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Ingredients: • ½ cup (100 g) shaved palm sugar or dark brown sugar • ½ cup (125 mL) water • ¼ cup (60 mL) tamarind juice • 1 teaspoon dried shrimp paste (trasi), dry-roasted • 3 to 4 bird’s-eye chillies, left whole • ½ teaspoon salt • ½ cup (125 mL) water Preparations: • In a saucepan, bring the sugar and water to a boil, then reduce the heat to low and simmer until the syrup is thickened, about 10 minutes • Add all the other ingredients, stir well, increase the heat to medium and bring the mixture to a boil • Reduce the heat to low again and simmer for all about 5 minutes, then remove from the heat and set aside to cool. Strain the sambal before serving Makes: 1 cup Preparation time: 10 mins Cooking time: 20 mins
Periplus
