Category Archives: Recipe

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

  1. Pound coriander roots, half of the onion and half of the chillies into paste then add salted soy bean and blend the mixture.
  2. Boil coconut milk in a small saucepan, add the mixture and bring it to boil again.
  3. Add meat and keep stirring until it is cooked then put the rest of the onion and the chillies.
  4. The taste should be balanced with salted soy bean, fish sauce, tamarind puree and a touch of sugar.
  5. Simmer it until the onion and the chillies are soft and the sauce is thick. Occasionally stir.
  6. 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:

  1. Warm up the duck and break it down into small pieces. You can leave the stuffing with it.
  2. Mix all the gradients, taste it and put it on a bed of lettuce.
  3. Enjoy