Iron Chef Shellie
 

{Cooking the Books} Thai Street Food by David Thompson

“This was actually the third cooking the books gathering. I still haven’t blogged the second gathering, but you can see Thanh’s round up instead. We weren’t able to get into The Cooking Space, so Cherrie was lovely enough to open up her home (especially her kitchen), to host the Thai food feast. Shock horror! I...”

Recipes | February 26, 2011
{Cooking the Books} Thai Street Food by David Thompson

{Cooking the Books} Thai Street Food by David Thompson

This was actually the third cooking the books gathering. I still haven’t blogged the second gathering, but you can see Thanh’s round up instead.

We weren’t able to get into The Cooking Space, so Cherrie was lovely enough to open up her home (especially her kitchen), to host the Thai food feast.

Shock horror! I book I don’t own was chosen. I had nearly bought this book on several occasions, and own David Thompson’s other book. I could have bought it for $45 but now it retails for $100! So I’ll be waiting for it to come down in price before I think about purchasing it again. Luckily, Agnes kindly photographed a recipe to work from, saving me $100 (thanks Agnes!).

I had seen the recipe list and originally chosen the pandan layer cake and a prawn curry; but after flicking through the book at a shop, I changed my mind to the crab wonton and barbeque pork soup. I have never made anything with such a long ingredients list!

We also got to meet Kat‘s (fairly new) bundle of joy; we will now have a mini foodie in the group; and she will be eating solids soon!

So here is a photo journal of what we ate. Everything was delicious (as usual) and we all left with food comas (also as usual). Thanks to everyone that came, can’t wait for the next one.

The cheesy cupcakes were fantastic! I hope Cherrie posts the recipe!

Kat (Spatula Spoon Saturday) also made mixed vegetable and pork belly soup which we forgot to eat! As well as sticky rice.

Crab Wonton & Barbeque Pork Soup

gio nahm muu daeng

David Thompson

 

1 cup choy sum trimmed and cut into 3cm (1 1/4 in) lengths
20 sliced barbeque pork – about 125g (4 oz)
30g (1 oz) cooked crabmeat – optional
3 tablespoons garlic deep-fried in oil or with pork scratchings, if desired
1 tablespoon preserved Chinese vegetable (dtang chai), rinsed and drained
3 tablespoons chopped spring onions – keep the offcuts for the stock
ground white pepper
2 tablespoons chopped coriander
fish sauce, roasted chilli powder, white sugar and chillies steeped in vinegar
to serve

pork soup stock
200g (6 oz) pork bones
1 small daikon (mooli), peeled and sliced
2-3 coriander roots, cleaned
5 garlic cloves, bruised and unpeeled
5 slices ginger
offcuts from the spring (green) onions -see above
1 teaspoon crushed white pepper
1 point star anise
1 1/2 teaspoons salt
1 tablespoon light soy sauce
1-2 tablespoons crushed yellow rock sugar, to taste

crab wontons
75g (2 1/2 oz) fatty minced pork
30g (1 oz) cooked crabmeat
pinch of salt
pinch of white sugar
1 generous teaspoon oyster sauce
pinch of ground white pepper
1/2 teaspoon very finely chopped ginger
good pinch of chopped coriander
good pinch of chopped spring (green) onions
16-20 wonton skins

 

cooking fresh crab

To cook a live crab, despatch it humanely by placing in the freezer for about an hour, then boil or steam the beast for 6-10 minutes per kg (3-5 minutes per lb), depending on the variety. The yield of crabmeat will be in the region of 40-50 per cent of the weight of the crab in its shell.

storing stock

I really do believe that stock is best used on the day it is made, but that is not always possible. If keeping stock, allow it to cool then over and refrigerate. It will keep for 2 or 3 days chilled, longer frozen. When reheating add a slice or two of ginger to rejuvenate it.

1. First make the stock. Wash the bones and place in a stockpot or large pan. Cover with cold water and bring to the boil. Drain, then rinse the bones well. Return the bones to the pan, along with the vegetables and spices. Cover with about 3 litres (3 quarts) of cold water and bring to the boil, skimming as needed. Add the salt, soy sauce and sugar, then simmer gently for a few hours. This should make about 2 litres (2 quarts) of stock.

2. Next make the wontons. Mix together all the ingredients except the wonton skins and leave the filling to marinate for 30 minutes. Have a bowl of water and a chopstick or teaspoon at the ready. Place a wonton skin in the palm of one hand, holding it with one of the corners pointing toward your fingertips. Using the chopstick or wooden spoon, place about 1/2 teaspoon of the filling in the centre. Dampen the top and bottom corners of the wonton skin, then fold the bottom half over the filling to make a loose triangle and press to seal. Bring the left-hand corner across the centre, then bring the righ-hand corner across. Now dampen the top of the wonton and fold down the top corner, pinching and crimping to form the wonton. Repeat with the remaining wonton skins and stuffing. Keep the finished wontons covered with a slightly damp cloth to prevent them from drying out.

3. Bring the pork stock to the boil – it must be a rolling boil when it is ladled over the wontons.

4. Bring another large pan of salted water to the boil. Blanch the wontons in this, then scoop them out and refresh under cold water to rinse off any excess starch. Return the wontons to the pan of boiling water, along with the choy sum, and simmer for a moment. Take out and drain.

5. Place four wontons and some choy sum in each bowl and ladle over about a cup of the  boiling pork stock. Top with the sliced barbeque pork, extra crabmeat (if using), deep-fried garlic, preserved Chinese vegetable, spring onions and coriander. Sprinkle with pepper.

