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

Chef Lother Arsana
Recipe by Sunset June 1999

Gallery

Recipe Summary

Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

Source

The Grand Hyatt Bali

Nutrition Facts

121 calories; calories from fat 1.5%; protein 0.4g; fat 0.2g; saturated fatg; carbohydrates 31g; fiber 0.8g; sodium 71mg; cholesterol 0.1mg.