Thai Food Design Brief Empires have fallen, temples have been destroyed, battles won and lost families divided, but still the great recipes of the world have survived. Each generation may have an influence on these recipes but some are essentially the same ages ago. They thus think link us to the generations past.
Each individual country is identified with the foods they prepare, the ingredients they use, the cooking methods and presentation of their food.
This yearthen the theme of the Pittwater House Luncheon competition will be 'Foods From Around The World'. Each pupil is required to design and make a three course meal using a specific country as their inspiration. The competition will be held in Term 3 week 2 (tuesday 27th July). Reasons for Choice
- I chose to do thai food for my luncheon competition because thai food is one of my favorite foods to eat, and unfortunately i do not get to eat it nearly enough as i would like to. Thai foods have an amaazing range of flavours, including spices and loads and loads if chilli. All these flavours combined make an amazing quality of food. The dish below i think relfects the variety of flavours in the Thai cuisine. The green papaya salad is a good mix of cold and hot when mixed with the satay sticks. The Green curry is my favorite dish, i love currys and a curry of beef would be a great dish. The banana fritter is a great compliment to the spicy dish. A sweet treat at the end of a very fulfilling meal. -
Thai Banquet
-Green Papaya Salad with Pork Satay Sticks-
-Green Curry of Beef with Roti-
-Banana Fritters-
Pork satay sticks
200g pork neck
15 bamboo skewers
1/4 cup coconut cream
pinch of salt
marinade
1/2 tablespoon coriander seeds
1/2 teaspoon cumin seeds
1 1/2 tablespoons finely chopped lemongrass
1/2 teaspoon salt
1/2 tablespoon chopped galangal
3/4 teaspoons turmeric powder
pinch of roasted chilli powder
1/4 cup coconut cream
1 tablespoons coconut/vegetable oil
1/2 tablespoon shaved palm sugar
method 1. first make the marinade. In a dry, heavy based frying pan, separately roast the coriander and cumin seeds, shaking the pan, until aromatic. Using a mortar and pestle, grind the spices to a powder before adding the lemongrass, salt and galangal. Pound to a fine paste, then stir in the tumeric and chilli powders. Add the coconut cream, oil and sugar and stir until dissolved. Pour into a bowl.
2. Cut the pork into thin slices about 4cm by 1cm, add to the bowl and leave to marinade in the refrigerator for at least an hour, or as long as overnight. soak the skewers in water for about 30 minutes, then thread 3 slices of marinated pork onto each skewer. The satays an then be returned to the marinade for a few minutes or a few hours.
4. place the coconut cream in a wide, shallow bowl and stir in a pinch of salt. Take each satay out of the marinade and give it a cursory dip into the coconut cream before placing it on the grill. Grill the satays in a pan over medium heat, cooking 3 or 4 at a time. Baste with the salted coconut cream. Turn the satays over constantly, careful not to let them colour too much.
5. meanwhile, gently warm the the sauce if desired. Serve the satays with the sauce.
Satay Sauce • 2 dried long chillies
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• salt
• 1/2 tablespoon chopped lemongrass
• 1/4 chopped galangal
• 1/4 finely grated kaffir lime zest
• 1/2 tablespoon chopped red shallots
• 1 tablespoon chopped garlic
• 1/4 tablespoon cleaned and chopped coriander roots
• 3/4 cups coconut cream
• 1 tablespoon shaved palm sugar
• 1/4 cup finely ground peanuts
• 1/4 cup stock, water or coconut milk
• 1/2 tablespoon fish sauce ( to taste )
• 1/2 pinch roasted chilli powder
method 1. nip of the stalks of the chillies, then ut along their length and scrape out the seeds. Soak the chillies in water for about 15 minutes until soft.
2. While the chillies are soaking, toast the coriander and cumin seeds separately in a dry, heavy based frying pan until they are aromatic, shaking the pan often to prevent the spices from scorching. Grind to a powder using an electric grinder or a mortar and pestle, then set aside.
3. Drain the soaked chillies, soaking as much water as possible out, then roughly chop them. Using a mortar and pestle, pound the chillies with a pinch of salt, then add the lemongrass, galangal, kaffir lime zest, shallots, garilic and coriander roots, in a blender, one ingredient at a time. Finally stir in the ground spices.
4. Heat 1/2 cup of the coconut cream in a small pan and simmer for a minute or 2 before adding the paste and frying it gently for 4-5 minutes until fragrant and oily, stirring. Season with the palm sugar then moisten with the remaining coconut cream. Simmer for 2-3 minutes, then stir in the peanuts and simmer for 5 minutes. Moisten with the coconut milk/stock, simmer for another 5 minutes.
