Lon tao jiao

I’ve been on a quest to find all the best uses for soy lees. There always seem to be too many to get through, whether I’m just making soy milk or tofu, and it’s perfectly good, nutritious food. I know unohana and kimchi biji jigae. There is a Chinese fermentation that has me curious. I tried using Google Translate and then searching in YouTube in Thai, and somehow (I can’t reproduce the search now) got a number of results for a vegetable dip made with coconut milk and shallots. I followed this recipe as closely as I could, which wasn’t very closely at all, but I was thrilled with the results. Two of us made swift work of it for tonight’s dinner.