Today we have a guest post from MFB member Craig of Lyons Made, a dad of two that enjoys cooking and having fun with with it. Here he shares his experience of a Lincolnshire producer of Thai dips and sauces along with a great recipe. Over to Craig …..
I have just been sent a box load of products from Thai food specialists Tuk Tuk Foods for me to review and create recipes from, so I got to work on trying them out, and wow, yes wow, such intense flavours and mouth-tinglingly great combinations of ingredients.
Tuk Tuk Foods is the brainchild of Bangkok born Tukata Bird, 11th of twelve children, Tukata was trained by The Thai Royal Household as her Aunt was a chef there. Tukata was taught the fine art of pounding, chopping, grinding and combining the highest quality Thai herbs and spices. Tuk Tuk’s dips and sauces have won many Gold, Silver and Bronze awards from the Guild of Fine Foods Great Taste Awards. Tukata is based in Stamford, Lincolnshire, England where she can often be seen on her food stall giving demonstrations.
Tempura batter mix
1/2 egg beaten
50g plain four plus extra for dusting
Pinch of salt
Pinch of white pepper
Pinch of Bicarbonate of soda
125ml of ice cold lager, I used a Thai beer for more authenticity.