5. Season with the chilli powder and fish sauce and a pinch of salt. Let sit for an hour.
Green Papaya Salad
3 garlic cloves
pinch os salt
2 tablespoons roasted peanuts, coarsely crushed
2 tablespoons dried prawns, rinsed and drained
2 slices of lime (or small wedges)
6 cherry tomatoes, quartered
2 snake beans, cut into 1cm pieces
4 birds eye chillies
2 cups shredded green papaya, from about 1 small papaya
3-4 tablespoons shaved palm sugar(to taste)
2-3 tablespoons fish sauce
2-3 tablespoons lime juice
1 tablespoon tamarind water
method Using a mortar and pestle, pund the garlic with the salt then add the peanuts and dried prawns and pound to coarse paste. Add the lime, bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the birds eye chillies, barely crushing them.
Finally add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand. Season the sals with palm sugar, fish sauce, lime juice and tamarind water.
Green Curry of Beef
2 cups of coconut cream, plus 2-3 tablespoons extra
pinch of salt
250g beef -cut into 5mm thick slices
1 stalk lemongrass, bruised
3 cups coconut milk
2-3 tablespoons fish sauce
3-4 kaffir lime leaves, torn into large pieces
pinch of roasted chilli powder
8-10 small green birds eye chillies
Green curry paste (you may make it yourself)
method
To braise the beef, simmer 1 cup of the coconut cream with the salt and when it has thickened slightly and is beginning to separate, add the beef and the lemongrass, along with the shallots and spices, if using. Moisten with some coconut milk or water and add a tablespoon of the fish sauce. Continue to simmer gently, stirring regularly, until the coconut is absorbed and the beef is tender yet still a little resilient: this should take about 20 minutes or so, but it will be necessary to moisten with more coconut milk or water during this time to prevent the meat becoming to dry. Be careful not to braise the until it is falling apart, or it will have a stringy texture. Once the beef is cooked drain off the excess oil, keeping it for the next stage, and pick out the lemongrass and spices. Cover and set aside.
Next make the curry. Heat a few tablespooons of the reserved oil with i cup of coconut cream and fry the green curry paste over a medium heat for 5 minutes, stirring often to prevent it from catching. When it id rich and aromatic and quite oily, add 1-2 tablespoons of fish sauce and simmer for a minute before adding 1 cup of coconut mil or water. Simmer for 2-3 minutes before adding the beef and the kaffir lime leaves, then continue to simmer for another 10 minutes or longer - until the curry is quite thick, rich and creamy. It may be necessary to add some more coconut milk, stock or water. Check the seasoning - the curry should taste rich, hot, spicy and salty. Allow it to sit for 20 minutes or so.
Roti
Cook bought roti bread, in hot pan with oil, for about 10-30 second - or until slightly brown. Cut into triangles and serve.
Banana Fritter
1/2 cup corn flour
1/4 cup shaved palm sugar
1/2 teaspoon maltose or corn syrup
1/2 cup grated coconut
5-6 sugar bananas
vegetable oil, for deep frying
Batter
1/2 cup rice flour
1 small egg, lightly beaten
1-2 tablespoons coconut cream
pinch of lime paste
method
In a small bowl, work the palm sugar and maltose or corn syrup into the grated coconut. Transfer to a small pan, place over a low heat and simmer gently until it is quite sticky, stirring constantly and taking care not to let it catch and scorch. It may be necessary to add a few tab;espoons of water so that it cooks evenly, but make sure that all the water evaporates.
Stir in the corn flour thoroughly and continue to cook over a gently heat, stirring and turning, until it forms quite a thick paste - this should take about 2-3 minutes, allow to cool.
Peel the bananas and then press, wrap and enclose the bananas in the paste. This can be done a few hours in advance - because they are fully enclosed, the bananas will not become overly discoloured.
To make the batter, combine the rice flour, egg and coconut cream in a large bowl, kneading for several minutes to form a smooth, silken dough. Wrap in plastic film and leave to rest for about 30 minutes. Meanwhile, dissolve the lime paste in 1/2 cup of water and wait for about 15 minutes until it has completely precipitated. Drain off and reserve the lime water, discarding the sludgy residue. Work the lime water into the rested dough to produce a batter with a thick, pancake like consistency. Let it rest for another 20 minutes or so.
Pour the deep frying oil into a large, stable wok or a wide, heavy based pan until it is about 2/3 full. Heat the oil over a medum high flame until a cooking thermometer registers 180 degree. Alternatively, test the temperature of the oil by dropping in a cube of bread - it will brown in about 15 seconds if the oil is hot enough. Dip the bananas into the batter coating them generously. Deep fry in batches over a moderate heat, turning constantly with tongs, a smakk soider or long chopsticks, until golden. Drain on paper towell. When all the banana fritters are cooked, pour the remaining batter into the hot oil and cook until golden and then drain.
Serve the banana fritters warm, with a side of coconut ice cream and serve with warm butterscotch sauce
SHOPPING LIST
Work Plan
The day before:
Follow steps 1-2 pork satay recipe.
Cover chicken and marinade and refrigerate overnight.
Foods From Around The World :) by China Waters
Thai Food
Design Brief
Empires have fallen, temples have been destroyed, battles won and lost families divided, but still the great recipes of the world have survived. Each generation may have an influence on these recipes but some are essentially the same ages ago. They thus think link us to the generations past.
