The condiments - 'Tok Cheh'

This condiment recipe is from Laos (if i not wrong). And it is a special made of salted cum spicy soya paste called 'Tok Cheh'. I tried to remplace it by using spicy soya paste, somehow or rather, the taste is different. 3 years back, i was lucky i managed to buy a big jar from my a Laos person. And she taught me how to make it.

Ingredients :

A handful of cherry tomatoes - (obligation because of the sweetness)
- rinse, make a slit n blanched it in maybe 200ml of water. Pressing out the seeds while cooking.

A handful of chopped coriander

Chopped chillies (optional)

Sterilize glass bottle for storage - leave to cool. 

- With a clean dry spoon, scoop out the 'tok chey' paste to the blanched tomatoes. Add more if needed and mixed well. Ajust according to your taste. No salt or lemon juice is required, as the special soya paste already has its taste and the tomatoes give the sourish cum sweetness. Next stir in the chopped coriander and chillies (if preferred). 

- After you have fill up the bottle, cap it and turn the bottle upside down. You will see the contents 'drop' to the cap.  When it mixture has completely cool off, turn it back and keep in the fridge or at a cool dry place, avoid direct sunlight. DO NOT REOPEN THE CAP until your next serving.

THE UPSIDE DOWN BOTTLE IS TO MAKE A SEAL. SO THAT THE NEXT TIME WHEN YOU OPEN IT, YOU GET TO HEAR THE 'POP' SOUND.