Rojak Sauce

Steps

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1. 1
   Prepare the chilli paste: coarsely chop dried chilies and soak in hot water until softened. Add bird's eye chilies and grind with a little water until smooth.
   ▶ ≈0:58
2. 2
   Make tamarind juice: mix tamarind paste with half a cup of water and stir well. Strain if desired.
   ▶ ≈1:27
3. 3
   Roast the fermented shrimp paste: hold it with a fork over a flame until fragrant.
   ▶ ≈1:47
4. 4
   Toast the peanuts: dry roast peanuts in a pan without oil, stirring frequently. Remove when the skins begin to crack and peel off.
   ▶ ≈2:10
5. 5
   Toast the sesame seeds: heat until golden and fragrant, being careful not to burn.
   ▶ ≈2:32
6. 6
   Pour sweet soy sauce into a large pot, add a little water for balance, then add granulated sugar and jaggery powder.
   ▶ ≈2:46
7. 7
   Add the prepared chilli paste, the roasted shrimp paste, and half a cup of water. Heat on medium-low and stir constantly.
   ▶ ≈3:22
8. 8
   Simmer the sauce for 30 to 45 minutes or up to 1 hour to allow flavors to fully meld. Maintain medium heat and stir constantly to prevent burning.
   ▶ ≈3:42
9. 9
   Taste the sauce and adjust sourness with tamarind juice, spiciness with chilli paste, and saltiness with a pinch of salt to your preference.
   ▶ ≈3:56
10. 10
    Stir in the shrimp paste and continue cooking on medium heat, stirring constantly until the sauce thickens.
    ▶ ≈4:28
11. 11
    Mix cornstarch with a little water to make a slurry and stir into the pot until smooth. Add the toasted sesame seeds.
    ▶ ≈5:01
12. 12
    Turn off the heat and let the sauce cool. Once cooled, test the thickness by spooning some onto a plate. If too thin, add more cornstarch slurry.
    ▶ ≈5:14
13. 13
    Once the sauce has completely cooled, stir in granulated sugar to adjust sweetness and create the desired texture. Do not add sugar while still warm.
    ▶ ≈5:44
14. 14
    Coarsely crush the roasted peanuts to retain some texture. Stir some into the sauce and reserve the rest for topping.
    ▶ ≈6:02
15. 15
    Serve immediately with fresh fruit such as unripe mango, jicama, pineapple, and cucumber. Store leftovers in the refrigerator for later use.
    ▶ ≈6:26