On Thu, 08 Jul 2010 12:39:49 -0400, Boron Elgar
> wrote:

>On Thu, 8 Jul 2010 09:17:10 -0700 (PDT), Kalmia
> wrote:
>
>
>>For those of us living in the boonies, where do we find palm sugar and
>>tamarind sauce, or what can we sub for it?
>>
>>Any good online sources?
>>
>>Thanks.
>
>Brown sugar can be subbed for the palm, as can white sugar or even
>honey. It is there for sweetness, basically.
>
>The tamarind paste is trickier as it imparts a bit of the sour flavor
>along with fruitiness.
>
>There are many recipes for substitutes online, that call for varying
>combos of fruits (see a link below,) but if it is only a small amount,
>frankly, I'd use balsamic vinegar in a pinch.
>
>I am fortunate in that I can get most Thai ingredients readily, but
>some are elusive. I grow my own kefir lime leaves and lemon grass, and
>stock tamarind in a couple of pastes/syrups so they are handy.
>
>Trickier are items such as Thai dried shrimp or pickled radish or
>banana blossom.

That should say "pickled turnip."


>
>Boron