ナムターン ピッ→「パームシュガー」
タイ料理、タイ菓子に欠かせないお砂糖の一つパームシュガー。このペーストタイプが出るようになって非常に使いやすくなりました。これが出る前はかたまりだったもの...。柔らかいものは手でポクッと折れるのでまだよいが、硬い（うんちくんのような形のタイプ...スミマセンこんな表現で！）は包丁で削ったりして一苦労。
（写真右）以前使っていたパームシュガー
パームシュガーはこうして作られます。
(1)
(2)
(3)
(4)
（写真）
1.椰子の花のつぼみ。
2.つぼみを筒に入れ、汁を抽出。
3.抽出した液を煮詰める。
4.型に流し、固める。
この「ナムターン ピッ」和食でも活躍します。非常に上品なまろやかな甘さの仕上がりになります。お試しあれ！
調味料の砂糖パームシュガーに変えただけ。カツオダシに調味料はお酒、醤油、ナムターンです。みりんを使わなくてもテリが良いと感じるのは私だけ？
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