Prepare the Tamarind Base
In a small bowl, soak 2 tablespoons of tamarind pulp in ½ cup of warm water for about 5 minutes.
Stir well, then strain the mixture through a fine sieve to remove seeds and fibers, keeping only the smooth tamarind juice.
Caramelize the Sugar
In a small saucepan over medium heat, melt 2 tablespoons of sugar until it turns into a golden caramel.
Carefully add 1-2 tablespoons of water to prevent the caramel from burning. Stir quickly to dissolve.
Combine the Ingredients
Lower the heat and add the tamarind juice, 2 tablespoons of fish sauce, and 1 teaspoon of minced garlic to the caramelized sugar.
Stir well to combine the flavors.
Adjust Seasoning and Simmer
Add 1 teaspoon of chopped red chili (or adjust to taste).
Let the mixture simmer on low heat for 3-5 minutes, allowing the flavors to meld together.
If the sauce is too thick, add 1-2 tablespoons of water to reach the desired consistency.
Final Adjustments and Serving
Taste and adjust the seasoning by adding more sugar for sweetness, fish sauce for saltiness, or chili for heat.
Let the sauce cool slightly before serving.