michaelpaul's Recipe

White Soybean & Coconut Milk Dip

Category: Asian

you need :


1/2 cup fermented white soybeans, washed and drained1/3 cup shallots, sliced and de-skinned2 cups coconut milk *see note if using canned1/2 teaspoon salt2 1/2 tablespoons small thai chilies1/4 cup shallots. sliced and de-skinned1/2 cup ground pork1 tablespoon palm sugarraw veggies such as cucumber, long beans, and chinese cabbage
Directions
1.Rinse and strain the white soybeans and add to a stone mortar & pestle. Smash until a uniform paste.
2.Add 1/3 cup sliced and de-skinned shallots, and smash until paste.
3.Bring the coconut milk to a low boil over medium high heat, and add the paste and salt. Simmer on medium to medium low for 15 minutes or so, until the liquid is reduced by 1/2. Keep stirring every few minutes.
4.Add chilies, the rest of the shallots, and the pork. Simmer for another 15 minutes or so. Keep stirring as before.
5.Add the palm sugar, mix and remove from heat.
6.Serve with raw veggies to dip.