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School Holidays Cooking Program - Workshop 12
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Street Food of Asia Thai
Publish on: 03 September, 2020 | In:m | Author by: Otao kitchen
STREET FOOD THAILAND
Jan, May, Sep *all menus are subject to seasonal change
Gai Tod Nam Pla- Fried Chicken
Pad Thai- Stir-Fried Noodles
Nam Tok Sen- 'Waterfall' Beef Salad with Glass Noodles
Tom Kha - Lemongrass, coconut soup with chicken or prawns
šTraditional Thai Fishcakes
Perfect as party food, appetisers or just a yummy snack – and there’s no fancy equipment necessary.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
200g white fish minced
1/3 egg
1 snake bean sliced
1-2 pcs kafir limes sliced
300ml vegetable oil for frying
seasoning:
1/2 tsp sea salt
1 tsp fish sauce
1 tsp white vinegar
1 tasp thai red curry paste
Garish:
2 sprigs coriander, stalks removed optional
Kafir lime optional
Dipping sauce below
METHOD
- Use a spoon to scrape the fish off the fillet. It will turn into a paste as you do this. Add the curry paste, fish sauce, sugar, egg, snake beans and makrut lime leaves. Use your hands to mix and knead the mixture. Pick it up and slap it against the bowl a few times until firm. Alternately you can use the food processor.
- Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.
š¶ Kaeng Daeng - Red Curry Paste - chef to make
The dried red chillis give this curry paste its colour and depth. It is better to use dried chillis in this recipe, otherwise the paste is liable to become too spicy.
Serves: 2
Preparation Time: 25 minutes
Execution Time: 0 minutes
INGREDIENTS
6-8 dried, then rehydrated red Thai chillies
6 large cloves of garlic
1 small shallot, minced finely
1 stalk of lemongrass, bottom part only, minced finely
2x2x2cm galangal, skinned, minced finely
2 stalks coriander root, minced finely
½ tsp ground cumin
½ tsp ground coriander seed
1 tsp belachan (shrimp paste)
1 tsp salt
METHOD
Place the salt, turmeric, coriander seed, and cumin seed into the mortar and pestle, and grind them until they reach a sandy consistency.
Add in the lemongrass and galangal, and pulverise everything until it reaches a sandy consistency.
Add in the rest of the ingredients except for the fish sauce and crush everything until it is a pasty consistency. Finally, add in the prawn paste at the very end.
š¶ Phrik Nam Plaa - Fish Sauce Dressing
This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing, for lightly pickled vegetables, or as a dipping sauce for noodles, fried and grilled items.
Serves: 2
Preparation time: 5 minutes
Execution time: 5 minutes
INGREDIENTS
2 tbsp fish sauce
4 tbsp palm sugar syrup*- (heat in a pot 1:1, by weight, palm sugar and water and stir until the palm sugar is dissolved)
1 lime, juiced
1 small clove of garlic, minced
1 red bird’s-eye chilli, sliced thinly
METHOD
Incorporate all of the ingredients together in a mixing bowl.
š„©Nam Tok Neua - ‘Waterfall’ Beef Salad
This easy and flavourful salad is sure to be a hit. It’s nutritious and full of bright and complimentary herbs which give it its authentic flavour. The dish is called ‘Waterfall beef salad’ because it’s said to be so juicy and delicious, it leaves your mouth salivating like a waterfall.
INGREDIENTS
200g flank steak or hanger steak
½ tsp salt
½ tsp white pepper, ground
1 tsp vegetable oil
½-1 lime, juiced
½ shallot, sliced thinly
1 roma tomato, sliced thinly
1 tbsp toasted rice powder- khao kua (optional)
1/2 tsp Thai chili powder (optional)
1 tsp palm sugar syrup
1 tsp fish sauce
½ spring onion, sliced
To garnish:
1 sprig mint, stalks removed
1 sprig coriander, stalks removed
To Serve:
- 200g steamed sticky rice
METHOD
Season the steak with the salt, white pepper and oil.
Heat a skillet over medium heat.
