Chef Joy shares a few recipes with DC from her own cuisine for the Thai food lovers.
After a Mauritius food festival, The Raintree has now come up with the traditional yummy cuisine of Thailand inviting chef Siriporn Krasaeat (better known simply as Joy). Chap Chay at The Raintree, St. Mary’s Road and Joy together bring the combined flavours of the east and west in the cuisine which comes out really yummy and is simply great on the taste buds.
Chef Joy, who grew up with her grandmother’s handmade kitchen tricks, tries to add that homely taste into her dishes with the flavours of fresh veggies. Belonging to Central Thailand’s Lopburi Provanu region and some styles adopted from their local traditions, she cooks her specialties and to make the dish more classic. The typical fragrance of Tom Yum soup was really spicy and the lemon grass, galangal created a groovy sensation in the buds. If you want a nice salad, Joy’s suggestion is go with Yum Talay (a seafood, julienne vegetables in spicy dressing) and salad with sunflower sprouts, crispy sheet, chilly lime coconut dressing in Yum Ton Orn Tantawan. Sunflower sprouts mixed in flat rice noodles or glass noodles add the real Thai flavour.
Chef Joy shares a few recipes with DC from her own cuisine for the Thai food lovers.
Phad Thai noodle
(Stir fired rice noodles with tofu, bean sprout, peanut and tamarind sauce)
Ingredients:
Method:
Khao neaw ma muang (Mango sticky rice)
Ingredients:
Method:
Tom kati kha min
(Thai coconut soup with fresh turmeric, chicken, prawn and vegetables)
Ingredients:
Method:
MT27