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Tonight I made Thai steamed banana leaves wrapped red snapper. That was delicious, however I took the recipe from a Joel Robuchon French cookbook, and I wonder if a Thai would do it the same way.


Of particular interest to me is the "rice paste": the first step of this recipe is to process (I suppose using a mortar and pestle would be more authentic here) glutinous rice that was soaked in cold water for 1/2hr, along with minced garlic, lemongrass and red chili. Then you mix that paste with coconut milk, fish sauce and sugar (I guess palm sugar would be more authentic here). Then the fish is wrapped in the banana leave along with shallots and basil.


Is that idea of soaking glutinous rice in water then processing it a "classic" Thai technique? I saw a lot of glutinous rice flour at the Thai store, so I wonder if a Thai would skip the whole food processor bit and simply add some of that flour to a bit of water?


If anyone can help, I'm all ears! Thanks!