Want to try traditional menu made with Wolffia? Here is Chef Jamie Raftery's recipe for traditional Northern Thai chili paste "Nam Prik Ong" with Wolffia globosa, mushroom, tofu, and served with Wolffia wrap.
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A short excerpt from Chef Jamie Raftery's recipe:
For the chili paste
80 g Shallots
20 g Garlic
10 g Galangal
5 each Birds eye chili - dried more or less, to taste!
To make the Naam Prik Ong
20 ml Coconut oil
200 g Tomato - plum small dice
350 g Oyster mushrooms small dice
150 g Tofu small dice
20 ml Soy sauce to taste
20 ml Tamarind to taste
10 g Spring onions finely sliced
5 g Coriander chopped
To serve with Naam Prik Ong
100 g Green beans blanched
100 g Wing beans blanched
100 g Cucumber peeled and sliced
50 g Wolffia Globosa blanched
10 each Butterfly pea flowers optional
EQUIPMENT YOU WILL NEED
Mortar and Pestle
To make the paste
Place the dried bird's eye chiles in a dry wok or frying pan, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly;
Roughly chop the shallot, garlic, toasted bird's eye chili, and galangal.
Pound the chili, garlic, galangal, and shallot in a pestle or blender until nice and fine.
To make the Naam Prik Ong
Finely dice the oyster mushroom and saute in a frying pan until cooked and lightly caramelized. Set aside.
Add 1 tablespoon of oil to a frying pan, and add the chili paste.
Cook on medium heat until fragrant - about 3-4 minutes.
Add the chopped ripe tomatoes to the pan and cook until they make a sauce-like consistency - about 5-6 minutes.
Add in the cooked mushrooms.
Season with tamarind and soy sauce.
Add in the small dice of tofu.
Nam Prik's are often served with a selection of seasonal local vegetables and herbs. You can add any of your favorite ingredients.
This recipe has a Mexican style of eating with the Wolffia wraps. Add your Nam Prik to the wrap, add your garnishes and eat it up like a taco or burrito!
WOLFFIA AND BUCKWHEAT WRAPS
I cook Wolffia by pouring over boiling water, leave to sit for 2 minutes, then strain and stop the cooking process by refreshing in cold or iced water.
Water as needed
HOW TO MAKE WOLFFIA WRAPS:
Add the buckwheat flour, tapioca flour, Wolffia (pre-cooked) and salt to a mixing bowl.
Whisk until smooth.
Heat a frying pan and add a tablespoon of oil.
Add 2 large spoonfuls of the Wolffia batter, spread out the batter with the back of a spoon.
Cook for 1-2 minutes on each side until lightly golden brown on both sides.
Transfer to a plate to cool.
The Wolffia wraps can be stored in a refrigerator for up to 3 days.