Thai Smile #182

Khunying Chamnongsri Hanchanlash พรทิิพย์์ สาทิิสสะรตุ

Pornthip Satissarat

เสริมศักดิ นรินทิรวิงษ

Sermsak Narinwong

จำตุุรพร จำันทิร์วิิจำตุร

Jaturapon Janwijit

โวิหาร ไวิทิลีย์์

Vohan Whiteley มันตุา เมธีาชื้ชื้วิาล

Manta Maythachatchaval

เซบาสเตุย์น โฮมส

Sebastian Holmes

คุอร์ซ

PA YST

At Payst, quality produce is our passion.

At the heart of our products is the harmony between sweet, sour, salty, spicy and bitter. Each Payst product captures this complex balance of spice and flavour.

All the ingredients for our pastes and sauces are carefully and sustainably sourced from across Thailand and the UK.

All our products are hand-made by our small, devoted team of professional chefs at Farang London, our award winning, Michelin Bib Gourmand restaurant in Highbury, North London.

Buy at our restaurant Farang London or have Payst delivered directly to you by visiting payst.co.uk

FIRST 'OKTOBERFEST' IN THAIPARK

This is another great stir fry, tasty either alongside other dishes, with noodles or on its own accompanied by some steamed jasmine rice. Any fast cook cut of beef can be used, as by stir frying in smoking hot oil it is possible to char the meat on all sides and still keep it rare in the middle, which adds a smokiness to the dish only found from cooking in the wok. I like to use the beef flat iron as its marbled fat allows it to stir fry juicy and tender. I have also used venison haunch to create this dish and the results were very tasty.

Words SEBBY HOLMES' RECIPES for 'COOK THAI' book , published by Kyle books

Photography TOM REGESTER

SERVES 2-3

GF

INGREDIENTS:

200g flat-iron beef, sliced against the grain into 2cm thick pieces

1 teaspoon cumin, toasted and ground to a powder

1 teaspoon coriander seeds, toasted and ground to a powder

½ teaspoon chilli powder

3 tablespoons vegetable oil

4 banana shallots, peeled and thickly sliced lengthways

30g kale, stems removed and torn into bite-sized pieces

50ml beef stock

1 tablespoon fish sauce 1 tablespoon palm sugar

1 teaspoon distilled white vinegar 2 tablespoons thick tamarind water

ROASTED CHILLI JAM RELISH ‘NAHM PRIK PAO’

This dish lets the grill do all the talking. Threading the ingredients onto skewers means they can be barbecued with ease. They will soften and char at different rates, because of their moisture content and size. Leave the skins on where possible, as this will help them to smoke and roast within.

MAKES ABOUT 400G (5–6 SERVINGS) GF / VE

OPTIONAL

INGREDIENTS:

50g cherry tomatoes, skewered

6 long red chillies, skewered

6 green bird’s-eye chillies, skewered 10 garlic cloves, skewered

50g Thai shallots (any small shallots will taste good), skewered

4 banana shallots, skewered

2 sticks lemongrass, slightly bruised in a mortar and pestle

2 tablespoons thick tamarind water

2 tablespoons palm sugar (soft light brown sugar will do)

2 tablespoons fish sauce (soy sauce if vegetarian)

SEBBY HOLMES Head Chef, Farang London faranglondon.co.uk

METHOD:

150g flat rice noodles (soaked in cold water until soft as per packet instructions)

20g roasted chilli jam (see below recipe)

Place the beef in a bowl and add the cumin, coriander seeds, chilli powder and 1 tablespoon of the oil, then mix together with your hands. Set aside at arm’s reach of the wok alongside all the other ingredients, ready to make the stir-fry.

Heat the remaining oil in a large wok over a high heat until it is smoking hot. Add the beef and give the wok a little shake to make sure the beef doesn’t stick to it (the coating of oil on the meat and in the wok should stop it from sticking completely). Stir-fry the beef for about 30 seconds until it is sealed on all sides. Add the chilli jam, shallots and the kale and stir-fry for another minute or so until the vegetables have softened. Lastly add the soaked rice noodles and stir-fry for a minute or two until the noodles are translucent and cooked throughout.

Deglaze the wok with the stock, fish sauce, palm sugar, vinegar and tamarind water, tossing the ingredients once more to combine fully. The dish should taste rich, sweet, salty, smoky and sour. If preferred the noodles can be removed from the recipe and the stir-fry can be served with steamed jasmine rice.

2 teaspoons smoked chilli powder

2 tablespoons chopped coriander roots juice of 2 limes

METHOD:

Light the barbecue to a high heat. I much prefer to cook this over wood, however, charcoal or even gas will work fine. Grill each vegetable skewer, turning regularly to ensure that the vegetables are softened and lightly charred around the outside.

Remove the skewers from the heat and allow to cool slightly until cool enough to handle. Remove the chilli stems and the garlic and shallot skins. Remove the core and the tough outer sheaths of the lemongrass, then chop the soft part of the lemongrass into small pieces. Add all this to a food processor or large mortar and pestle with the tamarind water, palm sugar, fish sauce, chilli powder and coriander roots, and pound or blitz to a moist, coarse paste. Finally, stir in the lime juice and check for seasoning: the relish should be smoky, spicy, salty and sour.

