Thu, Aug 28, 2014
For some people in the group cooking, not to mention Thai cooking, was a real challenge. But the succeeded very well.
Cha plu tempura, with eggplant, shrimp & spicy sauce
16 leaves of Cha plu, 1 long purple eggplant, 8 shrimps, 200 g flour, 1 cup cold water, pinch of bicarbonate, 1 egg, 10 red bird eye peppers, 6 red dried shrimps, 50 g roasted peanuts, juice of 2 lime, 2 spoons sugar, 6 spoons fish sauce, 3 tiny red shallots, 16 leaves of cilantro
• Slice eggplant, cover with salted water and let soak for about 15 minutes. Rinse the eggplant, dry with paper and fry crispy and golden
• Prepare the sauce. Deseed the peppers and put in the mortar. Add a pinch of salt and the dry shrimps and rub into a paste. Add sugar and peanuts and keep rubbing till smooth. Add the lime juice and fish sauce
• Make the tempura batter by quickly mixing the flour, bicarbonate, egg and ice cold water. The mixture should not be too smooth, a few tiny lumbs is wanted. Put in the fridge
• Cook the shrimps (we like to add tamarind, lemongrass and galangal) Peal them and remove, if not already industrial done, the tiny black thread
• Slice the shallot as thinly as possible
• Heat peanut oil in the wok, soak a chaplu leave in the tempura batter and deep fry until crisp and golden. Put in a colander. Serve every cha plu leave with half a shrimp, fried eggplant, a little sauce, a fringe of shallot and a cilantro leave
Geng jeut pak bung, water- cress soup with fried garlic
1 1/2 l Thai chicken stock, 2 bunch of water cress, coffee spoon sugar, 1 red chili pepper, 2 spoons yellow bean paste, 3 spoons soy sauce, 3 cloves garlic
• Rinse the water cress, leave the leaves intact but chop the stems.
• Peal the garlic, remove the inner part, slice lengthwise very thinly. Deepfry in peanut oil continuously moving the garlic until golden. Let rest on paper.
• Deseed and chop the pepper
• Heat the stock. Add the stems of water- cress. Add soy sauce, pepper and yellow bean paste. Season to taste. Add water- cress leaves and pour into bowls. Garnish with fried garlic.
Relish of quail eggs
24 cooked quail eggs, 8 Thai eggplant, 4 spoons fish sauce, bunch chives.
Currypaste:7 dried peppers, deseeded and soaked in water, 2 coffee spoons chopped galangal, 3 spoons chopped lemon grass, 1 coffee spoon kaffir lime peel, 1 spoon chopped red shallot, 1 coffee spoon shrimp paste
• Make the curry paste by putting peppers and a pinch of salt into the mortar. Rub and add galangal. Add lemon grass, add red shalot. Add shrimp paste. Add kaffir lime peel. Simmer the paste in heated oil till fragrant. Season with lime juice, fish sauce and sugar
• Peal the eggs. Mix with the sauce. Garnish with chopped chives
Green mango salad
2 green mango’s, ¼ daikon, 2 tomato’s, 8 leaves rau lang, small bunch of cilantro, ½ bunch Thai basil (horapa), 1 shalot, 1 lemon grass, 10 cm galangal, spoon tamarind paste
4 spoons fish sauce, 2 spoons sugar, 1 clove garlic, pinch of salt, juice of 2 limes, 1 red pepper, 1 spoon coconut vinegar.
Topping: Roasted peanuts, roughly grounded
• Peel the tomato’s, remove seeds and juice. Cut the tomato’s in stripes. Cut daikon and mango in slices, using Thai slicing knive. Finely chop the shallot
• Make the sauce by chopping pepper and garlic and mix them with the vinegar, lime juice, salt, sugar and fish sauce. Mix with the vegetables
3 chicken breast, 4 cups coconut milk, ¼ packet of coconut cream, 1 ½ tablespoons palm sugar, 2 tablespoons fish sauce, 3 kaffir lime leaves, 3 long red chilie pepper, ½ bunch of Thai Basil, variation of vegetables
For the curry paste
4 tablespoons roasted peanuts, 7 dried long red chilies, deseeded, soaked and drained, salt, 1 tablespoon chopped cilantro root, 1 ½ tablespoon chopped galangal, 1 tablespoon chopped lemongrass, 3 tablespoon chopped red shallot, 2 tablespoon chopped garlic, ½ nutmeg, pounded.
• Slice the chicken and fry to colour
• Make the paste. Pound all the ingredients for the paste in the mortar, adding the peanuts last.
• Melt the coconut cream into a little heated oil and simmer currypaste during 10 minutes. Season with palm sugar and fish sauce. Moisten with coconut milk and add the lime leaves, chilie peppers and basil. Stir in the chicken and cook till done. Serve with Jasmin rice
1l coconut cream, 3 g agar agar, 3 pandan leaves, 1 star anise , 150 g sugar, 8 cookies
• Put the coconut cream and pandan in a saucer and bring to a boil. Leave to simmer for a few minutes. Remove the pandan and add sugar and agar agar. Firmly stir and bring back to boiling.
• Rinse 8 pudding bowls with cold water. Put a cookie on the bottom. Strain the pudding and pour into the bowls. Put in the fridge