Thai-Style Dipping Sauce

Ingredients:

• Garlic, coriander root — as needed
• Shallot — 250 g
• Namjai palm sugar — 500 g
• Fermented soybean sauce/tamarind — 250 g
• Coconut cream — 250 g
• Water — 500 ml
• Bird's eye chili — 1 tbsp

Method: Simmer all ingredients together over low heat, stirring until fragrant and thickened; adjust sourness/sweetness/saltiness to taste — a versatile Thai dipping sauce.