6. Serve accompanied by fish sauce, roasted chilli powder, white sugar and chilllies steeped in vinegar.

Serves 4.


Other round ups:

Kat – Spatula Spoon Saturday

Cherrie – Sweet Cherrie Pie


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{Cooking the Books} Thai Street Food by David Thompson


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Comments

37 comments on “{Cooking the Books} Thai Street Food by David Thompson
  1. April @myfoodtrail - February 26, 2011 at 7:55 pm

    What stunning photos!! I can’t believe you posted this so quickly! I guess today’s food coma must have given you blogging power!! :)

    Do you tweak your photos much?

    • Allan - February 27, 2011 at 8:02 am

      i suspect just a bit =P. some lightroom processing, tone curve adjustment? must admit i’m guilty of that too HAHA, makes photos so much nicer with a small tweak.

      • Iron Chef Shellie - February 28, 2011 at 2:15 pm

        Definitely some lightroom goes into them all. Brightness/contrast and a few other things in those categories. Haven’t played with tone curve yet!

  2. kristy @ ksayerphotography - February 26, 2011 at 7:58 pm

    Shellie you always manage to make everything look AMAZING! This looks like a perfect thai feast!

  3. Julie - February 26, 2011 at 8:50 pm

    That cooking the book idea is awesome. I really want that book but it is so heavy! I saw it discounted for $50! Think I might change my mind and buy it now. Can’t believed the list of ingredients is so long.. but nonetheless it looks so delicious and worth it :)!

    • Iron Chef Shellie - February 28, 2011 at 2:21 pm

      yes it is heavy! but had some gorgeous photography. Not sure how often I’d cook from it since I haven’t made a thing from his other book!

  4. Heidi - Apples Under My Bed - February 26, 2011 at 8:53 pm

    Omg, this all looks so amazing!! I have this book (bought it for Ben for Christmas) and am yet to use it! Can’t wait to get stick into it. Kat’s little girl is so incredibly cute! What a fun day :)
    Heidi xo

    • Iron Chef Shellie - February 28, 2011 at 2:21 pm

      Kat’s girl is such a cute! I get all mooshy when I see photos cos she is just adorable! Enjoy cooking!

  5. Thanh - February 26, 2011 at 9:09 pm

    Excellent photos Michele. Nice use of ICS style as usual. I have to say that I’m not too fond of the text on the photo, draws away from the actual photo. That’s just my opinion though.

  6. Mez - February 26, 2011 at 9:35 pm

    OH
    MY
    GAWD

    THAT LOOKS AMAZING!!!!!

    I am SO using some of these recipes.

    Love the Filipino dessert. My dad’s going back next week, WAH! I want to go there and see the fam fam… guess I miss out this time :( :( :(

    • Iron Chef Shellie - February 28, 2011 at 2:23 pm

      Thanks Mez! Oh no :( I hate when my parents visit the family and don’t take me with them either.

  7. Michelle - February 27, 2011 at 6:59 am

    The spread looks so good!

  8. penny aka jeroxie - February 27, 2011 at 7:47 am

    What a feast and bummer that I missed out! Everyone made a great effort. I do love this cookbook. Very very inspiring.

  9. Cherrie - February 27, 2011 at 7:50 am

    I guess being in a food coma gets you in the mood for blogging LOL. It was great fun. Glad I was able to host this month’s. Looking forward to the next one.

    • Iron Chef Shellie - February 28, 2011 at 2:28 pm

      yeah, who knows, have blogging mojo back for a while! Def looking forward to the next one!

  10. Kat @CooksJournal - February 27, 2011 at 8:19 am

    Everything tasted as good as it looked! Gorgeous photos. Great recipes .. am going to try more. Another wonderful feast.

    • Iron Chef Shellie - February 28, 2011 at 2:29 pm

      Thanks Kat :) Can’t wait to finish off your pat thai that is waiting in the fridge for me 😛

  11. Hannah - February 27, 2011 at 1:52 pm

    Oh, that Agnes and her photographing-recipes-skills 😉 What a wonderful, wonderful collection of delicious food cooked by (assuredly) lovely people. I dream of one day being able to join in :)

  12. Lorraine @ Not Quite Nigella - February 27, 2011 at 10:55 pm

    How fun does that look! :)

  13. Kayla @ Fitter Than Choc - February 28, 2011 at 8:05 am

    The list of ingredients certainly looks long. But looking at all the beautiful dishes, I’m pretty sure it was worth the effort:) Having food coma is always fun!!

    • Iron Chef Shellie - February 28, 2011 at 2:33 pm

      That’s cos there are no shortcuts with his recipes!! But yes, the stock tasted better than anything I could have bought.

  14. Jennifer (Delicieux) - February 28, 2011 at 11:24 am

    What an amazing feast!! Looks like you had so much fun.

  15. foodie and the chef - March 1, 2011 at 12:03 am

    Oh everything looks scrum-diddly-umptious ! What a great idea for test-running cook books.

  16. Susan - March 1, 2011 at 10:11 am

    I love this book! I so haven’t cooked anything from it yet, but these photos are sure motivating me to do so. All the food looks so so good!

  17. Kat (Spatula, Spoon and Saturday) - March 1, 2011 at 11:39 am

    How do you make everything look so good! I’m so jealous :)

  18. Cookie McBookie - March 16, 2011 at 10:26 pm

    WOW – I need to get myself that book and make that pork belly recipe. Thanks for sharing!


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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