A very simple vegetarian dish using local-grown corn cobs as fuel for the fire. Dried chillies are chargrilled, as are garlic, shallots and tomatoes, to make a sweet dip for raw vegies.
- 5 dried whole chillies
- 4 garlic cloves
- 4 red Asian shallots
- 3 tomatoes
- 1 dried fermented bean curd sheet (or 2 tbsp fish sauce)
- 1 pinch of salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a charcoal grill to low-medium heat, then grill the chilli, garlic, shallots and tomatoes until blackened and tender. Remove from heat and allow to cool.
Place the fermented bean curd sheet on the grill and cook for 1 minute on each side until crisp.
Peel the blackened vegetables. Place the chilli, garlic and shallots in a mortar. Pound for 1 minute. Add the bean curd sheet and pound further. Add the tomato, and pound well. Season with salt. Pound. Transfer to a bowl.
Serve the dip with raw seasonal vegetables, such as water bamboo shoots, choko, mustard greens and baby pumpkin.