‘Live your life, by a compass, not a clock’
I love to travel to different places, to learn about new cultures, histories, language and food. For me food represents all of these things, and to understand the food, can give a deeper understanding of the culture.
This pandemic has paused travel plans for most people, and I have been thinking of ways to bring some of the pleasures of travel back, without having to get on a plane. A walk or a hike somewhere you have never been, can stimulate a sense of adventure. A day with just a good book and the image of waves on the screen, can simulate a relaxed state. The smells of a meal, you associate with a foreign place can transport your senses to that country.
These recipes remind me of the Singapore food markets. The air full of the scents of lemongrass, garlic and chili. The complement and clash of the different cultural spreads as you move from one stall to the next. A true buffet of the senses.
Khao Yum is a speciality of southern Thailand and is their version of a rainbow salad. It’s healthy and clean, with a wicked dressing. I have given the recipe for a vegan version of the dressing as the traditional recipe normally has fish sauce and shrimp. For the salad, just put together a grain and different coloured vegetables of choice. I always include a fermented vegetable in the winter to help with digestion.
I have also included a true peanut sauce, normally served with Satay (skewers). Satay is a dish often served in Thailand and Malaysia. The peanut sauce complement is complex, featuring lemongrass, garlic, tamarind, coconut milk and a myriad of spices.
This is a favourite of Mr B, who was surprised to find so many ingredients other than peanuts in a peanut dipping sauce. LOL.
Ingredients
Dressing for the Khao Yum
- 50g Lemongrass, outer leaves removed and broken down into smaller pieces
- 30g Ginger
- 100g Lime juice
- 100g Infused Tamari
- 10g Medium spiced chili, minced
- 25g Shallot, fine dice
- 5g Garlic, germ removed
- 70g Coconut sugar
- 5g Salt
Method
- Blend all ingredients, apart from the shallots and chili. Put through a sieve/chinois to make sure smooth. Mix in shallots and half the chili, add more if needed.
For the Satay
- 1 tsp. coconut oil
- 1 large shallot, finely diced
- 1 stalk lemongrass, outer leaves removed, chopped
- 2 large garlic cloves, finely chopped
- ½ tsp. ground coriander
- ¼ tsp. ground cumin
- ¼ tsp. fennel seeds
- 1 large chilli, seeded and finely chopped
- 2.5 tbsp. coconut sugar
- 2 tsp. tamarind paste
- 1 tbsp. tamari
- 1.5 cups coconut milk
- 1 cup peanuts, ground
- 1.5 tbsp. peanut butter
Method
- Heat the oil, over a medium heat. Fry the shallots, lemongrass and garlic with a pinch of salt, till soft. C. 3 minutes
- Add the spices and chilli and continue frying on a low heat for 3 minutes
- Stir in the sugar, tamarind and tamari. Mix thoroughly.
- Pour in the coconut milk and simmer to infuse the flavor.
- Add in the peanuts and peanut butter and cook for 3-5 minutes (3 for a thinner sauce, 5 for a thicker sauce)
