I have just come back from my first ever trip to Bangkok. It was short but fun and boy was the food good. So to start blogging again I first wanted to share two dishes with you that made my trip all the more memorable!
The first I tried in a good Thai restaurant and it was gorgeous and so refreshing so I promptly looked up the recipe online. I hope this version will taste as good.
Thai Green Mango Salad (Som Tum Mamuang)
This dish is a lovely refreshing adaptation of a more widely known version made with papaya.
- 2 tbsp. small dried shrimp (easily available in Sri Lanka, elsewhere you should be able to buy them from Asian grocers)
- 8 red Thai chillies, stemmed, seeded, and julienned
- 4 cloves garlic, minced
- 1⁄2 shallot, minced
- 3 small, green unripe mangoes (about 1 1⁄2 lbs.), peeled and julienned
- 18 green beans, trimmed and cut into 2″ lengths
- 14 small (grape) tomatoes, halved
- 3 tbsp. fish sauce
- 2 tbsp. fresh lime juice
- 4 tsp. palm sugar or brown sugar (or crushed jaggery in Sri Lanka)
- 2 tbsp. roasted unsalted peanuts, chopped
- Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.
- Place the chillies, garlic, and shallots in the mortar and pound until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes. Transfer mixture to a large bowl.
- Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.
The second dish I tried at a street stall and it was so good I ordered seconds. There were hundreds of these stalls all around the area where I was staying. So cheap, popular with the locals (always a good sign) and not only were these pork satays delicious, they also smelled divine.
Muu Satay (Thai Pork Satay)
Coconut milk imbues this pork satay dish with a subtle sweetness.
Ingredients for around 10 skewers
- 1 cup coconut milk
- 3 tbsp. chopped lemongrass
- 2 tbsp. coconut oil
- 1 tbsp. chopped galangal (blue ginger)
- 1 tbsp. dark brown sugar (or crushed jaggery in Sri Lanka)
- 1 1/2 tsp. ground turmeric
- 1 1/2 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 12 oz. pork loin, cut into 1″-wide, 1/4″-thick slices
- Puree 1/2 cup coconut milk, lemongrass, oil, galangal, sugar, turmeric, coriander, salt, cumin, and cayenne in a food processor. Toss paste and pork in a bowl; chill 4 hours.
- Make a hot charcoal fire in a grill or barbeque. Pour remaining coconut milk into a bowl and stir (helps to homogenize the coconut milk). Thread 3 slices pork each on 10 skewers (the skewers can be immersed in water beforehand to stop them burning if you wish), spoon coconut milk onto meat, and grill, turning, until charred, about 7 minutes.
ขอให้เจริญอาหาร! (kŏr hâi jà-rern aa-hăan!) – Bon appetit in Thai 🙂