Tag Archives: Thai

Som Tam Salad (Green Pawpaw/Mango Salad)

Som Tam is Green Pawpaw salad that originated in the north-east of Thailand (although some argue that it is actually from Laos). The wonderful, refreshing combination of sweet, hot, sour, salty and bitter is amazing and leaves you reaching for more, particularly on a hot summer’s day.  This salad is Thailand on a plate.

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Som Tam Salad (Green Pawpaw/Mango Salad)

This recipe is based on the Thai Salad, Som Tam, a dish that originated in north-east Thailand, but is now popular throughout the country, and also abroad. Normally served with sticky rice, we enjoy it served with Tod Man Goong (Thai Prawn Cakes).

Ingredients

  • 3 green mangoes
  • 150 g green beans, sliced and blanched
  • 250 g cherry tomatoes, halved
  • 2 tbsp peanuts, roasted and crushed
  • Fresh coriander leaves, to serve

For the dressing:

  • 1 1/2 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 clove of garlic, chopped
  • 1 red chilli, chopped
  • 1 golden shallot, chopped
  • 60 ml lime juice

Directions

  1. Peel the green mango and cut the flesh into long thin strands, if you have a mandolin, use the fine julienne or grater attachment.
  2. Using a mortar and pestle, pound the garlic, shallots, and chillies into a paste.
  3. Add the palm sugar, fish sauce and lime juice and carefully mix to combine. Set aside.
  4. Combine the mango, beans and cherry tomatoes in a large bowl.
  5. Add the dressing and, using your hands, toss gently.
  6. Pile onto a large serving platter and sprinkle over the crushed peanuts and coriander leaves.

Until next time…

Happy Cooking & Bon appétit!

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Tom Yam Goong – A spicy prawn and lemongrass soup

This delicious soup is the perfect addition for your Thai Banquet – it is spicy, fresh and tangy, how tangy depends on how you like it – how much lime juice you use. How spicy depends on how spicy you like it and how much chilli you add…

Tom Yam Goong - Feature Image

We often enjoy this soup for a light meal on a hot summers’ night – it is absolutely perfect, light, fresh and flavoursome.

Tom Yam Goong (Spicy Prawn & Lemongrass Soup)

Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use...

Ingredients

  • 500 ml chicken stock
  • 20 g shallots (peeled & sliced)
  • 20 g galangal (chopped)
  • 20 g lemongrass (bashed)
  • 20 g small hot chilies (whole)
  • 4 kaffir lime leaves
  • Fresh lime juice
  • 1 tsp fish sauce
  • 1 tsp palm sugar
  • 6 green prawns – tiger if you can get them
  • 20 g straw mushrooms (cut into halves)
  • 1 spring onion – green part only, finely shredded on the angle
  • 6 snow peas – cut into julienne

To garnish

  • 2 Kaffir lime leaves cut into fine chifonade,
  • Fresh coriander leaves

Directions

  1. Peel & devein the prawns. Set aside
  2. Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
  3. Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
  4. Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
  5. Strain the broth, discard the solids and return the broth to a clean saucepan.
  6. Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
  7. Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
  8. Divide evenly between two serving bowls
  9. Sprinkle the kaffir chiffonade and coriander leaves to garnish.
  10. Serve hot.

Notes:

  • You may substitute diced chicken for the prawns.  The dish is then called Tom Yam Gai.  I believe that fresh fish would also work wonderfully .
  • Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
  • I like to add some fresh seasonal vegetables when I can.

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Until next time…

Happy Cooking & Bon appétit!

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A Thai Banquet – Sweet, Hot, Sour, Salty Bitter – Delicious!

While it sounds like someone has gone crazy in the kitchen, this is what Thai food is all about, balance and flavour, and there’s one thing I learned when taking a class in Thailand… That is if you need to adjust one element, you must slightly adjust other elements as well. This sounded a little strange – needs more salt? Add more salt – but also a little more sweet and sour as well!

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Wat Chalong – Phuket

The combination of sweet, hot, sour, salty and bitter is wonderfully refreshing, and leaves you reaching for more. Chilli is one of the most important ingredients, providing the heat in Thai Cuisine, but there are a number of other key ingredients used to provide the balance, flavour and aroma unique to Thai food. These ingredients are fish sauce, coconut milk and cream, galangal, kaffir lime leaves, palm sugar and lemon grass.

Like many of us, the people of Thailand love to share a meal together, and a Thai banquet is the perfect way to share a meal with family and friends. There are no individual courses – Everything is placed in the middle of the table for everyone to share – a soup, a curry, a steamed or fried dish, a salad, a vegetable dish, the sauces/condiments, and rather than fried rice, a large bowl of steamed rice is served. A platter of seasonal fresh fruit makes the perfect simple and refreshing finale to such a delicious meal.

Over the next week or so, I will be sharing a number of dishes that we enjoy when we plan a Thai banquet. We hope that you enjoy the flavours and aromas of Thai cooking as much as we do. The first dish on the table is Tod Man Goong (Deep Fried Shrimp Patties).

Tod Man Goong (Thai Prawn Cakes)

These fantastic little patties, are packed full of flavour and a Thai Banquet in our home would not be complete without them.

Ingredients

  • 300 g green prawn meat
  • 1 egg
  • 1 clove garlic (chopped)
  • 10 g coriander (finely chopped)
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 1/2 tsp Maggi seasoning sauce
  • 1/2 tsp sesame oil
  • 40 g breadcrumbs
  • 40 g minced pork fat or lard
  • Ground black pepper to taste
  • Sweet plum sauce (to serve)

Directions

  1. Mince the prawn meat and lard/pork fat.
  2. Combine with remaining ingredients and mix well.
  3. Form into small patties.
  4. Coat in breadcrumbs and place on try in fridge for half an hour or longer if possible.
  5. Deep fry in hot oil until golden brown.
  6. Serve hot with sweet plum sauce, separately.

Notes:

  • Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p35.
  • You can substitute minced white fish meat for the prawns, the dish is then called Tod Man Pla.
  • These make a wonderful dish to share as part of a Thai Banquet, equally, served with a green mango or pawpaw salad, they make a delicious entree or main course.

Phang Nga Bay

We are slowly getting the Thai herbs and aromatics growing in our garden, and our Kaffir Lime is looking wonderful.

Until next time…

Happy Cooking & Bon appétit!

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