See that brown sticky stuff on top of the scallops but underneath the crispy shallots? That is this the not very green at all, Green Nahm Jihm. Someone forgot to take a separate photo. No names to be mentioned here, but it may have been me.
Strictly for anything that needs a flavour kick, it is quite funky during the cooking process, but soooo good on well, Cheese on toast, all Asian style salads, scrambled eggs. The list is quite endless. Get yourself to the Jihm. It's good for you!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
The Palm Sugar Syrup
- 100 Grams palm sugar (not coconut sugar)
- 50 Grams water
- 2 Garlic Cloves
- 2 Fresh Coriander roots and leaves
- 2 Green Chilli(es) roughly chopped
- 1 Lemon juice
- 1 Limes juice
- 2 Tablespoons Fish Sauce
- 3 Tablespoons palm sugar syrup
To make the palm sugar syrup, place sugar and water into the Thermomix bowl and cook 6 min/100°C/speed 2. Set aside.
Place all ingredients (including the 3 tablespoons of palm sugar syrup) into the Thermomix bowl. Combine 6 sec/speed 7.