Ingredients
3 1/2 teaspoons sugar
1 1/3 cups chopped green tomatoes, chopped
1/2 cup Pantai soybean paste
1/2 cup cilantro, chopped
1/4 cup pineapple fish sauce
3 tablespoons garlic, minced
2 tablespoons lime juice
2 teaspoons Thai chile peppers, minced
1 teaspoon ginger, minced
Salt to taste
Instructions
Melt sugar in a saucepan with a splash of water. Combine all ingredients in food processor and blend, or for a more similar texture to Loro’s, use an immersion blender to combine. Salt to taste.
“The restaurant serves the bright green dip with fried wonton chips, but if you can find the Pantai soybean paste at an international market, you can make a version of it at home and serve it with whatever kind of chips you like. The pineapple fish sauce is an infused ingredient they make at the restaurant, but regular fish sauce is fine.”
This is lifted from a favorite restaurant in Austin
– Ben Tieni
