* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Many people have the misconstrued idea that Thai food is spicy with lots of fiery chillies. This may be true to a certain extent with its spicy green and red curries, tom yum soup and wok hot stir-fries.
To me, the elegance of Thai cuisine is found in the beautiful flavours of lemongrass, kaffir lime and coriander (also known as cilantro).
We love Thai food in Sydney for a few reasons. It is incredibly tasty with an explosion of sweet, sour, spicy and tangy flavours that tantalises the palate. It is relatively cheap at restaurants and innovative Thai chefs and restaurateurs have spiced up the dining scene in Sydney with increasingly creative and modern Thai recipes. Sydneysiders have a lot more to look forward to in a cuisine which is already firmly established as one of the favourites in capital cities around the world.
Therefore, when we were “dreaming up” our Cuisines of the World recipes, it was unanimous that Thai must be included as one of them.
So we bring to you our first Thai dish of yet another beautiful cuisine of the world:
Day 10: Entrée – King prawn tom yum soup jelly
1 king prawn, shelled Method This is a delicate recipe took us a couple of attempts to perfect. This dish needs to strike a fine balance between jelly and soup. The top of the pyramid is the most tasty because it is concentrated with the flavours from the prawn shells and tom yum paste. Tip: Do not use too much gelatin for this recipe because you want each spoonful of this delicious jelly to just melt in your mouth to resemble a spicy chilled soup. Note: Ingredients have been measured to sufficiently make just one serve per the Royal Selangor jelly mould. Increase the portions of ingredients in proportion to the number of serves you wish to make.
2 – 3 teaspoon tom yum soup paste
1 cup water
1 grape tomatoes, cut into eight wedges
1 kaffir lime leave, slit into very fine slivers
1 small red chilli, slit into very fine slivers
2 – 3 coriander leaves
2 – 3 strips of lemon rind, slit into very fine slivers
1 teaspoon gelatin powder
Sprinkling of white pepper and salt to taste
1. Heat water in small saucepan until simmering then add prawn shells and prawn cutlet to cook for approximately 2 minutes.
2. Discard shells and rinse prawn cutlet in cold water to stop the cooking.2. Add sliced shrimp, coriander, slivers of chilli, kaffir lime and lemon into the stock and pour stock into the Royal Selangor jelly mould.
3. Stand mould in the fridge to chill for approximately 5 – 6 hours to set.
4. Remove from the mould when the jelly is firm and serve chilled with garnish with small slivers of kaffir lime leaf, shallots, lemon rind and chilli.
1 king prawn, shelled
This is a delicate recipe took us a couple of attempts to perfect. This dish needs to strike a fine balance between jelly and soup. The top of the pyramid is the most tasty because it is concentrated with the flavours from the prawn shells and tom yum paste.
Tip: Do not use too much gelatin for this recipe because you want each spoonful of this delicious jelly to just melt in your mouth to resemble a spicy chilled soup.
Note: Ingredients have been measured to sufficiently make just one serve per the Royal Selangor jelly mould. Increase the portions of ingredients in proportion to the number of serves you wish to make.
The “prized catch” of this particular jelly is that succulent piece of king prawn cutlet right in the middle of the jelly which Mysaucepan ate.
I stole a spoonful of the jelly with a little of the thick flavoursome stock jelly that accumulated at the top of the pyramid.
Along with a sliver of grape tomato and a coriander leaf, this is a dynamite mouthful of savoury, sour and spicy mix that just burst in my mouth.
The thin slivers of lemon rind, chilli and kaffir lime leaf added a delicate textural and taste sensation that is quintessentially Thai.
This has been the tastiest jelly and definitely one of my favourites so far among all the jellies we have made in this competition. I just can’t wait for summer because this tom yum jelly is a sure winner.
Chilled, zesty and spicy flavours of this jelly are sure to impress along with that piece of steak sizzling on the summer barbie!
So dear readers, what is your favourite Thai food?
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan