Ingredients:

½ cup (100 g) shaved palm sugar or dark brown sugar

½ cup (125 ml) water ¼ cup (60 ml) tamarind juice(asam jawa)

1 teaspoon dried shrimp paste (trasi) dry-roasted 3 to 4 bird’s eye chilies, left whole ½ teaspoon salt ½ cup (125 ml) water

Cooking Directions

1. 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 100 minutes.
2. Add all the other ingridients, stir well, increase the heat to medium and bring the mixture to a boil . reduce the head to low a gain simmer for about 5 minutes, then remove from the heat and set aside to cool. Strain the sambal before serving.

Source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana

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