Goong Tomyan soup from prepared by Phung Phee of Sandals
SUNAI PHUNG Phee, the Thai-born Sous Chef at Sandals Royal Caribbean's Royal Thai Restaurant, Montego Bay, shares some of his recipes. Phee explains that like Chinese dining, Thai dining is a communal affair.
Goong Tomyam (Hot and Sour Soup)
2 lb shrimps, peeled and deveined
4 cups chicken broth
2 stalks lemon grass
6 pieces galangal, thinly sliced crosswise
5 leaves Kaffir lime leaf, small pieces and torn
3 pieces coriander root
1 cup straw mushroom
1 tsp. salt
3 tsp. lime juice
6 tbs. fish sauce
2 tbs. roast chilli pasta
10 pieces small hot chillies lightly pounded
3 tbs. coriander leaf
METHOD
1. Bring 3 cups of chicken broth to boil over medium heat.
2. Add lemon grass, galangal, Kaffir leaves, coriander seed. Stir constantly.
3. When boiled, add the mushrooms. When the mushroom is cooked add the shrimps.
4. Season with salt, fish sauce, mix well and bring to boil.
5. Remove from heat.
6. Put the roast chilli paste, lime juice and small chilli into bowls. Mix well, ladle the Tom Yam Soup into bowl.
7. Pour the chilli mixture into the seasoning, stir and mix well. Adjust the seasoning as your taste. Sprinkle with coriander leaves and serve at once!
Vegetable Spring Roll
1 cup sliced onion
1 cup sliced green pepper
1 cup julienne carrot
1 cup julienne white cabbage
1 cup cooked glass noodle
2 tbs. garlic peeled and chopped
1 tbs. ginger, peeled and chopped
3 tbs. chopped shallot or red onion
3 tbs. chopped green onions
2 tbs. fresh coriander chopped
2 tbs. hoisin sauce
2 tbs. sweet soya sauce
24 pieces spring roll wrapper
METHOD
1. Heat the wok (or large frying pan) over medium heat, and sauté all the vegetables together.
2. Allow to cool. Season with sweet soya and hoisin sauces. Add glass noodle and stir.
3. Wrap with spring roll wrapper and fry.
Royal Caribbean Thai Restaurant.
