Pork patties with tamarind sauce

1. Grill shallots, garlic and chili peppers on a hot flame until the outsides are charred and flesh soft.

2. Cut lemon grass into slices, wash handful of coriander, spring onion and basil, pound in a pestle and mortar together with 2/3 of grilled shallots, garlic and chili (optional). Mix with minced pork, dessicated coconut (5:1), season with salt, a little bit of brown sugar and pepper. Using wet hands, shape into patties, brush with oil,  and cook on barbeque or in oven.

3. Mix two spoonfuls of tamarind paste with half a cup of hot water. After resting for half an hour, sieve to remove stones.

4. Pound in a pestle and mortar  the rest of the grilled shallots, garlic, chili and an inch of chopped ginger, add in tamarind sauce, season with salt, brown sugar and fish sauce to arrive at a sour, sweet, savory taste.