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Coconut Milk Dipping Sauce with Salted Soy Bean
This is one of my favourite dish my parents used to make for dinner. There are a lot of versions of หลน (Lon), in Thai. Some uses fermented bean curd and add crab. My version is just what I could find in Sydney.
Ingredients
- Spanish onion, sliced — 100 g
- Long green chillies, sliced — 100 g
- Coriander roots — 2
- Salted soy bean — 2 tablespoon
- Coconut milk — 1 cup
- Minced beef — 150 g (ideally, the mixture of pork and prawn but canned tuna works as well)
- Tamarind puree — 1 teaspoon or to taste
- Fish sauce — 1 tablespoon or to taste
- Sugar — just a pinch
Direction
- Pound coriander roots, half of the onion and half of the chillies into paste then add salted soy bean and blend the mixture.
- Boil coconut milk in a small saucepan, add the mixture and bring it to boil again.
- Add meat and keep stirring until it is cooked then put the rest of the onion and the chillies.
- The taste should be balanced with salted soy bean, fish sauce, tamarind puree and a touch of sugar.
- Simmer it until the onion and the chillies are soft and the sauce is thick. Occasionally stir.
- It is essential to serve with fresh vegetable and rice because the sauce is very creamy and rich.
Larb Ped for Boxing Day
We had Red Curry Roast Duck for Christmas. We followed the instruction in Help with Cooking. And the result was quite good but I might tweak the recipe next time. Two of us could only took half of the duck. What happened to the rest was Larb Ped and Duck Fried Rice. Larb is a Isan (Northeast of Thailand) salad style.
Ingredients:
- Left-over roast duck meat
- A bunch of Coriander
- Two Shallots
- Two Eschalots
- Three kaffir lime leaves, very finely sliced
- A spoonful of ground roast rice
- Lemon juice (to your taste)
- Fish sauce (to you taste)
- Crushed dried chillies (to your teste)
- Lettuce
Direction:
- Warm up the duck and break it down into small pieces. You can leave the stuffing with it.
- Mix all the gradients, taste it and put it on a bed of lettuce.
- Enjoy
Kang’a'roo
Kangaroo Panang Curry (Kang Panang Jing-jo)
Thai Panang curry fusioned with Australian kangaroo meat.
When I saw unfrozen pack of kangaroo rump at a butcher in Marrickville Shopping Centre, I knew I wanted to make a curry with it. Creamy Panang curry can go very well with the texture of the meat. Nature of the curry is tend to be thick and not supposed to have any vegetable in it as opposed to Thai red or green curries.
Ingredients
- 500g of kangaroo rump, sliced
- 1/2 can of Panang curry paste (60g)
- 250ml of coconut milk (2/3 of 400g can), separate the cream on top
- Vegetable oil
- 4-5 kaffir lime leaves
- Chillies (optional)
- Sugar to taste (palm sugar prefer)
- Fish sauce to taste
Directions
- In a wok, fry curry paste in hot vegetable oil until the aroma comes out.
- Gradually pour in cream of coconut milk. Leave some for garnishing.
- Add kangaroo meat and keep stirring until the rump is half-cooked.
- Add the rest of coconut milk, kaffir lime leaves and chillies then let it cooked in low heat for 20 minutes, occasionally stir.
- Season with fish sauce and sugar. Traditionally, sweet is the dominant flavour.
- Garnish with coconut cream, shredded kaffir lime leaves and chillies.
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