Tygroupa's Blog

This is the Thai menu which is to be distributed for next week. It is not to be written in the journal and no costing or calorie calculations need to be done.

Only what is required is that you should have a print-out or a photocopy of

Here is the .doc copy of the menu:

Thai Menu

Fish Cakes – Tod Man Plagrai

(Starter, 4 portions)

Ingredients:

White fish fillets                               200g

Red curry paste                                                50g

Egg                                                         ½ no

Kaffir lime leaves                             5 no

Salt                                                         ¼ tsp

Sugar                                                     1 tbsp

Cucumber-chilli sauce

Salt                                                         ½ tsp.

Sugar                                                     100g

Distilled vinegar                                                50 ml

Cucumbers                                         50g

Red chilli                                              ½ tbsp.

Ground roasted peanuts

Method:

1. In a bowl, work minced fish for 5 minutes.
2. Combine egg, salt, sugar and curry paste together, add it to the fish and continue to work for another 5 mins or until stiff, add kaffir lime leaves.
3. Dip finger tips in vegetable oil and take approx.. 2 tbsp of the mixture at a time to make 2cm patties.
4. Deep fry them with moderate heat until brown.
5. Serve with cucumber relish.
6. For relish, put vinegar, red chillies, salt and sugar together in a sauce pan, bring to a boil and reduce it by half. Add the cucumber

Deep Fried Prawns wrapped in Egg Noodles – Kung Hom Sabai

(Starter – 4 portions)

Ingredients:

Prawns                                                 100g

Spring roll sheet                               100g

Egg noodles                                        50g

Garlic                                                     5g

Soya sauce                                          10 ml

Sugar                                                     5g

White pepper pwd

Flour paste, to bind spring roll sheets.

Method:

1. Clean the prawns, peel  and de-vein, leaving the tail on. Put them aside.
2. Pound garlic and white pepper in a mortar until fine.
3. Combine the pounded ingredients, soya sauce, sugar in a bowl, add the prawns and marinade for 20 minutes in a refrigerator.
4. Blanch the egg noodles for 3 minutes, drain and refresh under cold water. Cut the noodles into 30 cm lengths.
5. Wrap each marinated prawn with 2 pieces of spring roll sheets, seal with flour paste.
6. Deep fried over medium heat until golden brown and crispy.

Chicken in Galangal Infused Soup – Tom Kha Kai

(Soup – 2 portions)

Ingredients:

Chicken                                                                250g

Galangal (sliced)                               10g

Lemongrass (sliced)                        1 stalk

Kaffir lime leaves                             3 no

Straw / Oyster mushrooms or Champignon – 80g

Coconut Milk                                     250 ml

Water or Stock                                  100 ml

Lime juice                                            30 ml

Fish sauce                                           30 ml

Coriander leaves                              1 sprig

Chillies                                                  8-10 no

Method:

1. Cut chicken into small pieces.
2. Put together coconut milk, water, sliced galangal and lemongrass in a sau7cepan, bring them to a boil, keep stirring.
3. Add the chicken, mushrooms, red chillies and torn kaffir lime leaves.
4. When the chicken is cooked, remove from heat and season with fish sauce and lime juice and garnish with coriander leaves.

Roasted Duck Curry with Lynchee

(Main Course – 4 portions)

Ingredients:

Roasted duck                                                     200g

Rd curry paste                                                   40g

Coconut milk                                                      500 ml

Kaffir lime leaves                                             3 no

Cherry tomatoes                                              6 no

Lynchee                                                               ½ c

Red grapes                                                         6 no

Pea eggplants                                                    10

Fish sauce                                                           2 tbsp

Palm sugar                                                          1 tbsp

Sweet basil                                                         20g

Red chillies                                                          2 no

Cooking oil                                                          100 ml

Method:

1. Heat up a wok with hot oil, stir-fry in the curry paste until fragrance arises, add coconut milk, let it boil and keep stirring.
2. Add the boneless duck, season with fish sauce and sugar, then the fruits and vegetables.
3. Continue to boil until they are cooked.
4. Turn off the heat, add sweet basil and red chillies.

Deep Fried Fish with Tamarind Sauce

(Main Course – 1-2 portions)

Ingredients:

Corn flour                                                            100g

Fish                                                                        300g

Red chilli                                                              2 no.

Red onion                                                           50g

Garlic                                                                     50g

Salt                                                                         to taste

Palm sugar                                                          50g

Tamarind juice                                                  150 ml

Stock                                                                     100 ml

Cooking oil

Method:

1. Pound garlic, red chillies and shallots.
2. Dredge fish slices in corn flour and deep fry, drain well and arrange on a plate.
3. Stir fried mixture(1) and stock, simmer for a while or until it thickens. Pour n the plate of chicken and garnish with coriander leaves.

Sago Pudding with Longan & Sweet Corn (Sakoo Piag Lumyai)

(Dessert – 2 portions)

Ingredients:

Sago                                                      100g

Sugar                                                     60g

Water                                                   500 ml

Sweet corn kernels                         35 g

Coconut cream                                 100g

Salt                                                         ½ tsp

Method:

1. Stir coconut cream over moderate heat, add pinch of salt and stir to dissolve.
2. Remove from heat and set aside.
3. Bring water to a boil, stir in sage and let it simmer, keep stirring.
4. When the sago is cooked half way, add syrup and continue to stir over moderate heat.
5. Add sugar when it is thoroughly cooked an translucent(usually takes about 15 minutes) , add corn kernels.
6. Serve with the lightly salted coconut creaml.