Tangy Sorbet: August 2014

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

20^th 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.

Tangy Sorbet