TOM YUM GOONG

INGREDIENTS :

White Shrimp 5 pcs.

Lemongrass 10 g.

Galangal Sliced 10 g.

Shallots 1 pcs.

Lime Juice 1 1/2 Tbsp.

Kaffir Lime Leaves 5 pcs.

Mushroom 50 g.

Tomato 2 pcs.

Chili Paste 1 Tbsp.

Fish Sauce 1 Tbsp.

Shrimp Stock 160 g.

Fresh Chili 2 pcs.

METHOD:• Add shrimp stock into the pot, bring to heat till bubble.• Put galangal, lemongrass, kaffir lime leaves.• Let the hat make it smell.• Add shrimp, mushroom and shallots. Put fresh chili, chili paste, tomato and correct the season by fish sauce, lime juice.• Serving in the bowl.

PHAD THAI GAI

INGREDIENTS :PHAD THAI SAUCETamarind Juice 1 Tbsp.Tomato Paste 1/2 Tbsp.Fish Sauce 1 Tbsp.Palm Sugar 1/2 Tbsp.Sugar 1/2 Tbsp.

Fresh Chili 2 pcs.

PHAD THAIChicken Breast 80 g.Rice Stick Noodles 100 g.Yellow Tofu 15 g.Pickled Turnip 5 g.Peanut Powder 1 Tbsp.Bean Sprout 40 g.Chives 10 g.Shallots 1 Tbsp.Egg 1 Pcs.Oil 1/2 Tbsp.

Chicken Stock 2 Tbsp.TO MAKE PHAD THAI SAUCE• Mix all in gradient together in a sauce pan, bring to boil simmer until thick.

METHOD:• Heat a wok to medium.• Add oil, shallot, tofu, egg, chicken, and fry until cooked.• Put the rice noodle, pour chicken stock and Phad Thai Sauce.• Fry until noodle cooked and sauce cover all ingredients.• Add bean sprouts, chives, peanut powder.• Toss till all mix, put on the plate and serve.

KA NOM CO

INGREDIENTS :

Glutinous Rice Flour 200 g.

Coconut Milk 150 ml.

Coconut Sugar 100 g.

Shredded Coconut 200 g.

Butterfly Pea Juice 10 ml.

Still Water 50 ml.

Salt 1 Pinch

METHOD:• Put the glutinous rice flour into the bowl and thresh until it looks nice.• Pour butterfly pea juice and combine with the flour.• Make with circle shape and put sugar inside of the flour.• Finally boiled until well done.

TOM KHA GOONG

INGREDIENTS :

Prawns 5 Pcs.

Coconut Milk 3/4 Cup

Galangal Sliced 10 g.

Lemongrass 5 g.

Kaffir Lime Leaf 2 Leaves

Shallots 1 Pcs.

Mushroom 40 g.

Chili 1 Pcs.

Coriander Root 1 Pcs.

Brown Sugar 1/2 Tbsp.

Lime Juice 1 1/2 Tbsp.

METHOD:• Boiled coconut milk for 20 minutes. Put galangal sliced, lemongrass, kaffir lime, coriander root and shallots into the boiled coconut milk for mixing.• Make it until boiled and put prawns, mushroom.• Spices with fish sauce, sugar and lime juice.• Decorate with a pinch of coriander and oil chili paste.

GAI PHAD MED MA MUANG

INGREDIENTS :Chicken Breast 130 g.Tempura Flour 20 g.Water Chestnuts 25 g.Cashew Nuts 30 g.Dried Red Chili 5 g.Oil 5 g.Baby Peas 30 g.

SAUCE:Tomato Sauce 1 Tbsp.Chinese Whisky 1Tbsp.Soy Sauce 2 Tbsp.Garlic 1 g.Oil 0.5 Tbsp.Sesame Oil 1 TspOyster Sauce 1 Tbsp.Chicken Stock 1 Tbsp.Palm Sugar 1 Tbs.

TO MAKE A SAUCEHeat a pan medium heat, add oil, garlic, oyster sauce, tomato sauce, palm sugar, chicken stock, whisky, sesame oil, together stir consistency and simmer until thicken, to taste.

METHOD:Deep fry chicken bring water chestnuts and baby peas build make soft and put in cold water, Heat another pan to over medium heat, add oil, chicken, water chestnuts, baby peas, sauce and stir fry. Add cashew nuts, sugar peas and Dried chili. Stir fry together until sauce cover all ingredients.

GLUAY TOD

INGREDIENTS :

Cake Flour 140 g.

Still Water 50 ml.

Baking Soda 2 g.

Sugar 30 g.

Baking Powder 2 g.

Salad Oil 10 ml.

White Egg 60 g.

Salt 1 Pinch

Banana 4 Pcs.

METHOD:• Mix flour, baking soda, baking and salt.• Mixed white egg and sugar to make foam.• Put oil to mix these ingredients as we made • Break for few minutes.• Cut half pieces of banana and fry.

YUM NUA YANG

INGREDIENTS SAUCE:

Lime Juice 2 Tbsp.

Fish Sauce 2 1/2 Tbsp.

Palm Sugar 1 1/2 Tbsp.

Garlic 1 Pcs.

Coriander Root Chopped 1 Pcs.

Chili 2 Pcs.

INGREDIENT OF VEGETABLE :

Onion 30 g.

Tomato 30 g.

Cucumber 20 g.

Spring onion 10 g.

Celery 10 g.

MARINATE BEEF :

Beef 200 g.

Soy sauce 1 Tbsp.

Pepper 1 Tbsp.

Garlic 1/2 Clove

METHOD MARINATE BEEF :• Put beef in to bowl and add all ingredients mix and rest for 10 minutes.

METHOD:• In the mixing bowl, put fish sauce, palm sugar and stir until melt.• Add garlic, chili, lime juice.• Add vegetable and grill beef sliced. • It should have mix of salty, sweet, and sour taste.

MASSAMAN GAI

INGREDIENTS :

Chicken Thigh 150 g.

Massaman Curry Paste 1 Tbsp.

Potato 50 g.

Peanuts 5 g.

Fresh Shallots 10 g.

Tamarind Juice 1 1/2Tbsp.

Coconut Milk 1 Cup.

Fish Sauce 1 Tbsp.

Palm Sugar 1 Tbsp.

Cinnamon 2 Pcs.

Star Anise 2 Pcs.

Fried Shallot 1 Tbsp.

METHOD:• Heat a pan to medium• Add coconut milk and Massaman Curry Paste, stir until it releases fragrant.• Add chicken, potato, onion, peanut and bring to boil until cook.• Season with tamarind juice, cinnamon, star anise, palm sugar, fish sauce as your taste.• Spoon in to serving bowl.• Top with fried shallot.

GLAUY BAUD CHEE

INGREDIENTS :

Banana 4 Pcs.

Coconut Milk 200 ml.

White Sugar 40 g.

Salt 1 Pinch

Sesame Sauce 1 Pinch

Pandanus Leaf 1 Leaf

METHOD:• To make a good smelling put pandanus leaf into the coconut milk.• Set up fire to make it hot.• Put sugar, salt and banana into the coconut milk.• Soft blend until it boiled.

Le Meridien Khao Lak Resort & Spa31 Moo 7, Bangmoung, Takuapa District,

Phang Nga 82190 ThailandTel: +66 (0) 76 429 000Fax: +66 (0) 76 429 090

www.lemeridienkhaolak.com