THAI CUISINE
1. CHICKEN IN GALANGAL INFUSED SOUP – TOM KHA KAI
2. DEEP FRIED FISH WITH TAMARIND SAUCE
3. SCENTED RICE
4.SAGO PUDDING WITH LONGAN & SWEET CORN (SAKOO PIAG LUMYAI)
1.CHICKEN IN GALANGAL INFUSED SOUP – TOM KHA KAI
(Soup – 2 portions)
Ingredients:
Chicken 250g
Galangal (sliced) 10g
Lemongrass (sliced) 1 stalk
Kaffir lime leaves 3 no
Straw / Oyster mushrooms or Champignon – 80g
Coconut Milk 250 ml
Water or Stock 100 ml
Lime juice 30 ml
Fish sauce 30 ml
Coriander leaves 1 sprig
Chillies 8-10 no
Method:
Cut chicken into small pieces.
Put together coconut milk, water, sliced galangal and lemongrass in a sau7cepan, bring
them to a boil, keep stirring.
Add the chicken, mushrooms, red chillies and torn kaffir lime leaves.
When the chicken is cooked, remove from heat and season with fish sauce and lime
juice and garnish with coriander leaves.
2.CHICKEN THAI RED CURRY
Ingredient
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 stalk of lemon grass
30 gm of thai ginger
5 gm kaffir lime
15gm garlic
1 tablespoon Thai red curry paste
1 red bell pepper, seeded and sliced into strips
1 onion, quartered then halved
1 tablespoon fish sauce
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh basil
Method
Heat the oil in a large skillet over medium-high heat.
Add the thai ginger,garlic,lemongrass,kaffirlime and sauteh
Add chicken pieces; cook and stir for about 3 minutes. Mix in the
curry paste, bell pepper and onion. Cook and stir for a few
minutes.
Dissolve coconut milk, then pour into the skillet. Bring to a boil,
then simmer over medium heat for 1 minutes. Add fish sauce Right
before serving, stir in the fresh basil.
3.SCENTED RICE
Rice - 250 g
Stock water – 500 ml
Oil – 10 ml
Bay leaf - 1 g
Salt - as required
White pepper powder - as required
Kaffir lemon leaves – 5 g
Method :
Wash and soak the rice.
In a pan heat the oil, put bay leaves, rice saute for few minutes. Then add hot flavorful
stock water.
Cook till done. Serve along with curries.
4.SAGO PUDDING WITH LONGAN & SWEET CORN (SAKOO PIAG LUMYAI)
(Dessert – 2 portions)
Ingredients:
Sago 100g
Sugar 60g
Water 500 ml
Sweet corn kernels 35 g
Coconut cream 100g
Salt ½ tsp
Method:
Stir coconut cream over moderate heat, add pinch of salt and stir to dissolve.
Remove from heat and set aside.
Bring water to a boil, stir in sage and let it simmer, keep stirring.
When the sago is cooked half way, add syrup and continue to stir over moderate heat.
Add sugar when it is thoroughly cooked an translucent(usually takes about 15 minutes) ,
add corn kernels.
Serve with the lightly salted coconut creaml.
