Kin Laen Laen (Small Bites)
Khanom Chor Muang - ขนมช่อม่วง
I recently learnt how to make ‘Khanom Chor Muang’ as my patriotic way to preserve Thai food culture. ‘Khanom’ means sweets or snacks. ‘Chor Muang’ means purple bouquet. This is a rare dish that starts to disappear in Thailand due to the long and elaborate hand-crafting process. We serve a pink version using the colour extract from beetroot. The stuffing is made of chicken, cilantro root, fried shallot, palm sugar and preserved radish.
Kin Rheak Nham Yoi (Appetizer)
Koong Ob Woon Sen - กุ้งอบวุ้นเส้น
If you think of Thai food, you wouldn’t normally associate Thai cuisine with this dish. But Koong Ob Woon Sen (baked shrimp vermicelli) is very popular in Thailand, commonly served in Thai-Chinese restaurants. To embrace my Chinese heritage, I learnt how to perfect this peppery and gingery dish without using the kiln which is a traditional way of cooking this dish.
Kin Jing (Main)
Salmon Panang - พะแนงแซลมอน
Panang is an old Thai word to describe the crossed-leg posture when people sit and meditate. The word inspires the name of this dish when people truss the chicken legs as the meat for the curry. The fish version of the dish is topped with fried Thai sweet basil, kaffir lime leaves and edible flowers.
Mom’s pork ribs - ซี่โครงหมูตุ๋น
This is a pass-down recipe for three generation within my family. The pork ribs are cooked and simmered for more than 5 hours with cilantro root, palm sugar, oyster sauce and chicken broth until the meat easily falls off the bone.
Kin Khanom (Desserts)
Khanom Thuai - ขนมถ้วย
This dessert also starts to slowly disappear from the street of Thailand. The cute custardy cake is made with flour, coconut cream, palm sugar and is infused with pandan leaf water. I often had this snack while waiting for my mom to pick me up from school. It is also my dad's favourite!
Pid Thong Lang Pra - ปิดทองหลังพระ
Thai iced tea is one of the most classic Thai drinks. I came up with the idea of making this dish while reading the recipe for green tea panna cotta. I thought the aroma of Thai tea would go perfectly with this cream-based dessert. To make it a little special, I infuse the tea with clove and cinnamon and topped the dish with an edible gold, which inspired the name of this dish. In Thailand, we have a ritual of putting the gold leaf on the Buddha statue. The saying “Pid Thong Lang Pra” literally translates to putting the gold leaf on the back of the statue. It acts as a metaphor for doing good things without publicizing them.
Lychee-infused gin and tonic.
Dry Riesling, Germany