How you can stir up a Thai menu for your next party
STARTER KHAO TANG NA TANG:-
Ingredients:-
- 2 pieces khao na tang (rice cracker available at Big Bazar outlets)
- 20 grams tofu (bean curd)
- 50 grams shallots ( the white portion of spring onions)
- 100 grams coconut milk
- 10 grams sugar
- 10 grams salt
- 3 grams nutmeg powder
- 5 grams mushrooms
- 15 ml oil
Method:-
- Heat oil and saute shallots
- Add diced bean curd and chopped mushroom.
- Mix in the coconut milk. Check seasoning.
- Add nutmeg powder.
- Fry rice crackers to a crisp and served the prepared mixture along with it.
STARTER CHILLI BASIL PRAWNS:-
Ingredients:-
- 40 ml oil
- 20 grams garlic
- 20 grams ginger
- 6 grams basil
- 10 grams chopped coriander leaves
- 2 grams chili flakes
- 4 grams Jade chili
- 20 ml lime juice
- 120 ml chicken or vegetable stock, salt, and freshly ground pepper to taste
- 10 ml rice vinegar or 2 tbsp red wine (optional)
- 400 grams medium prawns
- 10 grams sugar
- 1 tsp corn flour
Method:-
- Heat oil. Add garlic, ginger, chili flakes, and chopped basil.
- Add chopped Jade chili and stir fry for a minute.
- Add salt, sugar, and rice vinegar or red wine.
- Next add prawns and add two tbsp stock.
- Shallow fry for four minutes.
- Add corn flour, lime juice, and freshly ground pepper.
- Garnish with chopped coriander and serve hot on a platter.
KEANG JUED TENKUA SOUP:-
Ingredients:-
- 15 grams cucumber
- 5 ml soya sauce
- 5 grams tang chai
- 150 grams vegetable stock
- 10 grams carrot
- 10 grams beans
- 10 grams cauliflower
- 10 grams salt
Method:-
- Cut cucumber in two inch-long cylinders. Scoop them,
- Prepare a stuffing by mincing tofu, carrot, beans, and cauliflower. Cook stuffed cucumber in vegetable stock.
- Add tang cha and serve hot.
TOM KHA JE SOUP:-
Ingredients:-
- 10 ml oil
- 4 ml sesame oil
- 10 grams garlic
- 10 grams ginger
- 4 grams red chili paste
- 10 grams mushrooms
- 20 grams carrot
- 20 grams Chinese cabbage
- 20 grams bamboo shoots
- 4 grams dry ginger (galangal)
- 4 grams lemon grass
- 10 ml lime juice
- 4 grams chopped coriander leaves
- 40 ml coconut milk cream
- 240 ml vegetable stock, salt, pepper to taste
- 6 grams sugar
Method:-
- Heat oil. Add chopped garlic and ginger and chili paste.
- Add mushroom, carrot, Chinese cabbage, bamboo shoots, lemon grass, and lime juice, sugar, salt, and pepper, and shallow fry for two minutes.
- Add coconut milk and stock.
- Season with sesame oil, garnish with coriander. Serve hot.
MAIN COURSE PHAD MAN FARANG TAU HO:-
Ingredients:-
- 100 grams potato
- 50 grams bean chunks (nutrela)
- 10 grams long beans
- 5 grams fresh chilies
- 3 ml soy sauce
- 5 grams basil
- 10 grams sugar
- 15 ml oil
Method:-
- Boil potato a nd fry to a crisp.
- Soak soy chunks
- Heat oil, add chili, and saute potato and soy chunks.
- Now add basil, soy sauce, sugar, and toss.
- Add salt and serve hot.
MAIN COURSE PAD THAI NOODLES:-
Ingredients:-
- 16 grams sugar
- 40 ml oil
- 40 grams onion juliennes
- 10 grams garlic
- 4 grams red chili paste
- 4 grams basil
- 2 egg whites
- 10 ml light soya sauce
- 6 ml lime juice
- 20 grams carrot
- 20 grams mushrooms
- 10 grams coriander leaves
- 20 grams zucchini
- 4 grams jalapeno strips
- 4 grams dry ginger (galangal)
- 4 grams lemon grass
- 20 grams baby corn
- 20 grams broccoli
- 10 grams sliced capsicum
- 10 grams sliced French beans
- 400 grams crushed peanuts
- 200 grams imported rice ribbon noodles
- 100 grams boneless chicken juliennes, salt and pepper
Method:-
- Soak noodles in hot water for two hours. (Do not boil)
- Heat pan, add oil, garlic, ginger, red chili paste and basil.
- Add onion, dry ginger, jalapeno, chicken. Pan fry for two minutes. Add carrot, mushrooms, zucchini, baby corn, broccoli, bell peppers, green beans, salt, pepper, and sugar and stir fry for one minute.
- Add soaked noodles, soya sauce, and lime juice.
- Top with egg white strips, chopped coriander and peanuts.
DESSERT TOB TIM GRAB:-
Ingredients:-
- 25 grams water chestnuts
- 25 grams jackfruit
- 20 grams plum fruit
- 20 grams tapioca flour
- 20 ml sugar syrup
- 20 ml rose syrup
Method:-
- Blanch the jackfruit in the sugar syrup.
- Dice water chestnuts finely and soak in rose syrup.
- Toss soaked water chestnuts in tapioca flour, blanch shredded plums.
- Set chopped water chestnuts in a glass top with plums and jackfruit. Add coconut milk. Serve chilled. Add crushed ice.
- Thai cuisine is influenced by the Chinese cooking technique. Aquatic animals, plants, and herbs are major ingredients, while traditional Thai cooking methods are stewing, baking, or grilling.
- People in Thailand greet each other during the early evening with the salutation, Gin kao, which translates to “have dinner with us.”
- A typical Thai meal comprises soup, a spicy curry dish, and a dip with fish and vegetables. Other popular dishes are squid with rice noodles, sticky rice with prawns or chicken, and green chicken curry. An all-time favorite is Pad Thai or Stir-Fried Noodles.
- Thai dishes are infused with pungent herbs and spices, including cilantro, basil, lime, tamarind, and chilies. Sweet fruits like pineapple, grapefruit, and coconut in savory dishes add up to a balance of natural ingredients that are heavy on flavor, yet generally light on fat and calories.
