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Cooking With Lounge | Pad Thai

Cooking With Lounge | Pad Thai
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First Published: Sun, Jan 18 2009. 06 30 PM IST

Som Tam (Papaya salad)
Som Tam (Papaya salad)
Updated: Fri, Mar 13 2009. 10 39 PM IST
All that’s Thai
This is the week to have Thai food in the Capital (and we even have three recipes you try at home)
Patio, The Metropolitan
The Patio, a 24-hour world cuisine restaurant at The Metropolitan hotel, New Delhi, has organized a Thai food festival in association with the Royal Thai embassy. Two Thai chefs—Jareuk Sri-Aroon and Aek Charttrakul—from Suan Dusit Rajabhat University’s culinary school in Bangkok have been invited to take part in the festival, which will be on 25 January. Some of their preparations include traditional dishes such as Tom Yam, Pad Thai, Som Tam and Pad Prik King. The dinner buffet (Rs1,200 per person plus taxes) includes salad, soup, appetizer and main course dishes.
Call 011-42500200 for reservations.
Meanwhile, we got Jareuk and Aek to show us how to put together a Thai meal (see videos) and also asked them to share recipes with us. Here is their pick of a Thai meal.
Pad Thai
Click here to watch video
(Stir-fried noodles)
1 portion
Preparation time: 30 mins
150g rice noodles (dry)
160g bean sprouts
250g tiger prawns
80g tofu (yellow and hard)
20g Chinese chives
30g pickled white radish
30g roasted peanuts, ground
20g dried shrimps
2 eggs
5g shallots
60ml cooking oil
Water or stock to soak noodles
For sauce
60g palm sugar
40ml fish sauce
40ml tamarind juice
5g chilli powder
Soak the rice noodles in water for 15 minutes. In a separate saucepan, start the sauce by heating all the ingredients together. Keep stirring till the sugar dissolves and then set aside.
Fry the prawns and add a bit of the sauce. Set aside.
Heat the oil in a wok and fry the tofu. Add the shallots, pickled radish and then, the noodles. To that, add the sauce and just enough water to soften the noodles. Then add the ground peanuts and dried shrimps. Stir-fry together till all the ingredients have mixed well. Push the noodles to one side of the wok.
Crack the eggs in the middle of the wok and cook them for a short while. Then mix in with the noodles, add the bean sprouts and Chinese chives, and give it a quick final stir.
Garnish with fresh bean sprouts, Chinese chives and a piece of lime. Serve hot.
Tom Kha Kai
(Chicken in galangal infused soup)
Click here to watch video
/Content/Videos/2009-01-19/2_Tom Kha Kai.flv
1 portion
Preparation time: 10 mins
250g boneless chicken
10g galangal (sliced)
1g lemon grass (sliced)
3g kaffir lime leaves
80g oyster mushrooms
250ml coconut milk
100ml water or stock
30ml lime juice
30ml fish sauce
2g bird’s-eye chillies
5g coriander leaves
Cut the chicken into small pieces. In a saucepan, add the coconut milk, water, sliced galangal and lemon grass, and bring them to a boil. Keep stirring. Add the chicken, mushrooms, bird’s-eye chillies, and torn kaffir lime leaves. When the chicken is cooked, remove from heat and season with fish sauce and lime juice. Garnish with coriander leaves.
Som Tam
Som Tam (Papaya salad)
(Papaya salad)
1 portion
Preparation time: 20 mins
150g green papaya
1g garlic
2g bird’s-eye chillies
1g cherry tomatoes
30g long beans
5g roasted peanuts
5g palm sugar
15ml lime juice
20ml fish sauce
In a mortar, pound the chilies and garlic together. Add to the long beans, peanuts, dried shrimps and tomatoes. Season with fish sauce, palm sugar and lime juice. Add the shredded papaya and fold it in.
Serve with fresh vegetables such as Chinese cabbage and long beans.
Mist, The Park
Another Thai food festival “Sawadee Ka” has been organised at the Mist, The Park, New Delhi. Chef Prakob Samranruen, the Thai chef who had set up Baan Thai at The Oberoi Grand, Kolkata, and who now works with Lotus, The Park, Chennai, is in the Capital to organize the menu. The festival, which started on recently, will be on till 25 January, and some of the dishes in the special menu include Kuay Tiew Naam, Phad Phak Si Sahai, Pet Lao Daeng and Thab Thim Crob. A meal for two will cost upto Rs3,000 (taxes extra).
Call 011-23743000 for reservations.
Photographs by Harikrishna Katragadda
Videos by Praveen Kumar Singh
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First Published: Sun, Jan 18 2009. 06 30 PM IST