This is a great condiment for Thai and other Asian-style stir-fries and soups.
80 ml oil
2 shallots, finely chopped
4 garlic gloves, finely chopped
20 grs dried chilli flakes
1/4 teaspon palm sugar
Heat oil and fry shallots and garlic until brown. Add chilli flakes and palm sugar, stir well. season with salt.
Can be stored in the fridge for quite a long time.
Source: A little taste of Thailand, Oi Cheepchaiissara
Not subtle, these pack in all the big flavours of Thai food over a neutral fish foundation. Addictive. Continue reading Thai fish cakes (serves 4)
175 grs Thai red rice
100 grs palm sugar
200 ml coconut milk
1 teaspoon salt
250 grs plums, figs or ripe mango
Soak the red rice in cold water for at least three hours. Wash and rinse four to five times. The water will never be completely clear. Using equal parts of rice and water, boil the rice until done but still firm to the bite. Add the palm sugar and stir. The result should be slightly moist and glistening. Fry the cored and halved plums or figs in a little bit of butter until soft, add a bit of sugar if necessary. (If using mangoes slice and use uncooked.) Mix the coconut milk with the salt.
Place mounds of warm rice in bowls, pour cold coconut milk around it, place warm plums on top and sprinkle with pink pepper.
Sublime and very satisfying. The health conscious can reduce the amounts of sugar and salt.
Possible additions: Vanilla to the plums, rosewater to the rice.
1 small green (underripe) papaya or mango
1 tsp palm sugar softened in a little water
pinch chopped garlic
pinch chopped birdseye chilli
5 x 10 cm pieces snake bean
few roasted peanuts
pinch chopped dried shrimps
1 tb fish sauce
1 tb tamarind water
4 cherry plum tomatoes, halved
juice of up to 1 lime
Peel papaya/mango and finely shred on mandoline. Put garlic, chilli, beans in mortar and bruise with pestle. Add everything else and bruise once more. Add the papaya and bruise once more. Serve.
Carefully control the amount of lime according to taste.
Source: Rick Stein’s seafood odyssey