GENG SOM PLA
CHILI PASTE:
Ingredients:
- 1 teaspoon salt
- 1 tablespoon of uncooked rice
- 2 tablespoons minced fresh garlic
- 1 teaspoon kafir lime peel
- 1 tablespoon whole black pepper
- Half tablespoon of shrimp paste
- 2 tablespoons finely sliced fresh lemongrass
- 3/4 cup whole dried chili
Preparation:
- Start by processing the whole dried chiles in a granite mortar
- Add the fresh lemongrass, rice, black pepper and garlic
- Also add the kafir lime peels, turmeric and salt
- Then grind everything until you get a fine paste.
- Then add the shrimp paste and stir well until all the ingredients are mixed
- Leave it in the mortar.
SOUP:
Ingredients:
- 10 kafir lime leaves
- 4 tablespoons of Tai Pla
- 2 and a half cups of water
- 1 and a half tablespoons of sugar
- 1 teaspoon fresh lemon juice
- 1 whole dried fish (coarsely chopped)
- 2 fresh Thai eggplants (quartered)
- 1/2 cup bamboo shoots (cut into 2-inch pieces)
Preparation:
- To start the preparation you need to heat 2 cups of water in a wok or pot
- Add the tai pla sauce there and let the water boil again
- You are going to stir well and then pass the liquid through the strainer to remove any pieces of fish
- Now pour the liquid back into the wok and add the chili paste
- On the other hand, you are going to add half a cup of water to the mortar. Then mix and pour it all into the wok
- Also add the aubergines, bamboo shoots and cover
- Let cook for 5 minutes
- After this time, remove the lid and add: the green beans, the dried fish and the sugar
- To finish, add the grated lime leaves, the lime juice and stir
- Remove from heat and serve with jasmine rice.