Tamarind Dip with Herbs (Air Asam Berherba)


250 g Tamarind pulp, mixed with 500 ml water, squeezed and juice strained
125 ml Lime juice
Sugar and salt to taste
Finely Ground
3 Red chilies
6 Bird's eye chilies (cili padi)
1 tbsp Dried shrimp paste (belacan) powder
Thinly Sliced
1 Onion, peeled
1 stalk Torch ginger bud (bunga kantan)
4 sprigs Polygonum leaves (daun kesum)
2 Tomatoes




Mix ground ingredients in a bowl and add tamarind juice and lime juice. Stir well. Add sliced ingredients, mix and season with salt and sugar to taste.

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