Makes 1 small bowl


4 tablespoons apricot preserves/jam
2 tablespoons plum sauce
1 tablespoons honey
2 tablespoons tamarind concentrate/paste
2 tablespoons sambal oelek (or your favorite Asian chili sauce)
Sea salt to taste



Mix all the ingredients in a small pot and bring to a rolling boil, stirring to dissolve completely. Remove from heat and allow to cool to room temperature before serving. The sauce can be stored in a tightly sealed jar or other container in the refrigerator for up to 1 month.