Gastronômade Tamarind-Anchovy Sauce by Aaron Isip
A truly umami experience
Chef Aaron Isip has beautifully combined the flavors typical of Filipino, and Italian and Mediterranean cuisines with his Gastronômade Tamarind-Anchovy Sauce. It’s the perfect sauce to cut through rich dishes, and make them irresistible.
TASTING NOTES FROM THE CURATOR
The Gastronômade Tamarind-Anchovy Sauce by Chef Aaron Isip is a blend of the sour, tangy flavor characteristic of many Filipino food, but with the added taste of Italian and Mediterranean cuisine, with fresh arugula, capers, and anchovy. This incredible combination also uses 100% pure Italian olive oil to truly bring out all the umami flavor.
PREPARATION AND PAIRINGS
The Gastronômade Tamarind-Anchovy Sauce will perfectly cut through the richness of many dishes, effectively balancing out flavors, and making an already great dish even greater. Drizzle it over seared tuna. Or use it as sauce for a Thai-inspired dish, like pan-fried red snapper (maya-maya), with shallots mixed in. You can even use it for pasta, or top your roast vegetables with it—the possibilities are endless.
ONE FRUIT, MANY USES
Deriving its name from the Arabic “Indian date,” tamarind is a fruit that knows nearly no limit to its uses. It’s pleasantly acidic, and its pulp is edible, though sour. It’s used in flavoring chutneys, curries, and even to make drinks. In the Philippines, a popular culinary use for tamarind is sinigang, giving the soup its iconic sour taste. We’ve even figured out a way to turn it into a sweet treat, and tamarind candy has long been a staple in roadside stores. Little known, though, is that Worcestershire sauce also has tamarind pulp in it. The same pulp that is also, again strangely, used to polish brass and copper shrines and lamps in many Buddhist temples and homes.
This sauce is meant to be stored in the fridge. Consume no more than 2-3 month after opening.