Chef Suriya Preechapiputpong from Thaiphoon shares his special Thai recipes.
Bah Mee Tom Yam Namkon
Ingredients
- 100 gm ramen noodles
- 200 ml coconut milk (thick)
- 50 ml coconut milk (thin)
- 10 gm tom yum paste
- 10 lemon grass sticks, sliced
- 10 gm galangal, sliced
- 5 kafir leaves, julienned
- 30 gm baby corn, sliced
- 30 gm baby mushroom, cut in quarters
- 40 gm prawns
- 10 ml lime juice
- 15 ml tamarind pulp
- 5 ml fish sauce
- 5 gm palm sugar
Method
- Saute tom yum paste with oil till it leaves a nice aroma.
Add kafir lime leaves, galangal and lemongrass. - Add 200 ml thick coconut milk and saute.
Stir in the tom yam paste followed by baby corn and mushrooms. - Add prawns and cook till it is half done.
Add coconut milk of thin consistency, seasoning and keep simmering till the prawns is cooked well. - Add fish sauce, lime juice, palm sugar water, tamarind pulp and cook it well.
- Adjust the seasoning as per your taste and liking.
Serve the dish with ramen noodles.
Khai Soi
Ingredients
- 30 ml vegetable oil
- 150 ml coconut milk
- 200 ml water
- 50 ml coconut milk (thin)
- 15 ml tamarind paste
- 3 tbsp khao soi curry paste
- ½ tbsp khao soi powder
- ½ tbsp palm sugar
- 100 gm marinated chicken
- 50 gm soft boiled eggs
- 10 lime slices
- 2 tbsp fish sauce
- 2 tbsp boullion
- 20 gm crispy noodles
- 20 gm onion, sliced
- 1 tbsp garlic oil
- Coriander, chopped
- 5 gm sambhal oelek
- 60 gm chop suey noodles
Method
- Saute khao sai paste with oil till it gets a nice aroma.
Add 150 ml thick coconut milk and saute till the coconut leaves aroma. - Add chicken and cook till the chicken is half cooked.
Add the coconut milk of thin consistency. - Add tamarind paste, khao soi powder, palm sugar, soft boiled eggs, fish sauce, boullion, salt, pepper and keep simmering till the chicken is cooked well.
- Adjust the seasoning as per your taste and liking.
Top it up with garlic oil, sambhal oelek while assembling the noodle bowl.
You can serve with flat egg noodles and a side of crispy noodles, onion slices, lemon slices and coriander for garnish.
Nam Tok Gai
Ingredients
- 180 gm chicken thigh boneless
- 20 gm onion, sliced
- 20 spring onion, sliced
- 5 springs of mint
- 5 coriander leaves
- 15 gm khao khua (roasted sticky rice with herbs)
- Salad dressing
- 50 gm cucumber
- 20 gm cherry tomatoes
Method
- Marinate the chicken and set it aside for a few hours.
Grill the chicken till it is cooked and then slice it. - Slice onions, cherry tomatoes, mint, coriander, spring onions.
Mix all ingredients well with the roasted sticky rice, sliced onions, salad dressing and herbs. - Serve the dish with cucumber on the side.
Massaman Curry
Ingredients
- 40 gm red curry paste
- 50 gm potato
- 25 gm peanut, crushed and roasted
- 200 ml coconut milk (thick)
- 15 gm garam masala
- 20 gm tamarind paste
- 5 ml vegetable oil
- 5 gm boullion
- 200 gm steamed rice
- Onion cubes for garnish
Method
- Saute the curry paste with oil till it gets nice aroma.
Add 200 ml thick coconut milk and saute. - Add potato followed with garam masala, tamarind paste, boullion and keep simmering till it is well cooked.
Adjust seasoning as per your taste. - Top it with onion cubes, and crushed roasted peanut and serve with steam rice.
