RECIPE OF THE MONTH: KANG SOM CHA-OM KHAI
Kang Som Cha-Om Khai is hot and sour curry with shrimps and Acacia Omelette or Cha-om Omelette, a famous dish usually eaten with Chilly Dip.
The curry is characteristic for its sour taste, which comes from tamarind . The recipe uses palm sugar to sweeten the curry. Just this you can start to imagine how drooling it must be!
8-10 medium sized shrimps, cleaned, peeled
200 g. fish fillet (any meaty white fish)
4 tbsp hot and sour curry paste
4 tbsp of tamarind juice
3 tbsp of fish sauce
1 tsp of palm sugar
1 bunch of acacia leaf [thai : cha-om]
3 eggs to make acacia omelette
Put the fish fillet in a boiling water and wait until it cooked.
Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
Remove and set aside.
Heat water in a pot, wait until boiling.
Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
Add the shrimps and acacia omelette.
When the soup boiling, remove from heat.
Add lemon juice as desired taste.
Transfer to a serving bowl, and serve with hot steamed rice.
Prepare for Acacia Omelette:
Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
Heat oil in a wok.
Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain.
Slice into cubes.