Thai Tamarind Sauce
  	  		น้ำพริกมะขามเปียก  Nam Phrik Makham Piak
  	  	
  	  	  		
  			One of the best things about Thai cooking is the sauces.  My family's recipe for tamarind sauce shows how a sauce can elevate a meal to new flavors and new heights.  Traditionally, this tamarind sauce is used in a recipe for son-in-law eggs; however, it is equally as tasty on poached eggs, roast chicken or salmon.  In a typical Thai or Laotian meal, supper time or dinner time often has simple roast meats that get added complexity with sauces that are created.    		
  	  	Recipe Ingredients:
  	
  		  			- 1 tablespoon red hot chili flakes
 
  		  			- 1/2 cup tamarind paste
 
  		  			- 1/2 cup water
 
  		  			- 6 tablespoons palm sugar
 
  		  			- 1 tablespoon fish sauce
 
  		  	
  	Recipe Steps:
  	
  		  			- In a small sauce pan, bring the chili flakes, tamarind paste, water, palm sugar and fish sauce to a boil for 3 minutes.  Stir frequently.
 
  		  			- Once the mixture has cooled, remove any tamarind seeds or fibers in the sauce pan.  Allow to cool.
 
  		  			- Serve with your favorite roast meats or with rice.
 
  		  	
  	
  		Serving Size: 1/4 cup
  		Preparation Time: 30 minutes  	
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