Angela & nigel's delicious east sussex kitchen creations: friday edition - 2024-02-23!

It is a great choice for those who prefer a crisp and clean wine with a hint of sweetness.

The Origins of Viognier

Viognier is a white grape variety that originated in the Rhone Valley of France. It is believed to have been cultivated in the region since the 15th century. The grape is known for its unique characteristics, including its thick skin and high acidity levels. These traits make Viognier well-suited for producing wines with a crisp and refreshing taste.

Characteristics of Viognier

Floral aromas: Viognier is known for its distinctive floral aromas, which are often described as rose, jasmine, and orange blossom. Ripe fruit flavours: The grape variety is also known for its rich and fruity flavours, which include notes of peach, apricot, and pineapple. Refreshing acidity: Viognier wines are typically characterized by their high acidity levels, which give them a crisp and refreshing taste.

Introduction

Thai cuisine is renowned for its bold flavors, vibrant colors, and diverse ingredients. One of the most iconic and beloved dishes in Thai cuisine is the spicy and sour Tom Yum soup. However, today we’re going to explore a lesser-known but equally delicious dish that showcases the country’s culinary expertise: the crispy fried prawn and fish cake.

The Origins of the Dish

The crispy fried prawn and fish cake, also known as “Tod Mun” in Thai, has its roots in the southern region of Thailand. This dish is a staple in the cuisine of the southern provinces, particularly in the city of Songkhla.

The Flavor Profile of Red Curry Paste

Red curry paste is a fundamental component of Thai cuisine, and its flavor profile is a perfect blend of sweet, sour, salty, and spicy. The paste is made from a combination of ingredients, including lemongrass, galangal, garlic, shallots, chilies, and spices. When combined with coconut milk, the flavor profile of red curry paste becomes even more complex and rich. The sweetness of the coconut milk balances out the heat from the chilies, while the lemongrass and galangal add a fresh and citrusy note to the dish. The garlic and shallots provide a depth of flavor, while the spices add a warm and aromatic quality to the curry.

The Origins of the Sauce

The dipping sauce, also known as “Nam Prik Pao” in Thai, has its roots in the southern region of Thailand. This sauce is a staple condiment in Thai cuisine, particularly in the southern provinces of Yala, Narathiwat, and Songkhla. The sauce is a blend of sweet, sour, salty, and spicy flavors, which is characteristic of Thai cuisine.

Ingredients and Preparation

To prepare this dipping sauce, combine the following ingredients in a bowl:

30g of minced garlic

2 sliced red bird’s eye chillies

25g of grated ginger

½ teaspoon of shrimp paste

30g of palm sugar

Juice of 1 lime

2 tablespoons of tamarind water

2 tablespoons of fish sauce

1 tablespoon of mirin

Mix all the ingredients together until they are well combined.

The Science Behind the Sauce

The combination of ingredients in this sauce creates a harmonious balance of flavors. The sweetness of the palm sugar and mirin balances out the spiciness of the red bird’s eye chillies, while the acidity of the lime juice and tamarind water adds a tangy flavor. The shrimp paste adds a savory and umami flavor, while the fish sauce enhances the overall umami taste. The ginger adds a warm and aromatic flavor, which complements the other ingredients.

Cultural Significance

This dipping sauce is an integral part of Thai cuisine and culture.