Think Asian food, and Thai is definitely one of the
cuisines that come to mind. Indeed, in the past 30 years or so, Thai cuisine
has established itself as one of the most popular in the world.
I love Thai food, especially because of the flavors
that arise from its play of fresh herbs and spices. Some of my most memorable
eating experiences have come from Thailand – be it the back lanes of Bangkok,
or a feast in rural Udon Thani where the entire village gathers to celebrate
Thung Si Muang Festival in the town square…
Among Thai dishes, Tom Yam Soup is almost a cliché;
yet this clear spicy soup is probably the first introduction to Thai cuisine
for most people. It’s still one of my favorites, although the version I like
most is not the typical combination of prawn, fish and squid, but this mussel
variety.
Oil 1
tbsp
Garlic 1
clove, sliced thinly
Mussels 1
kg, washed and beard removed
Water 2
cups
Light beer 2
cups
Galangal 6,
sliced
Lemon grass 2,
bruised and sliced
Kaffir lime leaves 2,
bruised
Chilli padi 6,
bruised
Fish sauce 4
tbsp
Thai limes 2
Coriander 2
stalks, cut
Method:
1. Sweat
garlic with oil for 30 seconds.
2. Add
mussels and quick-stir for another 1 minute.
3. Add
water and beer, and boil. Once the liquid hits boiling point, turn down the
heat and simmer for 8 minutes, or until the mussels are cooked.
4. Add
galangal, lemon grass and kaffir leaves and continue to simmer for another 30
seconds. Add chilli padi and season it with fish sauce.
5. Turn
off the heat, add coriander.
6. Just
before serving, squeeze lime juice onto the mussels.
Rules
of Thumb:
For
every 2 cups of water:
Kaffir
leaf : Galangal : Lemon grass = 1 : 3
slices : 3 cm
Fish
sauce : Water =
1 tbsp : 1 cup
