Dissolve the tamarind
pulp in 1 cup of hot water. Work the pulp until dissolved and then strain
the liquid through a fine sieve
, discarding the pulp.
Combine the tamarind water, fish stock, fish sauce
, pineapple, pickled bamboo shoots, and sugar
into a clay pot and bring to the boil.
Add the calamari
to the pot. Bring back to boil, discarding any impurities that float
to the top.
Now add tomatoes
, green banana
and elephant ear stems.
Bring back to the boil, tranfer to serving bowl then add rice paddy herb, coriander, fried garlic, garlic
oil, and chile