Why do I have this idea that just because someone is from a country which has stunning food, they’re bound to be a good cook? I was rather disillusioned last night when a Thai friend (a lovely girl who shall remain anonymous for obvious reaons) cooked a meal for us. Three dishes plus steamed rice, and all three dishes contained coconut milk! Where were the salty, sour and hot flavours?
And wouldn’t you know it, the salad I volunteered also contained coconut milk! My salad was made with fresh heart of palm, prawns and coconut cream flavoured with freshly made nam prik pao (a mixture of hot chilli, shallot, garlic, shrimp paste, fish sauce, palm sugar and lime juice).
The heart of palm came from a Brazilian peach palm I’ve been nurturing for about 10 years. With this specie, when you fell the palm to extract the heart, you’re not killing the goose that laid the golden egg, as is the case with coconut palms. Cut the palm and that’s it. However, the Brazilian peach palm obliging produces lots of small palms which sprout around the mature one, so in theory, you have a regular supply. In reality, we get about two per year. Perhaps their rarity makes them taste even more special.
My Thai friend certainly thought the salad was special. She ate more than the rest of us combined!
Please note this entry is ROA (Recipes On Application).
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