[thechat] Recipe: Krathong Thong

Madhu Menon webguru at vsnl.net
Fri Nov 1 01:16:01 CST 2002


This is a recipe for Krathong Thong (Golden cups). It makes a great
accompaniment to drinks. Also good as an appetiser for a special dinner. ;)

The best part? It can be made in under 10 minutes. I kid you not.
Preparation time is about 5 minutes and cooking time is about 3-4 minutes.
The original recipe requires you to make the batter moulds yourself, but
with canape moulds easily available in the market, you can dispense with that.

I'm giving two versions of this dish. One is a quick n' easy 10 minute
affair. If you have a bit more time on your hands, you can get a more
complex flavour by adding the additional ingredients. Even that shouldn't
take you more than 20 minutes. The cooking time remains the same; only the
preparation time goes up. I've modified the original recipe slightly to my
taste.


WHAT YOU NEED (Filling) - Serves 4-8 people

Pre-made Appetiser moulds

Skinless, boneless chicken breast, finely chopped (1/4" * 1/4") - 200 gm
Sweet corn kernels (removed from cob) - 200 gm
Shallots or purple onions, finely chopped - 3 tablespoons (about half a
medium onion)

Coriander (cilantro) stems - 1 tablespoon (yes, that's STEMS, *not* leaves.
The original recipe calls for roots.)
Garlic, finely chopped - 2 tablespoons
White pepper - 2 teaspoons

Light soy sauce - 2 tablespoon
Sugar - 2 teaspoon

Peanut oil - 2 tablespoons

* If you have time to spare, use the following too *

Button mushrooms, chopped - 100 gm (or about 1/2 the quantity of chicken)
Carrots, fine dice - 50 gm
(oh, and increase the coriander, garlic, and pepper by 50%)

GARNISH

Coriander leaves (If you have time, add some mint leaves too)
Fresh red or green hot chillies - very finely sliced (for the authentic
taste, leave the seeds in. In wussie mode, de-seed them.)



HOW TO MAKE IT

Finely mince both the coriander stems and garlic. In Thailand, you'd pound
the two to make a good mixture. But with a sharp knife and a steady hand,
it can be done in under 30 seconds. Add the pepper to the mixture and set
aside.

Heat a wok or skillet on high heat till it's almost smoking. Pour in the
oil and spread it around. Turn the heat to medium (to avoid burning the
garlic) and add the garlic-coriander-pepper mixture. Fry till it becomes
fragrant - about 10-20 seconds. Turn the heat back to high and add the
chicken, onion, sweet corn kernels, mushrooms and carrot (if using).
Stir-fry on high heat for 3 minutes. The chicken should have turned
completely white. Add the soy sauce and sugar and stir-fry for 1 more
minute. Taste the mixture for saltiness and sweetness. Brands of soy sauce
have varying levels of saltiness. If something needs adjusting, adjust it
now. Don't overcook the mixture or it becomes too dry.

That's it. Your filling is done. Let it cool for a bit. A very hot filling
will make the appetiser mould soggy. Your kitchen should be smelling pretty
good now. :)

When the filling has cooled down to about room temperature (warm is OK
too), line up the moulds on a plate and spoon the mixture into each one -
about a tablespoon per mould. Top with a coriander leaf (or a mix of
coriander and mint), put a slice or two of red chilli on top, and serve.

Your guests will like it. I guarantee it. Don't worry, they won't eat too
many of them. At first the mild and sweet flavour will deceive them, but
after they wolf down two or three of them, the chilli slices will start a
little fire in the back of the mouth. The chilli does its work quietly, but
effectively. Even that doesn't stop some people, however. ;)


CHEF'S NOTES

Firm tofu makes an admirable substitute for chicken in this recipe if
you're a vegetarian. Tofu disintegrates with too much stirring in the pan,
however, so be careful and go easy on the constant stir-frying if you're
using it.

This is another dish with a fair bit of contrast. The succulent chicken,
the velvety soft mushrooms, the sweet corn kernels, and the crunchy carrots
all work their magic together. (The mushrooms are my addition, btw.)

If you're serving this at a special dinner just for two, try feeding each
other the Krathong Thong with your fingers. You can be the final spice in
the mix. ;)


As usual, tell me how this turns out. Like I said, it's very simple to
make. I just made it for breakfast. :)

Cheers,

Madhu

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Madhu Menon
Internet User Experience Consultant

Content * Interfaces * Usability * Net Strategy




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