Each individual country is identified with the foods they prepare, the ingredients they use, the cooking methods and presentation of their food.
This yearthen the theme of the Pittwater House Luncheon competition will be 'Foods From Around The World'. Each pupil is required to design and make a three course meal using a specific country as their inspiration. The competition will be held in Term 3 week 2 (tuesday 27th July).
Reasons for Choice
- I chose to do thai food for my luncheon competition because thai food is one of my favorite foods to eat, and unfortunately i do not get to eat it nearly enough as i would like to. Thai foods have an amaazing range of flavours, including spices and loads and loads if chilli. All these flavours combined make an amazing quality of food. The dish below i think relfects the variety of flavours in the Thai cuisine. The green papaya salad is a good mix of cold and hot when mixed with the satay sticks. The Green curry is my favorite dish, i love currys and a curry of beef would be a great dish. The banana fritter is a great compliment to the spicy dish. A sweet treat at the end of a very fulfilling meal. -
Thai Banquet
-Green Papaya Salad with Pork Satay Sticks-
-Green Curry of Beef with Roti-
-Banana Fritters-
Pork satay sticks
- 200g pork neck
- 15 bamboo skewers
- 1/4 cup coconut cream
- pinch of salt
marinade- 1/2 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 1/2 tablespoons finely chopped lemongrass
- 1/2 teaspoon salt
- 1/2 tablespoon chopped galangal
- 3/4 teaspoons turmeric powder
- pinch of roasted chilli powder
- 1/4 cup coconut cream
- 1 tablespoons coconut/vegetable oil
- 1/2 tablespoon shaved palm sugar
method1. first make the marinade. In a dry, heavy based frying pan, separately roast the coriander and cumin seeds, shaking the pan, until aromatic. Using a mortar and pestle, grind the spices to a powder before adding the lemongrass, salt and galangal. Pound to a fine paste, then stir in the tumeric and chilli powders. Add the coconut cream, oil and sugar and stir until dissolved. Pour into a bowl.
2. Cut the pork into thin slices about 4cm by 1cm, add to the bowl and leave to marinade in the refrigerator for at least an hour, or as long as overnight. soak the skewers in water for about 30 minutes, then thread 3 slices of marinated pork onto each skewer. The satays an then be returned to the marinade for a few minutes or a few hours.
4. place the coconut cream in a wide, shallow bowl and stir in a pinch of salt. Take each satay out of the marinade and give it a cursory dip into the coconut cream before placing it on the grill. Grill the satays in a pan over medium heat, cooking 3 or 4 at a time. Baste with the salted coconut cream. Turn the satays over constantly, careful not to let them colour too much.
5. meanwhile, gently warm the the sauce if desired. Serve the satays with the sauce.
Satay Sauce
• 2 dried long chillies
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• salt
• 1/2 tablespoon chopped lemongrass
• 1/4 chopped galangal
• 1/4 finely grated kaffir lime zest
• 1/2 tablespoon chopped red shallots
• 1 tablespoon chopped garlic
• 1/4 tablespoon cleaned and chopped coriander roots
• 3/4 cups coconut cream
• 1 tablespoon shaved palm sugar
• 1/4 cup finely ground peanuts
• 1/4 cup stock, water or coconut milk
• 1/2 tablespoon fish sauce ( to taste )
• 1/2 pinch roasted chilli powder
method
1. nip of the stalks of the chillies, then ut along their length and scrape out the seeds. Soak the chillies in water for about 15 minutes until soft.
2. While the chillies are soaking, toast the coriander and cumin seeds separately in a dry, heavy based frying pan until they are aromatic, shaking the pan often to prevent the spices from scorching. Grind to a powder using an electric grinder or a mortar and pestle, then set aside.
3. Drain the soaked chillies, soaking as much water as possible out, then roughly chop them. Using a mortar and pestle, pound the chillies with a pinch of salt, then add the lemongrass, galangal, kaffir lime zest, shallots, garilic and coriander roots, in a blender, one ingredient at a time. Finally stir in the ground spices.
4. Heat 1/2 cup of the coconut cream in a small pan and simmer for a minute or 2 before adding the paste and frying it gently for 4-5 minutes until fragrant and oily, stirring. Season with the palm sugar then moisten with the remaining coconut cream. Simmer for 2-3 minutes, then stir in the peanuts and simmer for 5 minutes. Moisten with the coconut milk/stock, simmer for another 5 minutes.
5. Season with the chilli powder and fish sauce and a pinch of salt. Let sit for an hour.
Green Papaya Salad
method
Using a mortar and pestle, pund the garlic with the salt then add the peanuts and dried prawns and pound to coarse paste. Add the lime, bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the birds eye chillies, barely crushing them.
Finally add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand. Season the sals with palm sugar, fish sauce, lime juice and tamarind water.
method
Roti
Banana Fritter
Batter
method
SHOPPING LIST
Work Plan
The day before:
On the day:
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