Indonesian Awesomeness

A few months ago I was planning to make a Balinese dish that called for Tamarind. I had no idea what the stuff was and I certainly couldn't find it at my local grocery store so I did what I always do when faced with this situation...searched the internet.  I found some and ordered it and then lost the recipe.

So, with an inventory of Tamarind and no idea how to use it, I went back to the Web and found this recipe.  I didn't know what to expect, but I didn't expect much.  I couldn't imagine how these flavors were going to go together, and the Tamarind itself looked like something that my car might ooze during an oil change.

However, to my pleasure and surprise, the whole thing was quite yummy.  The salmon with coconut crust was a nice base for the unique flavors in the Tamarind Barbeque Sauce (oh, by the way, I used Cayenne pepper instead of red pepper and doubled the amount).  This Coconut-crusted Salmon with Tamarind Barbecue Sauce was a real papa-pleaser, too (despite the coconut, of which he is not a big fan).  The extra heat I added sealed the deal. :)

We will definitely be seeing this recipe again (especially since I still have half of a container of the Tamarind).