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Satay Gai Satay Gai Chicken Satay

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Satay Gai Satay Gai Chicken Satay SATAY GAI SATAY GAI CHICKEN SATAY This universally popular dish originated amongst street vendors in Java, Indonesia as an adaptation of Indian kebabs. This theory is based on the fact that satay became popular in Java after the influx of Muslim Indians to Indonesia in the early 19th century. The dish then made its way across the Straights of Malacca to Singapore and up through Malaysia into Thailand. Thai style satay is perfect for every occasion, be it a party snack or part of a main dish. Lean and succulent fillets of chicken dipped in coconut cream and flavoured with peanut sauce and curry powder form the basis for chicken satay. INGREDIENTS METHOD 10 g Fresh turmeric root Ajaad (Relish) 1. Place the turmeric root together with oil and blend until the mixture is 15 mls Vegetable oil 200 mls vinegar, 300 g sugar, smooth. 10 g Lemongrass (chopped) 10 g salt, 15 g galangal, 2. Combine all dried spices and sauces together in a bowl and mix until it 5 g Curry powder 2 leaves pandanus. becomes one texture. 5 g Turmeric powder Boil all ingredients together 3. Place the sliced chicken into the marinated sauce and mix well, leaving it 2 g Cumin powder to sit overnight. 2 g Coriander powder for 15-30 minutes until they 4. Place the marinated chicken onto bamboo skewers (two pieces per 15 mls Light soy sauce reach a syrupy consistency. skewer). 15 mls Fish sauce 150 mls Coconut cream 10 g Cucumbers 5. Char grill both sides of the chicken skewers to a core temperature of 70°C. 2 g Salt 1 Red chilli 6. Arrange the peanut sauce in a bowl and add the cut cucumber, shallot, 10 g White sugar 1 Shallot 120 g Chicken fillet chilli slices and ground peanuts to the Ajaad. 5 g Ground peanuts 60 g Peanut sauce 7. Once the chicken is fully cooked, arrange on a serving dish together with the dipping sauce. 8. Garnish with coriander leaves and red chilli julienne alongside a carved bouquet salad. SERVING SIZE RECOMMENDED DRINK 1 portion A fresh and well-chilled Soave Classico from Veneto, Italy or smoky, almond lavoured and lively whisky sour cocktails KRATHONG THONG KRATHONG THONG GOLDEN FLOWERS This elegantly named Thai appetiser comes in the form of light, crispy, golden cups with various savoury fillings. Thais would traditionally prepare Krathong Thong for special occasions such as wedding celebrations and religious festivals. Today, they are as likely to be found as an appetiser in a top Bangkok restaurants than at a wedding celebration in the provinces. Rice flower and egg yolk cooked until golden brown form the base to which is added a smorgasbord of ingredients, including peeled and chopped tiger prawns, chestnuts, curry powder and coriander. INGREDIENTS METHOD Batter Mix for Cups 1. To make the flour mixture, mix together the rice and wheat flour in a large bowl, add the egg 210 g Rice flour yolks, salt and lime water and continue until consistency is an even texture, finish by straining 150 g Wheat flour through fine chinois, set aside. 2-3 Egg yolks 2. Heat the palm oil (to 170°C) in a wok; lower the brass mould cup into the hot oil for at least 10 6 g Salt minutes. 270 mls Lime water 3. Take the mould out of the hot oil leaving 80% of the hot oil inside the mould. 30 g Vegetable oil 4. Dip the mould into the flour mixture until an even coating films the mould, and then return to the 2 L Palm oil hot oil, leaving it within the hot oil for around 10 seconds. Stuffing Mixture 5. Remove the pastry cup from the mould; continue cooking until the cup is golden and crispy. 250 g Tiger prawns (meat only) 6. Remove cup from the oil and leave to drain on a kitchen towel until cold. 100 g Carrot (diced) 7. Blanch the carrot and water chestnuts in boiling water for three minutes, and then the sweet 80 g Sweet corn corn and snow peas for two minutes, set aside. 100 g Water chestnuts (diced) 8. Heat the vegetable oil in a wok; add the curry powder, stirring until fragrant. 100 g Snow peas 9. Add the prawns and stir until fully cooked, next add the blanched vegetables. 