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Thai Red Curry with Lily Stem

Miss your PhadThai in Bangkok?

PhadThai served 2-3 portions

Ingredients (Serves 2-3 people)

250-300 g of Pad Thai noodle, soaked in room temperature water/ Butterfly pea juice, 1 hour

1/2 Firmed yellow tofu

2 tsp, Minced sweet radish

2 tbsp, Ground peanuts

2 Eggs

2 tbsp, Dried shrimp

2 cups, Bean sprouts

1 cup, Garlic chives

1 cup, Pork / chicken / shrimp

1 tsp, Minced garlic

2 tsp, Minced shallots

1/2 tsp, Ground chili flakes

Phad Thai Sauce

1 tbsp, White vinegar

200 ml, Tamarind concentrate

30 ml, soy sauce

30 ml, Fish sauce

1/4 cup, Palm sugar

** you can double the sauce for 5-6 portions, the sauce can be kept in the fridge for 2 weeks**

Phad Thai Chili Paste

1.5 tbsp, salted soybean

2 tbsp, sliced shallots

1 tsp, garlic

3 tbsp, vegetable oil

2 tbsp, sliced rehydrated dried Serrano chilies

(dehydrated Serrano chilies soaked in room temperature water, one hour)

** you can double the chili paste if you like spicy after cooking and keep in the jar and leave it cool in the fridge***

 

Preparation Method

​- Make Pad Thai sauce: add soy sauce and fish sauce, palm sugar, caster sugar, tamarind concentrate, white vinegar by cooking them together till it is reduced for 5 minutes on low heat, Then set aside.

​- Make Phad Thai chili paste: add all salted soybean, shallots, rehydrated Serrano chilies and chili water, garlic, oil in the blender and make it to the sauce. Cook in the pan till it is fragrant.

​- Prepare meat/shrimps and fry. Then set aside.

​- Cut the Asian chives leaves into small pieces. Coarsely chop the shallots and garlic. Cut tofu into small rectangular pieces

​- Fry the shallots and garlic with about 2 of cook oil to their fragrance then add tofu until it becomes crispy

​- Fry an egg and add the Thai noodle, then add a small amount of vegetable stock or water to soften the noodle.

​- When the noodle is al dente then add 1 tbsp of Phad Thai chili paste, stir fired a bit, then add 3 tbsp of Phad Thai sauce.

​- Add semi-cook shrimp, add 1tsp of Phad Thai sauce on the shrimp, cover them with the noodle.

​- Leave space in your wok to cook, add salted dry shrimp and pickled radish, cook it till crispy then drizzling with Phadthai sauce

​- Add bean sprout and garlic chives/chive flowers, sweat the vegetables but remained crispy then add 2tbsp of Phad Thai sauce

​- Mix all noodle, shrimp, vegetables, and stir fry till all incorporated then taste accordingly how you like, add more sauce if your PahdThai is under seasoning

​- Turn off the gas/burner, add crushed peanuts, chili flakes

​- Plate with the condiments: banana flower, garlic chives, and a wedge of lime

Variations

​Substitute the Pad Thai noodles with, glass noodle, shredded green papaya, shredded coconut shoot, edible flowers or use extra tofu.

Make vegetarian with no dried shrimp and substitute fish sauce with soy sauce.

TomYamGhoong JiaoZi

TomYam Ghoong-JiaoZi Soup

Thai-Chinese Fusion

TomYam Ghoong-JiaoZi Soup

​“ As a Chef, I create this recipe for a family-fusion menu which the family can cook together. Chinese New Year regularly comes around January and February. Tom Yam Ghoong ( Thai prawn fragrant soup) and Jiao Zi ( Chinese dumplings) are one of the most traditional and popular dishes to Thai and Chinese people.

Tom Yam Ghoong is also top Thai dish for Chinese people. Chinese New Year is all about family so this menu is the perfect dish for the parents and their kids having a good time in the kitchen before their dinner and celebrating their Chinese New Year in Thailand” Chef Alyssa Han.

The Fillings

The Fillings

For fillings:

300 g of chicken breast (finely chopped)

200 g of river prawn (coarsely chopped)

1 tsp of finely chopped galangal

1 tsp of finely chopped lemongrass

¼ tsp Kaffirlime zest (use cheese grater or microplane)

1 finely julienne kaffirlime leave

1 egg

1 tbsp of finely cut spring onions

1 tbsp of fish sauce

2 tsp of white sugar

1 tsp of chili paste (for the kids, you can skip the chili paste )

1 ½ tbsp of tamarind juice (1 pulp squeezed in 1 cup of warm water)

1 tsp of finely chopped garlics

1 tbsp of finely chopped shallots

50 g of coriander leaves-(2 bunch) cut and coat

1 tsp of vegetable oil.

