How do I love Thai (cooking)? Let me count the ways. Green papaya salad, chicken satay, mee grob, nam prik pla… OMG!!! The mix of tangy and sweet makes my heart flutter and my taste buds jump to attention.
When I was in my 30s I lived within walking distance of a small Thai food shop. Shelves of curries, pastes and dried chiles with strange names and enticing aromas. The shop owner didn’t speak a lick of English, but her 12-year old daughter was an awesome translator. I quickly learned the basics of Thai cooking. Yes… I have mad Thai food cooking skills. Go ahead… be envious.
One of the things I love best about Thai flavors is the brilliant pairing of tangy salads and dressing with savory grilled meats or tofu. Lime, lemongrass, fish sauce are the basic ingredients. Everyone has their own recipe for Thai salad dressing. Here’s mine.
2 tablespoons canola oil
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (available in Asian markets)
2 tablespoons soy sauce
1 garlic clove, quartered
1/2 Serrano chile, or dried jalapeno, seeded and coarsely chopped OR
1/2 tsp Thai chile paste (available on Amazon and at Asian markets)
One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)
One 1-inch piece of lemongrass, peeled and chopped.
1/2 tsp dried Syrian sumac (or dried lemon peel)
1 teaspoon sugar
Salt and freshly ground pepper
In a blender, combine all ingredients. Season the dressing with salt and pepper.
You’re welcome. :-D~
Salt, Sweet, Spirits. 