Lon Tao Chieao (Fermented Soy Bean and Coconut Dip)

    25 mins

    Lon describes a dip made with coconut milk. This kind of dip is wonderful with fresh and boiled vegetables and a fried fish for a simple dinner.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 4 shallots
    • ½ cup Tao Chieao (fermented soya bean sauce), strained of it’s liquid
    • 1 ½ cups coconut cream, fresh or canned
    • 3 tablespoons pork, ground
    • 3 tablespoons shrimp, finely chopped
    • 3 bird’s eye chilis
    • 4 tablespoons palm sugar
    • 4 tablespoons tamarind juice

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Take 2 of the shallots and pound them with the strained soya beans in a mortar.
    2. Pour the coconut cream into a medium sized pot and gently boil until the oil comes to the surface. Turn the heat to low.
    3. Add the soya paste, pork, shrimp and chillies to the coconut cream. Cook, breaking apart chunks until the meats are cooked through.
    4. Slice the remaining 2 shallots thinly. Add to the dip. Season with palm sugar and tamarind juice according to taste. Salt shouldn’t be necessary, as the fermented soya paste is usually already quite salty.

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