Thai tomato & Basil Dressing

Ricardo Soares

Ricardo Soares

30th January 2011

Thai tomato & Basil Dressing

PLACE ALL INGREDIENTS TOGETHER IN A LARGE BOWL AND TOSS WELL TOGETHER BEFORE
CHOOPING IN A FOOD PROC

Ingredients

  • 750g SPRING ONIONS - TRIMMED AND ROUGHLY CHOPPED
  • 750g PICKLED GINGER - NO JUICE
  • 12 cloves GARLIC - CRUSHED
  • 500g THAI BASIL ( INCL STALK WEIGHT) LEAVES ONLY
  • 180g CORIANDER - CHOP INCLUDING STALKS
  • 20g KAFFIR LIME LEAF - VERY FINELY CHOPPED
  • 1 Litre HON DASHI
  • 100ml THAI FISH SAUCE
  • 150ml TAMARI
  • 1.2 Litres SUNFLOWER OIL
  • 1.2 Litres ROAST SESAME OIL - MARUHON IS BEST

Method

PLACE ALL INGREDIENTS TOGETHER IN A LARGE BOWL AND TOSS WELL TOGETHER BEFORE
CHOOPING IN A FOOD PROCESSOR IN BATCHES.
DO NOT MORE THAN 2/3 FILL THE FOOD PROCESSOR ( ROBOT COUPE) FOR EACH BATCH OR
IT WILL NOT CHOP PROPERLY. CHOP UNTIL SMALL BUT NOT LIQUIDIZED.
WHEN EACH BATCH IS DONE, MIX ALL TOGETHER. PLACE INTO CLEAN CONTAINERS,
COVER, DATE/LABEL AND REFRIGERATE FOR UP TO 1 WEEK.
TIP - THE FOOD PROCESSOR BLADE MUST BE SHARP, IF NOT - USE A SHARPENING STONE
OR DIAMOND STEEL TO SHARPEN IT.