I can’t emphasise how much use you will get out of this condiment. You can use it to flavour absolutely anything and it’s even great on its own.
Ingredients 7
125 ml neutral-flavoured cooking oil
100 g red Asian shallots, thinly sliced
100 g dried chilli paste (chilli boh)
40 g palm sugar (jaggery), grated
4 tsp tamarind purée
125 ml water
Pinch salt
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Method 2
Heat a wok over a medium heat then add the . Fry the until softened. Add the and toss to combine.
Add the , and and cook until the sugar has dissolved. Season with .
Diana Chan's tips
This recipe makes 250g / 9 oz. Store in a clean, sterile, airtight container in the refrigerator for up to 3 weeks.
