1. Ingredietns:
– Tamarind juice: 2 tablespoons
– Chicken stock: 125 ml
– Garlic, minced: 5 cloves
– Bird’s eye chilies, thinly sliced: 2 to 3
– Crushed coriander roots and stems: 1 teaspoon
– White vinegar: 80 ml
– Sugar: 1 tablespoon
– Shaved palm sugar or dark brown sugar: 2 tablespoons
– Oil: 1 tablespoon
– Fish sauce: 2 tablespoons
2. Instructions:
Heat the oil in a saucepan or wok over medium heat, add garlic, chilies and coriander roots.
Stir fry by hand about a minute until fragrant. Then add the fish sauce, vinegar, tamarind juice, chicken stock and sugar.
Mix well and simmer in 5 minutes. Take the saucepan out of heat and set aside.
With this recipe we make about 375 ml of sauce.
