For Imperial Fish, Sweet Melody,
Sweet & Sour Prawn, Vegetarian Phad Thai and Sweet & Sour To-Fu.
10 g tapioca
20 ml water
1 litre tamarind juice
400 g palm sugar
550 g sugar
270 ml light soya sauce
Portion : 1.45 litres net weight after cooking
Cooking Time : 20 minutes |
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Dissolve the tapioca flour in water, and then set aside.
Put the tamarind juice in the pot and bring it to boil.
Add the palm sugar and sugar keeps stirring until the sugar
dissolved.
Add the soya sauce and bring it to boil.
Simmer for 15 minutes, and then mix in the dissolved tapioca
flour. Cook for a further minute, and then allow cooling.
This sauce may be stored in a refrigerator for up to 1 month and
used as required.
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