Modern Thai at Kha

Page copy protected against web site content infringement by Copyscape

Hort Park is a special place for DC and me. We go there regularly but never quite during dinner time till this one time we went to Kha, a modern Thai restaurant. It’s run by the same person who does boutique hotels, one of them being Jia in Hong Kong. It’s cute how the names of the two places are linked: “jia” means “home” in Mandarin while in Cantonese, it’s pronounced “ka”. In Thai, kha is a modifier word for females to use at the end of a sentence to make it polite. (The equivalent for males is “khup”.) What a clever way to name the restaurant. I like!

I was pleasantly surprised already when they served the complimentary appetiser. Instead of the typical prawn crackers with sweet chilli sauce, they gave us popped rice biscuits with red curry sauce. It made for a zingy start to the meal.

IMG_3245

We ordered two appetisers and a main so that there’d be space for dessert. First was the crispy catfish with sweet pork and mango salad. It was very good – tangy and slightly spicy with plenty of texture. I’ve always liked the crispy floss-like texture of catfish done this way. They did right not to mess with the classic combination of catfish and young mango strips. I also liked the extra crunch of the peanuts but felt that the pork wasn’t necessary.

IMG_3246

Our second appetiser was banana flower salad with young coconut and chilli. I didn’t like this one as much. It still had the classic sweet-sour-spicy combination so characteristic of Thai salads, but I felt that the texture of banana flower didn’t lend itself well to a salad as it was too “siap siap” – you know that nasty tannic texture, a bit too sappy? The young coconut helped a little but didn’t help much to give interest for flavour. Interesting idea that flopped.

IMG_3248

The main we shared was very good! It was baked half sticky chicken stuffed with coriander and lemongrass, paired with stir fried pineapple rice. The sticky chicken was marinated in some kind of sweet dark sauce hence the stickiness from all that sugar. It tasted Asian but not quite vehemently Thai. The meltingly tender chicken paired nicely with the pineapple rice for a very safe, crowd-pleasing main. I liked how they used some unpolished rice to add flavour and texture. Good call.

IMG_3251

For dessert, we went for the baked pumpkin custard with coconut ice cream. The pumpkin custard is very typically Thai. This version was very nicely made, with smooth silky and not too sweet custard. It went very well with the rich coconut ice cream, a very nice end to the meal.

IMG_3255

Too bad the drinks weren’t as good. We wanted to enjoy the view outside and had our post-dinner drinks there. They tasted as bad as they looked. Don’t drink the aromatic pear mojito – the pear was somehow oxidised and brown; it left a very grainy feel in the mouth. The khao lao rum looked less bad and tasted OK. It was just another sweet drink. Both were very weak, so Kha is not a place for getting smashed.

IMG_3261IMG_3262

My verdict? A nice place for a romantic meal, just skip the drinks. I hear that they are moving soon. It’s a pity as the space is really quite lovely. Check it out soon!

Kha Restaurant
33 Hyderabad Rd
Tel: 6476 9000

Advertisements

Tom Yum Soup

Page copy protected against web site content infringement by Copyscape

One of my favourite soups to make at home is tom yum soup. I learned a version of it at the Chiang Mai cooking school and never looked back since. It’s dead easy to make from scratch and even adding tom yum paste is optional. Granted, the ingredients aren’t the easiest to find, but I’m finding that more and more shops are stocking them. Some of my local supermarkets even sell tom yum starter packs with lemongrass, galangal, kaffir lime leaves, garlic, shallot, lime and chilli in them. What  I normally do is buy a bit more of the herbs when I see them, prepare them and chuck them in the freezer. With a bit of forward planning, a fragrant spicy soup can be made from frozen to tummy in minutes. If you’d like the soup a little spicier, there’s no need to add more chilli, just pound the chilli padi into smaller bits.

For today’s soup, I had some seafood and plenty of prawns and their shells. I also had some spare chicken bones and made a lovely stock from boiling the bones and the prawn shells and heads together for about 10 minutes. The prawn heads, especially when I squeezed out the orangey guts, gave the stock an intensely briny prawn flavour. You can make the soup with plain water, it’ll still be fragrant but not as robust.

