Lon Tau Chiejau

Ingredients for 4 servings:

• 100 g beans, yellow, fermented (Tau Tschiejau) from the jar
• 250 ml coconut milk
• 150 g pork, chopped
• 15 chili pepper(s), long (Prik Chee Fah), yellow, green, red
• 4 tbsp shallot(s) (Thai)
• 2 ½ tbsp sugar (coconut sugar – Nam Than Maparu)
• 1 tbsp juice (tamarind or lime juice)
• 1 tsp salt
• 5 tbsp spring onions, chopped
• n. B. Vegetables of your choice (e.g. cucumber, winged beans, white cabbage, Chinese cabbage) for dipping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Thai dip with fermented yellow beans and minced pork

Cut cucumbers, winged beans, or other raw vegetables into decorative pieces according to your taste and set aside. Rinse the yellow beans thoroughly and puree them in a mortar and pestle or with a hand blender. Some people like them a little coarser, but I find it tastier when pureed finely. Slice the chilies into rings and chop the shallots. Gather all the ingredients. Add the minced pork to the coconut milk and bring to a gentle simmer. Add the yellow bean paste and simmer for about 5 minutes, until the meat is cooked. Stir in the sugar, salt, and tamarind juice, then add the shallots and chilies and season to taste with tamarind juice and sugar. Remove from the heat, transfer to a bowl, and sprinkle with the chopped spring onions. Serve with the vegetables. This dip is intended as a snack or as part of a Thai meal.