Mortar and pestle
A heavy bowl and club used to crush rather than cut. Crushing ruptures cell walls and releases volatile oils that a blade shears past, and it gives an uneven particle size that a grinder cannot — which is the point when texture is doing work, as in a coarse toasted rice powder.
Recipes using this tag
seven- First revision
Gai Ob Hom Yai
Four chicken Marylands braise on 1000 g of onions cooked to deep gold.
Northern Thai · Isaan - Seventh revision
Baumy Biltong
An 8.7 kg basis. Single-vinegar wash, MSG in the dredge, 25 mm cut along the grain, and a hot-start then cool-finish drying curve aimed at a defined bark over a red interior.
South African · Dry-curing - First revision
Gai Yang Isaan
A 1.2 kg chicken, spatchcocked and slashed. It marinates overnight in a pounded paste of coriander root, garlic, lemongrass and bird's eye chilli.
Isaan · Thai - First revision
Nam Jim Jaew
A dipping sauce for grilled meat. It is a wet relish, not a pourable sauce. You drag the meat through it. Two chillies do two jobs.
Isaan · Lao - Second revision
Laab Ped
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.
Isaan · Lao - First revision
Nam Jim Jaew, Carolina reaper
The same toasted rice, toasted dried chilli, fish sauce and lime base as the plain jaew.
Isaan · Lao - First revision
Gai Yang Isaan, oven
The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan.
Isaan · Thai