This week in my kitchen…Thai Dips for Fruit…

Good morning and welcome to my kitchen…Fruit is plentiful here it is sold everywhere ready to eat …cut up with a dip of your choice…

Watermelon, Pineapple, Green Mango, Yellow ripe Mango, Guava, Apple or Strawberries when they are in season the choice is yours…

The cost is no different (unlike) it was when I lived in the Uk… it’s no cheaper to buy the whole fruit and cut it up yourself than it is to buy it freshly cut(no waste) for the consumer…

It comes either with a little pot of Salt, Sugar and dried chilli, Nam Pla Wan, a dark sticky dip, or a dark sticky tamarind dip…

Prik Glua...Salt, Sugar and dried Chilli.

Easy to make in your own kitchen…the kids will love it and it’s an intro to a bit of chilli…

You can make as little or as much as you wish…

Sugar and Salt are equal quantities fr example…1 tbsp of sugar and salt to 1 tsp of dried chilli flakes…of course you can add less chilli or more chilli.

If you wish to substitute with a sugar substitute that’s fine ..when you taste… taste with a piece of fruit…

When the green Mango is particularly sour Lily loves this she also loves the Tamarind one…

Nam Pla Wan…a very traditional dip sold and eaten with green mango and other fruits not a dip I like to eat or make…I don’t eat fermented fish past but it is a very popular dip here..high in sugar but given the fermented fish paste etc I can understand that it needs balancing.

We much prefer the dark sticky Tamarind sauce which is the other option and Lily likes this one as well…

Sauce 1…Mak Muang Som Klub Jaew Wan…

  • 2 tbsp raw sticky rice or jasmine rice
  • 3  dried Thai Birdseye chillies or 2 tsp crushed dried Thai chilli
  • 1/2 cup fish sauce
  • 1/4 cup raw sugar
  • 2 tbsp chopped shallots
  • 1 fresh red chilli minced or finely chopped.
  • 2 large Green mangoes peeled and cut into half-inch pieces…

Let’s make some sauce…

In a small pan, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes be careful not to let it burn… Let cool slightly, then transfer to a spice grinder and coarsely grind.. . you should have 1 tablespoon of rice powder.

Using the same pan wipe out the pan. Add the dried chillies and toast over moderate heat until browned in spots, about 3 minutes. Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.

In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves. Stir in the shallot, fresh chilli and toasted rice powder. Add the dried chilli powder, 1 teaspoon at a time, checking the heat as you go. Let the dipping sauce stand for 20 minutes. Transfer to a small bowl and serve with the mangoes or desired fruit.

The rice powder will act as a thickener.

Sauce 2..with Tamarind Pulp.

This is how I buy my Tamarind pulp here you should be able to buy it in Asian stores or a Tamarind Paste…

  • 4 tbsp of Tamarind pulp or paste
  • 2 red Thai chillies finely sliced
  • 2 tbsp Peanut Oil
  • 1 tbsp Fish Sauce
  • 2 tbsp palm/raw  sugar
  • Juice of half a lime
  • 2 tbsp Shrimp Paste(optional)..I don’t add this.

Firstly soak the tamarind in warm water until soft then strain and remove any pips.

Add fish sauce and palm sugar to the tamarind pulp and whisk until thick and smooth then add the lime and peanut oil..mix well and add the chill…taste with a piece of fruit and adjust chilli if required.

Enjoy with your green mango or fruit of your choice…

Thank you for joining me in my kitchen today see you tomorrow for Tropical Friday’s x

 

 

 

 

 

23 thoughts on “This week in my kitchen…Thai Dips for Fruit…”

  1. Pingback: CarolCooks2 weekly roundup…July 25th-31st July 2021…#Plastic Free July, Music, Tokyo, Cherry Blossom and Aime… … | Retired? No one told me!

  2. robbiesinspiration

    Fermented fish paste is not something I would attempt to eat. I got very sick in South Korea even though I tried to be careful with drinking water and no raw foods. The other recipe sounds very interesting.

    Liked by 1 person

    1. CarolCooks2 Post author

      I don’t eat it either, Robbie its a very Asian ingredient.. I have tried it and its not for me I prefer the tamarind dip. The water we don’t drink here from the taps its ok for showers and teeth cleaning but we don’t driink it some Thais do I guess their stomachs are used to it… I hope your dad is still on tbe mend Robbie.. 😀

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