In the kitchen: Phuket Paste Chili Sauce & Pork Belly Stir Fried with Shrimp Paste and Stink Beans

Phuket Paste Chili Sauce
(Nam Phrik Pla Ching Chang)
By Chef Jorm

Ingredients:

• Shrimp paste
• Anchovy (ching chang fish)
• Bolo maka
• Shallots
• Garlic
• Lime
• Chilli
• Sugar
• Fish sauce 

  

The ingredients should be mixed and pounded and it will be easier if you soak the anchovies in water for a while before cooking. This is another hot spicy, sour, salty and sweet dish. The nam prik or chili paste is a Thai extra usually eaten with vegetables. Anchovies are small fish, easily found here as they abound in the Andaman Sea. Before cooking, the head and the maw should be cut off. Anchovies are rich in useful nutrients such as omega-3 fatty acids, potassium and calcium.

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Pork Belly Stir Fried with Shrimp Paste and Stink Beans
(Moo Sam Chun Pad Kapi Sator)
By Chef Jorm

Ingredients:

• Stink beans (sator)
• Pork belly
• Shrimp paste
• Shallots
• Garlic
• Chili
• Lime
• Sugar
• Fish sauce

This dish is a typical Thai salty, sour, sweet and hot choice. Stink bean, also known as bitter beans or sator are widely consumed in Southeast Asia. They are both delicious and healthy with a laxative effect that increases the appetite. They’re also good for the eyes and help lower blood pressure. The beans can be cooked while the young shoots/young leaves can be eaten as side dish with curry. The taste of these beans is a little bitter and it has a unique smell.