1 ½ tablespoons ground, roasted rice
1 ½ tablespoons chile powder
1 tablespoon lemon juice
1 tablespoon tamarind sauce
½ tablespoon sugar (palm sugar is best)
1 shallot, peeled and sliced
1 tablespoon soy sauce
2 tablespoons fish sauce
2 cloves garlic, chopped
1 cilantro root, minced (optional)
1/4 cup water or more if needed
In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend and the rice to soften. Garnish with minced parsley, mint, and spring onion.
Servings |
1/2 cup |
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