White Soybean & Coconut Milk Dip
White Soybean & Coconut Milk Dip or ‘dtao jiao lon’ is a tasty dip for raw vegetables. It’s usually eaten with cucumber, chinese cabbage and long beans. It’s got a nice, slightly fermented flavor, somewhat like miso.
- 1/2 cup :fermented white soybeans:, washed and drained
- 1/3 cup shallots, sliced and de-skinned
- 2 cups coconut milk *see note if using canned
- 1/2 teaspoon salt
- 2 1/2 tablespoons small thai chilies
- 1/4 cup shallots. sliced and de-skinned
- 1/2 cup ground pork
- 1 tablespoon palm sugar
- raw veggies such as :cucumber:, long beans, and chinese cabbage
- Rinse and strain the white soybeans and add to a stone mortar and pestle. Smash until a uniform paste.
- Add 1/3 cup sliced and de-skinned shallots, and smash until paste.
- Bring the coconut milk to a low boil over medium high heat, and add the paste and salt. Simmer on medium to medium low for 15 minutes or so, until the liquid is reduced by 1/2. Keep stirring every few minutes.
- Add chilies, the rest of the shallots, and the pork. Simmer for another 15 minutes or so. Keep stirring as before.
- Add the palm sugar, mix and remove from heat.
- Serve with raw veggies to dip.
Vegetarians: Substituting the pork with a mixture of mushrooms and or tofu makes an excellent veggie dish.
Fermented white soybeans are usually sold in a bottle in the dry goods section of an Asian market. Once opened, store the bottle in the fridge.
If using canned coconut milk, thin it down first with water. Use 1 cup coconut milk + 1 cup water.
Some people add a bit of tamarind paste to their recipe. P-Mala (who taught me how to make this) doesn't. It's up to your taste. Feel free to try adding a bit to see if you like it.