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Thank you, Nature Boy. Chao Tom Rocks!

Nature Boy,[p]Thanks for your post the other day regarding sugarcane. I didn't actually use the recipe you provided, but it did remind me that I had seen something similar in one of my cookbooks. The BBQ Bible has a similar, but less complex version of "Chao Tom". [p]I fixed up the shrimp paste, applied it to the sugarcane, and egged it at 500 degrees for about 8 minutes. Twas perfectly browned and the saltiness of the paste meshed perfectly with the sweetness of the cane. I mixed Siracha, fish sauce and some sugarcane juice together as a sauce, it was okay but needs some work.[p]Anyway thanks for the advice and for jogging my memory.[p]Egg on!


  • Nature BoyNature Boy Posts: 8,523
    Kevin Klostermann,
    I love your ambition! I told my wife (Lan) I was thinking of cooking this, and she said "lets go out for it!" :).[p]Lan's family makes up the dippping suace (nuouc mam...sounds like nook mom), they use fish sauce, water, sugar, fresh garlic, and a few slices of hot red chile. Your sauce sound similar! Since sriracha has garlic and pepper.[p]Thanks for the report! Just might have to try it now.
    Twitter: @dizzypigbbq
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