IMG_2516

Ingredients:
15 prawns, shelled
1 large squid, prepared
1 clove garlic, smashed and peeled
1 shallot, peeled
2 thick slices galangal
2 kaffir lime leaves
3 stalks lemongrass, cut diagonally into thick slices
1 chilli padi, smashed

1 small punnet cherry tomatoes (about 16)
1 small bag oyster mushrooms (about 12), torn into large chunks

juice of one big lime
2 tbsp fish sauce

1 bunch coriander, leaves only

Method:

  1. Make stock from the prawn shells and head by boiling them in 2 litres of water for 1o minutes. Strain the stock into a separate pot for making soup.
  2. Add the garlic, shallot, galangal, kaffir lime leaves, lemongrass and chilli padi to the stock and bring to a boil. Next, add the prawns, squid, tomatoes and mushroom and bring to the boil again.
  3. Off the heat, add the lime juice and fish sauce sparingly, tasting as you go along, till you get the right balance of sour and salty.
  4. Serve, garnishing with coriander leaves.

Serves 4.

Viet-inspired Chicken Rice

Page copy protected against web site content infringement by Copyscape

I was so inspired by the Viet chicken rice in Hoi An that I absolutely had to make my own. I started off on a typical Hainanese chicken rice base. Not having access to the type of chicken (most likely cornfed) that coloured the rice yellow, I improvised by adding turmeric to the rice base. For the chicken, I poached it the Hainanese way. However, the toppings were very much improved with plenty of typically Vietnamese herbage. Even in the absence of Hainanese chilli sauce, I thought this was a winner. It also passed the family test: every grain of rice was gobbled up even though I deliberately cooked more in the hope of leftovers. I can imagine it being even more magical with Hainanese chilli sauce.

IMG_2119

Ingredients:

2 cups rice

1 chicken
1 tsp salt
2 tsp sesame oil

2 tbsp oil
2 cloves garlic, chopped
2 shallots, chopped
1 thumb-length ginger, chopped
4 cloves, optional
1 star anise, optional
1 thumb-length turmeric, pounded

½ carrot, shredded
Thai basil
mint
daun kesom (laksa) leaves
kaffir lime leaves, very finely sliced
big limes, cut into wedges

Method:

  1. Wash rice and put in rice cooker pot. Measure out how much water you’d put in and keep that amount in mind for the stock to use, about 450ml. (I use the “equal finger” method: stick your finger in the rice, and add water to the same level above the rice.) Now drain the rice and set aside.
  2. Put chicken in pot and cover with water. Heat gently till just boiling and simmer for 5 minutes. Turn off fire and leave for 30 minutes.
  3. Remove chicken and set aside. Keep all stock and juices from chicken. When cool, rub with salt and sesame oil.
  4. Fry garlic, shallot and ginger in oil till fragrant, then add cloves, star anise, cinnamon and fry for a few seconds more. Add rice and fry till it’s dry and glistening.
  5. Transfer to rice cooker and and chicken stock. Squeeze the pounded turmeric over, discarding the dry turmeric pulp. Season with a pinch or so of salt. Cook as normal.
  6. Chop chicken and prepare herbage for serving.
  7. Before eating, arrange chicken on top of rice and top with carrot shreds and herbs. Squeeze the lime over and tuck in.

Serves 4.

Stuffed Chicken Wings

Page copy protected against web site content infringement by Copyscape

I’d not cooked for a while. It was high time I dusted off some of the old recipes percolating inside my head and update them. One of them was this recipe for stuffed chicken wings. I last made them yonks ago back in my university days and never since had the time nor inclination to make them again.

IMG_2515

The chicken wings are made by taking the wing part and removing the two little bones inside, keeping the skin and meat pretty much intact. Then the cavity is stuffed with an aromatic minced meat mixture and the wings baked till golden all over. Sounds simple to do, but the deboning bit can be very tedious. The trick is patience and taking it slowly by popping the bones out of the joint and slowly cutting the meat off the bones with a pair of kitchen scissors. After getting the knack of one, the rest are easy. Still, it took me about half an hour to finish deboning 10 of these little fellas.

For the filling, I tried to add a bit of Thai flavour by adding kaffir lime leaves and coriander. I’d imagine variations along the lines of adding water chestnut and cloud ear mushrooms for a more Chinese flavour. Or using curry powder and cooked potato for a slightly more local Malay-Indian touch. Try it and go crazy with the variations!

