Heat sunflower oil in saucepan over medium heat, then add yunnan ham, garlic, shallot, red jinda chili, ginger, dried small shrimp, black pepper and szechuan pepper, lightly caramelize for about 10 minutes, then add bay leaf, tamarind puree, dark palm sugar, black bean sauce, and more sunflower oil.

Cook over medium-low heat for about 1 hour, taste and adjust as needed, remove bay leaf.