Thai cuisine takes trademark flavours from South East Asia, Japan and China
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Stir-fried Thai greens .
Hyderabad: The flavours of Pan Asian cuisine are many faceted. Be it the chilli and spice or the welcome tang of the kaffir lime leaf or even the pungency of galangal. And each of these have inspired street hawkers of Thailand to serve up the most tasty dishes. Thai cuisine takes trademark flavours from South East Asia, Japan and China and plays wonderfully with them.
Each dish in this series has been crafted with personal expressions that experiment with flavours while retaining the classic taste. Presented in a quirky signature style, explore the amazing and delectable world of Thai food. From the simplistic but tantalising Tom Yam, in a classical interpretation with the strong aromas of galangal and lemon grass, to the marrying of flavours and dishes, it’s a cuisine that is very popular among foodies.
Without the unassuming but spicy bird’s eye chilli and Thai holy basil, no Thai meal is complete. A simple dressing of raw garlic, fresh red chilli and coriander poured over a charcoal treated fish fillet makes just one of the many dishes we will explore. This personal take on the light, bite-sized Thai street food has made Pan Asian food a popular choice.
Tom Yam Veg Soup
Ingredients
Broccoli florets 30 gm, baby corn 30 gm, button mushrooms 30 gm, carrots 30 gm, Tom Yam paste 2 tbsp, sugar 10 gm, lemon juice 1.5 tsp, light soya sauce 1.5 tsp, lemon grass 20 gm, Kaffir lime leaves 10 gm, galangal 10 gm, fresh red chilli (cut into diamonds) 1 tbsp, vegetable stock 300 ml, coriander leaves 10 gm
Method
Sautee all ingredients. Boil stock and add the sauteed ingredients. Boil once and remove from heat. Garnish with red chilli and serve with lime.
Hot basil chicken cups
Ingredients
Finely chicken (chopped, boneless) 150 gm, fresh red chilli (finely chopped) 5 gm, cooking oil 10 ml, dry basil 8 gm, fresh basil (finely chopped) 30 gm, oyster sauce 30 gm, fish sauce 5 ml, light soya sauce 10 ml, sugar 5 ml, iceberg lettuce leaves to make 6 cups, chopped garlic 15 gm, chopped onion 20 gm
Method
Heat oil (on a high flame) in a wok, add garlic, onion and fresh red chilli.
Toss until garlic is cooked and add boneless chicken, saute.
Add oyster sauce, fish sauce, light soya sauce and sugar.
Cook until chicken is done and water has dried.
Add dry basil, toss well, add fresh basil and remove from heat.
Serve in six lettuce cups.
If you keep the lettuce cups in iced water, in the fridge they will stay crisp. Drain well and dry with a kitchen paper towel before using.
Stir-fried Thai greens
Ingredients
Oil 15 ml, galangal 15 gm, Kaffir lime leaf 7 gm, fresh red chilli 5 gm, ginger 10 gm, fresh basil leaf 5 gm, light soya 45 ml, white pepper 2 tsp, sugar 5 gm, vegetable oyster sauce 15 ml, asparagus (fresh) 100 gm (blanched), broccoli 100 gm (blanched), snowpeas 50 gm (blanched), green beans 30 gm (blanched)
Method
Heat oil in a wok. Add all ingredients except blanched vegetables. Cook on high heat for two minutes. Add vegetables. Toss well until heated through. Garnish with fresh basil and serve.
SE Asian Dressing
Grilled fish
Ingredients for Fish
Fish fillet 200 gm, sesame oil 10 ml, fish sauce 10 ml, sugar 2 gm for S.E. Asian dressing
Rice vinegar 30 ml, sugar 20 gm, salt 1 gm, raw garlic 3 gm, fresh red chilli (chopped) 5 gm, chopped fresh coriander leaf 30 gm
Method
Marinate fish fillet with sesame oil, fish sauce and sugar for 15/20 minutes. Grill fish till cooked. For SE Asian dressing, boil rice vinegar, sugar, salt and raw garlic for a few minutes. Take off heat and add fresh red chilli and chopped coriander. Serve the fish hot with SE Asian dressing poured over it
The writer is the food director of Mamagoto and Azure Hospitality
( Source : dc )
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