I have finally landed back on home turf after a fantastic - and well deserved - break in the land of smiles. Not breaking with tradition, I certainly did more than just sample the flavoursome food on offer and gained some holiday weight in the process. Was it worth it? Most certainly.
I arrived back with a suitcase full of new clothing and a head full of food ideas. I have always loved spicy food and arriving back in Melbourne to a wintry sub-10 degrees day, chilli was a more than ideal ingredient in my welcome home dish.
I've provided a simple recipe for a delicious thai dressing which can be used in a multitude of ways. Do as I did and grill some fish fillets, serve with coconut rice and drizzle over the top; or simply make a chargrilled beef salad and mix through as a dressing. How about tossing it through shredded chicken or with grilled prawns? It's so versatile you could almost do as you please. If I was feeling incredibly lazy, I would even stir it through coconut rice for an easy dinner (but what purpose would this blog serve if I did that, right?).
the ever-versatile thai dressing
2tbsp chilli paste (or very hot fresh chilli)
1 stick lemongrass, finely chopped
1 tbsp ginger, grated
2tbsp lime juice
2tsp fish sauce
1tbsp soy sauce
1tbsp peanut oil
1/2tbsp palm sugar, grated
This is incredibly simple - place all ingredients in a jug and whisk vigorously until well combined. Get creative and serve as you please.
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