Kitchen Classics

Aphithak Withojit, Chef de cuisine, Pachaylen restaurant, Eastern Mangroves Hotel & Spa by Anantara

Serves: 4

Ingredients

Massaman curry paste   150 gm

Lamb shank (600 gm each),

cleaned                    4 pc

Coconut milk            800 ml

Flour, for dusting      10 gm

Banana shallot, cooked   120 gm

Potato, cooked        120 gm

Chilli, yellow             20 gm

Fish sauce               20 ml

Sugar                       20 gm

Cooking oil              60 ml

Cashew nut, roasted 30 gm

Onion, crispy            10 gm

Mint leaves               5 gm

Method

Stir-fry the Massaman curry paste till fragrant, then add coconut milk and stir till it starts to boil. Add fish sauce and sugar to taste. Set aside.

Season the lamb shank with salt and pepper, then dust with a little flour.

Sear in a hot pan till cooked well on the outside.

Add to the Massaman curry sauce and cook for 10 minutes, then place in a deep baking tray.

Cover with foil and cook in the oven at 150°C for 3 hours or till lamb is tender.

To serve: place lamb shank and Massaman sauce in a small saucepan. Add cooked potato, banana shallot and yellow chilli. Cook for another 1 minute.

Remove and arrange on a plate. Garnish with roasted cashew nut, crispy onion and mint leaves. Serve hot with steamed jasmine rice. 

KHAO NIEW MA MOUNG

Serves: 4

Ingredients

Rice, glutinous               200 gm

Coconut cream              350 gm

Coconut sugar               200 gm

Salt                               10 gm

Pandan leaves               4 pc

For coconut cream sauce:

Coconut sugar  20 gm

Coconut milk.......................100 ml

Rice flour                       10 gm

Salt                               5 gm

To serve:

Coconut cream sauce     for topping

Thai mango, ripe            2 pc

Method

Wash the sticky rice, soaking 
it in water (20-30°C) for 6-8 
hours.

Boil the coconut cream together with the pandan leaves, sugar and salt. When all the ingredients have dissolved into soft syrup, set the mixture aside.

For the coconut cream sauce, lightly boil the coconut milk, sugar, salt and add rice flour to make it creamy. Set aside.

Re-wash the soaked sticky rice then place it in a bamboo basket, steaming the rice at 100°C for 30-35 minutes till fully cooked.

Mix the cooked sticky rice with the coconut syrup and cover in plastic cling wrap for 10 minutes.

To serve: Scoop out one portion of sweet sticky rice and arrange on a plate.

Peel and halve the ripe mangos then place together with sticky rice.

Top with coconut cream. Serve.

YUM TAH-LAY

Serves: 4

Ingredients

Prawn (16/20)           200 gm

Mussel                     160 gm

Squid, cut into strips       120 gm

Scallops                  120 gm

Lime & chilli sauce    120 gm

Chilli paste               50 gm

Lemon grass, thinly sliced 50 gm

Spring onion, sliced  20 gm

Onion, sliced            20 gm

Celery, sliced            20 gm

Carrot, sliced            30 gm

Kaffir leaves, julienne      10 gm

Mint and celery leaves     20 gm

Method

Bring the prawns, mussels, squid and scallops to boil, and then put in cold water.

Mix the lemon sauce and chilli paste together.

Add to the seafood along with lemon grass, spring onion, onion, celery, carrot and kaffir leaves. Mix together.

Serve on a plate and garnish with celery and mint leaves.