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Thailand
Thai Ice Cream Sundae
vanilla ice cream OR vanilla frozen yogurt
fresh mint
almond, thinly sliced
dried red chili flakes
Ice
Cream Sauce:
4 tbs sweet thai chili sauce
4 tbs pure maple syrup
½ tbs fish sauce
½ tbs squeeze of lime juice
How
to cook:
1.
Combine all sauce ingredients together in a sauce pan.
2.
Place sauce pan over medium heat, stirring continually
until sauce is well combined and warm.
3.
Place 2-3 scoops vanilla ice cream in each serving
dish.
4.
Now spoon the warm sauce over, dividing the sauce up
equally (there will be enough for 2 people - double the sauce recipe
for 4-5 people).
5.
Sprinkle with fresh mint, almond, and chili flakes
Tod Mun
½ cup vegetable oil
1 tbs sugar
½ tbs salt
3 kaffir lime leaves
125g green beans
375g fish paste
1 egg
1 tbs red curry paste
How
to cook:
1.
Stack all the kaffir lime leaves and roll them tightly.
Slice the roll of leaves into very thin strips. Slice green beans
into cross-sectional pieces, 1/8 inch (1/4 cm.) thick.
2.
Mix all the ingredients, except for the kaffir lime
leaves and green beans, in a bowl. Stir until the mixture becomes a
paste with smooth and shiny consistency again.
3.
Then, add kaffir lime leaves and green beans and stir
again to mix them in.
4.
In a flat bottom pan, heat up the oil on medium heat.
Test the temperature by dropping a smaller piece of fish paste
mixture in. When the oil is ready, the mixture should puff around
the edge.
5.
Once the oil is hot enough, drop a tablespoonful in the
pan. When the down side has cooked, use a spatula to loosen the tod
mun, then flip the uncooked side down and push it down with the
spatula to make it flat like a pancake. Flip again to get both sides
brown.
6.
Serve hot with the sauce below.
Thai
Chili Sauce Recipe:
10 chilies, finely chopped
½ cup rice vinegar
1 thumb of fresh ginger, minced
1 cup sugar
3 garlic cloves, minced
2 tbs chopped cilantro
1 tsp paprika
½ cup water
1 tbs thai fish sauce
1 tbs lime juice
1 tsp salt
2 tbs plum sauce
How
to cook:
1.
In a saucepan combine the chopped chilies, sugar,
water, rice vinegar, paprika, garlic, plum sauce and salt.
2.
Bring to the boil then simmer gently until the sugar
dissolves and the mixture begins to thicken to form syrup.
3.
Now add the Thai fish sauce and lime juice and simmer
for another 1 minute.
4.
Transfer into a jar and cool before serving.
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