food

Comida Tailandesa é Tudo de Bom

A chef Tiffani relembra uma viagem e prepara deliciosos pratos tailandeses: salada de mamão, Pad Gra Pao e arroz com coco. Que tal ir para a cozinha hoje mesmo?

food

Comida Tailandesa é Tudo de Bom

A chef Tiffani relembra uma viagem e prepara deliciosos pratos tailandeses: salada de mamão, Pad Gra Pao e arroz com coco. Que tal ir para a cozinha hoje mesmo?

Supplies

  • 3 cups sweet rice, short-grain, soaked in water overnight
  • 1 cup coconut cream
  • 1 cup palm simple syrup (equal parts palm sugar and water made into a syrup)

Passo a passo

  1. Set up a stovetop steamer with a paper or cheesecloth, so that the rice does not fall through the holes.
  2. Steam on medium heat for 30-40 minutes, or until the rice grains are fully cooked.
  3. While the rice is cooking, gently warm the palm simple syrup and the coconut cream over medium heat.
  4. When the rice is fully cooked, carefully transfer to a mixing bowl and pour the coconut syrup over the rice. Stir to combine with a rubber spatula.
  5. Transfer the rice to a warm holding location until ready to serve, keeping covered.

Supplies

  • 2 tablespoons dried baby shrimp
  • 2 garlic cloves, peeled and stem removed
  • 3 red Thai chilis, sliced thin
  • 4 cups green cooking papaya, peeled and julienned into thin strips
  • 1 cup Chinese long beans, cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • ½ cup toasted, chopped peanuts
  • ¼ cup fish sauce
  • 2 tablespoons palm simple syrup (equal parts palm sugar and water made into a syrup)
  • 2 tablespoons fresh-squeezed lime juice

Passo a passo

  1. In a mortar and pestle, pound the first three ingredients into a paste.
  2. Add the papaya, long beans, tomatoes, and half the peanuts and pound until everything is bruised and mixed together.
  3. Dress the salad with the liquids and toss to combine.
  4. Place the salad in bowls and garnish with the rest of the peanuts.

Supplies

  • 1 cup Oyster Sauce
  • 1 ½ ounce White Sugar
  • 1-ounce Mushroom Soy Sauce
  • 2 ounces Fish Sauce
  • 2 ounces Tamari
  • 2 ounces Water
  • 2 ounces Vegetable Oil
  • 2 pounds Ground Chicken – dark meat preferred
  • 1 bunch Thai Basil Leaves
  • 3 each Red Thai Bird Chili, thinly sliced
  • 4 each Cloves of garlic, peeled and minced
  • 1 egg

Passo a passo

  1. Mix the first 5 ingredients in a bowl with a whisk.
  2. Heat a wok or a large saute pan on high heat for 1-2 minutes.
  3. Add the vegetable oil, and when it starts to slightly smoke, add the ground chicken.
  4. Spread the chicken out so that it gets a nice sear on the bottom, and let it cook without touching it for about 1 minute. When the chicken is seared on one side, stir to break up any large chunks the best you can.
  5. Continue cooking until the chicken is almost fully cooked, but still just a little pink.
  6. Add the garlic and the chili and continue to cook for another minute, continuing to stir frequently.
  7. Add the sauce and lower your heat to medium, stirring everything together until the sauce fully coats the chicken and reduces slightly.
  8. Turn off the heat and add the basil leaves. The remaining heat in the pan will slightly wilt the basil. Stir to combine.
  9. Heat one tablespoon of cooking oil in a small non-stick pan over medium-high heat. Add egg and cook until the whites are fully cooked and have crispy edges. Remove, season with salt and serve on top of the Pad Gra Pow.