Chef Paisarn Cheewinsiriwat, executive chef at Chiva Som, shares his easy-to-recreate recipes.
CRAB MEAT WITH GREEN AND YELLOW MANGO SALAD
50g crab meat, steamed
1/2 tbs shallot, chopped
1 sprig lemongrass, sliced
1 sprig spring onion, sliced
2 tbs ripe mango, diced
21/2 tbs yoghurt (pref low fat)
2 tsp passion fruit juice
11/2 tsp lime juice
Salt to taste
11/2 tsp honey
Celery or arugula shoot and black sesame for garnish
Combine crab meat, shallot, spring onion, mango and lemongrass in a mixing bowl and set aside. For the dressing, whisk yoghurt, passion fruit juice, lime juice, honey and salt. Toss all ingredients with the dressing.
VEGETABLE ROLLS (KUAY TIEW LOD)
For the sweet and sour chilli sauce
5 tbs white vinegar
3 tbs balsamic vinegar
3 tbs honey
3 tbs red pepper, diced
2 tbs soya sauce
Combine all ingredients in a saucepan on low heat, stirring constantly and simmer till mixture has reduced to half. Remove from heat and cool.
For the vegetable rolls
2 garlic cloves, chopped
50ml vegetable stock
90g chicken breast, minced
40g tofu, diced
20g bean sprouts, roots removed
15g dried shrimp
1 tbs soya sauce
2/3 tbs honey
4 tbs chopped spring onions
Pinch of ground white pepper
6 rice paper sheets, soaked in water for 10 seconds and halved
In a heated wok, saute garlic adding most of the vegetable stock. Add minced chicken and keep stirring. Then add tofu, bean sprouts and dried shrimp. Add stock to moisten further if necessary. Season with soy sauce and honey and sprinkle spring onions and ground white pepper. After cooling, place the chicken filling and a bit of the sauce on the rice paper sheets and roll into cylinderical parcels. Serve with sweet and sour chilli sauce.
LOBSTER RAVIOLI WITH SEAFOOD SAUCE
1 1/2 tsp olive oil
1 1/2 tsp garlic, chopped
1 1/2 tsp shallots, chopped
80g lobster meat, cooked and cut into small pieces
Salt and pepper to taste
1 tsp chives, chopped
50g pasta dough, cut into 2 inch rounds
Water to cook ravioli
1 tsp olive oil
1 tsp shallots, chopped
30ml almond milk
60g potato, diced
Salt and pepper to taste
Fry garlic and shallots in olive oil until fragrant and cooked. Add lobster meat, chives and season with salt and pepper. Keep aside.
In another pot, for the sauce, heat olive oil, add shallots, almond milk and potato until cooked. Put everything into a food processor and blend for a few seconds. Strain the solids and season the remaining liquid with salt and pepper.
Roll the pasta dough into circles and stuff the lobster into them, pressing firmly at the edges to seal. Boil until cooked. Serve with the sauce.
STEAMED COD IN BLACK BEAN SOY SAUCE
80g cod fillet
5g fermented black beans
1 tbs soy sauce
1 tbs light soy sauce
1 tsp honey
1 tbs ginger, chopped
1 tbs dark vinegar
1 tsp sesame oil
1 tbs onion, chopped
Steam the fillet for 5 minutes. Mix the remaining ingredients and pour over the fish and steam for another 2 minutes before serving.
ROASTED CHICKEN WITH LEMONGRASS
For the marinade:
140ml vegetable stock
100g lemongrass, roughly chopped and crushed
4 tbs honey
4 tbs miso paste
4 tbs soy sauce
1 tsp ground white pepper
For the chicken:
150g lemongrass, pressed and roughly chopped
480g chicken breast, skin removed
20g baked shredded lemongrass (Cut finely diagonally and baked at 180˚C)
20g sunflower seeds, roasted
In a saucepan, mix all ingredients together over medium heat. Bring to a boil and simmer for 5 minutes or until reduced by half. Drain, discard lemongrass and allow to cool.
Mix marinade with chopped lemongrass and chicken and marinate for 30 minutes. Place chicken in a shallow baking tray and bake at 180˚C for 10 minutes.
Slice the chicken, garnish with sunflower seeds and baked shredded lemongrass and serve. If the sauce is too thick add vegetable stock to it and simmer before serving.
STEAMED BANANA WITH GRATED COCONUT
6 Bananas, peeled and mashed
100g brown sugar
90g grated coconut
50g rice flour
50ml coconut milk
12g tapioca flour
Beat together all the ingredients with just half of the grated coconut until evenly blended. Divide the mixture into 12 small porcelain cups. Sprinkle the remaining coconut on top and steam for 30 to 35 minutes. Leave to cool and serve.