Yield
Makes 10 to 12 servings

Notes: Make the spicy syrup for salad up to 3 days ahead; cover and chill. Wear kitchen gloves when handling fresh hot chilies.

How to Make It

Step 1

In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.

Step 2

Add 1 cup water, palm sugar, tamarind concentrate, chilies, and salt. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is reduced to 1 cup, about 20 minutes.

Step 3

Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.

Step 4

Up to 30 minutes before serving, mix syrup with fruit.

The Grand Hyatt Bali

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