11 months ago

Fah Thai Magazine Nov/Dec 2017

“FAH THAI” is the in-flight magazine of Bangkok Airways Public Company Limited and is edited and published by MPMI Group Ltd.


OVERTURES ON THE MENU Feasting on a Flavourful Soup This light and lovely dish holds much depth in its creamy appearance. A well-loved dish, Tom Kha Gai is treasured for its smoothness and lively flavours. Words Sarita Urupongsa Tom Kha Gai or Chicken Coconut Soup is another local favourite among Thais and foreigners alike – a rich soup with coconut milk that’s infused with the aromatic essences of galangal, lemongrass, and kaffir lime leaves. Best served with steamed rice, one bowl may never be enough as the soup comes with the perfect combination of sour, salty, and sweet flavours without the usually bold spicy profile of Thai dishes that can surprise the palate. Coconut milk, its quintessential ingredient, plays a big part in creating the richer texture of the creamy white soup. Tom Kha Gai will never be complete without authentic Thai herbs that spices up its flavour profile to make the creamy soup stand out. The combination of key ingredients like galangal, lemongrass, kaffir lime and, shallots plays a big part in bringing out the taste of Tom Kha Gai. Tom Kha Gai’s mild yet complex broth is also an ideal base for customisation of preferred chicken cuts and types of mushrooms. Now one of the most asked for dish in Thai restaurants, some places may modify the Photos Dolnapa Ram-Indra recipe by changing from chicken to shrimp, striped snakefish, or even just mushrooms. When talking about Bangkok’s most-loved restaurants, the name of Krua Apsorn on Sukhumvit 26 in Bangkok fondly comes up. It’s known to locals for almost 40 years and legendary for their classic Thai menus. From its first branch on Samsen Road close to Tha Wasukri pier, the restaurant now operates more than 10 branches nationwide. The place is best recognised for its homemade authentic Thai dishes with recipes that cater to everyone’s palate. Apart from Krua Apsorn’s signature recipes that balances tastiness and rich flavours, the restaurant uses fresh ingredients procured by a dedicated team with visits to several markets to ensure only quality ones in Krua Apsorn’s dishes; along with its commitment not to add monosodium glutamate and other additives. Krua Apsorn’s most well-known dishes include Tom Kha Gai with banana blossom and free-range chicken cuts, and other menu items like Chicken Green Curry and Sour Curry with climbing wattles and shrimp. Ingredients • 200g chicken breasts, cut into bite size • 50g water • 150g thick coconut milk • ½ cup oyster mushrooms or any mushroom type of one’s choice • 5 slices young galangal • 5 pieces of lemongrass, sliced • 3 shallots, cut and diced • 3 kaffir lime leaves, torn • 2 dill leaves • 4 cherry tomatoes • 3 bird’s eye chillies, slightly ground • Coriander and dried chillies for garnish Seasoning • 2 tbsp fresh lime juice • 1½ tbsp fish sauce • 1½ tbsp sugar A Modern Take on Tom Kha Gai TOM KHA GAI AT QUAINT BANGKOK This fusion restaurant is known for its meticulous take on Thai cuisine with a creative and interesting twist. Modern in appearance and ingredients, its dishes are rich in taste and cooked with authentic Thai pastes. Quaint Bangkok’s Tom Kha Gai is praised by diners for its deliberate choice of a whole chicken leg, as this part is tender with the right amount of fat. Here, the chicken is sprinkled with sea salt on both sides, and the leg is then seared until it becomes crispy and is later stewed in chicken stock with herbs for quite some time, at 90 minutes. The tender and juicy chicken, with its full herbal aroma, is then roasted further to finish and served atop the soup. 23 Sukhumvit 61, +66 (0) 2714 1998, +66 (0) 94 495 6949 Cooking Instructions Boil water and add lemongrass, kaffir lime, and shallots before adding chicken meat and leaving all to cook. Lemongrass, kaffir lime, and shallots will reduce the smell of fresh chicken meat. Pour finished stock into a new saucepan. Add the thick coconut milk and simmer. Be careful with the heat: if it’s too hot, the oil from the coconut milk will separate and float up, and be unappetising. When the water is boiling, add all the ingredients in (except the seasoning) and simmer in medium heat. Stir all the ingredients, including remaining ones together, and wait until the vegetables change in colour, around 5-7 minutes. Turn the stove off immediately. Season with lime juice, fish sauce, and sugar. Serve the soup in a bowl and garnish it with coriander and dried chillies. Tip For delicious Tom Kha Gai, select young galangal for better flavour. Older and hard ones will only bring out the spiciness and won’t balance the taste of the soup. 26 27