Mixed all above ingredients well incorporated. Chill it for 1 hour while making the wrappers

Chinese dumplings-JiaoZi and the sauce

Chinese dumplings-JiaoZi and the sauce

Ingredients for the dough: the kids can join

300 g of plain flour

150 ml of plain water

Pinch of Salt

How to make the dumpling wrappers: You can skip this part and buy the dumpling wrappers from the supermarket

Mix the flour, salt, and water together then knead it into the dough. When it bounces and soft with the flexibility of the dough, then rest it for a while to get the dough stretch better. It will help us to roll easier with more elastic.

Sprinkle plain flour to the chopping board. Use your finger to make a hole in the middle of the dough. Use the hole to turn the dough till it becomes a circle. Find the spot to cut then make it into a strip. Rub it and make the dough smaller than cut into small pieces ( 1 inch long)

JiaoZi wrappers

3 for one portion each>>>>

Time for the kids to help you for JiaoZi wrappers

Use your palm flatten each piece then use your thump hold the dough in the middle. And have your right hand hold the rolling pin and roll it. Use your thumb to turn the dough and make the dough into a small round shape that is thick in the center and thin at the edge. Sprinkle the flour if the dough becomes sticky. Roll it till each small piece of the dumpling wrapper will be the same size as your palm excluding the fingers. We will make it to 6 pieces ; 3 pieces for one portion of your TomYam soup and 3 for your kids to eat(the kids can help you make more) after cooking them right away.

Follow the link: How to roll the dumpling wrapper, and how to wrap the Chinese dumpling

Cook the dumplings

Cook the dumplings

Cook the dumplings by boiling 3 cups of water for 6 pieces first. Sprinkle salt while the water is boiling in order to protect the wrapper breaks and make it chewy. Put the dumpling one by one. Wait for a few seconds then stir the water gently and don’t touch the dumplings directly. Fill cold water after the dumplings are boiled. The dumplings are fully cooked when they are floating with a bigger size. Take them out and rest.

Remarks:  The kids can eat JoaiZi now with soy sauce. For the parents, you can make this Thai chili sauce: 1 tsp of chili paste ( Panthai or Mae Pranom brand), 1 tsp of chopped shallots, ¼ tsp of chopped galangal, 1 tbsp of soy sauce, ½ tbsp of honey and 1 lime wedge. Mixed all well together

 

Ingredients for Tom Yam Ghoong Soup

Ingredients for Tom Yam Ghoong Soup

Ingredients for Tom Yam Ghoong Soup

For the Tom Yam Soup, we will make it to the original Tom Yam Ghoong with clear broth for the dumpling Ingredients for 2 portions

Broth from boiling shrimp shell 3 cups

(Shrimp shells are from 200g of shrimp that chopped for fillings: half for the broth, and a half for frying fat)

River Prawn (size 20 g) 4 pieces
Straw Mushrooms (cut in half ) 3/4 cup
Lemongrass 1 stalk
Kaffir lime leaves (young) 3 leaves
Coriander root 1 root
Shallots (small) 5 bulbs
Fish sauce 2 tablespoons
Fresh lime juice 2 tablespoons
Small Thai Chili 4 pieces
Fresh coriander 1/2 Cup
Thai chili paste 2 TSP
Palm sugar 1 TSP

1. Boil 3 cups of water with shrimp shells added with 1 teaspoon of salt for 15-20 minutes under low heat.

2. Separate and fry shrimp fat with less-hot crush pepper in  2 teaspoons of cook oil.

3. Take out the black thread from the back of 4 river prawns. Leave the heads and tails.

4. Diagonally cut the young lemongrass at the size of one bite; bind the old leaves into a bundle and pour on it some lime juice. Tear the kaffir lime leaves off its veins; moderately pound the coriander roots just for them to break open, roughly cut the onions into small pieces or just moderately break it; cut off the chili petioles and break them open before soaking them in the lime juice.

5. Filter the shrimp sell broth and boil it, Once the soup is boiled, add shrimps, mushroom, coriander roots, onion, kaffir lime leaves, and fish sauce into the boiling soup. Once the soup is boiled, turn off the gas before putting and submerging  Thai chili, lime juice, and cilantro in the soup.

To serve on the bowl:

First, lying 3 cooked dumplings randomly into the bowl then decorating 2 prawns with 2 heads above the bowl. Pour all the broth of Tom Yam soup and leave the room for your decoration with corianders and shred chili if you like eating spicy.