Add a tsp of vegetable oil to the skillet and then add the steak.
Cook the skirt steak on all sides until medium rare. Turning and flipping continuously.
Remove the steak from the pan and allow it to rest for 5 minutes. It should be medium, medium-rar.
Slice the steak thinly.
Add the sliced steak to a mixing bowl, add in the lime juice first. Taste to ensure there is enough lime, and add more if necessary.
Mix the slices of steak with the remaining ingredients in a mixing bowl. Garnish with fresh herbs at the end.
šPad Thai - Stir-Fried Rice Noodles
Pad Thai is the national dish of Thailand is a beloved street food snack. A combination of tangy tamarind, sweet palm sugar, and fish sauce give it a multi-faceted taste.
INGREDIENTS
125 g Pad Thai dried rice sticks (Soaked over night in cold water, or in warm (60C) water for 10 minutes)
Sauce:
2 tbsp tamarind paste
3 tbsp palm sugar syrup
1.5 tbsp fish sauce
Stir-fry
2 – 3 tbsp vegetable or canola oil
1/2 shallot, sliced
1 egg , lightly whisked
1/2 cups of beansprouts
1/2 cup fried tofu, cut into 3cm batons
1/4 cup garlic chives , cut into 3cm pieces
1/4 cup finely chopped peanuts
3 prawns, shelled
To Serve
2 Lime wedges
½ tsp Thai chilli flakes
¼ cup beansprouts
METHOD
Preheat a heavy-bottomed skillet over medium heat. Add in the vegetable oil. Once the oil is hot, add in the egg. Let it set for a few seconds and then lightly scramble it. Once the egg is cooked, break it up with your spatula. Add in the prawns and tofu, and stir fry them for 2-3 minutes or until the prawns begin to curl up, and are cooked 60% of the way through.
Add in the shallots and stir-fry for 1 minute until they soften. Add in the the soaked rice noodles and mix them around to evenly coat them in the oil. Add in the pad Thai sauce 1 table spoon at a time. Mix the noodles around until the sauce has been absorbed. Keep adding more sauce until it is seasoned to your preference.
When the noodles have softened, turn off the heat and toss in the garlic chives and the beanshoots.
Garnish the pad Thai with a squeeze of lime juice, the crushed peanuts, and a pinch of the Thai chillis flakes, if desired.
š„£ Tom Kha- Sweet and Sour Coconut Soup
Tom Yum is slightly sour and creamy soup infused with the lovely aromatics of many ingredients like galangal- Thai ginger, and lemongrass.
Serves: 2
Preparation time: 20 minutes
Active time: 20 minutes
INGREDIENTS
200ml chicken stock
200ml coconut milk
1 lemongrass, cut into large chunks, bruised
1 slice galangal
2 kaffir lime leaves
1/4 brown onion, sliced
2 sliced baby king oyster mushrooms, or oyster mushrooms
1/2 tomato, sliced
1-1.5 tsp fish sauce
1 tsp palm sugar syrup
1/2 lime, juiced
100g chicken thigh, sliced
3 Thai birds eye chilli, seeds removed (optional)
For garnish:
3 sprigs coriander leaves, picked
1tsp chilli oil or nam prik pao (Thai chilli jam, Bangkok style)
METHOD
Remove the shells and de-vein the prawns. Place the chicken stock, lemongrass, and galangal into a small saucepan and bring it to a simmer over medium-low heat. Once the liquid reaches a simmer, add in the mushrooms, prawn shells, and simmer for 2 minutes.
Add in the tomato, brown onion, coconut milk and kaffir lime leaves and simmer for another 2 minutes until the tomatoes and onions begin to soften a little. Add in the Thai chilli if you’d like a little more heat. Add in the fish sauce, sugar, and nam prik pao and adjust the seasoning to your liking with a pinch or so of salt. Right before serving, squeeze the ½ lime into the broth.
Divide amongst 2 bowls.
Garnish with sprigs of coriander.
Street Food of Asia Thai
Ingredients
Directions
Street Food of Asia
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