SAUCES

TAMARIND SAUCE

250 gr. Dried red tamarind pulp
250 gr. Sugar (approx)
5 dl water
pinch of salt

Soak tamarind pulp in a pot with 5 dl water for approx 2 hours. Squize pulp in water so it disolves. Add sugar and salt. Boil on medium heat approx 40 min. without lid, until sauce thickens. Drain to get out any seeds.
Can be frozen

SPICY SEAFOOD SAUCE

5 cloves garlic
4 small chillies
2 coriander roots
4 tbs lime juice
4 tbs fish sauce
pinch of salt
1/ 2 tbs sugar

Process in blender until chunky