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April 17, 2009

THAI SIMPLE SYRUP


THAI SIMPLE SYRUP

Okay, I know I'm supposed to be doing spring things, but I was craving Thai food and I was a bit worried that you might be sick of rhubarb. I'd had an idea for Thai Lime Marmalade but was too lazy to make it; the thought of all that chopping and the whole pits and pith situation made me want to lie down. This recipe is divinely easy (I didn’t want to scare you away after the last one) that’s why it’s called simple syrup.
Throw some kaffir lime, lemon grass, ginger and chilies (if you like a little heat) in a pot with some sugar-water, put it in a cute bottle and voila, Thai Simple Syrup.
I added the chilies, uncooked, when I bottled the syrup which produced a mild kick on the finish. If you want more, add them during cooking or even cut the chilies open, but remember Thai chilies are very hot!. Next time I will opt for a tad more heat.
This stuff makes crazy cocktails; I tried it with whiskey and soda, fabulous! But the best was the insane Thai Margaritas I made, Thaigaritas if you will (there’s a joke in there somewhere).
Slice up some tropical fruit, mango's especially, and toss them in a little syrup and spoon over sorbet or my favorite, panna cotta.

THOM YUM SYRUP

I cup water
1 cup sugar
3-4 kaffir lime leaves, sliced
1 inch fresh ginger peeled and sliced
2 stems lemon grass, cut in half and smashed
2 Thai chilies

Combine the water and the sugar in a saucepan over low heat. Cook, stirring until the sugar is dissolved. Bring to a boil and add kaffir, lemon grass and ginger. Simmer for 5 minutes or until syrup is slightly thickened. Cool.

Strain and bottle. Keep refrigerated.

NOTE:
For an extra clear syrup strain through a coffee filter. This is takes time so be patient.

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