Touch of authentic Thai flavour
Chef Joy shares a few recipes with DC from her own cuisine for the Thai food lovers.
After a Mauritius food festival, The Raintree has now come up with the traditional yummy cuisine of Thailand inviting chef Siriporn Krasaeat (better known simply as Joy). Chap Chay at The Raintree, St. Mary’s Road and Joy together bring the combined flavours of the east and west in the cuisine which comes out really yummy and is simply great on the taste buds.
Chef Joy, who grew up with her grandmother’s handmade kitchen tricks, tries to add that homely taste into her dishes with the flavours of fresh veggies. Belonging to Central Thailand’s Lopburi Provanu region and some styles adopted from their local traditions, she cooks her specialties and to make the dish more classic. The typical fragrance of Tom Yum soup was really spicy and the lemon grass, galangal created a groovy sensation in the buds. If you want a nice salad, Joy’s suggestion is go with Yum Talay (a seafood, julienne vegetables in spicy dressing) and salad with sunflower sprouts, crispy sheet, chilly lime coconut dressing in Yum Ton Orn Tantawan. Sunflower sprouts mixed in flat rice noodles or glass noodles add the real Thai flavour.
Chef Joy shares a few recipes with DC from her own cuisine for the Thai food lovers.
Phad Thai noodle
(Stir fired rice noodles with tofu, bean sprout, peanut and tamarind sauce)
Ingredients:
- 160 gm rice sticky noodles 10 mm
- 10 gm bean sprout
- 10 gm spring onion
- 15 gm crushed peanuts
- 10 ml lemon juice
- 10 ml dark soya
- 10 gm sugar
- 5 ml tamarind pulp
- Salt to taste
- crushed peanuts and sprouts
Method:
- Soak noodles in warm water for 30 minutes and stain it
- Add oil 10ml and mix all the ingredients, toss it well
- Serve hot and garnish with crushed peanuts and sprouts
Khao neaw ma muang (Mango sticky rice)
Ingredients:
- 120 gm sticky rice
- 100 ml coconut milk
- 15 gm sugar
- 50 gm cubes mango
- Mint leaves for garnish
Method:
- Cook the sticky rice in coconut milk
- Keep aside to keep warm
- Serve in a bowl with chopped mango
- Garnish with mint leaves
Tom kati kha min
(Thai coconut soup with fresh turmeric, chicken, prawn and vegetables)
Ingredients:
- 180 ml coconut milk
- 5 gm fresh turmeric powder
- 5 gm lemon grass slice
- 5 gm galangal slice
- Fresh red chilli 1 nos slice
- 5 spring onions
- 120 gm chicken or prawns
Method:
- Bring all the ingredients to a boil
- Add salt to taste
- Serve hot and garnish with coriander leaves
MT27