Stu­dio East

Chefs Ray Bear and Saronn Pov put a new twist on a beloved dish and share their saucy se­crets to the fin­ger-lick­ing snack.

The Coast - Food and Drink Local Recipes - - Contents -

Yields 1 litre of sauce

Step 1 45 g ta­marind paste 150 ml wa­ter 1 small clove fresh gar­lic

Puree in a blender and strain out the seeds. Dis­card the seeds and add the paste to Step 3.

Step 2 1 kg white sugar 250 ml wa­ter

Caramelize the sugar in a heavy bot­tom, medium pot. Sugar should reach a dark colour, but not too dark. This may take awhile, keep a close eye on it.

Have an ice wa­ter bath ready to sub­merge the bot­tom of the hot pot in, hot sugar is no joke! Be care­ful.

Once caramel is cooled down, in the same pot, place back on a medium flame to warm the caramelized sugar again.

If you take it too far (too dark) it will be bit­ter. Not dark enough it will be too sweet.

Step 3 ta­marind paste from Step 1 650 ml wa­ter 420 ml fish sauce 4 limes, zest and juice 1 tbsp of fresh ground black pep­per

Add all the in­gre­di­ents in Step 3 to the pot and stir.

Cook the sauce out for 10 min­utes on low flame. The caramelized sugar and the rest of the in­gre­di­ents should be well in­cor­po­rated. Cool sauce com­pletely and store in fridge.

Notes: For the Pad Thai Wings at Stu­dio East we blanch and quick-fry eight wings per or­der and set to rest on pa­per towel. The wings are tossed in a hot pan with a 100ml of sauce.

Fin­ish with fresh roasted peanuts (chopped), toasted se­same seeds, green onions and fresh chopped cilantro.

If you like it spicy add some dried chilli flakes. If you are saucy, like Saronn, feel free to add more pad Thai sauce!

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