Sweet, Spicy and Sour: Eating John Chantersack’s Thai Salad Recipes

Yum open knife – Fried egg salad

This salad is incredibly easy to make at home. At its core, the eggs are fried in hot cooking oil and lightly fried so that the edges and bottom are crispy, the whites come out and the yolks keep flowing. Traditionally, they are paired with Asian celery, but regular celery works just fine. The salad is tossed into a sweet, spicy and tart dressing that is delicious and satisfying, showing how even the simplest of Thai dishes can achieve complex flavors.

Preparation 15 minutes
to cook 5 minutes
Serves 2

2 large eggs
Vegetable oilFor shallow frying
3 Small white onionFinely chopped with grains (from top to tail)
1 tomato saladCut into 8 pieces.
2 stick celeryFinely chop and pick leaves (use light inner stalks with leaves)
3 Spoon About Chopped coriander

for the I took it Dressing
2 Spoon of date sugarOr brown sugar
3 Spoon of fish sauce
Lime juice
Spoon GarlicFinely chopped
2 Birds Eye PepperFinely chopped

To make the dressing, mix sugar and a tablespoon of water in a mortar, dissolve, then add fish sauce, lime juice, garlic and chillies: it will taste spicy, sweet and sharp.

Break the eggs into individual remixes. In a shallow saucepan over high heat add 2 cm of oil. Once it starts smoking, gently slide it into the egg – it will immediately spit, burst and bubble, so be careful. The egg whites will bloom and become large transparent bubbles, and the base and edges will turn brown and crisp. Fry for a minute, then turn over, cook on the other side for a few seconds, then pour the water into a plate equipped with a kitchen towel. Repeat with the other egg.

Cut the fried eggs into cutting-sized pieces, avoid cutting the yolks, and arrange on a platter. In a bowl, lightly toss the onion, tomato, celery, coriander and dressing until combined, place the eggs on top of the salad and serve.

Yum Apple Perrin – Green apple and dried anchovy salad

John Chantrask's green apple and crispy dried anchovy salad.
John Chantrask’s green apple and crispy dried anchovy salad.

Green mangoes are usually used in this salad, but I have used green apples, as varieties like Granny Smith offer the same crispy texture and sweet tart flavor.

Preparation 25 minutes
to cook 5 minutes
Serves 2

120Ml Vegetable oilFor deep frying
2 Spoon of dried enquivizOr dried shrimp (both from Southeast Asian food stores)
Spoon raw peanutsPreferably on the skin
8 Makroot lime leaves6 full left, 2 truncated
* Lime juice
2 green apples
Like Granny Smith
3 Small red onionFinely chopped with grains (from top to tail)
2 stalks of lemon grass.Root and outer husks were removed, the rest was finely chopped.
1 long red pepperdeseeded, meat finely chopped
3 A tablespoon of coriander leaves
Tablespoon of mint leaves

For dressing
1 long red pepperdeseeded and chopped
2 red bird’s eye peppers.Chopped
1 Tablespoon chopped coriander Root or Trunk
1 A tablespoon of chopped garlic
3 Salt
Date sugarOr brown sugar
Lime juice
Spoon of fish sauce

To make the dressing, add pepper, coriander root, garlic and salt to the mortar until you get a smooth paste. Mix in the sugar, then stir in the lemon juice and fish sauce.

Heat the oil in a deep saucepan until it reaches 180C – use a thermometer, or drop it into a small cube of bread: the oil is ready if it turns golden brown in about 15 seconds. Pour the dried anchovies into the oil and using a chopped spoon, whisk them for 15 seconds, until golden and crispy. Remove to a plate lined with kitchen towels.

Repeat frying, first with peanuts, then whole lime leaves, which will spit and burst as soon as they hit the hot oil.

Fill a medium bowl with water and add lime juice. Cut the apples into 6 cm long x 3 mm wide strands (use mandolin if you have one), add the strands in a bowl of water on the go, so that they do not oxidize and become unattractive brown. ۔

Remove the apples, then place in a bowl with all the ingredients except the fried lime leaves. Add the dressing, coat, then transfer to a platter and garnish with crispy lime leaves.

We have a drink – Sour treated tuna

John Chantrask's Thai Lemon Treated Tuna Salad.
John Chantrask’s Thai Lemon Treated Tuna Salad.

Some include mild treats and cooking with lemons, usually lime juice, and this is no different from switches found throughout South America. Traditionally, protein is cut and added to spicy and spicy dressings, and eaten with sticky rice and quite fresh herbs. I’ve used tuna, but salmon or trout will work too.

Preparation 20 minutes
to cook 25 minutes
Serves 2

2 Spoon of fish sauce
Lime juice
1 A spoonful of caster Thank you
1 Spoon Toasted Pepper Powder (Good price(See below), or crushed dried chili flakes or chili powder, though neither will give you that much depth of flavor.
120Yes Tuna away Or stomachCut into 2 cm dice.
3 stalks of lemon grassRoot and outer husks removed, the rest finely chopped.
* Small red onionFinely chopped onion seeds (from top to tail)
1 spring onionFinely chopped
3 One tablespoon almost chopped coriander Shoots
2 Tablespoon of mint leaves
1 Spoon Toasted Rice Powder (Wish), See below

For Toasted Chili Powder (Makes 200g)
200Yes Dry long red peppersSeeded
25Yes Dry eye bird peppers

For toasted rice powder (makes 100 grams)
100Yes Uncooked sticky rice
4 Outer Lemon Grass Straw
Chopped (optional)
2 macro lime leaves (Optional)

To garnish
2 dried peppers of bird’s eye.On stems, dry toasted
2 Spoon the salmon or trout (Optional)

To make toasted chili powder, fry the dried long red peppers in a pan over medium heat for 10 minutes, stirring frequently so that they become evenly colored and dark – good for some blisters and irritating taste, but Too much will cause it. The last chili powder to be bitter. Remove and repeat with Birds Eye Peppers, this time for 5 minutes. With a hand-held blender or spice grinder, grind all the peppers – I like Good price Somewhat more textured and sandy than store-bought pepper powder. Be careful not to tear any of the peppercorns that fall off the peppers and burn them, as they will be bitter. Store in an airtight container away from direct sunlight for two months.

For rice powder, fry uncooked rice, lemongrass husk and lime leaves in a dry pan over low heat for 5 minutes, stirring the mixture constantly till the grains turn dark golden brown and smell delicious and fall. Be fruitful Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. If necessary, work in batches, so that the mortar does not get too crowded. Alternatively, use a spice grinder or a hand-held blender, but be careful not to grind the grain into a very fine powder: you are looking for a texture that resembles sand. Keep in an airtight container in a dark place for two weeks. Plus, the rice will lose its aroma.

In a bowl, mix the fish sauce, lemon juice, sugar and toasted chili powder until the sugar dissolves. The mixture should taste hot, sour and salty. In a large bowl, combine the chopped tuna, lemongrass, red onion, spring onion, coriander and mint, toss immediately with the dressing and plate, as the fish will start to “ripen” in the acidic lime juice. ۔ Sprinkle a little rice powder on top and garnish with toasted dried bird’s eye peppers and salmon or trout fish if used.

  • Quotes from Qin Thai: Modern Thai Homemade Recipes by John Chantrask, published May 26 by Hardy Grant at £ 22. To order a copy at. 19.14, visit guardianbookshop.com.

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