AT A GLANCE
"This is my version of a traditional Thai dish called lon, but I called it nachos," says Tikaram. "Still served with raw cucumber and cabbage, I've also incorporated cassava crackers for crunch, and with nachos people know exactly what to do. I use pork in this recipe although you could substitute chicken or even add chopped prawns if you like. Either way, it must be eaten with a cold beer."
|01||Heat oil in a wok or deep saucepan to 180C. Deep-fry cassava crackers, two or three at a time, turning once, until puffed, golden and crisp (20-30 seconds). Drain on paper towels and cool to room temperature.|
|02||Pound ginger and garlic with a mortar and pestle to a fine paste (1-2 minutes). Heat coconut oil in a saucepan or large wok over high heat, add ginger-garlic paste and stir-fry until golden brown and fragrant (30-40 seconds). Add pork and stir-fry until just cooked through (2-3 minutes). Add coconut cream, stock and soy bean paste and simmer until liquid is almost reduced and pork is tender (25-30 minutes), then season to taste with fish sauce, tamarind, palm sugar and chilli powder – the lon should taste salty, sour, slightly sweet and creamy. Scatter with lemongrass, chilli, shallot and kaffir lime leaves, and serve hot with coriander, lime wedges and cucumber.|
Note Cassava crackers, Thai yellow soy bean paste and tamarind paste are available from Asian grocers.
A LIGHT MEXICAN OR ASIAN BEER, SUCH AS CORONA, ASAHI OR SINGHA. , suggested by LOUIS TIKARAM