“人参とレンズ豆のスパイスサラダ”
Ingredients for 2
Carrot 250g(chopped into bite size)
Cumin seed 1/2tsp
Ground cinnamon 1/4tsp
Ground nutmeg 1/2tsp
Clove 1
Maple syrup 1.5tbsp
Olive oil 1tbsp
Ingredients for the lentils
Lentil 100g
Shallot ½(minced)
Garlic 1clove (minced)
Cumin seed 1/2tsp
Ground nutmeg 1/2tsp,
Bay 1
Oregano 1/2tsp,
Crème Fraiche
Extra virgin olive oil
Parsley
In a oven tray, add the ingredients for the roasted carrot. Season with salt and pepper and coat with dressing evenly. Cook in oven at 200C for about 45 minutes until the carrots are soft.
In a saucepan, cook the shallot, garlic and all the spices until fragrant. Add the lentils, bay, oregano and 400ml of water and simmer covered until the lentils are cooked. Add water if it gets too dry.
Season the lentils with salt and pepper. Serve the lentil topped with roasted carrot, parsley and drop of crème fraiche and drizzle of extra virgin olive oil.
“スイートポテトとブロッコリのタイ風コールスロー”
This dish is sure to be a showstopper. Creamy baked sweet potatoes are paired with the refreshing crunch of fresh broccoli, fragrant Thai herbs, and tangy pickled onions. Vibrant and full of flavour, it tastes as colourful as it looks.
Ingredients for 4
Sweet potatoes 4
Broccoli 1bunch to get 250g of floret (finely chopped)
Banana shallot 1/2
Lemon grass 3tbsp (only white part, finely sliced)
Red chilli 1/2
Coriander a handful (finely chopped)
Mint a handful (finely chopped)
Roasted nuts 2tbsp
For Dressing
Ground cumin ½tsp
Ground coriander ½tsp
Garlic powder ½tsp
Yoghurt 80g
Lime 1(juice)
Rapeseed oil 1tbsp
Sugar ½tsp
Salt and pepper to taste
Pickled onion
Red onion 1(thinly sliced)
Wine vinegar 50ml
Water 150ml
Sugar 2½tbsp
Salt ½tsp
Peppercorns 5
Cloves 2
Red chilli 1/4
In a saucepan, combine the ingredients of the pickle except the onion and bring to a boil over high heat. Remove from the heat and add onion while the pickling liquid is hot. Set aside till serving.
Place the well-washed sweet potatoes as a whole on a parchment paper-lined oven tray. Cook in the oven at 220 degrees for about 30 minutes until the potatoes are cooked through.
Mix the dressing in a bowl. Add the rest of the ingredients and mix well.
Serve the broccoli slaw over baked potatoes, scattering drained pickles, extra herbs, and nuts on top.
“蒸し鶏とタイ風ハーブソース”
The slowly steamed chicken becomes so tender that the bones slide out effortlessly. Enjoy the soft, juicy chicken paired with a Thai-style herb sauce and crispy fried lemongrass.
Ingredients (serves 2)
Chicken leg 2
Sake 4tbsp
Ginger 2slices
Green part of Spring onion
Salt 2pinch
Herb sauce
Coriander a handful(finely chopped)
Mint a handful(finely chopped)
Spring onion 3(finely chopped)
Ginger 2slices(finely chopped)
Garlic 1clove(finely chopped)
Red Chili 1/2(finely chopped)
Lime 1(juice)
Sauger 1tsp
Nam prah 1/2tbsp
Salt a pinch
Lemongrass oil
Lemongrass 1(sliced into thin rings)
Oil 2tbsp
Create a temporary steamer by placing a soup bowl inside a large pot. Fill the pot with water until it reaches halfway up the sides of the bowl. Add the chicken legs, sake, ginger slices, and the green parts of the spring onion to the pot. Sprinkle a pinch of salt over the chicken. Cover the pot and simmer over low heat for 1.5 hours. If the water in a pot evaporates, carefully add more from the side.
Mix all the ingredients for the sauce in a bowl and set aside.
Once the chicken is tender, plate it with some of the cooking liquid. You can chop them into smaller sizes at the joint or debone the meat before plating.
In a small saucepan, heat the oil with the lemongrass until the lemongrass is lightly golden and aromatic. Carefully pour the hot oil over the chicken. Serve immediately with the sauce on the side.