It’s a whole thing, Kinda like the fishballs I mentioned last week. Not the easiest thing for us to make (In large quantities) and we run through it just about as fast as we can make it.
That said, it’s pretty easy to make at home, and there’s a ton of substitutions that you can use to get your final seasonings in there if you can grab just a couple of the essentials.
The idea behind the broth is obviously tangy, but also funky and fragrant, sweet to balance the tang and just overall satisfying by checking all the flavor boxes (except spicy in this case, but you do what you think is right)
FYI the recipe looks a lot better in a browser
The essentials are:
Fresh Turmeric, Ginger, Pandan Leaves, Tamarind Paste, Chicken Stock (or vegetable broth), Fish Sauce or Shrimp Paste (or both!) (Thai Soybean paste if vegetarian)
Here’s the Recipe:
| Ingredient | Prepared | Amount |
| garlic | chopped | 1/8 Cup |
| ginger | chopped | 1/2 Cup |
| galangal | chopped | 1/2 Cup |
| turmeric | chopped | 1/2 Cup |
| turmeric powder | pinch | |
| chicken stock or vegetable broth | 4 qt | |
| Fresh Tomatoes | Chopped | 1-2 Cups |
| pandan leaves | 3-4 | |
| lemongrass | smashed | 2 stalks |
| tamarind | diced | 1/4 pack or T.T. |
| shrimp paste | 2 TBS | |
| fish sauce | TT | |
| salt | TT | |
| sugar | TT |
- Saute the Garlic, Ginger, Fresh & Dry Turmeric, Galangal, in a healthy amount of Oil and cook for 5-8 minutes.
- Deglaze with the Stock, then add the Tomatoes, Pandan Leaves, Lemongrass, Tamarind, and Shrimp paste.
- Bring to a boil and simmer for 10 minutes and then blend with an immersion blender.
- Season with Fish sauce, Salt, Sugar, and Strain through fine mesh strainer.
Things to note here:
- To Make Vegetarian: Subsitute Veggie Broth, Thai Soybean Pastefor Fish Sauce/Shrimp Paste, and maybe add a little Thai Seasoning Sauce for depth
- The Pandan makes it pretty special, They sell it frozen at Li-Mings Next to the frozen Tumeric and Galangal. It, along with the Lemongrass, should be removed before blending.
- The Broth should have a decent amount of funk. We achieve this with the Shrimp Paste
- As far as seasoning goes, here’s a little Rose’s method we use all the time; First make the broth slightly salty with the Fish Sauce and a little Salt. (it should be tangy as well, if not add more tamarind). Next use the sugar (in small amounts) to bring it back into balance of Salty, Tangy, and Slightly Sweet)
- Serve With Some Belt Noodles 😉 Or Wide Rice Noodles and some fresh Veggies from your Favorite Market Grower (or your Yard!)
It’s on the menu now and through the weekend if you don’t feel like dealing with all that b.s., along with some great late summer Rose’s classics. Please stop on by if your in town, If not please let us k now if you have any questions about the recipe and if you make it at home, Tell Us How It Went!!
-Team Rose’s