This concoction was inspired by a recipe in Sanjeev Kapoor’s How to Cook Indian, which was featured by Heidi Swenson on 101cookbooks.com. Must give credit where credit is due. My contribution was to take it in a Thai direction by changing the dressing, axing the coriander, adding a whole bunch of Thai Basil, and serving it up next to some jasmine rice. I also played with the ingredient ratios.
I had the privilege of serving this recently at a, how shall I say it, stimulating Burlesque Workshop led by BonBon Bombay, and The Lady Josephine. We made pasties. My life will never be the same. I also got to serve this to a young friend on her 21st birthday yesterday. Warms me heart. While both occasions were lovely, neither was particularly conducive to food photography, so please forgive my poorly lit “money shot.”
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| The not-so-money money shot |
Food Photography 101: no overhead lights or flash. I promise to provide nicer photos the next time I make this, which will surely be soon.
- Start by preparing the dressing. Toast the seeds in a dry pan over medium heat until they become fragrant and start to pop. Transfer them, along with the rest of the ingredients, to a food processor and process until smooth. The Magic Bullet is perfect for this. Set aside to allow the flavours to meld.
- In the same dry skillet toast the peanuts until fragrant and browning, toast the coconut until fragrant, deep brown, and crispy.
- To prepare the cucumbers peel about half of the skin off, cut into spears (quarters) and scrape out the seeds with a paring knife. Then chop into small bits.
- When you’re ready to serve, toss all ingredients together with the dressing, turn out onto a platter, and serve alongside a whole grain – jasmine or sticky rice pair wonderfully with this.
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