So after the wonderful experience of making maing kum for the first time a few days ago, the thai-seasonings have stuck with me. The basic ones (that I know) are: ginger, garlic, chili pepper, lime (including the peel), shallot (or as I prefer scallion), peanut, mango, coconut (including toasted coconut slices), and for sauce since I don’t use fish sauce I use vinegar (rice or even better raw apple cider) + tamari ( + optional small amount of sweetener like agave syrup).
Today I decided to make quinoa and I had brown quinoa in my cupboard so that’s what I used. I just made a lot of organic brown quinoa in my rice cooker (actually also steamed a few green beans and broccoli stalks in the steaming tray above it). Then when finished added a good amount of freshly-grated ginger root, several large cloves of garlic via a garlic press, very finely-chopped ultra-hot pepper, a good amount of finely-sliced lime (am totally loving the lime!), scallion, kale, dry-roasted peanuts, rice vinegar, tamari sauce, atlantic dulse flakes, raisins… what else? I think that’s it! Everything in this dish is organic. Bless Mother Nature.
I just finished eating some and wow! I feel so excellent! Like I could get into some kickboxing right now or perhaps some deep dhyana (sitting meditation).
Thai seasoning. Love it!
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