1.In a large mixing bowl, combine all the dumpling filling ingredients and the marinade; swirl the filling in a clockwise manner with chopsticks or a fork until it is slightly stretchy, then cover with plastic wrap and chill for 30 minutes.

1. Put sufficient amount of filling in the centre of the dumpling skin, apply some water to the edge of the dumpling skin and fold it into a dumpling form.

1. Process all the ingredients in a food processor until they form an almost smooth mixture.

1. Heat cooking oil, add the blended chilli paste into the oil and sauté until aromatic over low heat for 30 minutes or until the oil separates. If the paste starts to turn thick halfway cook, add some water, and continue to cook.

1. Pour the warm water over tamarind pulp, smash up a bit with a spoon and let soak for 10-15 minutes.

1. Heat oil over medium heat to sauté half of the asam paste. Once the oil separates from the blended ingredients, add in ginger torch flower, lemongrass, and kesum leaves. Saute for an additional thirty seconds, or until aromatic.

1. Pour in the chicken broth and tamarind paste, bring it to a boil then carefully add in the dumpling, let the dumplings cook for about 4 minutes or until the dumplings bloat and float on the surface.

1. Add in the tomato wedges and increase heat to bring the soup to a boil, cook for another 5 minutes. Add sugar and salt to taste. Adjust the taste to your personal preference.