We, Burmese people, love and enjoy making fritters and salads out of everything, from all kinds of meat and vegetables to fruits and even flowers. It is strongly backed by our confidence that we have few killer sauce recipes to dip and dress things up in. These sauces can help anything they are paired with, hit the bull’s eye of every sense in your mouth and leave a lasting impression. They embrace almost all flavor profiles; some sharp, some mellow, some expected and some not but together quite invincible.
For this tamarind sauce, almost every flavor you can think of is in it – sweet, tart, spicy, briny, fresh and umami! Balance is key for ensuring not one single flavor to overpower nor any to miss. The recipe is 100% adaptable to your liking, so trust your palate, listen to your mood and taste as you go.
- 1 tbsp. tamarind pulp
- 1.5 tbsp. fish sauce
- 2.5 tbsp. brown sugar or palm sugar
- 1 tsp. salt
- 4-5 cloves of garlic, minced
- 3-4 fresh chilies, chopped
- ½ tbsp. roasted chili powder
- Handful of cilantro, chopped
- 2-3 kaffir lime leaves, chopped
- Soak the tamarind pulp in 4 tablespoons of lukewarm water for 15-20 minutes.
- When they have soften, press and squash the pulp till you get a thick and smooth paste.
- Heat a saucepan and bring 1 cup of water to a boil.
- Stir in the tamarind paste, fish sauce, sugar and salt.
- When all the sugar and salt are dissolved, remove the saucepan from the heat.
- Add the rest of the ingredients and adjust them to your taste.