Thaifood Tradition: nigerian

::Ingredient

:: Dipping Sauce 1

:: Dipping Sauce 2

3 cloves garlic
1 spur chili (or another type of big red chili pepper that's not ot spicy thai chilies to taste, optional)
1/2 cup sugar
1/2 tsp salt
1/3 cup white vinegar, cane vinegar, or rice vinegar
3 tbsp water
or add cucumber slices for serving (as your like)
or add roasted crushed peanuts, sliced shallots (as your like)

:: Method

Combine tilapia filets, red curry paste, egg yolk and in a plam sugar food processor. Process until fine, scraping the sides as needed.
Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned.
If this is your first time, cook up a bit of the mixture to taste for salt and spiciness.
If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness.
If you just want more saltiness, add a little fish sauce.
Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil, and kaffir lime leaves; stir until well combined.
Get your station ready by having a bowl of cold water and some paper towels (for your hands) by the stove.
Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands.
Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go.

The base of the dipping sauce for Tod Mun Pla is sweet chili sauce.
I prefer to use a bottled one because it's easier.
Then add some diced cucumber, sliced shallots or red onion, a little vinegar, and top with some crushed peanuts.

Place both chilies, garlic, vinegar, water, sugar, and salt in a blender and blend just until there are no more chunks.
I like to use low speed to blend so I still have chili seeds and chili pieces for a nicer visual.
Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup.
The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

INGREDIENTS::

PREPARE::

Coriander root, wash and smashed.
Lemon grass, smashed and cut 2 inches. long.
Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.
Garlic, peeled.
Coriander, chopped

METHORD::

A large pot of water bring to a boil over high heat.
Once the water is boiled, add coriander root, lemongrass, kaffir lime leaves, fish sauce, palm sugar and chicken thighs and bring to a boil. Then cover the pot with a lid and reduce heat to low and simmer for 30 minutes.
While the chicken is simmering, make fresh chili dipping sauce. Use a mortar and pestle to pound the chili and garlic thoroughly. Then add fish sauce, lime juice and palm sugar and stir until the palm sugar dissolves now add chopped coriander and stir to combine. Transfer to a small dipping bowl and garnish with coriander leaves. Set aside until ready to serve.
Now back to the chicken, transfer the chicken to a container and let it cool. Then remove the bone and cut the chicken into bite size pieces. Serve with the fresh chili dipping sauce.