Mulberries become a Thai spicy sauce recipe at RMUTT

Mulberries become a Thai spicy sauce recipe at RMUTT

When people talk about mulberries it reminds them of silk. The mulberry is  a kind of perennial plant which  is grown in the tropical zone and warm temperatures of Thailand.  Mostly, they are planted in the north-eastern part of Thailand. Thai farmers planted them for feeding silkworms.  However, in Europe, Australia, and North-America, it is famous for it mulberries which are edible. Now, they are also found in Thailand.

In order to create a new product and also to support the market, this will be a new choice for consumers who like Thai spicy sauces.  RMUTT undergraduate student (4th-year), from the faculty of Home Economics Technology, majoring in food science technology, Miss Pubpa Patama (Pang), created this recipe “spicy mulberry fruit sauce (Nam-Prik-Look-mhon) which is well-mixed.

She explained that spicy sauces haves been in Thai Cuisine for a long time. This recipe is not to difficult for cooking. Besides, it can be kept for many days because the herbs, from chillies and garlic, prevent microorganisms from attacking the sauce.  Nowadays, Thais pay more attention to their health and try to control their weight.

Having Thai spicy sauce with vegetables wil mulberries is good for your health.  Hence, the idea to mix mulberries with original Thai spicy sauce cuisine to supplement consumers’ nutrition. Besides the more that is added the more the sour flavor which is a source of vitamins B1, B2, B6, C, calcium, phosphorus, iron, folic acid, quercetin, and kaempferol (anti-aging and anti-cancer). Basically, it looks like “Nam-Prik-Ta-Dang”. Having it with fresh vegetables or boiled vegetables will be good for consumers’ health.

Ingredients:

1. Dried chillies 27 g.
2. Sliced garlic 72 g.
3. Sliced red onion 38 g.
4. Salt 4 g.
5. Shrimp paste 15 g.
6. Ground dried channidae 36 g.
7. Griound dried shrimps 22 g.
8. Coconut sugar 21 g.
9. Fish sauce 1 tablespoon
10. Vegetable oil 2 tablespoons
11. Pulverised mulberries 60 g.

Directions:

1. Roast dried chillies at low-temperature until it there is a slight aroma. Then, roast garlic and red onion at a medium-temperature.
2. Pulverise and roast the dried chilies first, followed by roasting the garlic, roasted onion, and salt until it pulverises properly. Then, put dried channidae and dried shrimps but pulverize softly. Add some coconut sugar and fish sauce.
3. Grind or pulverise red mulberries.
4. Mix all ingredients together.
5. Prepare a pan with medium-temperature and pour some vegetable oil. When it is gets warm, pour in the mixed ingredients. Then, stir them until it is medium-cooked. Finally, serve with steamed rice and/or fresh vegetables like cucumbers or lead tree leaves.

This great idea became one tasty Thai recipe, one more choice for consumers. If there is no idea for tonight’s dinner, this absolutely would be great for everyone.  Any questions about the ingredients or directions, please contact assistant Professor Suchada.  Tel.089-526-7598.