Iron Chef Shellie

Thai Street Food by David Thompson

Recreating Bangkok street food at home.


When you cook this at home please tag me too - I love to see when other people give my recipes a go!


Thai Street Food by David Thompson
February 26, 2011

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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 barbecue 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 right 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 barbecue 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 chillies steeped in vinegar.

Serves 4.


37 comments on “Thai Street Food by David Thompson
  1. April @myfoodtrail

    What stunning photos!! I can’t believe you posted this so quickly! I guess today’s food coma must have given you blogging power!! ๐Ÿ™‚

    Do you tweak your photos much?

    February 26, 2011 at 7:55 pm
    • Allan

      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.

      February 27, 2011 at 8:02 am
      • Iron Chef Shellie

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

        February 28, 2011 at 2:15 pm
  2. kristy @ ksayerphotography

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

    February 26, 2011 at 7:58 pm
    • Iron Chef Shellie

      thanks lovely ๐Ÿ™‚ x

      February 28, 2011 at 2:20 pm
  3. Julie

    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 :)!

    February 26, 2011 at 8:50 pm
    • Iron Chef Shellie

      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!

      February 28, 2011 at 2:21 pm
  4. Heidi - Apples Under My Bed

    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 ๐Ÿ™‚
    Heidi xo

    February 26, 2011 at 8:53 pm
    • Iron Chef Shellie

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

      February 28, 2011 at 2:21 pm
  5. Thanh

    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.

    February 26, 2011 at 9:09 pm
    • Iron Chef Shellie

      LOL thanks Thanh. Just doing something different with the text, thanks for the feedback ๐Ÿ™‚

      February 28, 2011 at 2:22 pm
  6. Mez



    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 ๐Ÿ™ ๐Ÿ™ ๐Ÿ™

    February 26, 2011 at 9:35 pm
    • Iron Chef Shellie

      Thanks Mez! Oh no ๐Ÿ™ I hate when my parents visit the family and don’t take me with them either.

      February 28, 2011 at 2:23 pm
  7. Michelle

    The spread looks so good!

    February 27, 2011 at 6:59 am
    • Iron Chef Shellie

      certainly was!!

      February 28, 2011 at 2:24 pm
  8. penny aka jeroxie

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

    February 27, 2011 at 7:47 am
    • Iron Chef Shellie

      hopefully you will join us at the next one ๐Ÿ™‚

      February 28, 2011 at 2:24 pm
  9. Cherrie

    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.

    February 27, 2011 at 7:50 am
    • Iron Chef Shellie

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

      February 28, 2011 at 2:28 pm
  10. Kat @CooksJournal

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

    February 27, 2011 at 8:19 am
    • Iron Chef Shellie

      Thanks Kat ๐Ÿ™‚ Can’t wait to finish off your pat thai that is waiting in the fridge for me ๐Ÿ˜›

      February 28, 2011 at 2:29 pm
  11. Hannah

    Oh, that Agnes and her photographing-recipes-skills ๐Ÿ˜‰ What a wonderful, wonderful collection of delicious food cooked by (assuredly) lovely people. I dream of one day being able to join in ๐Ÿ™‚

    February 27, 2011 at 1:52 pm
    • Iron Chef Shellie

      She is a star! We’d love to have you join ๐Ÿ™‚

      February 28, 2011 at 2:31 pm
  12. Lorraine @ Not Quite Nigella

    How fun does that look! ๐Ÿ™‚

    February 27, 2011 at 10:55 pm
    • Iron Chef Shellie

      and delicious!

      February 28, 2011 at 2:32 pm
  13. Kayla @ Fitter Than Choc

    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!!

    February 28, 2011 at 8:05 am
    • Iron Chef Shellie

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

      February 28, 2011 at 2:33 pm
  14. Jennifer (Delicieux)

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

    February 28, 2011 at 11:24 am
    • Iron Chef Shellie

      Sure was! And we certainly did ๐Ÿ™‚

      February 28, 2011 at 2:33 pm
  15. foodie and the chef

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

    March 1, 2011 at 12:03 am
  16. Susan

    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!

    March 1, 2011 at 10:11 am
  17. Kat (Spatula, Spoon and Saturday)

    How do you make everything look so good! I’m so jealous ๐Ÿ™‚

    March 1, 2011 at 11:39 am
    • Iron Chef Shellie

      lol, maybe I just try too hard ๐Ÿ˜›

      March 1, 2011 at 11:43 am
  18. Cookie McBookie

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

    March 16, 2011 at 10:26 pm
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Shellie Froidevaux

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