Yield: about 600 ml
Ingredient Amount
House made sriracha sauce (recipe follows) 350 ml
Blonde Palm Sugar 45 grams
Nam Pla 85 ml
Cilantro, chopped 10 g
Mint, chopped 5 g
Method:
1. Combine all ingredients in a bowl and stir to combine. Be sure to dissolve palm sugar completely.
Fresh Sriracha Sauce:
Yield: About 350 ml
Ingredient Amount
Fresh Red Fresno chilies, chopped 300 g
Stems removed, seeds intact
Fresh red Thai bird chilies 50 g
chopped, stems removed, seeds intact
Garlic, chopped 4 cloves
Sea salt 3 g
Nam pla 15 ml
Granulated sugar 10 g
Water 240 ml
Palm vinegar 60 ml
Method
1, in small sauce pot, combine chilies, garlic, salt, nam pla, sugar, and water. Bring to a simmer, cover, and cook gently until chilies are tender- be careful not to reduce liquid in pot by more than 1/3 volume. Remove pot from heat, and cool to room temperature
2. Add vinegar, transfer all ingredients to a blender and puree until smooth - you must check with Chef before and after puree, do not discard solids.
3. Pass mixture through fine sieve, pressing as much pulp through as possible.
Store in clean, sealed container. Best if used in one week.
[1] Adapted from Southeast Asian Flavors, by Robert Danhi, 2008