Recipes: Roast duck salad and Thai omelette with Chef Samart Muesantat of Sheraton Koh Samui

Chef Samart Meusantat of Sheraton Koh Samui Resort is currently in Kolkata, orchestrating a nine-day long Thai food Festival at Vintage Asia, a signature Asian diner at JW Marriott Kolkata.

The festival will include authentic cuisines from the northern, central and southern regions of Thailand. But for those, who will not able to get a taste of the fare, Indulge gets recipes for two dishes from the chef. Don the apron and rush to the kitchen.

Larb Ped Yang (roasted duck)

Ingredients:

Roasted duck – 150 gm

Shallot slice – 50 gm

Fish sauce – 3 tbsp

Lime juice – 4 tbsp

Sugar – 1 tbsp

Coarsely ground roasted rice – 2 tbsp

Chilli powder – 1 tbsp

Spring onion – 20 gm

Mint leaves – 10gm

Method:

Heat the sauce pan with duck and a little water and boil it slightly. Allow it to cool. Add all seasoning together and mix well and garnish with mint leaves. Serve vegetables on the side.

Thai Omelette

Ingredients:

Shallots – 20 gm

Eggs - 3

Spring Onion – 20 gm

Meat (chicken/pork/crab) – 200 gm

Oil – 2 cups

Seasoning:

Soya sauce – 1 tsp

White pepper – ½ tsp

White sugar – ½ tsp

Chopped coriander – 10 gm

Chopped garlic – 10 gm

Method:

Mix all ingredients and pour the mixture into oil heated at 150 degrees. Toss it on the other side to cook. Garnish with chopped coriander and serve it hot.