Tom Yum Goong

TOM YUM GOONG INGREDIENTS : METHOD: White Shrimp 5 pcs. • Add shrimp stock into the pot, bring to heat till bubble. Lemongrass 10 g. • Put galangal, lemongrass, Galangal Sliced 10 g. kaffir lime leaves. Shallots 1 pcs. • Let the hat make it smell. • Add shrimp, mushroom and Lime Juice 1 1/2 Tbsp. shallots. Put fresh chili, chili Kaffir Lime Leaves 5 pcs. paste, tomato and correct the Mushroom 50 g. season by fish sauce, lime juice. • Serving in the bowl. Tomato 2 pcs. Chili Paste 1 Tbsp. Fish Sauce 1 Tbsp. Shrimp Stock 160 g. Fresh Chili 2 pcs. PHAD THAI GAI PHAD THAI Chicken Breast 80 g. INGREDIENTS : Rice Stick Noodles 100 g. PHAD THAI SAUCE Yellow Tofu 15 g. Tamarind Juice 1 Tbsp. Pickled Turnip 5 g. Tomato Paste 1/2 Tbsp. Peanut Powder 1 Tbsp. Fish Sauce 1 Tbsp. Bean Sprout 40 g. Palm Sugar 1/2 Tbsp. Chives 10 g. Sugar 1/2 Tbsp. Shallots 1 Tbsp. Fresh Chili 2 pcs. Egg 1 Pcs. Oil 1/2 Tbsp. Chicken Stock 2 Tbsp. TO MAKE PHAD THAI SAUCE • Mix all in gradient together in a sauce pan, bring to boil simmer until thick. METHOD: • Heat a wok to medium. • Add oil, shallot, tofu, egg, chicken, and fry until cooked. • Put the rice noodle, pour chicken stock and Phad Thai Sauce. • Fry until noodle cooked and sauce cover all ingredients. • Add bean sprouts, chives, peanut powder. • Toss till all mix, put on the plate and serve. KA NOM CO INGREDIENTS : METHOD: Glutinous Rice Flour 200 g. • Put the glutinous rice flour into the bowl and thresh until it looks nice. Coconut Milk 150 ml. • Pour butterfly pea juice and combine Coconut Sugar 100 g. with the flour. Shredded Coconut 200 g. • Make with circle shape and put sugar inside of the flour. Butterfly Pea Juice 10 ml. • Finally boiled until well done. Still Water 50 ml. Salt 1 Pinch TOM KHA GOONG INGREDIENTS : METHOD: Prawns 5 Pcs. • Boiled coconut milk for 20 minutes. Put galangal sliced, lemongrass, kaffir Coconut Milk 3/4 Cup lime, coriander root and shallots into Galangal Sliced 10 g. the boiled coconut milk for mixing. Lemongrass 5 g. • Make it until boiled and put prawns, mushroom. Kaffir Lime Leaf 2 Leaves • Spices with fish sauce, sugar and Shallots 1 Pcs. lime juice. Mushroom 40 g. • Decorate with a pinch of coriander and oil chili paste. Chili 1 Pcs. Coriander Root 1 Pcs. Brown Sugar 1/2 Tbsp. Lime Juice 1 1/2 Tbsp. GAI PHAD MED MA MUANG INGREDIENTS : SAUCE: Chicken Breast 130 g. Tomato Sauce 1 Tbsp. Tempura Flour 20 g. Chinese Whisky 1Tbsp. Water Chestnuts 25 g. Soy Sauce 2 Tbsp. Cashew Nuts 30 g. Garlic 1 g. Dried Red Chili 5 g. Oil 0.5 Tbsp. Oil 5 g. Sesame Oil 1 Tsp Baby Peas 30 g. Oyster Sauce 1 Tbsp. Chicken Stock 1 Tbsp. Palm Sugar 1 Tbs. TO MAKE A SAUCE Heat a pan medium heat, add oil, garlic, oyster sauce, tomato sauce, palm sugar, chicken stock, whisky, sesame oil, together stir consistency and simmer until thicken, to taste. METHOD: Deep fry chicken bring water chestnuts and baby peas build make soft and put in cold water, Heat another pan to over medium heat, add oil, chicken, water chestnuts, baby peas, sauce and stir fry. Add cashew nuts, sugar peas and Dried chili. Stir fry together until sauce cover all ingredients. GLUAY TOD INGREDIENTS : METHOD: Cake Flour 140 g. • Mix flour, akingb soda, baking and salt. • Mixed white egg and sugar to make foam. Still Water 50 ml. • Put oil to mix these ingredients as we made Baking Soda 2 g. • Break for few minutes. Sugar 30 g. • Cut half pieces of banana and fry. Baking Powder 2 g. Salad Oil 10 ml. White Egg 60 g. Salt 1 Pinch Banana 4 Pcs. YUM NUA YANG INGREDIENT OF VEGETABLE : Onion 30 g. INGREDIENTS SAUCE: Tomato 30 g. Lime Juice 2 Tbsp. Cucumber 20 g. Spring onion 10 g. Fish Sauce 2 1/2 Tbsp. Celery 10 g. Palm Sugar 1 1/2 Tbsp. MARINATE BEEF : Garlic 1 Pcs. Beef 200 g. Coriander Root Chopped 1 Pcs. Soy sauce 1 Tbsp. Chili 2 Pcs. Pepper 1 Tbsp. Garlic 1/2 Clove METHOD MARINATE BEEF : • Put beef in to bowl and add all ingredients mix and rest for 10 minutes. METHOD: • In the mixing bowl, put fish sauce, palm sugar and stir until melt. • Add garlic, chili, lime juice. • Add vegetable and grill beef sliced. • It should have mix of salty, sweet, and sour taste. MASSAMAN GAI INGREDIENTS : METHOD: Chicken Thigh 150 g. • Heat a pan to medium • Add coconut milk and Massaman Massaman Curry Paste 1 Tbsp. Curry Paste, stir until it releases Potato 50 g. fragrant. Peanuts 5 g. • Add chicken, potato, onion, peanut and bring to boil until cook. Fresh Shallots 10 g. • Season with tamarind juice, Tamarind Juice 1 1/2Tbsp. cinnamon, star anise, palm sugar, fish Coconut Milk 1 Cup. sauce as your taste. • Spoon in to serving bowl. Fish Sauce 1 Tbsp. • Top with fried shallot. Palm Sugar 1 Tbsp. Cinnamon 2 Pcs. Star Anise 2 Pcs. Fried Shallot 1 Tbsp. GLAUY BAUD CHEE INGREDIENTS : METHOD: Banana 4 Pcs. • To make a good smelling put pandanus leaf into the coconut milk. Coconut Milk 200 ml. • Set up fire to make it hot. White Sugar 40 g. • Put sugar, salt and banana into the Salt 1 Pinch coconut milk. • Soft blend until it boiled. Sesame Sauce 1 Pinch Pandanus Leaf 1 Leaf Le Meridien Khao Lak Resort & Spa 31 Moo 7, Bangmoung, Takuapa District, Phang Nga 82190 Thailand Tel: +66 (0) 76 429 000 Fax: +66 (0) 76 429 090 www.lemeridienkhaolak.com.

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