Ingredients
3 litre(s)
Thai Dressing
- 1 litre Sweet Chillie Sauce
- 500 grams Kecap Manis (sweet soy)
- 1 tablespoon sesame oil
- 200 grams fish sauce
- 500 grams vegetable oil
- 500 grams lemon juice
- 100 grams mirin
- 1 Lemongrass stalk, White only, chopped
- 4 centimetres ginger
- 2 cloves garlic
- 1 bunch mint
- 1 bunch coriander, Roots,stalks and leaves chopped
- 5 Kaffir lime leaves, Chopped
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6
5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1.Place all dry ingredients into the bowl and chop for 20 sec on SP 5.
2.Repeat until desired consistency is achieved.
3. Add remaining ingredients and combine for 5 sec on SP 4.
Thai Dressing
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Dressing can be used as a marinade for lamb, beef, chicken or pork.
Dressing keeps for 6 months on Pantry shelf or in the fridge.
Receipe is easily halved.
Taken from Taste Magazine and converted for TM
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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