We also top it all off with chopped lemongrass. And just before we finish roasting the herbs and spices, we add a little premium Thai spiced rum, Mekhong to enhance the flavours. We also add other spices like cumin leaves, croton leaves, basil leaves, bergamot leaves, and more. The chilli paste is handmade and so fragrant, especially from the makhwan seeds, which is very Lanna. We use silver shank cuts because it has a lovely texture. We stir fry the curry paste dry with silver shank beef for a subtle yet intense flavour and an amazing aroma from the herbs and spices. She explained that you’ll often see this dish ordered by Northerners who are out enjoying drinks with friends. Hailing from Chiang Mai in the north of Thailand, Chef Pilaipon Kamnag picked her Northern style stir-fried spicy silver shank with basil leaves to pair with the Mekhong Thai Sabai. He recommended that diners keep an open mind and have fun tasting and experimenting with these potentially infinite matches.Ĭhef Pilaipon “Toy” Kamnag, Saneh Jaan (One MICHELIN Star, MICHELIN Guide Thailand 2022) So, as the diners tour through the regions of Thailand with their taste buds, a sip or two of a Mekhong Thai Sabai flows just perfectly with all the flavours of Thailand.”Ĭhef’s secret revealed: Chef Jangprai said that since the Mekhong Thai Sabai is made with Thai spiced rum that is a blend of Thai herbs and spices, the pairing possibilities are endless. The khao yam (similar to nasi kerabu) with herbs from the South is served with Budu caviar and the rice crackers with blue crab meat harkens to favourites from Eastern Thailand around Trat. There’s the Lanna spicy jackfruit salad from the North and grilled climbing perch with herbs from Isan, tom yam style shrimp cakes that are inspired by Central Thai favourites. “Every bite in this amuse-bouche set showcases the flavours from different regions of Thailand. In a Thai Sabai cocktail, it emphasises essential Thai flavours, so I wanted the dish to blend with the cocktail, enhancing the tasting journey through Thailand,” said Chef Jangprai. Mekhong is a premier Thai spirit and a high-quality spiced rum. Both the cocktail and the set speak to the idea of Thainess. “I chose to pair the Mekhong Thai Sabai with our Welcome to Thailand Amuse Bouche appetiser set for many reasons. This creative chef paired Mekhong Thai Sabai not with just one Thai dish, but rather with an array of bites as varied as the flavours found in this uniquely Thai cocktail itself. Thanks to Chef Chumpol Jangprai’s skills and innovation in Thai cuisine, R-Haan became one of the first two Thai restaurants in the world to receive two MICHELIN Stars. Chef Chumpol Jangprai, R-Haan (Two MICHELIN Stars, MICHELIN Guide Thailand 2022)
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