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
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
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
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.
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.