"CookForChange" CSR project aims to promote healthy eating, support people in need & and social responsibility
Deep Fried Vegan Minced Meat With Thai Herbs ( Larb Tod Jay)
Larb Tod Jay By Chef Alyssa Han, Served 2
Ingredients
60 grams, SuperJack Fruit, pad it dry, and
squeeze the water all out, then mince it
120 grams, of tofu chunk pad dry, minced it
1 tbsp of all-purpose flour, to mix before deep frying
1 tsp lemongrass, finely chopped, get inner-soft part
4 kaffir lime leaves, thinly sliced to mix
2 pandan leaves, to leave in oil for deep fry
1 tbsp coriander, thinly sliced(ผักชี)
1 tbsp toasted rice, ground (ข้าวคั่ว)
1 tbsp dry chilies, ground (พริกป่น)
1 tbsp, light soy sauce
1 tbsp, white sugar
1 tsp, Phong Fa Thai J (vegetable powder)
2 tbsp, lime juices (2 wedges of lime)
A pinch of salt, and pepper to taste
How to make:
Mix everything in the mixing bowl, knead it then divide it into 100g of each dough then shape it into a small ball/patty. Add 2 cups of vegetable oil to the wok then add 2 leaves of pandan leaves then turn the gas on high heat and wait till the leaves sizzle, and fragrant then add the Larb dough one by one. Adjust the heat to low after the dough is turning color. Get the first 5 after turning golden brown then add another batch. total 10 pieces to eat with your choices of Thai fresh vegetables/sweet chilli sauce.
Tip: While the Larb ball is deep frying, don't stir. Wait for it to set first and then move it, otherwise, it will break. You can add less chilli powder for less spicy.
Flower tempura, coconut shoot salad by Chef Alyssa Han
Ingredients: serve for 2
1tbsp chillies (1 tsp for medium spicy)
1tsp of fresh garlic
2tbsp soy sauce
juice of 1 wedge of lime
½tbsp of palm sugar
1tbsp tamarind juice
¼ cup of cherry tomatoes
1tbsp of toast peanuts
1tsp of crispy dried shrimp
2string beans-cut 1inch
1cup of shredded coconut shoot
For the tempura:
100 ml of soda water
250 ml of cold water
150g tempura flour
1tsp white sugar
a pinch of salt
a pinch of turmeric powder
a large handful each of butterfly pea flowers, hot basil flowers, and green beans chopped into pieces around 4cm long
500ml vegetable oil
To make Som Tam dressing:
Step 1: Prepare the sauce - Moderately pound garlic and chili together in a pounding mortar. Vary the number of chilies depending on how spicy you like it! - Add dried shrimp and string bean, peanuts and lightly pound them together - Add palm sugar and pound to combine with all ingredients. - Add tomato, soy sauce, tamarind sauce, and lime juice, and mix it all together
Step 2: Add core ingredients - Add shredded coconut shoots and mix them well with other ingredients before serving. (See variations to see how you can make it your way). - Add some extra peanuts and adjust the flavor as desired.
Make the tempura batter
Mix the tempura flour, and salt together in a large bowl, then make a well in the middle and pour in cold water, and whisk until well combined and the batter seizes up. Whisk until smooth and any lumps have disappeared, then stir through the turmeric powder.
Heat the vegetable oil in a large pan until a small number of batter sizzles and quickly browns when dropped in. Using your fingers, dangle the flowers and shred the carrot in the flour batter until lightly coated, then fry in the oil in batches until cooked through, crispy, and golden brown. Remove from the pan, pat dry with a kitchen towel
To plate up
Plate the Somtam salad with coconut shoot first then top with flower tempura, drizzle 1 tbsp of lime juice on the top of crispy tempura flowers
Phad Kanoon
Stir-fried jackfruit menu, ancient style, authentic Sukhothai
by A Harn Jay Rapatsorn
200 g Superjackfruit,
lemons
salt
chilli peppers
dried
Finge root ginger- Krachai
Light soy sauce
sugar
Fah Thai (vegetable powder)
Kaffir lime leaves, finely sliced
vegetable oil
How to make:
Pound chilli, lemongrass, salt, and Krachai till all is grounded Then take the stir-fried jackfruit and pound till all combined to paste. Then bring the curry paste to mix with the jackfruit. Then add the kaffir lime leaves.
Then set the pan, add oil, and stir-fry the mixed ingredients then season. As you like (if the Sukhothai style is a little sweeter )
Khai Yat Sai Jay By Chef A
Thai Vegetarian Omelet With Jackfruit, and Taro
Ingredients
1 tbsp, Thai peanut, garlic paste
(grind 1 tbsp of toast peanut -boiled till all soften-, 1tsp
(garlic, coriander roots, white peppercorns, and sliced shallots)
½ cups ( Superjackfruits,and taro)
(marinated with 1 tbsp soy sauce)
1 tbsp, unsalted butter
2 eggs
2 tbsp white onions
2 tbsp white vinegar
2 tbsp coconut palm sugar
3 tbsp soy sauce (1 for the omelette, and 1 for the filling)
2 tbsp diced tomatoes
¼ cup of water
1 tbsp spring onions
1 tbsp coriander
3 tbsp vegetarian oil
Start cooking the vegetarian filling
Heat the pan and add shallots then sir fry till the shallots are colored. Add the peanut-garlic paste and cook it till fragrant Then add jackfruit, fry a bit, and add a bit of water followed by taro add the rest of ¼ cup of water but bit by bit, and cook all till all are translucent Then add seasoning start with palm sugar then cook till the sugar is dissolved. Then add soy sauce-every time you add each seasoning, give a bit of time to stir in between. Add vinegar, mix all seasonings, add tomatoes, cook for 1 minute, then sprinkle spring onions and coriander.
Cook omelette
Coat the flat pan with unsalted butter then heat the pan Beat the eggs, and add 1 tbsp of soy sauce
Add the beaten egg to the centre of the pan then spread egg batter around the pan like a thin pancake
Once the egg cooks and starts bubbling in the centre, lower the heat then add the 3 tbsp of vegetarian filling and carefully warp the filling with a cook omelet-like envelope. See if the colour of the omelette is golden brown then grab the flat plate to cover the pan then slowly turn the container to place the omelette nicely.
Cut the omelette open on the top then add fresh diced tomatoes and garnish with coriander leaves