Taste of Thai

For those who love to try Thai food at home, Mariecar Jara-Puyod shares few recipes which can be easily repli­cated

The Gulf Today - Time Out - - FOOD -

For the third year in a row, the Royal Thai Em­bassy in Abu Dhabi hosted its “3rd Edi­tion of the Thai Ha­lal Cook­ing Class,” this time with selected me­dia out­lets and peo­ple from from the cap­i­tal, Dubai and Shar­jah.

The an­nual event is in col­lab­o­ra­tion with the Thai Chef Com­mu­nity in Abu Dhabi and the Thai Women’s Cir­cle in Abu Dhabi.

Chef Sun Saranya To­long­mat, cur­rently the Demi Chef De Par­tie at Pachaylen Thai Restau­rant, East­ern Mn­grove Re­sort and SpaAbu Dhabi, comes from a long line of culi­nary ex­perts with her 77-year-old grand­mother still the woman be­hind the suc­cess of a tra­di­tional and au­then­tic Thai dessert busi­ness.

On this page are her recipes for Kha Mon Jeeb Nok Thai (Thai Chicken Dumpling) and her very own Kha Nom Sai Sai (Steamed Flour with Ara­bic Date Fill­ing wrapped in Thai Ba­nana Leaf).

The other chefs who guided the me­dia peo­ple and ofi­cers and mem­bers of the Thai Women’s Cir­cle in Abu Dhabi for the half­day cook­ing lessons were Bua Tucker, the brain­child/owner/mas­ter chef of the Desert Lo­tus in Abu Dhabi and the award-win­ning Yongyos Chimthep, the Thai Chef de Cui­sine at Dusit Thani-Abu Dhabi.

Tucker shared her spe­cial way of cre­at­ing Som Tam (Spicy Green Pa­paya Salad) and Chimthep, his Mas­saman Chicken Curry (Mas­saman Chicken Curry with Sweet Potato, Fried Onion and Peanut).

KHA MON JEEB NOK THAI IN­GRE­DI­ENTS:

RICE FLOUR: 90 GRAMS AROW ROOT FLOUR: 5 GRAMS GLUTI­NOUS FLOUR: 15 GRAMS TAPI­OCA FLOUR: 10 GRAMS OIL: 10ML

WA­TER: 180ML

MINCED CHICKEN: 100 GRAMS ONION: 100 GRAMS CO­RIAN­DER ROOTS: 5 GRAMS CHOPPED GAR­LIC: 5 GRAMS PALM SU­GAR: 10ML

FISH SAUCE: 3ML

WHITE PEP­PER: 2 GRAMS

SALT: 2 GRAMS BLACK SESAME SEEDS CHOPPED RED OR GREEN CHILLIS LET­TUCE

METHOD:

For the fill­ing, stir co­rian­der roots and chopped gar­lic un­til fra­grant. Add minced chicken, palm su­gar, ish sauce, white pep­per and salt. Stir un­til cooked.

For the dough, mix all four kinds of lour, add wa­ter and oil. Put in golden pan. Stir in medium heat un­til it be­comes dough.

Make small balls out of the fill­ing then wrap each with the dough. With a small tong, pinch the dough to cre­ate the “chicken feath­ers.” Gar­nish with black sesame seeds for the “eyes” and red or green chilli for the “mouth.”

Steam for ive min­utes, drop with gar­lic oil on top. Serve with let­tuce, co­rian­der and chilli.

KHA NOM SAI SAI IN­GRE­DI­ENTS:

SEED­LESS ARA­BIC DATE: 100 GRAMS ROASTED CO­CONUT: 100 GRAMS CO­CONUT MILK: 250 ML PALM SU­GAR: 2 GRAMS SALT: 200 MG FLOUR: 75 MG WA­TER: 75 ML RICE FLOUR: 250 MG BA­NANA LEAF TOOTHPICKS

METHOD:

For the fill­ing, boil co­conut milk, palm su­gar and salt un­til a bit thick. Add seed­less Ara­bic date and dry co­conut, stir. Cool down. Make balls out of the com­bined in­gre­di­ents.

For the co­conut cus­tard, mix co­conut milk, rice lour, a pinch of salt and heat with medium heat in a one-inch golden pan un­til it be­comes cus­tard.

Take the illing and put co­conut cus­tard on top. Wrap each with pieces of the ba­nana leaf, se­cure with toothpicks.

Steam for ive min­utes.

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