Saturday, November 27, 2010

Thai Menu days 10+11 - Nov 29,30

Sous Chefs-

Hot and sour soup - watch demo on how to cook shrimp in broth, make soup in a wok, hot hold
Salad - Green papaya, watch demo on papaya fabrication
Sticky rice AND Steamed Jasmine rice
Set up Street food station - similar to Vietnamese set-up, chaffing dish on Station 5 with 1/3 pans for hot food, cool food, plates, sweet chili sauce, etc. should all be set up near the chaffing dish. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram. Sweet Thai Chili sauce comes from store room - bottles labeled "Mai Ploy", we may or may not have any in stock - look early in case we have to order on supplemental. This goes in ramekins in center street food plate of plate.

The Steam table will need to be used to hold the Curries, the pad thai, the squid, and the jasmine rice. Put each curry in a 1/3 pan, the Pad Thai and Squid in 1/2 pans and the Jasmine rice in a full hotel pan. Draw a diagram- make it complete.

Station #2 -

Chicken Rice is served room temp in summer, plated at room temp and reheated in a wok steamer across from Table #2 in the cooler months - set up the wok steamer. Entire plate is picked up from your station. You need to make your own rice, make it pilaf style and use rendered duck fat to parch the rice. Pandan leaf is usually available - order it on supplemental if you don't see it on the invoice in the morning. For Service you will need:
- Chaffing dish to hold rice
- Shallow "gratin" dishes to hold chicken and sauce, gratin dish sits on large oval plate with rice and cucumber/tomato/cilantro garnish (this is like and undressed salad tossed together).
- Service utensils to plate. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram.

Yellow Shrimp Curry - use the curry paste to make the yellow curry sauce. Make the sauce completely except for the shrimp. Hold sauce for service and gently poach the shrimp in 1/3 batches in 1/3 of the sauce - this keeps the shrimp from over-cooking on the steam table.

Station 3-
The squid is stir fried, divide the MEP into 4 batches as usual, you can mix the Oyster Sauce, fish sauce, sugar, and chicken stock together before service. Watch the video, it's pretty easy. I want to do the first batch with you. Squid will be served from the steam table in a 1/2 hotel pan.

The satay - trim off external fat and collagen from Flank steak and let me show you how to cut it for satay. You will trim and cut the meat, then put it on skewers, THEN marinate it. We'll be using our BRAND NEW satay grills. Make sure we have charcoal and have time to light it about 10:00. I'd like to shoot some photos and video to include in the website, if Monday's too hectic we can shoot on Tuesday. For the peanut sauce, You need to gently re-heat 1/2 of what was made on Day 8. This sauce breaks easily when heated, if it breaks on you, fix it the same way that you would fix a broken mayonnaise. Watch the video on how to pound meat - I'll have a meat mallet for you to use. Make 2x the cucumber salad - this will go with satay and fish cake on every street food plate.

Station #4 -
Make 2x each curry recipe. It's important to start them early, so hustle. Use small rondos or large sauce pots with covers, remember to keep them covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven - the range will get crowded later in the morning, if you don't have room on top of the stove, you can finish in the oven. The braises should go to the steam table in 1/3 hotel pans

Start the lamb broth by roasting the bones - that's all for Day 10 - just roast the lamb bones and the lamb shoulder, cool and store. On Day 11 you should start a stock with the roasted bones as soon as you arrive.

Station #5-

Duck Curry - recipe is pretty self explanatory. Ask for clarification on the blog if you need it. Served from a 1/3 pan on the steam table.

Fish cakes - important that you have a VERY sharp knife to hand mince the fish. Also very important that the long beans are sliced into PAPER thin rounds, if you slice them thicker, the cakes fall apart. Cakes should be fired in a 325 fryer in small batches as needed for service and put on the street food station in 1/3 pans.

Station #6
Pad Thai- Stir fried dish, divide MEP into 4 batches, it's ok to combine ingredients for sauce ahead. Make sure to have lime and peanuts for garnish. Served from 1/2 hotel pan in steam table into deep noodle bowls. Be sure NOT TO OVER SOAK THE NOODLES - about 5 minutes in very hot tap water. The idea is for them to be pliable, not ready to eat. In the wok you will add more liquid and heat and they will become done at that point. I believe that the embedded video may not be exactly the same recipe as the one you have, if it looks different, the technique is the same. Remind me if it's different and we can shoot a new video.
Seafood "yam" is the seafood salad. Easy to make, hold at room temp in a 1/3 or 1/6 pan for use on the street food station.
Pork Vindaloo - follow recipe for 1st stage of the paste.

Questions?

19 comments:

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  5. Hello Chef,

    I was putting together my recipe card for the Seafood Yam and wanted to ask whether or not the mixture is to be chilled before service, or kept at room temperature.

    Thank you!
    -Mike Ramella

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  6. Chef,

    Station 3 - Satay/Squid/Salad

    Regarding the demo/recording for station three - what do you want done on video and what can be done separately? Also, what time would you like things ready to be recorded?

    Also, the marination of the satay. The demo has the meat being "dipped" in the marinade and then laid out again on plastic, presumably to be stored. Is that the method you would like us to use, or would you prefer to bulk marinate them in the container used for the marinade?

    Thank you,
    Brian and Chris

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  7. Chef,

    Station 6,

    I wanted to let you know that there is no video for the pad thai is not embedded in the recipe. i will try and see if i can find it on your youtube page. hope you had a good break. see you tomorrow

    thank you
    -james mccune

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  8. Sarah - Sweet rice and sticky rice are the same thing in SE Asia, but we won't be doing it anyway because soaking it for 4 days ruins the texture. Soak some for Tuesday though.

    Mike leave at room temp.

    Brian, we'll shoot video on Tuesday if we need to. Monday we should just practice. For the marinade, just make the marinade, get the meat on skewers and then let me show you. Don't do ANYTHING until we talk. It will save you a lot of trouble, just easier to explain than it is to type.

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  10. James - don't worry about it, straight ahead stir fry, divide MEP into 4 batches, we'll do the first one together.

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  11. Thank you Chef. I remembered shortly after I posted the comment that They were the same thing, sorry for any confusion.
    -Sarah

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  13. Chef,

    Given the demo today, what would you like recorded tomorrow - or were those pictures enough? Just want to plan to have things prepared for a video at a certain time.

    Also, the recipe for the samoosa has the resting time being around 15 minutes. Is there any ability for it to rest overnight (to be done tomorrow) or is that not possible?

    Thanks,
    Brian

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  14. Brian, you can easily rest the dough over night, the filling can be made ahead as well if you have time

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  15. Chef,
    Station 1- I was looking over the soup recipe for the chicken soup with coconut and galangal and I was wondering if we are pre cooking the chicken, or just adding it to the simmering broth and letting it cook?
    Thanks
    -Sarah

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  16. Chef, Station 3
    Would it be possible to cook the lentil mixture for the Dal Tadka and hold it overnight?

    Also, I have looked for the yogurt recipe and have been unable to find it online. Is there a link that you could give me that would direct me to it?

    -Goodyear

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  17. Sarah - The chicken should be cut into spoon sized pieces and cooked in the broth.

    Chris - The lentils should be cooked on the day they will be served.

    For the yogurt recipe, look on inter learn in the recipe guide and you'll find it.

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  19. Hey Chris,

    Texting you this, but in case you read this first - it's page 172 of the word document, or 168 of the guide itself. It's not searchable because it's in a text box, but it's literally the last page before the index section.

    ~Brian

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