Soak the dried red chilies in warm water for about 10 minutes.

In a skillet, heat the vegetable oil over medium heat and sauté minced garlic until golden brown.

In a blender, combine the soaked chilies, sautéed garlic, palm sugar, fish sauce, tamarind paste, and water. Blend until smooth.

Transfer the blended mixture back to the skillet and cook over low heat for about 5-10 minutes.

Stir in the roasted rice powder and cook for another 2 minutes.

Taste and adjust seasoning if necessary.

Let the sauce cool to room temperature.

Transfer the Jeow Bong to a serving dish and serve with your favorite grilled meats or fresh vegetables.