1. Pang!!!! You are so CRAZY talented–these photos are so vibrant and beautiful!!! I have to admit that beancurd dipping sauce did not sound like the most appetizing thing to me first thing in the morning, but these photos totally changed my mind! SO so gorgeous. And how did you create those carrot leaves?! You are so creative!

    • OMG!!! Erika, you make my day 🙂
      Thank you SO SO MUCH for your wonderful comment. It’s a trick, you know; I have to somehow make the photos appetizing in order to “sale” this dish hahahaha
      About the carrot leaves, it’s just a thing or two I remember from my elementary school “manner & culture” class.
      I am SO SO SO glad you like the post, Erika. 🙂

  2. This looks delicious! I’ve surely never seen anything like it on a menu, I’m so intrigued! And your carrot “leaves” – so pretty, you are so talented 🙂

    • Thank you…Thank you…Thank you…Thank you SO MUCH for your sweet comment.
      If I have to compare this dish with something, it would be (kind of) like Nattō for Japanese. It’s a little weird, a little smelly, but it tastes so good for the native. I have never seen this dish on the menu even in Thai Town in L.A, so I had always wanted to recreate this recipe. 🙂

      I am SO HAPPY you like the post. 😀

      • ok now you have me VERY intrigued – I’ve been trying to like Natto – (it’s more the texture than the taste I have issue with, but I really do want to like it!). I love coconut, lemongrass and shrimp so I’m still so fascinated to try this one out. Plus, my husband loves every excuse to go visit asian grocery stores.

        Love your blog!!

  3. This is a million times more appealing than Natto. You can’t even compare them!

    Very enticing. What a labour of love!

    Do you eat eggplant raw? Undercooked eggplant is so yucky I never considered eating it completely raw. When I did cooking classes in Thailand, we had to carve carrots. I could never copy the traditional designs exactly but made up my own. I wonder if that was annoying for the teacher?

    • OMG, Genie!!!! You are SO SO SWEET. I am SO HAPPY by your comment.
      Yes, you can definitely eat raw eggplant, though I have never liked it raw either. My dad once told me (jokingly) that if I could eat raw eggplant with dipping sauce, it meant I “moved” to the next level of growing up. hahaha I guess I will never gonna grow up 😀

      I am also very happy to hear that you took classes in Thailand. I don’t think your kind of carving bothered the teacher. Anyone who wants to learn Thai culture is always welcome; I am glad you improvised 😀

      • I have only just learned to love cooked eggplant. I don’t think I am ready to grow up just yet 🙂

        I’ve actually done 2 cooking classes in Thailand, once with some friends I met in Vietnam and second time I was by myself but there were plenty of other people by themselves so that was fine. My husband never wants to go even though I think he would really love it. He loves Thai food but often it is too spicy. Cooking it yourself means you can choose how many chilis to use.

  4. You’re right Pang, this dipping sauce is a little different, but it’s interesting, I wonder if you can use it as a dressing in salads? Your carrot carving skills are awesome by the way 🙂

    • You can definitely use it as a dressing for salad; though you might want to put less meat and up the beancurd.
      Thank you for stopping by, Elsa. I am so glad you like my “carving” skill 😀

  5. wait, you had to learn how to carve carrots in elementary school? that’s hardcore.

    i adore thai dipping sauces, though i’ve never made it at home before. is the white beancurd in oil fermented?

    • Yes, we had “Thai craftsmanship” classes all through school years back then. It was too bad I heard those classes were no longer in school curriculum in Thailand. 🙁

      Yes, the beancard is fermented; that is why I rinsed them and that is why this dish is a little smelly 🙂
      Since you are familiar with Thai dish, I think you might like it 🙂

      Thank you SO MUCH for stopping by 🙂

    • Pang

      You are so kind, Margherita 🙂

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