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