Culinary Hotline - Thai Inspired Dishes
Not just a meal , it’s a Thai flavor adventure!
Ingredients:
- 1 kg fresh mussels, cleaned and debearded
- 4 cloves garlic, sliced
- 1 thumb-sized piece of ginger, sliced
- 1 lemongrass stalk, bruised
- 2 red chillies, sliced
- 1 cup white wine
- For the Nam Prik Pla Dressing
- 2 cloves garlic, microplaned
- 1 large shallot, minced
- 8 red chillies
- 60 g fish sauce
- 100 g lime juice
- 30 g sugar
- For serving:
- Glutinous rice, Fresh mint leaves, coriander leave, basil leaves
How To Make Spicy Thai, With Nam Prik Pla, And Sticky Rice
- Begin by preparing the nam prik pla dressing: combine microplaned garlic, minced shallot, red chillies, fish sauce, lime juice, and sugar in a bowl, mixing until the sugar dissolves.
- Set aside. In a large pot, sweat the sliced garlic, ginger, lemongrass, and red chillies until fragrant, then add the mussels and white wine.
- Cover and steam until the mussels open, discarding any that remain closed. Drain the mussels, reserving the cooking liquid for potential use in other dishes.
- Transfer the steamed mussels to a serving bowl and toss with the picked mint, coriander, and basil leaves. Dress generously with the nam prik pla, ensuring the mussels are coated in the vibrant, spicy-sour dressing. Serve immediately while with glutinous rice.
Ingredients:
- Chicken marinade:
- Chicken wings
- 100g fish sauce
- 50g lime juice
- Chicken wing flour mixture:
- 750g cake flour
- 250g cornstarch
- Salt
- Zabb seasoning:
- 19g rice
- 9g cayenne pepper
- 9g smoked paprika
- 12g salt
- 7g salt and vinegar seasoning
- 5g sweet paprika
- 14g sugar
- Pickled baby cucumber:
- Baby cucumbers
- 2 cloves garlic, microplaned
- 1 large shallot, minced
- 8 red chillies
- 60g fish sauce
- 100g lime juice
- 30g sugar
- Coconut and coriander foam (espuma):
- 1tbs sesame oil
- 1tbs canola oil
- 2 sticks lemongrass
- 4 lime leaves
- 1 red onion
- 1 white onion
- 4 cloves garlic
- Handful coriander stems
- 2 jalapenos – 1 with seeds
- 1tbs toasted coriander seeds
- 1tbs sambal oelek
- 200ml mirin
- 100ml soy sauce
- 30ml fish sauce
- 500ml chicken stock
- 1 tin coconut cream
- 400ml cream
- Big bunch picked and washed coriander
How To Make Zabb Chicken Wings, Thai Pickles With A Coconut And Coriander Foam
- In a large bowl combine the fish sauce and lime juice, add in the cleaned chicken wings and allow to marinate for 20 minutes. Place the ingredients for the chicken wing flour mixture in a bowl and whisk to incorporate well.
- For the Zabb seasoning toast the rice in a dry pan. Allow to cool and pulse until fine, set aside. Grind the rest of the spices in a spice grinder until fine and add the pulsed rice.
- For the Pickled cucumber, wash and cut baby cucumbers. Prepare the pickling liquid using a whisk by combining the garlic, shallot, chilli, fish sauce, lime juice and sugar. Add the cucumber and allow to pickle overnight.
- To make Thai coriander espuma, begin by gently sweating lemongrass, lime leaves, red onion, white onion, garlic, coriander stems, jalapeño, and coriander seeds in a blend of oils until aromatic and softened. Stir in sambal oelek and cook briefly to mellow its sharpness, then deglaze with mirin and reduce by half.
- Add fish sauce, soy sauce, and stock, simmering until the mixture reduces to a glaze-like consistency.
- Incorporate coconut cream and heavy cream, cooking until the sauce thickens slightly, then strain to remove solids. Blend the warm liquid with fresh coriander leaves to achieve a vibrant green color and fresh herbal flavor, adjusting seasoning with lime juice and fish sauce if needed.
- Strain once more for a silky texture, then transfer the mixture into a siphon, charge with N₂O, and keep warm until serving.
- Fry off chicken wings by drenching the marinated wings in the prepared flour mixture. Fry until golden, place on paper towl to drain excess oil and season with the Zabb seasoning. Place onto a serving dish, paired with the pickled cucumber, Thai coriander espuma and serve.
Ingredients:
- 2 garlic cloves
- 2 to 3 fresh Thai chiles (stemmed)
- 8 g dried shrimp
- 30 g roasted unsalted peanuts, divided
- 35 g palm sugar, softened
- 4 cherry tomatoes, halved
- 2 long beans ends trimmed, cut crosswise into pieces
- 45 ml fresh lime juice from 2 limes
- 30 ml fish sauce
- 170 g shredded green papaya (unripe) – can substitute carrot/cucumber
How To Make Som Tum-Thai Green Papaya Salad
- Combine garlic and chillies in pestle and mortar, pound until slightly broken down. Add the dried shrimp and half the peanuts, pound until slightly broken down. Add the palm sugar and continue to pound, do not overwork and form a paste. Add the tomatoes and beans, and pound slightly, until tomatoes release juice, not mush.
- Add the lime juice and fish sauce, mix. Place the shredded green papaya in a bowl and mix the pestle and mortar mixture making sure the papaya absorbs the dressing. Place on a serving dish, top the rest of the peanuts.
- Serve immediately.
Hello thank you for Chef Clem. He is brilliant would love to have him fo more recipes and sldo a cook book please.
Mornings. Wat is substitute FR wine in a recipe
For this mussel recipe, you could just omit the wine, or add some coconut milk if you’d like.