IMG_2514

Ingredients:

200g minced pork
¼ bundle tanghoon, soaked and cut into short lengths
2 dried mushrooms, soaked and chopped fine
1 bunch coriander, chopped
4 kaffir lime leaves, sliced very fine
2 tsp fish sauce
2 tsp corn flour
1 tsp chopped chilli, optional
10 chicken wingsticks, deboned

glaze
2 tbsp fish sauce
2 tsp sugar

Method:

  1. Preheat the oven to 150°C.
  2. Combine the stuffing ingredients and mix well.
  3. Stuff into the chicken wings and round off the top, being careful to push all the ends of the tanghoon into the meat mixture. This stops it from drying out and burning in the oven.
  4. Combine the glaze mixture and stir till the sugar dissolves. Paint over the mixture on the wings and, if using, the drumlets.
  5. Place onto a foil-lined baking tray and bake for 30 minutes, turning half way through, till golden brown.
  6. Serve with a squeeze of lime on top.

Makes 10.

    A Healthy Picnic Lunch

    Page copy protected against web site content infringement by Copyscape

    DC and I went to check out St John’s Island over the weekend. We hopped over from Marina South Pier by ferry. The 45 minutes ferry ride was comfortable and painless compared to the earlier hassle of finding parking at the ferry terminal. It was one of those incredibly hot yet lovely days and it showed off the island beautifully.

    IMG_0800

    The sky was blue, the clouds fluffy white and the thick growth of trees a deep lively green.

    IMG_0802

    There wasn’t a great deal to the island, only a research centre for marine studies and a holiday camp. The rest of the island that was accessible to visitors was pretty much a little park, probably equivalent to a zone or two of East Coast beach.

    IMG_0803

    Still, it was a lovely walk and surprisingly not quite as hot as we expected as most of the way was pretty shady especially a bit further from the beach. It was a lovely little bit of Singapore that was a nicely contradictory combination of well-kept park and forgotten bucolism.

    IMG_0809

    There were some mangroves along the coast standing upright in the water that was so clean it was almost clear. Only the sand clouded it up slightly.

    IMG_0795

    We spent a while peering at the little fish darting amongst the stilt roots of the mangroves.

    IMG_0796

    While there obviously weren’t any roses here, coming here was a good opportunity to stop and smell and observe. And of course test out the macro feature of my new camera!

    IMG_0794

    There were also cats on the island. Here’s a pretty one watching out warily both for us…

    IMG_0826

    … and the spooky black cat with scary eyes.

    IMG_0824

    Then we adjourned to a shady park bench for a very refreshing Thai-inspired salad redolent of mint and lemongrass. The ever-enterprising DC whipped out cold drinks from a little styrofoam box and it completed our meal very nicely. All we needed to do next was head back to the ferry and home, wash up and have an afternoon nap. Bliss.

    IMG_0835

    Thai-inspired chicken pasta salad

    Ingredients:
    1 tbsp fish sauce
    1 tbsp soy sauce
    2 tbsp lime juice
    1 tbsp palm sugar
    2 tbsp extra virgin olive or peanut oil (optional)
    2 cooked chicken breasts, shredded
    1 cup pasta, cooked
    2 stalks lemongrass, finely chopped
    1 red chilli, finely chopped
    1 shallot, finely chopped (optional)
    2 large handfuls mint leaves
    2 heads baby butterhead lettuce
    10 cherry tomatoes, halved

    Method:

    1. Combine the fish sauce, soy sauce, lime juice and palm sugar, stirring to dissolve. I use pellets of palm sugar bought from Myanmar and leave it overnight in the fridge to give the sugar time to dissolve. Taste if you dare at this point to test for balance. It should be incredibly salty, fishy and sour all at the same time. Add more sugar to temper the sourness slightly and more fish sauce or soy sauce if it’s not fishy-salty enough. Don’t worry too much at this stage, you can tweak later too.
    2. In a large bowl, combine the oil, shredded chicken and pasta, then stir in a few spoonfuls of the dressing. Now toss in the lemongrass, chilli and shallot and keep stirring till well combined.
    3. Tear the mint and lettuce leaves into the salad and keep tossing. Taste and add more dressing if necessary. Spoon into a plastic box for storage and keep as cool as possible for your picnic.

