tag:blogger.com,1999:blog-488443880886773768.post7116456620545050217..comments2014-08-21T20:01:27.132-07:00SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]Blogger4125tag:blogger.com,1999:blog-488443880886773768.post-34303632607785411852012-05-28T11:30:11.337-07:002012-05-28T11:30:11.337-07:00Oh yes, toasted shrimp paste is always the secret ingredient. We use shrimp paste too in the Nyonya (fusion of Malay & Chinese) version of tamarind sauce. Just a tiny bit helps to bring up the flavor.Season with Spicehttp://www.seasonwithspice.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-65913153566466678112012-05-28T11:28:21.463-07:002012-05-28T11:28:21.463-07:00Great idea, Ira! I'd enjoy it with your fried tofu too:)Season with Spicehttp://www.seasonwithspice.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-19876697709759217622012-05-24T09:41:46.458-07:002012-05-24T09:41:46.458-07:00This is such a mouthwatering dipping sauce for the springrolls. My dad used to make something similar but instead of fish sauce, he used shrimp paste. Thanks, Reese!Wok with Rayhttp://wokwithray.net/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-40361986505758191302012-05-24T05:34:49.867-07:002012-05-24T05:34:49.867-07:00This dipping sauce recipe definitely lip smacking! it could tells from the ingredients. i dont mind having it with my fried tofu (tahu goreng lol)Cookingtacke[email protected]