One of the best things about Thai cooking is the sauces. My family's recipe for tamarind sauce shows how a sauce can elevate a meal to new flavors and new heights. Traditionally, this tamarind sauce is used in a recipe for son-in-law eggs; however, it is equally as tasty on poached eggs, roast chicken or salmon. In a typical Thai or Laotian meal, supper time or dinner time often has simple roast meats that get added complexity with sauces that are created.
1 tablespoon red hot chili flakes
1/2 cup tamarind paste
1/2 cup water
6 tablespoons palm sugar
1 tablespoon fish sauce
In a small sauce pan, bring the chili flakes, tamarind paste, water, palm sugar and fish sauce to a boil for 3 minutes. Stir frequently.
Once the mixture has cooled, remove any tamarind seeds or fibers in the sauce pan. Allow to cool.
Serve with your favorite roast meats or with rice.
Serving Size: 1/4 cup Preparation Time: 30 minutes