Combine 100 grams of tamarind pulp and 500 ml of water in a saucepan, bring to a boil, then reduce heat and simmer for 15 ...

Return the short ribs back to the pot. Stir in 5 cups water, 1 whole hot green pepper, 2 tablespoons tamarind soup base, 2 tablespoons fish sauce, and 1 teaspoon kosher salt. Bring to a boil.