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Butter churning
Butter churning
So cute!
So cute!
I leave mine in Bangkok but they are so great for reading – I miss them!
I leave mine in Bangkok but they are so great for reading – I miss them!
I am never without my Thermapen they are so versatile!
I am never without my Thermapen they are so versatile!
Essential for paste making
Essential for paste making
I wouldn’t goto Bangkok without this!
I wouldn’t goto Bangkok without this!
Mae’s Ancient Thai Food Kindle Edition now only £5!
Mae’s Ancient Thai Food Kindle Edition now only £5!
Butter churning
Butter churning
So cute!
So cute!
I leave mine in Bangkok but they are so great for reading – I miss them!
I leave mine in Bangkok but they are so great for reading – I miss them!
I am never without my Thermapen they are so versatile!
I am never without my Thermapen they are so versatile!
Essential for paste making
Essential for paste making
I wouldn’t goto Bangkok without this!
I wouldn’t goto Bangkok without this!
Mae’s Ancient Thai Food Kindle Edition now only £5!
Mae’s Ancient Thai Food Kindle Edition now only £5!

Fermented Soybean Dip Recipe

This fermented soybean dip is perfect with any seafood but the best way to eat it is with steamed fish and boiled rice.

Yum

Thai Fermented Soybean Dip
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Ingredients
  1. 4 tablespoons of fermented soybeans
  2. 1 tablespoon of finely sliced chillies
  3. 1 tablespoon of coriander leaves and stems
  4. 1 tablespoon of finely chopped garlic
  5. 1 tablespoon of finely chopped ginger
  6. 1 teaspoon of caster sugar
  7. 1 tablespoon of light soy sauce
  8. 2-3 tablespoons of lime juice
Instructions
  1. Mash the fermented soybeans in a pestle and mortar leaving it fairly lumpy.
  2. Mix the ingredients and taste and adjust them - the sip should be both salty and sour.
Adapted from Mae's Ancient Thai Food
Adapted from Mae's Ancient Thai Food
Carole Mason http://www.carolemason.co.uk/

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