    Serves 2.

    Memories of Thailand: Khao Tom Kha Moo

    Page copy protected against web site content infringement by Copyscape

    The things I learned from Thai cooking school stayed with me and two years since, I still cook Thai occasionally. Thai food is great mainly because there are quite a few dishes that are pretty healthy and easy to whip up in a jiffy. In this recipe, I’ve taken great liberties by turning tom kah kai, a coconutty chicken soup, into rice porridge. It’s so easy to make.

    I’d arrived home after work wanting something easy yet comforting and didn’t have much in the fridge. Cue freezer to the rescue. I pulled out my staples of chopped shallots, kaffir lime leaves, galangal pieces and lemongrass slices. There was also some unidentified meat that upon defrosting, turned out to be pork ribs. Tom kha moo it was then instead of kai. Vegetable-wise, there were mushroom and carrot languishing in the fridge, so it all came together quite nicely. All of it dumped in a rice cooker together with the addition of tom kha paste from a packet and I was good to go for the quick run while the whole thing bubbled together.

    IMG_0715

    Ingredients:

    3 pork ribs
    1 small carrot, sliced
    2 shallots, chopped
    1 slice galangal
    1 kaffir lime leaf, torn up
    1 stalk lemongrass, sliced
    ¼ cup rice
    ½ tbsp tom kha paste
    2 tbsp thick coconut milk
    5 mushrooms, sliced
    fish sauce, to taste
    1 lime

    Method:

    1. Cover the pork ribs and carrot in water and simmer together with the galangal, shallots, kaffir lime leaf and lemongrass for 30 minutes. Remove the galangal, kaffir lime leaf and lemongrass.
    2. Add the rice, tom kha paste and mushrooms and simmer till the rice is cooked.
    3. Stir in the coconut milk and season to taste with fish sauce.
    4. Serve with a squeeze of lime to taste.

    Serves 1.

    Diving the Similans: Eating at the Villa After

    Page copy protected against web site content infringement by Copyscape

    The Vijitt has a beautiful infinity pool to match its beautiful grounds. We admired it every morning at breakfast and had a dip a couple of times. Too bad it wasn’t quite as good as the diving the past week!

    P1010331

    Food at the resort was very good. I liked the breakfast, the buffet spread was decent and they provided fresh juice to order. DC, however, has higher standards. Good thing the a la carte menu for dinner met his standards! There were two restaurants inside, one the main restaurant looking out at the pool and the other an intimate Thai restaurant in a beautiful house facing the beach. It was this restaurant that had fabulous food. I liked how refined the cooking was.

    Here we’ve got a delicate soup that tasted like a very sophisticated tom yam. It showcased the vibrant taste of fresh herbs and aromatic roots to a T. Didn’t hurt at all of course to have fresh juicy prawns to add to it. The clarity of the flavours was astounding. I’m fairly drooling thinking of it as I type.

    IMG_0354

    Another dish was rather oddly named as fermented smoked shrimp. It turned out to be deep fried dried shrimp with deep fried lemon grass bits and peanut, all tossed together with herbs and chilli. While the shrimp was a bit of a chewy-crunchy mouthful, the deep seafood umami flavour permeating this dish really worked. It’s nothing like I’ve had before and a definite re-order. (What am I saying, all the dishes featured here are definite re-orders.)

    IMG_0359

    Yet another re-order was the salad of winged bean and shrimp. There’s something magical about the combination of savoury fish sauce, tangy lime juice, seafood and crunchy greens. The topping of dried coconut and fried shallots brought it to another level. What can I say except “yum!”

    IMG_0355

    Last dish to feature is the simple yet very skillfully made crab omelette. It was crisp at the edges and still runny in the centre. Of course, the crab was fresh and sweet. It was such a satisfying counterfoil to the rest of the dishes. I could eat here every day!

    IMG_0360

    The Vijitt Resort Phuket
    Friendship Beach
    16 Moo 2, Viset Road, Rawai, Muang, Phuket 83130
    Tel: +66 (0) 76 363 600