Samui Wining & Dining
Do it Yourself!

Three classic Thai cuisine recipes, courtesy of Kandaburi Resort & Spa.

 

p10Kandaburi Resort & Spa in the northern end of Chaweng is one of the most impressive hotels on the island. And they boast not one but three fantastic restaurants. There’s the beachside Frangipani serving a host of international favourites, Kandalina which delivers contemporary Mediterranean dishes and the wonderfully air-condition Orchidea which specializes in Royal Thai cuisine. And it’s the latter that we’re focusing on today for our recipes.

They’re quite straight forward and all the ingredients should be readily available to you at home. Of course, it would make sense to try them here before attempting to make them yourself in order to understand how they should taste. And you can either pop along to the Orchidea restaurant or even try your hand at one of the resort’s cooking classes and get some first-hand instruction. Our first dish is yum nuea, a spicy salad with grilled sirloin of beef.

 

 

Yum Nuea

 

Ingredients: (serves one)

 

100 gms beef sirloin

20 gms tomato

20 gms cucumber

30 gms three kinds/colours of capsicum

10 gms red chili

15 gms Chinese celery

15 gms spring onion

5 gms chopped garlic

2 - 3 sprigs chopped coriander

1 tsp fish sauce

1 tsp lime juice

2 tsp cooking oil

1 pinch sugar

Add salt and pepper as desired

 

 

Preparation:

 

  1. Heat the oil in a pan and marinate the beef with salt and pepper.

  2. Cook the beef to your preferred consistency.

  3. Cut the vegetables into 2cm-long slices.

  4. Take a bowl and prepare a sauce of chili, garlic, fish sauce, lime sauce and sugar by mixing together.

  5. Toss the beef, vegetables and sauce together carefully.

  6. Do a final tasting and adjust the seasoning if required and garnish with coriander.

 

 

Our second recipe is for a Thai favourite – a coconut-milk soup with chicken and galangal known in Thailand as tom kha gai.

 

 

Tom Kha Gai

 

Ingredients: (serves two)

 

150 gms sliced chicken breast

8 slices galangal

1 sprig coriander

20 gms white mushrooms

10 gms shallots cut into wedges

1 tsp lime juice

1 tbsp fish sauce

1 tsp sugar

25 gms (1 stalk) lemon-grass, sliced

250 ml coconut milk

50 ml chicken stock

3 kaffir lime leaves, torn

2 cherry tomatoes cut into wedges

2 fresh hot chilies

1 fried and dried chili

Add oil of roasted chili paste as desired

 

 

Preparation:

 

  1. Heat the stock in a saucepan.

  2. Then add: galangal, lemon-grass, kaffir lime leaves, shallots, chili, mushrooms and coriander.

  3. Cover and let the liquid boil for two minutes.

  4. Add the chicken and tomato and simmer for three minutes.

  5. Check the chicken is cooked through then season to taste with lime juice, fish sauce and sugar then stir well.

  6. Pour the soup into a bowl, sprinkle a little coriander and the fried and dried chili and finish with a few drops of oil of roasted chili paste if required.

 

 

And our final recipe is for a classic phad Thai goong sod.

 

 

Phad Thai Goong Sod

 

Ingredients: (serves one)

 

100 gms narrow rice noodles

50 gms shrimps

30 gms yellow bean curd

5 gms dried shrimp

5 gms bean sprouts

3 gms Chinese leek leaves

5 gms ground peanuts

5 gms shallots

1 egg

 

 

Phad Thai sauce:

 

100 ml tamarind juice

30 ml palm sugar

20 ml shallots

30 ml fish sauce

 

 

Preparation:

 

  1. Sauté the shrimps and noodles until soft and then add the egg.

  2. Add the sauce, bean curd, dried shrimp, leek leaves and shallots and mix together until the egg is cooked through.

  3. Garnish with bean sprouts, ground peanuts and a lemon wedge.

 


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