Way back I did a version of a dish I ate in a great little place here that did Spanish/Argentinian food. They are now a big place called Porteno with a massive charcoal grill doing all sorts of meat,young lamb,suckling ,pig all sorts of cuts of beef.
The original was black pudding/blood sausage grilled with fine julienne of apple & radish with a sherry vinegarette..
I turned it into a mini stack by putting a grilled scallop on top of the sausage.
Now I am going to take it to Thailand
.
So I will take a betel leaf.
These are sold by the bunch . You can order them by the piece in restaurants with a topping of a bit of pork belly,crispy shallot,some greens & dressing. Or prawns ,roasted rice whatever.
The plan here is to fry a slice of blood sausage I got in a straight swap for some bottarga last week,put that on the leaf.
Sear a scallop put that on then some finely julienned green paw paw,kaffir lime leaf,radish,crushed peanuts maybe,chilli,with a Thai dressing ,maybe some holy basil.
Bite size finger food.
No green mango which I prefer so its green paw paw. Thai people treat it like a vegetable ,peel cut thin mix with the usual suspects then the protein goes on top.Great way to use fallen fruit. Tart flavour but a bit of palm sugar will balance that.
I have posted a few" som tams" before as Frank BE says "so many cooks so many som tams".There are an untold number of variations. My office is next to what is now officially Thaitown,the city put up street signs even
Its about 2 blocks of shops & restaurants.Anything you need to make a Thai meal is there ,including all the herbs & greens .
Betel leaf is a savoury flavour sort of bitter/sharp but only just.
I need to get scallops tomorrow then see if the GF has a view about blood sausage .
I will just do a few as a starter.
The original was black pudding/blood sausage grilled with fine julienne of apple & radish with a sherry vinegarette..
I turned it into a mini stack by putting a grilled scallop on top of the sausage.
Now I am going to take it to Thailand
So I will take a betel leaf.
These are sold by the bunch . You can order them by the piece in restaurants with a topping of a bit of pork belly,crispy shallot,some greens & dressing. Or prawns ,roasted rice whatever.
The plan here is to fry a slice of blood sausage I got in a straight swap for some bottarga last week,put that on the leaf.
Sear a scallop put that on then some finely julienned green paw paw,kaffir lime leaf,radish,crushed peanuts maybe,chilli,with a Thai dressing ,maybe some holy basil.
Bite size finger food.
No green mango which I prefer so its green paw paw. Thai people treat it like a vegetable ,peel cut thin mix with the usual suspects then the protein goes on top.Great way to use fallen fruit. Tart flavour but a bit of palm sugar will balance that.
I have posted a few" som tams" before as Frank BE says "so many cooks so many som tams".There are an untold number of variations. My office is next to what is now officially Thaitown,the city put up street signs even
Betel leaf is a savoury flavour sort of bitter/sharp but only just.
I need to get scallops tomorrow then see if the GF has a view about blood sausage .
I will just do a few as a starter.
