Thai Parcels with Gomadare Sauce.

Thai Parcels with Gomadare Sauce.

Thai Parcels with Gomadare Sauce


I discovered this beautiful gomadare sauce by accident. I was looking for an Asian satay sauce and decided to start mixing a few things together. Knowing I didn’t have any peanuts in the house, I thought this was like pushing water uphill. I created my standard Japanese flavourings of soy, mirin, vinegar then stuck some tahini in it to thicken and hopefully add the nutty texture I was after. Success! I believed I had developed a taste sensation until I googled “Japanese sesame sauce”. I guess they got there first. Never mind, it is still fantastic.

For my parcels, I choose pork mince and flavoured it with red curry paste. This is obviously versatile. Any curry pastes will work. Minced chicken, chicken and prawns etc, let your imagination run wild. My only advice is once you have blanched your cabbage leaves. Carefully, with a sharp knife cut out as much of the central stem as you can. Basically all the excess that protrudes above and below the leaves. This then makes them much easier to roll into balls.[purerecipe]


  • 1, Leaves separated. Savoy Cabbage
  • 400g Minced Pork/chicken/prawns/mix
  • Bunch Chopped Spring Onions
  • 2 Tbsp Red Thai Curry Paste
  • 1 Tbsp Fish Sauce
  • 2 Tsp Palm Sugar
  • Gomadare Sauce

  • 3 Tbsp Tahini
  • 1 Tbsp Mirin
  • 3 Tbsp Light Soy Sauce
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Rice Vinegar
  • 1 Tsp Caster Sugar


  1. To make the parcels. Place the mince, spring onions, curry paste, fish sauce and palm sugar in a bowl and mix well.
  2. Blanch the cabbage leaves for 2 mins in boiling water and then run under a cold tap to cool. Cut as much of the centre stem away as you can, but leave the leaf whole.
  3. Take a dessertpoonful of the mixture and wrap up in the cabbage leaf. Now wrap it tightly in clingfilm. Repeat until you run out of leaves. Place in fridge until needed. To cook steam for 8-10mins.
  4. Simply mix all the sauce ingredients together and serve with the parcels.


  1. Wow, I’m not sure if I’d be delighted I’d invented a classic sauce or disappointed. Either way it sounds really delicious and I’m sure I would have given up at “I didn’t have any peanuts’. It would never have occurred to me to use Tahini. GG

  2. How amazing…..a perfect blend of middle eastern and South Asian flavors. And beautifully executed as usual.

  3. Ooooh, I love stuffed anything! This sounds and looks fantastic and love the flavour combination. The sesame sauce that you invented sounds delicious 🙂


  4. Pingback: Roka-Charlotte Street - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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