Dining with the Chef

Rika's TOKYO CUISINE In Thailand (2013x4)

Exibido em:: Fev 24, 2013

A special edition of 'Itadakimasu!' from Chang Mai, Thailand. From street food to home cooking, the secrets of healthy Thai dishes are uncovered. And we bring you Chef Rika Yukimasa's TOKYO CUISINE, this time fusing Thai ingredients to Japanese menus. Green Papaya and Shrimp Salad [Ingredients] *Serves 5 200g shrimp 1/2 green papaya 1 cucumber 2 tbsp mayonnaise 1 tbsp sugar 1/2 cup mint 1/2 cup Thai basil leaves 2 tbsp nam prik num 1/2 lime [Method] 1. Peel the shrimp and rub with salt. Wash off the salt and boil them for about 10 seconds, then drain. 2. Shred the papaya. The local way of cutting a green papaya is to make some length-wise slits and then slice them into thin strips using a peeler. Partly peel the cucumber and slice it. 3. For the dressing: Mix the mayonnaise, lime juice, sugar and nam prik num, and add the minced mint and Thai basil leaves. 4. Toss the shrimp and vegetables with the dressing. Serve on a plate. Chirashi-sushi with Coriander [Ingredients] *Serves 5 540ml short-grain rice 580ml water 4 1/2 tbsp rice vinegar 3 tsp salt 3 tbsp sugar 2 pieces of lemon grass 4 lime 1 bunch coriander leaves 200g chicken 4 eggs 4 pinches salt 4 sections of pomelo For marinate sauce Nam pla Garlic Coriander roots Sugar Nori seaweed, Soy sauce, Wasabi to serve [Method] 1. Put rice and water in a pan and bring it to a boil. When it comes to a boil, reduce the heat to medium and cook for 15 minutes. Turn off the heat and leave the rice covered for 30 minutes to settle. 2. Mix the marinade ingredients. Add some sugar, crushed garlic cloves with the skin on and crushed coriander root to the nam pla. Lightly knead the chicken in the marinade and let it sit for about 5 minutes. Heat a frying pan, pour in some oil, spread it around, and cook the chicken skin-side down with a lid for 7 to