Traditional Rojak Sauce

preparation time: 15 minutes
cooking time: 20 minutes
spicy rating: 5/10
serves: 2 cups

- 300 g (10 oz) sweet potatoes, peeled and cubed
- 10 shallots, peeled
- 2½ cm (1 in) ginger, sliced
- 4 tbs tamarind pulp mashed with 500 ml water, strained to obtain juice
- 100 g brown sugar
- 1½ tbs red chilli powder
- ½ tsp salt
- 50 g (2 oz) coarsely ground roasted peanuts
- 3 tbs roasted sesame seeds.

1. Boil the sweet potatoes in a pot of water until soft and cooked, about 10 minutes. Then drain and mash to a smooth paste

2. Grind the shallots and ginger to a paste in a mortar. Pour the tamarind juice into a saucepan and bring to a boil over medium to high heat. Add the mashed sweet potatoes, ground shallots and ginger, brown sugar, chilli powder and salt. Stir to mix well and cook for 5 minutes. Remove from heat and transfer to a bowl.

3. Sprinkle the peanuts and sesame seeds over the sauce just before serving.