Shallots
Garlic
Tamarind paste (the sour, what is tamarind?)
Fish sauce (the salty)
Palm sugar (the sweet
Saute shallots and garlic until soft and fragrant.
Remove from the pot.
In the same pot melt the palm sugar.
Keep cooking until the sugar darkens slightly in colour.
Once the sugar reaches a caramel colour, add the tamarind paste to stop the cooking.
Add the fish sauce and stir to dissolve the sugar.
Add the shallots and garlic back in and stir to mix.
Keep it in a jar and it will last at least 3 months in the fridge.