One bite in BANGKOK

Larb Gai

Ingredients

• Chicken stock 150 ml
• Chicken mince 500 gm
• Fish sauce 80 ml
• Ginger (chopped) a piece
• Red chilli (chopped) 2 nos
• Sugar 1 tsp
• Lime juice 2 tbsp
• Mint leaves 1/3 bunch
• Basil leaves 1/3 bunch
• Coriander leaves ¼ bunch
• Cucumber 2 pieces
• Salted peanuts 20 gm
• Salt to season

Method

• Heat chicken stock in a wok or large frying pan over medium-high heat, then add chicken mince, fish sauce and ginger. Cook while breaking up meat with a wooden spoon, until the meat has browned, and is cooked through.
• Add chilli and sugar, and cook, stirring for two minutes, and then transfer the mixture to a large bowl.
• Add lime juice and most of the mint, basil and coriander to the warm mince mixture, and then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt.
• Arrange cucumber and lettuce leaves on four serving plates. Use a slotted spoon to pile the larb gai over the top.
• Scatter with peanuts and remaining mint, basil and coriander. Then serve with lime wedges.

Phad Pla Krapow

Ingredients

• A whole fish (cleaned and gutted) 1 number
• Oil to fry the fish
• Garlic (chopped) 2 tsp
• Chilli (chopped)     2 tsp
• Peppers (chopped) 15 gm
• Hot basil leaves 10 nos
• Oyster sauce 2 tbsp
• Fish sauce 1 tsp
• Soy sauce 1 tsp
• Black pepper 1 tsp
• A pinch of sugar

Method

• Take a whole fish and fillet, or use small steaks of the fish.
• Marinate with salt, pepper and corn flour and keep aside for 10 minutes for the marinade to set in.
• Now, deep fry the fish in hot oil until cooked.
• For the sauce, heat oil in a pan, add garlic, chili and pepper.
• Add oyster sauce and sauté.
• Now, add some chicken stock, fish sauce, soy sauce and black pepper.
• Adjust seasoning with sugar.
• Arrange the fried fish in a plate and pour the hot sauce over the fish. Serve.

— Recipes courtesy guest Chef Gai, JW Marriott Hotel, Bengaluru