I post, I’ll have eaten and provide comments below.
Okay, I have to admit that this flavor combination is a bit odd. It will sound even odder when I disclose that the only honey I had was a jar of Italian chestnut tree honey I picked up when in London. As far as the meal goes, what a great test! The flavors actually did go well together. The honey did stand out a bit more with some stronger floral notes. However, it wasn’t over-powering and mixed well with the otherwise Asian blend. Maybe I can cook with tamarind. We’ll have to try pad thai again sometime soon!
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