CHEF TUM Supawade Lungtip of Jatujak Thai Restaurant recently regaled students at The Maya Kitchen with a demonstration of Thai cooking featuring Thai dishes that Filipinos have come to love.
Chef Tum prepared Tom Yum Goong (soup), Pho Pia Sod (fresh vegetable springrolls), Yum Pla Duk Foo (crispy catfish salad), Gai Hoh Bai Toey (chicken in pandan), Khao Kluk Kapi (bagoong rice), Pad Thai Kai (chicken noodle) and Tab Tim Grob (iced water chestnut with coconut milk).
A native of Thailand, Chef Tum has been serving authentic Thai dishes to the Filipino public since 1986 when she and a business partner opened one of the very first Thai food restaurants in Manila, "Taste of Thailand" at the Mile Long strip in Makati.
She is now the Executive Chef of Jatujak (cha-tu-chak) which derives its name from the largest weekend market in the world located in the heart of Bangkok. The market is considered a mecca to bargain hunters and lovers of Thai food. Jatujak Thai Restaurant is located in Mall of Asia, the Block at SM North EDSA and Megamall.
For her demonstration, Chef Tum was ably assisted by her son, Sandy who is now an Assistant Chef at Heritage Hotel.
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FRESH VEGETARIAN SPRING ROLL
(PHO PIA SOD)
1 head garlic, minced
1 cup shredded & blanched ubod
water or stock about 1/2 cup
salt and sugar to taste
Chinese misua (big strand)
1 piece hard tofu, fried/ sliced into strips
1 cup shredded carrots
1 cup shredded cabbage
1/2 cup shredded Radish
Thai Basil, few pieces
Coriander few pieces
Rice Wrapper, sprayed with water
Sauce: Sweet Chili, prepared
Garnish: Fried Shallot
• Sauté garlic and ubod. Add a little water to simmer. Add salt and sugar to taste. Add next 5 ingredients. Place a tablespoon of mixed vegetable mixture at center of wrapper. Top with basil leaves & coriander leaves then roll wrapper and serve with sauce. Garnish with fried shallot and crushed peanuts and a sprinkle of sugar.
TOM YUM (Spicy Prawn Soup)
4 cups Prawn stock
6 pieces Prawns, with shells & tail intact
2 stalks Lemon Grass
1 tablespoon chopped Fresh blue ginger
1/4 cup Kaffir lime leaves
1 tablespoon Shallots, sliced
1/2 cup Button mushrooms
1 piece Tomato, sliced
Tamarind powder, calamansi,
chicken cube to taste
1/2 cup Tom Yum Paste
1 teaspoon Chili in oil or to taste
Mint or coriander as desired
• Boil shrimp stock, add shrimp. Add lemon grass, blue ginger, lime leaves, shallots, mushroom, tomato, tamarind powder. Let boil 10-15 minutes over medium fire. Add Tom Yum paste and chili in oil. Garnish with mint and coriander
* Chef Secret: Drizzle with evaporated milk before serving
CRISPY CATFISH SALAD
(YAM PLA DUK FOO)
• Mango Salad:
2 cups shredded Green Mango or carabao mango
1/2 cup chopped Spring Onion
1/2 cup chopped Shallot or Red Onion
1/2 cup chopped Red Bell Pepper, Sugar &
patis to taste
1 piece Steamed Catfish Flakes
1/2 - 1 cup Double A Cassava flour
1/4 cup Oil
Lettuce as desired
• Garnish: Coriander Tomato, sliced
• Sauce: Fish Sauce (Thai Patis), Sugar
• Prepare Mango Salad:
Mix together mango, spring onion, bell pepper, sugar and patis until juice comes out. Set aside.
• Prepare catfish:
Steam catfish, take out bone, flake. Add flour and patis. Hand mix and make sure there are no remaining fish bones. Pour some hot oil into the mixture and continue mixing until mixture separates, drain. Deep fry until golden brown. Take out from pan and drain excess oil. Crumble into medium-sized pieces.
Place lettuce on plate. Top with mango salad and crisp cat fish. Garnish with coriander and sliced tomatoes. Serve with mixture of patis and sugar to taste.
CHICKEN PANDAN (KAI HOR BAI TOEY)
1 /2 kilo Chicken (thigh part) sliced in squares
2 tablespoons Sugar
Salt to taste
2 tablespoons Sesame seeds
2 tablespoons Vinegar
2 tablespoons melted butter
Liquid seasoning to taste
2 tablespoons Rum or any spirit/wine,
10-12 pieces Pandan leaves
• Marinate chicken overnight in a mixture of sugar, salt, toasted sesame seeds, cane vinegar, melted butter, seasoning, rum or any spirit or wine and sesame oil.
Roll chicken in pandan leaves, starting from the wide root end. Secure with toothpick. Steam chicken for 15-20 minutes then pat dry. Deep fry in hot oil.
BAGOONG RICE (KHAO KLUK KAPI)
1/4 kilo Pork Kasim, sliced into cubes
4 tablespoons oil
2 tablespoons soy sauce
2 tablespoons sugar
1 cup Jasmine Rice, cooked
2- 4 tablespoons Bagoong
2 tablespoons Dried Alamang
1 piece Egg (scrambled)
1/4 cup Shallot, sliced
Green Mango, shredded
• Prepare Sweetened Pork: Pan saute pork in 2 tablespoons oil, soy sauce and sugar until tender. Set aside.
Prepare Bagoong rice: Put remaining oil in hot pan. Add cooked rice and bagoong and stir well.
Place mound of Bagoong Rice mixture in middle of plate. Arrange sidings around the rice including dried alamang.
Note: You can use prepared Thai shrimp paste or sautéed bagoong if desired.
WATER CHESTNUT with COCONUT CREAM (TAB-TIM KROB)
3-4 stalks Pandan leaves
1/2 cup Water
1 cup Sugar
• Chestnut mixture:
Water, enough to cover chestnut
1 can Water Chestnut, drained
Food Coloring (any color)
1 cup Cassava Flour
Crushed Ice as desired
• Prepare syrup: Boil 1 part water with 2 parts sugar; add Pandan leaves. Set aside.
• Prepare chestnut mixture: Boil water. Mix chestnut with red & green coloring and tapioca or cassava flour. Drop mixture into boiling water. Once chestnut floats, strain and shock in ice cold water. Drain chestnut, top with crushed ice, syrup and coco cream.