My passion for food started from the time I got to spend with my grandma at her temple cottage. I was only 9 when she first took me out foraging wild mushroom and bamboo shoot. I know everyone says his or her grandma is the best, but mine really was! She taught me everything about gratitude and respect and about cooking of course!

Grandma was a Buddhist nun. She resided in the forest temple on top of the mountain in Hua-Hin (AKA - Thailand’s Brighton) the famous seaside town just 3 hours from Bangkok. At a young age I found solace in food and cooking. I loved helping grandma making lunch to offer to the monks or prepare Thai desserts when we had family gathering during Thai New Year.

Being a nun means she didn’t have massive amount of money, so foraging was one of the things that helped her survive. I actually found it quite rewarding!

Last week, I mentioned to a good friend of mine who is also a chef, that I wanted to learn how to pick mushrooms. Belle gladly offered to take me out foraging. Belle catered for my wedding at Wimbledon temple (www.bellesthaikitchen.com) and we have become good friends ever since. I think food has work its magic between us!

On the day we picked Butter Bullet, Amethyst and Puff Ball. Here is the recipe that I’ve prepared using those mushrooms.

SUGAR & SUNSHINE

www.sugarandspice15.com

INGREDIENTS:

1 Pomfret fish weigh about 500g. 1 tsp. salt 1 tsp. freshly ground pepper 300 g. mixed or wild mushroom of your choice 4-5 stalks spring onion - cut into 3cm. barton

4 large red chilli - sliced diagonally 2 tbsp. garlic - chopped finely 2 tbsp. fresh ginger - julienne 1 tbsp. oyster sauce 1 tbsp. Chinese rice wine 1 tsp. demerara sugar 1 tsp. light soy sauce 1/2 cup hot stock or water 1 tbsp. corn starch - mixed with water to make slurry 1 tbsp. vegetable oil

Oil for deep fry the fish / or omit if using air-fryer few sprigs of coriander for garnish

POMFRET FISH WITH WILD MUSHROOM SAUCE

MAKE SALAD CREAM

Need hand / canister blender machine with a jar set

• Clean the Pomfret fish, pat dry and cut across both side. Seasoned with salt and pepper, then set aside.

• Heat oil in a heavy based pan over medium/high heat. Fry the fish in hot oil for 5 minutes on each side or until golden brown. Set aside.

• In another pan, heat 1 tbsp. of oil over high heat. Fry garlic until aromatic, add the mushrooms, spring onion, ginger, chilli and Chinese rice wine. Season with oyster sauce, sugar, soy sauce, add hot stock. Then add the cornflour slurry to thicken the sauce. Lower the heat, simmer for another minute.

• Pour the mushroom sauce over the Pomfret fish, garnishe

For those of you who would like to entertain but don’t want to cook (or are unable to for whatever reason!), you could let me do the job for you! Alternatively why not book into one of my cooking classes. Simply check out my website at www.sugarandspice15.com for all your bespoke catering service needs. You can also follow me on Instagram: @kittydietcoachcreators for my foodie footage and everything else!

20 MAY 2022

MIANG KHAM (Betel Leaves Wrap) is a traditional Thai appetiser of Betel leaves filled with roasted coconut, Thai shallots, fresh chilli, ginger, lime, roasted peanut, and small dried shrimps serve with caramelised sauce, a dish from PigaChic, which in my humble opinion, offers the best Thai food delivery service although based in London delivery is available throughout the UK. Not only are the dishes on offer the most authentic, non-Westernised taste this side of Thailand, but the ingredients are also exceptional as is the flavour of every single dish, another example is, KHAA MOO, slowly braised Pork leg or Knuckle.

SUPAWAN THAI RESTAURANT “PHUKET ON A PLATE”

KHONGPHOON, Owner & Executive Chef of Supawan Thai Restaurant in Caledonian Road close to London’s Kings Cross has, over the last seven years, honed his skills to bring the food of Southern Thailand to London.

Having originally opened a flower shop in Caledonian Road Wichet was able to acquire the property next door in which he set about specialising his passion for cooking and in particular following his Mother’s recipes for Southern Thai food, thus SUPAWAN was born.

I find the word "authentic" much maligned especially when used to describe Thai Cuisine but the truth is that Chef Wichet Khongphoon cooks AUTHENTIC Southern Thai cuisine His positivity and artistry in flower arranging has transferred seamlessly to hospitality plus his passion and love shown in cooking together with his generosity knows no bounds.

So, if you’ve been to Southern Thailand on holiday and really miss the food you enjoyed there, then a visit to Supawan is definitely the only Thai restaurant in London where the memories will come flooding back after the first bite.

As Wichet mentioned on his website, in Thailand there is an old saying ; "Kin Dee, Yuu Dee, Mee Suk" which means "Eat Well, Live Well, Be Happy" which very much applies to the food and ambiance at Supawan Thai Restaurant. It really is 'Phuket on a plate'.

WICHET

https://www.facebook.com/zeefc

- phuwaryne@gmail.com 0959174133 K.GIG (TH) 07784236665 K.JAH (UK)