15 g Curry powder 25 mls Fish sauce 10. Season the dish with the sugar and fish sauce; stir gently until combined well and set aside 50 g White sugar ready for filling the cups. 50 mls Vegetable oil 2 Red chilli (sliced fine) 2 sprigs Coriander leaves SERVING SIZE RECOMMENDED DRINK 20-30 pieces Refreshing lemon Daiquiri TOD MAN PLA TOD MAN PLA THAI FISH CAKES These delicious fishcakes, shaped like flying saucers, can be found all over Thailand and are usually enjoyed as a starter, a side dish or as a snack in their own right. Unlike fish cakes in the West they are not coated in breadcrumbs and do not use potato as a filler. In 2011, BBC Masterchef contestants were filmed making Thai fish cakes in a market in Chiang Mai, northern Thailand, helping to spread their popularity beyond Asia. Clown feather back fish and shallots are enriched and spiced up with red curry powder and chillies while chopped cucumber and kaffir lime leaves temper the spice and add some crunch. INGREDIENTS METHOD 250 g Clown feather back fish 1. In a large mixing bowl mix the minced fish meat with the curry paste, egg, white pepper powder, 40 g Red curry paste chilli powder, fish sauce and fine sliced kaffir lime leaves until the mixture slightly thickens. 1 Egg 2. Next, add the finely sliced long beans and stir continuously for another 3-5 minutes until well 40 g Yard long bean mixed. 3 Kaffir lime leaves 3. Shape the mixture into small patties with about a 2 inch diameter. 2 g White pepper 4. Deep fry the fish cake mixture in hot oil at 180℃ for 2 minutes or until both sides are cooked 1 g Chilli powder and the core temperature reaches 70℃. 4 mls Fish sauce 5. Garnish and serve with crispy basil and Ajaad relish. 60 g Peanut sauce Ajaad (Relish) 200 mls vinegar, 300 g sugar, 10 g salt, 15 g galangal,2 leaves pandanus Boil all ingredients together for 15-30 minutes until they reach a syrupy consistency. 10 g Cucumbers 1 Red chilli 1 Shallot SERVING SIZE RECOMMENDED DRINK 2 servings Brut Champagne or silky and flavourful Corona Beer SOM TUM THAI SOM TUM THAI GREEN PAPAYA SALAD You don’t have to travel far in Thailand to find mobile kitchens on street corners shredding papaya and chopping chillies to make this zesty salad. The dish, which has its origins in north east Thailand, was listed number six on ‘World’s Most Delicious Foods’ compiled by CNNTravel in 2011, suggesting the salty and savoury tastes of rural Thailand have travelled far in the last couple of decades. The Thai name som tam literally translates as “sour pounded”. The Khmer and Laotian names, bok l’hong and tam mak hoong, respectively, both literally mean “pounded papaya”. The dish combines the four main tastes of the local cuisine: sour lime, hot chilli, salty, savoury fish sauce, and sweetness added by palm sugar. The essential ingredients; green papaya, dried shrimps, bird’s eye chillies, lime juice and garlic are mixed and pounded in a mortar. INGREDIENTS METHOD 120 g Green papaya 1. In a wooden mortar, pound the garlic clovers and chillies together for just 30 seconds so they 2 clovers Garlic break apart, then add the dried shrimps and long beans and continuously pound for one minute. 2 Bird’s eye chilli 2. Add the roasted peanuts, pounding for five seconds; add cherry tomatoes and pound again for 30 g Cherry tomatoes another five seconds. 30 g Long beans 3. Prepare the dressing by adding all ingredients in a bowl, stir until the sugar had dissolved. 5 g Dried shrimps 4. Add the green papaya ribbons followed by som tum dressing gently pound for 10 seconds, 10 g Roasted peanuts turning every time you pound so the salad is mixed well. Som tum dressing (500 mls) 5. Arrange on a serving plate garnishing with ground dried shrimps, roasted peanuts and long 120 g Palm sugar beans with a bouquet of carved salad. 100 mls Lime juice 100 mls Fish sauce 35 mls Tamarind juice 5 g Chili powder SERVING SIZE RECOMMENDED DRINK 1 portion Refreshing and crisp Sauvignon Blanc from Marlborough, New Zealand or a fresh and well chilled Colombard from Hua Hin, Thailan PLA GOONG PLA GOONG SPICY PRAWN SALAD Pla Goong is another spicy and healthy salad with its roots in north east Thailand. Like so many Thai dishes its popularity lies in its easy preparation using ingredients that are abundant throughout Thailand. The zesty scent of chopped chillies and lime along with grilled prawns evokes memories of market life in Thailand. Tiger prawns take centre stage but the secret is in the sauce, which combines lime juice, chillies, tamarind, fish sauce and garlic. Once you have that perfected, you have the taste of Thailand on a plate. INGREDIENTS METHOD 60 g Roasted chilli paste 1. Clean the prawns by removing the shell and de-veining while keeping the tail on. 10 mls Sriracha chilli sauce 2. Lightly grill the prawns until cooked to medium stage. 3 Tiger prawns medium size 3. Prepare the dressing (Yam) by mixing together fish sauce, lime juice, syrup, Sriracha chilli sauce, 5 g Red chilli (sliced) roasted chilli paste, tamarind juice, chopped garlic, coriander and chopped chilli.
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