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Chef Joy

Recipes by Chef Siriporn Krasae-at (Chef Joy)

 

on a visit to Delhi from Thailand


 

Ridhi Chhabra-fnbworld Ridhi Chhabra/fnbworld bureau 


 

Yum Woon Sen-fnbworld

 

Signature Menu for Dinner

Soup: Keang jued lookchin woosen kai

Appetizer: Yum phak boong grop avacado

Steamed dish: Hor mok pla

Mains: Prik yardsai talay keang kheaw wan

Dessert: Kha mon klongkean sako

 

Thai Soup: Keang Jued Lookchin Woonsen Kai 

Preparation time: 10 mins

Cooking time: 5 mins

Ingredients for one portion

Coriander roots 10g

Garlic 10g

Black pepper powder 5g

Minced chicken 100g

Oyster sauce 10g

Soya sauce light 10 liter

White cabbage 50g

Carrot 30g

Celery 5g

Spring onion 5g

Chicken stock 250g

Coriander leaf 5g

Sugar 10g

Salt 1g

Method

• Take garlic, coriander root, black pepper, spring onion. Clean properly, chop finely, set it aside

• Take boneless chicken thigh minced properly. Season with salt, oyster sauce, soya sauce mixed with garlic, coriander root, black pepper and make small balls. Boil it for 10 min on simmer flame. Strain and set it aside as use as stock  

• Take carrots, white cabbage and celery. Clean properly and cut it in dices. Blanch for 20 sec. Strain it and set aside 

• In a pan, pour stock water, add method 123 seasoning with soya sauce, sugar, salt and bring to boil. Put it in a soup bowl and garnish with spring onions and coriander leaves. Serve piping hot 


Appetizer: Yum Phak Boong Grop Avacado

Preparation time: 10 mins

Cooking time: 5 mins 

Ingredients for one portion

Morning glory 150g

Tempura flour 100g 

Water 50g

Refined oil 50g

Roasted cashew nut 20g 

Dry red chilli 5g

Tamarind 50g

Palm sugar 10g

Thai chilli paste 10g

Light soya sauce 20g

Method

• Take a sauce pan and add tamarind paste, palm sugar, salt, Thai chilli paste and water. Simmer for 10 min and set aside 

• Take morning glory, clean properly and set aside

• Take dry red chilli, cut it in small dices, deep fry for 10 sec. Strain it and set aside 

• Take tempura flour and mix it with cold water to make a batter and set aside 

• Take a pan with oil and heat at over 75%c. Dip the morning glory in the tempura batter. Deep fry for 2 min. Strain and set it on a plate. Top up with step 1. Garnish with dry red chilli and roasted cashew nuts. Serve hot.






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