THAI MENU

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.