The Most Luxurious Thai Meal in Canada
Recipe Overview
Overview
In this captivating episode, Chef Nutcha takes us on a journey through the luxurious side of Thai cuisine, showcasing her innovative approach to traditional dishes. The meal begins with a unique canape featuring a homemade rice crisp, made from jasmine rice grown on her own farm in Thailand. This crisp is not only visually stunning but also packed with flavor, enhanced by the addition of lime leaves and a delightful tomato relish topped with grasshoppers.
Next, we are introduced to a unique dumpling called K, which is elevated to fine dining status with the use of fresh pandan juice and a filling of chicken, preserved radish, and peanuts. The attention to detail in the preparation is evident, as Chef Nutcha emphasizes the importance of high-quality ingredients, such as palm sugar instead of white sugar, to enhance the dish’s flavor.
The meal continues with a refreshing fermented rice drink, showcasing the versatility of rice in Thai cuisine. Chef Nutcha explains the fermentation process, which transforms the rice into a naturally sweet beverage without added sugar. Finally, the classic mango sticky rice is presented in an artistic manner, with mango slices carved into beautiful flowers, adding a touch of elegance to this beloved dessert.
Overall, this episode highlights the incredible potential of Thai cuisine to be both comforting and sophisticated. Chef Nutcha’s passion for her craft shines through, making this a must-try experience for anyone looking to explore the finer side of Thai food.
Recipe Details
Steps & Tips
Blend Jasmine rice with lime leaves, dehydrate for 24 hours, and then deep fry.
Top the rice crisp with a tomato relish made from roasted tomatoes, garlic, shallots, and chilies, then add grasshopper.
Make batter with fresh pandan juice and fill with chicken, preserved radish, peanuts, and palm sugar.
Tip: Using high-quality ingredients can elevate a dish significantly.
Put a little coconut cream on the dumpling.
Soak jasmine rice and rice berry overnight.
Tip: Rinse rice with alkaline water to avoid contaminants.
Grind herbs and spices with rice flour, form into balls, and mix with soaked rice.
Use cooked jasmine rice to form rounds, dehydrate for 24 hours.
Tip: Soaking sticky rice in watermelon juice adds color and flavor.
Make pandan-flavored sticky rice with palm sugar and prepare mango slices into flower shapes.
Plate the mango sticky rice elegantly for serving.
Tip: Using palm sugar instead of white sugar can enhance the color and flavor of dishes.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chef Nutcha elevates traditional Thai dishes to fine dining levels using high-quality ingredients.
- •The rice used in the dishes is grown on Chef Nutcha's own farm in Thailand.
- •Unique ingredients like grasshoppers are incorporated into the dishes for added flavor and texture.
- •The mango sticky rice is presented in an elegant way, showcasing the beauty of the dish.
- •Fermented rice drinks are made using a natural yeast starter and provide a unique flavor profile.
