Lately I’ve been trying more and more Thai food, using recipes from The High Heel Gourmet. Kees is working on the boat and I promised to prepare dinner for the workers. It was unseasonably cold, so I decided it had to be comfort food. Then I read about Gra Bong Tod on Miranti’s blog, and I knew at once that it would be great for this occasion. Gra Bong Tod is Northern Thai Style Tempura, shredded vegetables deep fried with a batter of coconut milk, shredded coconut, red curry paste, and rice flour. It is street food and therefore perfect for preparing outside on the boat.
The Gra Bong Tod was a big hit, everyone loved it. Someone said: “Prepared this way, any vegetable will taste great!” The traditional vegetables used for this Northern Thai street food are not available around here, so I tried it with the substitutes of sweet potato, butternut squash, and carrot.
I also tried shrimp, which was very tasty as well. The sweet potato was the best of the veggies. The carrot released a bit too much water, which made the fritters fall apart. The batter needs to be quite thick and you need enough batter for the fritters to hold together.
Gra Bong Tod is very easy to make and oh so delicious. You just shred the vegetables, mix the ingredients for the batter, mix the vegetables with the batter, and then deep fry spoonfuls of the mixture. The red curry paste and coconut make for a great flavor, enhanced by the sweet spicy dipping sauce nam jim gai. This is another winner. Thanks, Miranti!
vegetable oil for deep frying
For the batter
250 ml (1 cup) coconut milk
35 grams (1/2 cup) shredded (dry) coconut
160 grams (1 cup) rice flour
1 tsp salt
1 tsp sugar
1 to 1 1/2 Tbsp Thai red curry paste
3 small fresh red chile peppers
1 clove garlic
120 ml (1/2 cup) vinegar
100 grams (1/2 cup) sugar
1 tsp salt
40 grams (1/4 cup) crushed peanuts
Soak the dessicated coconut in cold water.
Use two spoons to create a fritter and lower it into the hot oil.
Serve with the dipping sauce.
Although the others had beer, I enjoyed this with a ‘feinherb’ (off-dry) Mosel riesling.
Most classic Italian dishes have many variations, as each ‘nonna’ has her own version. Ragù alla Bolognese is one of the few dishes with an official recipe. I include some nutmeg, but otherwise stick to the official recipe. Slow food at its best!