Thai Dish Menu

TASTE OF THAILAND

SPRING ROLLS

Ingredients

1.      Coriander roots                    15g (2-inch length)
2.      Salt                                        1 tsp
3.      Black pepper                        2tsp
4.      Mince chicken                      400g
5.      Chinese mushroom             100g
6.      Carrots                                 100g
7.      Cabbage                               200g
8.      Rice vermicelli                      60g
9.    Red onions                           1nos (chopped)
10.    Coriander leaves                  a bunch (chopped)
11.    Light soya sauce                  2tbsp
12.    Brown sugar                         3tsp
13.    Vegetable oil                        6tbsp
14.    Spring roll sheets                 1pkt ready made
15.    Corn starch                           2tbsp
16.    Water                                     4tbsp
17.    Palm oil/vegetable oil         for frying
18.      Garlic gloves                        6nos

Directions

Soak vermicelli in water for 10mins
Blend coriander roots, salt, black pepper, red onions and garlic cloves until paste-like
Thinly slice Chinese mushroom, carrots (julienne strips) and cabbage – set aside
Finely chopped coriander leaves – set aside
In a saucepan – preheat the oil
Add paste from step (2) and cook for about 3mins
Add mince chicken and chopped red onions – stir well and cook for 2 mins
Add mushroom, carrots, cabbage and coriander leaves
Add light soya sauce, brown sugar and vermicelli, mix well and allow to cook for another 2 mins.
Remove from heat, set aside and allow to cool
In a small bowl add corn starch and water – mix well *until gluten like solution
Scoop 2 tablespoons of fillings (from step 10) onto the single layer of spring roll sheet then roll
Using your fingers, apply corn starch solution to the tip of the spring roll sheet to seal the roll
Repeat until all fillings have been used. Deep fry for around 5-10mins or until golden brown
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Mango Sticky Rice

Ingredients

1.       Glutinous rice                                    200g
2.       Water                                                  175ml
3.       Coconut mil                                        260ml
4.       Fine sugar                                           40g
5.       Salt                                                     ½ tsp + ½ tsp
6.       Thai honey mango                              1 nos
 
Directions
 
1.       Soak Glutinous rice in water for 3hours. Drain and set aside
2.       Prepare steamer and allow water to boil for 15mins
3.       In a pan mix glutinous rice, water and 1/2 tsp salt
4.       Place inside steamer and steam for 25-30mins
5.       Remove glutinous rice from steamer and stir using spoon or spatula then set aside
6.       In a saucepan, add coconut milk and ½ tsp salt, sugar simmer for 5mins
7.       Pour coconut – sugar solution on glutinous rice and mix well
8.       Serve glutinous rice on place alongside ½ thai honey mango
 

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PAD THAI

Base Sauce

1. Tamarind sauce                2 tbsp

2. Water                                2 tbsp

3. Dried chili flakes              1 tsp

4. Brown sugar                     1 tsp

5. Light soya sauce               2 tbsp

6. Oyster sauce                     2 tbsp

7. Palm sugar                        1 tbsp

Directions

* In a large bowl, add all ingredients above 1-7. Mix well

Ingredients

1. Vegetable oil                            8 tbsp

2. Red onions                               2 nos

3. Garlic cloves                            8 nos

4. Tofu                                          2 nos

5. Chicken breast                          200gm

6. Eggs                                          2 nos

7. Rice noodles                             160gm

8. Dard soya sauce                        1 1/2 tbsp

9. Bean sprouts                              100g

10. Chives                                      20gm (20 strands)

11. Lemon                                      1 nos

12. Roasted ground peanuts            200g (skins removed)

Direction

* Soak rice noodles in water for 20mins

* Finely chop red onions and garlic cloves

* Cut tofu into small cubes and dice chicken breast

* Cut chives into smaller pieces of 1 inch long

* In a saucepan preheat vegetable oil and add chopped red onion and garlic

* Add tofu cubes and cook for 2-3mins

* Add chicken breast cubes and cook for another 3mins

* Add single raw egg into the saucepan, mix well and allow to cook for about 3 min

* Add base sauce earlier, mix well and cook for another 3 mins

* Add rice noodles and dark soya sauce, mix again

* Add bean sprout and chives, stir and mix well

* Add squeezed lemon juice, mix well

* Garnish with finely chopped roasted ruts before serving