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Chef Joy
Recipes by Chef Siriporn Krasae-at (Chef Joy)
on a visit to Delhi from Thailand
Ridhi
Chhabra/fnbworld
bureau
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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