Saturday, June 26, 2010

Nam Chim Tow Jiaw น้ำจิ้มเต้าเจี้ยว Spicy Ginger And Chilli Bean Sauce




This is what sets Thai chicken rice (khao mun gai) apart from it's Malaysian and Singaporean counterparts. Be warn -This is extremely addictive so do make a larger quantity.

makes 1 cup
you'll need;
6 coriander roots, scraped and chopped
6 garlic cloves, peeled
5 cm knob of ginger, chopped
4 tbs of white sugar
6 bird chillies, chopped
4 tbs white vinegar
4 tbs of soya bean paste, mashed
4 tbs of light soy
4 tbs of dark soy
1/4 cup of chopped coriander leaves
salt and white pepper to taste

method;
Pound coriander roots, garlic and ginger with a pinch of salt into a paste. Add the rest of the ingredients and mix well. Check for seasoning. It should taste salty, sweet, spicy, sour and garlicky.



Served with khao mun gai - Thai version of Hainanese chicken rice.

4 comments:

  1. Looks fantastic! I can just smell it from here! Mmm...good!

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  2. Such fabulous flavours to spark up the chicken and rice!

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  3. gr8 recipe!..have bookmarked it..tnx a lot

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  4. Addictive is the word! I think it'll be a perfect dipping sauce for A LOT of dishes! I can imagine eating this with crispy fried fish too. Mmmm ...

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