As part of the ongoing Restaurant Week India, HT Café hosted an exclusive cooking workshop at Koh by Ian Kittichai, Marine Drive. Over the course of two hours, the participants picked up handy tips and tricks regarding cooking techniques as well as a selection of ingredients for Thai food. Chef Paul Kinny and his team taught them four
of the restaurant’s signature recipes, which they got to sample after preparation. The Green Thai Curry was arguably the most praised dish of the day.
PANDAN ROBATA CHICKEN / TOFU
150 gm boneless chicken / tofu n toasted white sesame for garnish
15 gm ginger n 20 gm galangal n 2 tbsp oyster sauce n 60 gm Sriacha chilli sauce
50 gm tomato ketchup
Take boneless chicken and marinate with paste made with above ingredients for at least two hours and steam it for 12 minutes n Pan fry the steamed chicken n Serve it hot and garnish with toasted white sesame seeds.
SPICY BASIL NOODLES
150 gm flat rice noodles n 5 gm basil n 2 gm green peppercorn n 4 stems pok choi n 20 gm straw mushroom n 20 gm broccoli florets n 20 gm snow peas n 15 gm stringed haricot beans n 20 ml oyster sauce n 10 gm garlic chopped n 10 gm onion chopped n 10 gm celery chop n 20 ml vegetable stock n sugar to taste n 1/2 tbsp soya sauce n 5 gm red chilli
Soak rice noodles in warm water for 10 to 15 minutes
Prepare the broccoli florets, snow peas and haricot beans. Blanch in hot boiling water
Finely chop onion and garlic. Deep fry hot basil leaves; drain on a kitchen towel n Heat oil in a wok; add chili, onion and garlic and sauté till the onions are translucent n Add green peppercorn and sauté for 30 seconds n Add all the vegetables, basil leaves and vegetable stock cook for a while n Finally add soaked noodles, oyster sauce and soy sauce, and mix thoroughly
Serve hot garnished with fried basil leaves.
THAI GREEN CURRY with VEGETABLES and CHICKEN
25 gm green curry
150 gm coconut milk
50 gm eggplant n 25 gm baby eggplant n 50 gm water chestnut n 3 gm kaffir lime leaves n 10 gm sweet basil
5 gm red chillies n 5 gm palm sugar n 10 ml oil
n Heat the oil in a pan, add green curry paste and red chilli cook it until it leaves the oil n Add coconut milk and bring it to boil
n Add palm sugar n Add grilled chicken cubes n Add the
vegetables cut in small dices
cook it until done n Check the seasoning, finish off with basil leaves and lime leaves.
SRIRACHA VEGETABLE STIR FRY
10 ml olive oil n 33 gm bell pepper, seeded and cut into cubes
15 gm baby eggplant, sliced into 1/4-inch thin rounds n 3 gm chopped garlic cloves n 4 gm minced ginger n 20 gm sliced pok choi n 5 ml soy sauce n 5 ml Sriracha sauce n 100 ml water
Heat oil over medium-high heat in a wok n Then add the pepper and eggplant n Stir-fry for 2-3 minutes, then the garlic and ginger n After about 30 seconds, add the pok choi and stir-fry for about 1 minute until slightly wilted n Add water. Cook, stirring, until the water evaporates n Add soy sauce and Sriracha.
Stir-fry for a few minutes until everything is seasoned
Remove from the heat and serve immediately.