Tomato Nam Mi
Ingredients: Fresh tomato, Spicy chilies, Garlic, Tomato paste, Tuo Nao (Douchibing) · 45 min cook time · 150kcal · ~₩13,900
Ingredients
400g Fresh tomato, 6개 Spicy chilies, 1head Garlic, 1tablespoon Tomato paste, 1piece Tuo Nao (Douchibing), 0.75teaspoon Salt, 0.25teaspoon Coriander seeds, 2tablespoons Toasted chili powder, 0.75teaspoon Chicken bouillon powder, 0.75teaspoon MSG, 0.25teaspoon Sugar, 10g Culantro or Cilantro, 1개 Cucumber, 0.5head Cabbage, 100g Okra
Instructions
1. Prepare tomatoes, chilies, and garlic for roasting. Poke holes in tomatoes and chilies to prevent explosions. Cut off garlic roots. If using, wrap tomato paste in tin foil.
2. Roast ingredients. Grill over charcoal for best flavor, or use an oven at 185°C (365°F). Roast tomato paste for 5-10 minutes until fragrant. Roast chilies until slightly charred. Roast garlic until soft. Roast tomatoes until nice and soft (this will take the longest).
3. Once roasted, peel the garlic. Snip off the stems of the chilies and cut them into 1 cm bits. Optionally, peel the tomatoes and snip out the stem.
4. In a mortar, add 1/4 teaspoon of salt and an optional 1/4 teaspoon of coriander seeds. Pound into a powder.
5. If using, pound in the Thua Nao (Douchibing) or a substitute.
6. Add the peeled roasted garlic and 2 tablespoons of toasted chili powder (or chipotle flakes) to the mortar. Pound until pasty.
7. Add the fresh chilies to the mortar and pound until they are basically broken down.
8. Finally, add the roasted tomatoes and the optional tomato paste. Mix and pound to break down the tomatoes to your desired consistency. Add back any extra tomato liquid.
9. Season the dip to taste with another 1/2 teaspoon of salt, 3/4 teaspoon each of chicken bouillon powder and MSG, and 1/4 teaspoon of sugar.
10. Transfer the dip to a bowl and garnish with chopped culantro or cilantro.
11. Prepare vegetables for dipping. Slice fresh cucumber. Cut half a cabbage into four wedges and skewer them. Boil cabbage for about 6 minutes. Cut the tip off okra and boil for 1 minute. After boiling, shock all cooked vegetables in cold water and drain well.
12. Arrange the dip and prepared vegetables on a plate. Optionally, add some carrot slices and crispy deep-fried pork skin.
Source: Watch the original video