1 1/4 cups water
4 ounces palm sugar, coarsely chopped
1/4 cup fish sauce, preferably Thai
1 ounce tamarind paste
1 tablespoon toasted chile powder, can be found at Hispanic and Asian specialty stores
This is a "naam jim" (dipping sauce) meant to be served with Chiang Mai Roasted Chicken. It's also delicious with grilled food.