Exercise this earthy, caramel-y syrup in Andy Ricker’s Phat Thai from his fresh Pok Pok cookbook.
Reprinted with permission from Pok Pok: Food and Tales from the Streets, Properties, and Roadside Eating locations of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Tempo Press, a division of Random Dwelling. All rights reserved. Obtainable wherever books are provided.
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2 1/2 ounces palm sugar, coarsely chopped
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1/4 cup plus 1 tablespoon water
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Mix the sugar and the water in a very shrimp pot or pan. Space it over medium warmth and cook dinner, stirring and breaking up the sugar as it softens, enticing until the sugar has fully dissolved. If the water begins to bubble before the sugar has fully dissolved, flip off the warmth and let it attain dissolving in the hot liquid.
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Let it frigid before storing. The syrup keeps in an airtight container in the fridge for as a lot as 2 weeks.
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