Menu 2 - Thai
Raw papaya salad (Som Tam)
Thai chicken red curry (Gaeng Phet Gai)
Thai fried rice (Khao Pad)
Raw papaya salad (Som Tam) 4 portions
Ingredients Qty/Units
Raw papaya 400 gm
Cherry tomato 60 gm
Fresh chawli beans 40 gm
Bird’s Eye chili 4 gm
Tamarind paste 20 gm
Palm sugar/Jaggery 60 gm
Peanuts (roasted) 40 gm
Garlic cloves 20 gm
Light soy sauce 20 ml
Fish sauce 20 ml
Fresh coriander 50 gm
Lime 1 no
Dry shrimps/ 20 gm
Shrimp paste
Method:
1. Peel the papaya and grate/shred into long strands and keep in cold water.
2. Cut the cherry tomato into quarters.
3. String the long beans, cut them into 1 inch pieces and light crush them.
4. Crush the peanuts.
5. Wash the coriander and separate out the leaves and the stems.
6. For the dressing, take a mortar and pestle. In that, crush birds eye chillies, garlic, palm
sugar, light soy sauce, dry shrimps/shrimp paste, fish sauce, tamarind paste, coriander
roots, lime juice and muddle. Add the long beans and half of the quartered cherry
tomatoes and muddle lightly.
7. Take out the papaya from cold water and pat dry. Add it to the muddled dressing in
the mortar and with a circular motion mix the papaya with the dressing using the
pestle.
8. Taste and adjust seasoning.
Optional: For the cooked dressing, dissolve the jaggery in tamarind water on a slow fire along
with the dry shrimp, fish sauce, chawli beans, birds eye chilli and a pinch of salt and cook till
syrupy. Allow this dressing to cool down. Combine with the papaya.
To Serve:
Plate the salad immediately onto a plate. Drop the crushed peanuts generously to the salad
and garnish with the rest of the cherry tomatoes and green coriander leaves.
Standard:
Thinly shredded raw and crisp papaya, dressing must be flavorful with a distinct sweet, sour
and chili taste. Crunchy peanuts and colorful appearance.
Red Thai chicken curry (Gaeng Phet Gai) 4 portions
Ingredients Qty/Units
Boneless chicken leg 400 gm
Baby egg plant 60 gm
Button mushrooms 80 gm
Pokchoy 100 gm
Bamboo shoot 100 gm
Spring onion 80 gm
Red capsicum 60 gm
Yellow capsicum 60 gm
Pea brinjal 20 gm
Bird’s Eye Chili 4 gm
Basil 10 gm
Fish sauce 10 ml
Thin soy sauce 10 ml
Palm sugar 20 gm
Kaffir lime leaves 10 gm
Lemon grass 10 gm
Galangal 15 gm
Refined oil 30 ml
Thai red curry paste 80 gm
Coconut milk powder/ 150 gm
Coconut milk canned
White Pepper powder 2 gm
Salt to taste
Fresh coriander 30 gm
Broth powder 5 gm
Method:
1. Trim and cut the chicken into large cubes and marinate with salt and pepper.
2. De seed and cut red and yellow pepper into squares. Dice the brinjal and fry. Dice the
pokchoy and blanch. Wash and quarter the mushroom. Dice the spring onion bulb and
stalk. Thinly slice the greens. Dice the bamboo shoots.
3. Chop the bird’s eye chili finely. Chop the galangal, kaffir lime leaves, lemongrass and
the coriander stem finely.
4. Dissolve the coconut powder in water to measure 500 ml.
5. Heat the oil in a wok or a deep saute pan and sauté the kaffir lime, lemongrass and
galangal, chili and the red curry paste. Fry this on a slow flame for 15-20 mins until
oil oozes from the sides and the curry paste comes together.
6. Now add the vegetables and the chicken and mix well. Add a tsp of broth powder.
7. Add a little water just to cover the chicken and vegetables and let this simmer for 15
mins. Add in the sugar, fish sauce, soy sauce, coriander stems and the coconut milk.
Let this simmer for 5 mins. (Do not boil this mixture for long or else the coconut milk
will curdle.)
8. Add lots of torn basil leaves, and switch off the flame. Adjust seasoning.
To serve:
Serve the curry in a deep bowl. Put fried basil leaves and coriander leaves for garnish and
serve hot with an accompaniment of boiled jasmine rice.
Standard:
Reddish orangish in color curry, medium thick consistency, pungent taste but toned down
with coconut. Chicken should be neatly and evenly cut, properly cooked and colorful
vegetables with a spicy and umami taste. Served with pandan flavored Jasmine steamed rice.
Thai Fried Rice (Khao Pad) 4 portions
Ingredients Qty/Units
Jasmine rice 400 gm
Pandan leaves 10 gm
Refined oil 30 ml
Garlic 40 gm
Shallots 100 gm
Birds eye chilli 5 gm
Babycorn 100 gm
Shiitake 50 gm
Enoki mushroom 50 gm
Shimeji mushroom 50 gm
French beans 50 gm
Thin light soya sauce 15 ml
Veg Aromat powder 10 gm
Oyster sauce 15 gm
Fresh basil 10 gm
White pepper powder 5 gm
Salt to taste
Brown sugar 5 gm
Prawns(optional) 200 gm
Microgreens for garnish
Cucumber slices for garnish
Lime wedge for garnish
Method:
1. In a bowl, mix the fish sauce, soy sauce, aromat powder and brown sugar and keep
aside.
2. Soak the Jasmine rice for 30 minutes and steam till properly cooked for 15-20
minutes. Add broken pandan leaves before steaming the rice for flavor.
3. Chop the shallots and garlic, blanch and dice the babycorn. Dice the soaked shiitake,
roughly cut the enoki and shimeji. Blanch and dice the french beans. Finely chop the
birds eye chilli.
4. Deshell, devein the prawns and dice them. Marinate with salt and pepper. (Optional)
5. In a wok, heat oil. Add chopped garlic and birds eye chilli, saute and add chopped
shallots. Saute well. Add the prawns (optional), saute for a minute and add the
blanched babycorn, french beans and all three mushrooms. Mix well on a high flame.
6. Add the cooked Jasmine rice and the mixture of fish sauce, soy sauce, aromat powder
and brown sugar. Toss well. Adjust seasoning.
7. Put lots of torn basil and switch off the gas.
To serve:
Serve the rice hot as an accompaniment to a dish or by the dish itself. Garnish with lime
wedges, slices of cucumber and microgreens.
Standard:
Flavourful Jasmine rice with vegetables and prawn(optional) with a light flavoring of umami,
salty and spicy.
