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Thai & Lao Food

A Thai / Laos girl, Manivan Larprom shows you how to cook Thai & Lao food through her videos. Her authentic cuisine roots from Sakon Nakhon, Thailand and Paksan, Laos. Enjoy!

Monday, May 01, 2006

Roasted Tomato Chili Sauce

The Roasted Tomato Chili Sauce is excellent for dipping barbecue meat and Lao sticky rice The Thai and Lao method would be to barbecue the vegetables over an open fire or coal. In my video, you'll see that I've broiled the vegetables in an oven. The roasted tomato chili sauce and the eggplant chili sauce are the gourmet version of the Classic Thai / Lao Hot Sauce.

Vegetarian and Dipping Sauce Recipe: Roasted Tomato Chili Sauce
3 chilies
2 garlic cloves with skin
¼ of a whole onion
¼ of whole red pepper
1 tomato
2 sprigs of cilantro
2 sprigs of green onions
2-3 tablespoons fish sauce

Place chilies, garlic with skin, onion, red pepper and tomato in a roasting pan. Broil under high heat for about 15-20 minutes. Remove from oven. Remove chilies and garlic from the pan and flip over the other vegetables. Broil again for another 15 more minutes. Remove from the oven and allow vegetables to cool.

In a Thai / Lao Mortar & Pestle Set, add garlic without the skin, and add chilies. Pound with a pestle until chilies and garlic are smooth. Add onions and pound until smooth. Remove skin from red pepper, cut into pieces, and pound until smooth. Remove skin from tomato, cut into pieces, discard the core, and pound until smooth. Add chopped cilantro and green onions. Add 2 to 3 tablespoons of fish sauce. Mix the ingredients until all are incorporated.

This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.

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2 Comments:

Anonymous Anonymous said...

I think your blog is excellent. It is great that the young generation tries to keep up with their roots. I just wanted to make a comment pertaining to your vegetarian recipes. I am married to a Thai/Lao ( for the past 27 years) and I am very aware of all ingredients used in these recipes. But also we are vegetarians and we did adapt all recipes to reflect our life style. True vegetarians do not use fish sauce or shrimp paste, we do not even eat fish or seafood. We have replaced the fish sauce with Kikkoman soy sauce (which is more natural and brewed) unlike the chemical soy sauces on the market. As for the curry, there is a Green curry paste, which does not contains Kapi or shrimp paste, from "Cock Brand" -Thai world import & export Co. I found this in our Superstore. We had to adjust to get the taste just right. Try to experiments and maybe I could see some real vegetarian recipes from your blog in a near future. You would make all vegetarians really happy and I would make sure I pass the word! Good luck.

9:25 PM  
Anonymous Anonymous said...

Wow, and I thought I was the only vegetarian reading your blog. I'm planning to do some of your recipes and make it into a vegetarian dish myself! I have so far done a vegetarian version of the laab... and it is excellent or what! (BTW, if you want to make this - "other vegetarian reader", buy a Morningstar Farms or Boca Meal starters... which is like ground veggie meat). Yum yum! I don't use fish sauce in my food either as there are plenty of alternatives. I didn't realize about the kikoman soy sauce. Thank you for that note. There is a vegetarian "fish sauce" available at this one vegetarian restaurant near me here in Northern California, so I have that to use too if I really want the "distinct" smell in my food. Oddly enough it's really stinky. Anyway, I do look forward to more recipes I could turn into my own vegetarian creation. Vegetarians are great :).

9:56 AM  

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