Saturday, August 30, 2014

Yin and Yang- 5 Stunning Thai Recipes by Chef Veena Arora

   
Chef Veena Arora from the Spice Route, The Imperial shares five Thai recipes that are flavourful, aromatic and a fine balance of Yin and Yang!                                                                                 

THAI CULINARY SESSION WITH CELEBRITY CHEF VEENA ARORA

20th August 2014


1.     Yum Mamuang- Spicy and tangy Thai Raw Mango Salad

2.    Laab kai- Thai minced chicken salad with roasted glutinous rice

3.    Kaeng Cherd Tauhu- Silky bean curd soup with chicken dumplings

4.    Phad Phed Kai- Wok fried chicken and green beans with red curry paste

5.    Phad Thai Chae- Stir fried Thai rice noodles with chives and leeks flavoured with tamarind juice, palm sugar and crushed peanuts.

6.     Kai Kraphao-Wok fried minced chicken with basil and red chillies, flavoured with oyster sauce


                                       1) Yum Mamuang                                   











INGREDIENTS
QUANTITY
UNIT
STEPS
METHOD

Raw mango
Onions
Mint leaves
Lettuce

200
30
30
50

 
   Gms
Gms
Gms
Gms


1.





Peel the raw mango and grate it.

Then slice the onions and pluck the mint leaves. Arrange the lettuce on a plate.



Red chilli
Peanuts
Palm sugar
Light soya sauce

5
15
15
10


Gms
Gms
Gms
Ml

2.






Mix all the ingredients together with mango and onions.

Place the mixed salad on the bed of lettuce and serve as an appetizer or with main course.





2) Kaeng Cherd Tauhu
INGREDIENTS
QUANTITY
UNIT
STEPS
METHOD

Chicken breast boneless
Garlic
White pepper
Fish sauce


60
05
02
05

 
   Gms
Gms
Gms
Ml


      1.




Mince the chicken and garlic adding white pepper and Fish sauce to it.



Oil
Stock cubes
Water






05
1/2
as required






      Ml
No.






      2.








Pour oil into the wok, sauté some garlic till light brown. Pour water into the stock pot adding the stock cube into it.

Take the minced chicken and make dumplings and add to the boiling stock.


Celery leaves and stem
Silky Bean curd


15
100

Gms
Gms


      3.



Cut the celery leaves & stem and the silky bean curd.
When chicken is done, add silky bean curd, celery.
Garnish with sautéed garlic and white pepper and serve.






3) Phad Phed Kai
INGREDIENTS
QUANTITY
UNIT
STEPS
METHOD

Chicken breast boneless
Green Beans




150
60


 
   Gms
Gms



1.




Cut the beans into diamond shape and blanch. Slice the chicken breast.



Oil
Coconut milk
Red curry paste






05
60
30






Ml
Ml
Gms






2.








Pour oil into the wok on slow flame, adding one table spoon of coconut milk. Now add red curry paste to it and stir till the aroma comes out.

Add chicken slices to it and keep stir frying adding coconut milk from time to time.


Palm Sugar
Fish sauce


5
5


Gms
Ml


3.



Now add palm sugar and fish sauce if required.


Kaffir lime leaves
Basil

10
15


Gms
Gms


4.

Now add the green beans and Kaffir leaves. Adjust the seasoning and garnish with Basil.

Can be eaten with rice or steamed plain rice noodles.









   4) Phad Thai Chae

INGREDIENTS
QUANTITY
UNIT
STEPS
METHOD

Flat rice noodles
Leeks
Bean curd
Chives( optional)


100
15
20
15
 
    Gms
Gms
Gms
    Gms

1.





Soak noodles in hot water till soft.

Strain and keep under running tap water.

Cut leeks and chives into one inch pieces also cut bean curd and deep fry and keep it aside.


Oil
Onion
Tomato sauce
Light soya sauce
Tamarind pulp
Sugar

10
15
10
15
10
05

Ml
Gms
Ml
Ml
Gms
Gms

2.








Pour half of the oil in wok, add chopped onions and stir till transparent.

Add tomato sauce, light soya sauce, tamarind pulp and sugar and keep aside.

Pour rest of the oil in the wok and add the above mixture and stir.


Bean sprout
Chilli flakes
Lemon slice
Peanuts


20
05
01
05

    Gms
     Gms
     No.
    Gms

3.

Add noodles in the wok and mix. Then add the remaining ingredients, seasoning and mix again.

Garnish with lemon slice, chilli flakes and crushed peanuts.



   5) Kai Kraphao
    
INGREDIENTS
QUANTITY
UNIT
STEPS
METHOD

Oil
Garlic
Fresh red chilli pounded
Chiken breast minced boneless
( In place of chicken pork, prawns, tenderloin or fish can also be used)


5
05
15
180
 
    Ml
Gms
Gms
    Gms

1.





Pour oil in the wok, add pounded garlic and chilli and stir till light brown.

Add minced chicken, stir for a while, till half cooked.


Oyster sauce
Fish sauce
Dark Soya sauce
Sugar
Hot Basil

07
02
02
02
50

Ml
Ml
Ml
Gms
Gms

2.








Add all the sauces and sugar.

When chicken is cooked, add basil and stir for a second. Serve hot with steamed rice.