‘SUWARIN’ MUKBANG & SOMTAM SAUCES (COMBO PACK)

‘SUWARIN’ MUKBANG & SOMTAM SAUCES (COMBO PACK)

‘SUWARIN’ MUKBANG & SOMTAM SAUCES are signature sauces that are simply adored by Malaysians country wide. The somtam sauce pleases the gastronomical palate of those who love eating green papaya salad, a Thai delicacy. On the other hand,  MUKBANG  sauce gives sheer pleasure to the taste buds of those who love having mukbang sessions at home on a regular basis.

Let’s prepare for a Thai Green Papaya Salad with SOMTAM Sauce

Serving suggestion: sticky rice and BBQ chicken are classic pairings with papaya salad!

Ingredients:

• 1 ½ cups julienned green papaya, soak in ice water for 10-15 minutes until they are firmer
• 2 cloves garlic
• Thai chilies, to taste
• 1 ½ Tablespoons palm sugar, finely chopped, packed
• 2-3 long beans, cut into 2-inch pieces
• 3 Tablespoons roasted peanuts
• ½ cup cherry tomato halves or a small tomato cut into wedges
• SOMTAM Sauce
• Lime juice, fish sauce (optional)

Method:

1. Drain the soaked julienned green papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
2. Pounded mixture: In a large mortar and pestle, pound garlic and chilies until there are no more big chunks (pieces of chilli skin are fine).
3. Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.
4. Add long beans and pound just until they’re broken.
5. Add peanuts and pound to break the peanuts up slightly.
6. In a large serving bowl, add shredded papaya, tomatoes and the pounded Mix well and finally add SOMTAM Sauce. Do a taste test to see if anything needs to be adjusted.
7. Once everything looks well mixed, it’s done!
8. Plate and sprinkle with the remaining peanuts and serve.

Let’s prepare for a seafood mukbang with Mukbang Sauce

Ingredients:

• Shrimps
• Squid
• Clams
• Mussels
• Crab claws
• Baby octopus
• Corn
• Cray fish
• Water
• Mukbang Sauce

Clean and wash all the seafood items thoroughly as there would be dirt and sand on them.

Method:

Place a large pot on the stove. Place all your seafood items in it and pour enough water to cover it. Cover with a lid and cook them. Once the seafood turns pinkish it is done. Remove from the stove and drain the water. Sve the water as it would make good seafood stock.

There are 2 ways in serving these seafood items

1. In the same pot the seafood was cooked, pour the mukbang sauce and give a good mix. Do a taste test and adjust accordingly with the sauce.
2. Just display the pot with the seafood items and use the mukbang sauce as a dipping sauce. Please note that the SOMTAM Sauce can also be served along with the mukbang sauce. Enjoy your mukbang!

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