Thai royal recipes from The Lalit’s Master Chef Suriya Phusirimongkhonchai

Visiting Master Chef Suriya Phusirimongkhonchai from The Lalit Chandigarh shares two Thai recipes exclusively for the Indulge readers

author_img Sharmistha Ghosal Published :  20th September 2018 12:00 AM   |   Published :   |  20th September 2018 12:00 AM
Master Chef Suriya Phusirimongkhonchai from The Lalit Chandigarh

Master Chef Suriya Phusirimongkhonchai from The Lalit Chandigarh

Recently, the Royal Thai Consulate, Kolkata, in association with the Office of Commercial Affairs, New Delhi and Thai Airways, organised the Amazing Thai Taste in Kolkata 2018 at The Lalit Great Eastern.  The event, a part of Thailand’s Kitchen of the World policy aiming at deepening the knowledge and understanding of Thai culinary traditions, kicked off with Royal Thai cuisine demonstration at The Lalit’s Legacy Grill.

Visiting Master Chef Suriya Phusirimongkhonchai from The Lalit Chandigarh demonstrated how to cook a royal Thai savoury-sweet dish, Kanom Krok Chao Wang. Chao Wang means court attendants or court traditions.

Chef Suriya shares the royal recipe along with the popular Thai Papaya Salad recipe exclusively for Indulge readers

Kanom Krok

Kanom Krok

Ingredients:

For first part batter:

Rice flour: 400 gm

Glutinous rice flour: 50 gm

Chuna water: 500 ml

Water: 750 ml

Coconut milk: 800 ml

For second part batter:

Coconut milk: Two tins

Sugar: 360 gm

Water: 400 ml

Salt: 15gm

Rice flour: 30 gm

Sweet corn: 100 gm

Spring onion: 50 gm

Method:

For Chuna Water: Add 50 gm of chuna (edible lime stone powder) with one litre of water and mix it until the chuna is properly dissolved in the water.

When it gets properly mixed, keep it aside until the chuna settles down.

Once the chuna settles down, use the water for the cooking process.

For first part batter:

Mix all the ingredients together and keep aside.

For second part batter:

Mix all the ingredients together and keep aside.

For Kanom Krok:

Apply oil on a concave shaped pan for making kanom krok.

Add ¾ of the first part batter and then add ¼ of the second part batter. Put some sweet corn and spring onion on the top. Cook the kanom krok at low flame and covered. After few minutes put one half of the kanom krok on the other half and cook it until the outer surface becomes crispy and golden brown.  Serve hot.

Thai Papaya Salad

Thai Papaya Salad

Ingredients :

100 gm unripe papaya - julienne

20 gm of carrot - julienne

Four to five cherry tomatoes cut into halves

20 gm roasted peanuts

20 gm green beans

Three garlic cloves

One red chilli, sliced

20 gm lime juice

30 gm palm sugar

20 gm Thai light soya sauce

Method:

In a bowl, mix lime juice, soya sauce and palm sugar and keep aside. In another bowl mix papaya and carrot juliennes and keep aside. In a wooden mortar – pestle, mix green beans, diced garlic, red chilli with peanuts. Add cherry tomatoes. Then add the mixed papaya and carrot. Add a little of the mixed juice and keep mixing all the added items. Mix all ingredients as per taste and serve it on a shallow plate.

Thai Papaya Salad is ready.

 

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