Another self conferred Michelin Star for me. The hugely popular and enormously elaborate and much loved delicacy is finally done. And it tastes so so good.
The ingredients are a challenge. I used Indian basil for Thai basil, local chilli for Thai green chilies, local ginger for galangal. For everything else there’s Amazon.
Shrimp paste, uncooked bamboo shoots, fish sauce etc came that way. Then the local outlet ‘Host’ had lemongrass.
The recipe (link below) is from an authentic source.
Proof of the pudding is in eating. And a wow certificate from master chef and wife Sunu.