The dressing that is served with Khao Yam (a delicious salad with rice and fresh herbs and vegetables) is originally made with fermented fish, which gives it special flavor.
The sauce is served with the Khao Yam salad of course, but goes well with other salads too. It has a fresh, tangy, salty and sour taste.
KHAO YAM DRESSING/ SAUCE
Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1,5 cup of sauce
INGREDIENTS
1 1/2 cup of vegan fish sauce
2 cups water
3/4 cup brown sugar, packed
2/3 cup sugar
1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement)
2 large shallots
4-5 kaffir lime leaves
2 stalks lemongrass (the tough parts)
4-5 slices of fresh galangal or 1 tablespoon of galangal powder
EQUIPMENT
Large saucepan
Strainer
A glass jar to store the dressing
PREPARATION FOR THE DRESSING
Make the vegan fish sauce
Make the replacement for the tamarind pulp if needed (make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement)
Smash the shallots
Tear and bruise the kaffir lime leaves
Bruise the lemongrass stalks
Slice the galangal
METHOD
Add all ingredients to a large saucepan.
Bring to a boil.
Lower the heat, the mixture keeps simmering until the sauce is reduced about half
Strain the sauce.
Add the syrupy sauce to a glass jar with lid
The dressing can be stored in the refrigerator for 1 month.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.