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Poh Piah Spring Roll Sauce

Sauces, Seasonings, and Spices

Poh Piah Spring Roll Sauce
1/2 teaspoon assam (tamarind), seeds removed
2 teaspoons chili powder
1 Tablespoon vegetable oil
3 Tablespoons shallots, peeled and thinly sliced
3 Tablespoons raisons
3 Tablespoons dates, pitted
2 teaspoons chili powder
1/2 teaspoon salt
1 and 1/2 teaspoons sugar
1. Break up the tamarind into smaller pieces and soak them in two tablespoons warm water and let it rest there until softened. Check for any remaining seeds by squeezing the pulp between the fingers. This does remove most of them; then strain the liquid.
2. Mix chili powder with two teaspoon of water preparing it as a paste.
3. Heat the oil and fry the shallot slices until brown, stirring so they do not burn and turn black. Then set them aside on a plate, and fry the chili paste until fragrant.
4. In a food processor, blend the chilies, fried shallots, dates, and raisons. Then transfer this to a saucepan and add half a cup of water, the tamarind liquid, salt, and sugar and bring to the boil, reduce the heat, and simmer for five minutes. Serve warm with any poh piah, spring roll, or dumpling-like food.

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