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.
Looks fantastic! I can just smell it from here! Mmm...good!
ReplyDeleteSuch fabulous flavours to spark up the chicken and rice!
ReplyDeletegr8 recipe!..have bookmarked it..tnx a lot
ReplyDeleteAddictive 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 ...
ReplyDeleteAmazing write-up! I feel Glad to have found this article. Thanks for sharing such a useful piece of knowledge. Always a fan of your work.
ReplyDeleteThanks for sharing this information . they are very helpful to every driver!
ReplyDelete