I am sure you will say things like kefir leaf, or something exotic but the Number One ingredient in Thai Food is actually sugar.
HOW DO YOU KNOW THIS CHEF?
Well, when I traveled the world for three years, I stayed 40 days in Bangkok. And during that time I spent half a day at their number one restaurant called the Blue Elephant and actually earned a certificate!
And as I fought the bugs, smacking cockroaches as we cooked, lol – I got to know their food.
On one of the other World Gourmet places I communicate with people on, one woman was saying her daughter is in Rio and craving Pad Thai. Not that I agree we should eat this often because… Say it with me….
Sugar = Inflammation
Inflammation = Disease
But since I sent it along to her, I thought I would do the same for you.
Sauce for Vegetarian Phad Thai
10 g tapioca
20 ml water
1 litre tamarind juice
400 g palm sugar
550 g sugar
270 ml light soya sauce
Portion : 1.45 litres net weight after cooking
Cooking Time : 20 minutes
Dissolve the tapioca flour in water, and then set aside.
Put the tamarind juice in the pot and bring it to boil.
Add the palm sugar and sugar keeps stirring until the sugar dissolved.
Add the soya sauce and bring it to boil.
Simmer for 15 minutes, and then mix in the dissolved tapioca flour. Cook for a further minute, and then allow cooling. This sauce may be stored in a refrigerator for up to 1 month and used as required.
Share the great info!