PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Coralstreet Yum Pla Dib

Independent adaptation of a publicly published Andrew Martin recipe. Not affiliated with, sponsored by, or endorsed by Andrew Martin.

From a starred kitchen.

Ratio

Ratio by volume: Fish Sauce 50 ml, Lime Juice 60 ml, Orange Juice 30 ml
Fish Sauce 50 mlLime Juice 60 mlOrange Juice 30 ml

Ingredients

  • Palm Sugar — 50 g palm sugar
  • Fish Sauce — 60 g fish sauce
  • Lime Juice — 60 g lime juice
  • Orange Juice — 30 g Som Cheng / fragrant orange juice
  • Coriander Root — 5 g coriander root or stem
  • Bird's Eye Chile — 25 g bird’s eye chili
  • Garlic — 10 g garlic
  • Mango — 25 g ripe sweet mango flesh
  • Salt — pinch salt (1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralstreet Yum Pla Dib wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 4 national awards

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First run is small.

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Provenance

Andrew Martin — published sauce recipes in the PantryFlex catalog. Michelin 1* (80/20, Bangkok).

Originally published as Yum Pla Dib Dressing.

Adapted from a Andrew Martin recipe (Andrew Martin / Michelin Guide Thailand).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andrew Martin / Michelin Guide Thailand (published as “Yum Pla Dib Dressing”). Full citation lives in Provenance.

Companion jar