Appon's Thai Food Recipes

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Isaan Rice Wine ( Sato )

click-sato-rice-beer.jpg

Sato is a home made rice 'wine', made from fermenting Thai sticky rice with water and yeast. The recipe for brewing it at home is below, but I wanted to give a free plug to Sato Click, a new brand I discovered that tastes delicious, crisp, refreshing and slightly sweet. Like an alco-pop without that horrible gloopy sweet corn syrup they add. If you're visiting Thailand, I'd strongly recommend you give it a try. I don't think they export it yet, but wish them every success with it. Spicy Thai food needs a sweet drink to go with it, and Sato, being traditionally Thai made with the best Thai sticky rice would be perfect to sell alongside a spicy gop gam dish, or even my Tom Yum Cashew Nuts from Phuket.

You will need the dried yeast culture to make sato at home. It's much more like a beer than a wine, not fizzy, and similar in strength to beer, but it need not be alcoholic. You can make a sweet Sato by fermenting for only a short period of time, not enough for alcohols to form, but enough for sugars to form from the starch.

The golden rule is cleanliness! Any mold contamination will ruin the sato, so you must clean everything in hot water and clean your hands carefully. The water should also be boiled and then cooled to make it sterile. If your water is chlorinated it can affect the yeast, so leave the water to stand for the chlorine to escape before using it.

sato.jpg

When in Thailand, try the commercially made Sato, or one of the commercial Thai Beers. The commercial Sato below is Chaopraya, which is one of the better ones, or my current favorite, 'Click'.

chaopraya-sato.jpg

Ingredients
100 gms. Sticky Rice
1 Call of Dried Yeast
Cold Boiled Water
1-2 ltr Jar

Preparation
1. Soak the sticky rice overnight.
2. Steam the rice until cooked (abount 15 minutes), rinse it with cool water until the rice is cool and no longer sticky.
3. Put the sticky rice in to clean jar add yeast in. Stir until mixed, fill the jar with the water to the top and stir.
4. Keep in a dark place at room temperature. After 1 week taste the sato and it should be sweet, at this point you can filter it through muslin, and drink it. You can also leave it longer, the longer you leave it, the less sweet and more alcoholic it gets.

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This page contains a single entry from the blog posted on October 30, 2012 2:08 PM.

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