Instructions: Kering Kentang (Tamarind Flavoured Spicy Chips): This is from a cookery course I took a while back. It was run by a lady called Ibu Irene, who also has a Thai/Indonesian restaurant on Aucklands North Shore here in New Zealand.

Method: Boil the first 5 ingredients together rapidly into a very thick kind of syrup. (approximately the consistency as for toffee apples). Turn off the heat and add the chips all at once, stirring rapidly until all the chips are coated evenly with the syrup. Bag when cool. Can be kept for a couple of weeks.

Note: How to make Aer Asem (Tamarind liquid) Loosen tamarind with a fork and simmer gently on a low heat until reduced by half. Strain through a sieve and use as directed above. Pulp can be used again for a weaker tamarind liquid.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.