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This month we interviewed Daniel Bucher<\/a>, Executive Chef and Food Sustainability Manager at Topgolf Thailand. He shared their Thai Style Dry Rub recipe with us.<\/p>\nIngredients:<\/p>\n160g Thai granulated coconut sugar<\/p>\n140g Thai sea salt, naturally pure<\/p>\n40g Thai espresso beans, medium to dark roast (fruity)<\/p>\n52g Thai black pepper<\/p>\n50g Thai baby garlic<\/p>\n4g Chili powder<\/p>\n24g coriander seeds<\/p>\n30g coriander roots<\/p>\n24g kaffir lime leaves<\/p>\n\u00a0<\/p>\nDry the kaffir lime leaves, the coriander roots and baby garlic at low heat while warming up the smoker. Then grind them into fine powder. Also grind the espresso beans and pepper corns. Mix all ingredients and use like regular dry rub.<\/p>\n<\/p><\/div>\n<\/p>\n
Ingredients:<\/p>\n
160g Thai granulated coconut sugar<\/p>\n
140g Thai sea salt, naturally pure<\/p>\n
40g Thai espresso beans, medium to dark roast (fruity)<\/p>\n
52g Thai black pepper<\/p>\n
50g Thai baby garlic<\/p>\n
4g Chili powder<\/p>\n
24g coriander seeds<\/p>\n
30g coriander roots<\/p>\n
24g kaffir lime leaves<\/p>\n
\u00a0<\/p>\n
Dry the kaffir lime leaves, the coriander roots and baby garlic at low heat while warming up the smoker. Then grind them into fine powder. Also grind the espresso beans and pepper corns. Mix all ingredients and use like regular dry rub.<\/p>\n<\/p><\/div>\n