NEXT
MONTH
ProperThai
soup
Padpaktatsoifae
daeng(stir-fried
Thai-styletatsoi)
SERVES4 ASA SIDE. HANDS-ON
TIME 15 MIN“Traditionally,thisismade
withThaimorningglory
(pakboong),whichyoucan
findinAsiansupermarkets.
Here,I’musingtatsoi,found
insomesupermarketsand
onlineatOcado.Ithasthe
requisitebalanceofbite
inthestemandwiltinthe
leaves.Pakchoidoesnot.
Dependingontheseason,
I’vealsomadethiswithfine
asparagus,whichworked
verywell.Shreddedcabbage
would work too.”KNOW-
HOWYellowbeansauce,also
soldassaltedsoybeans,
isa sweet-saltysauce
madefromsaltedandfermented
yellowsoybeans.WeusedWoh
Hup,availablefromAsian
supermarkets and wingyip.com.- 4 smallgarliccloves,peeled
- 1 longredororange chilli,
finelychopped - 1 tbspvegetableoil
- 250gtatsoi(seeKay’s
introduction),trimmedand
choppedintoevenlengths - 1 tspcastersugar
- 1-2tbspoystersauce
- 3 tbspyellowbean sauce (see
Know-how) - 2 tbsp water (if needed)
YOU’LLALSONEED...- Goodwok(seeleft); pestle
and mortar
1 Usinga pestleandmortar,
poundthegarlic,chillianda
pinchofsalttoa coarsepaste.
2 Heatthewokovera highheat,
thenaddtheoil.Onceit’salmost
smoking, add the garlic and chillipasteandstir-fryfor2 minutes
untilgoldenandfragrant.Addthe
tatsoiandcontinue stir frying
for1-2minutes.
3 Addthesugar,oystersauce,
yellowbeansauceanda splashof
water,stirringaftereachaddition.
4 Stir-fryuntilbubblingfiercely
(trytocatchsomeredflame
attheedgeofthewok;seebox,
farleft),thetatsoileavesare
wiltedandthestemsaretender
butstillhavesomebite.If the
dishlooksa littledryatany
point,addanothersplashof
water.Serveimmediately.
PERSERVING60kcals,3.1gfat
(0.2gsaturated),2.2gprotein,
4.9gcarbs(3.5gsugars),
1.2g salt, 1.7g fibreMISSEDPARTONE?
FindtherecipeforThaigreencurry
paste– andthecurrytomakewithit- online at deliciousmagazine.co.uk
ABITABOUTKAYÉ
BorninBangkok,
she’stheauthorof
Baan:Recipesand
StoriesfrommyThai
Home(Pavilion
Books)andseveral
otherbookson
cocktails,aperitifs
anddrinks.Howtomaster
stir-frying,Thaistyle
SPECIALEQUIPMENT
A properwokisessential.It
won’tcostmuch,yetit will
last.Makesureyouseasonit
correctlybeforeusingforthe
firsttime(seebelow).
HOWTOPREPAREAND
SEASONA NEWWOK
Beforeusinga newwokfor
thefirsttime,youmayhave
tofirstscruboffa protective
layerinhotsoapywater,or
youmayhavetoburnthelayer
offovera flame– checkthe
manufacturer’sinstructions
toseewhattheyadvise.Next
youhavetoseasonthewok:
heatit overa highflameuntil
hot,thenadda coupleof
tablespoonsofoil,movingit
aroundthewokuntilthe
insidehasturnedcompletely
black.Setasidetocool,then
discardtheoil,wipethewok
cleanwithkitchenpaperand
you’regoodtogo.
GETTHEFLAVOURRIGHT
Thekeyishighheat.Evengas
hobswitha wokburnerdon’t
giveenoughofit,butwehave
tomakedowithwhatwe
have.If possible,trytocatch
a littleoftheflameinthewok,
sothehotoilflaresa littleas
youtossthevegetables.Fae
daengmeans‘redfire’,and
thischarredaroma,or‘wok
breath’,isthesecretto
manyThaistir-frydishes.
KEYTECHNIQUES
1 Getthewokhotbeforeyou
addtheoil,thenmakesure
theoilisproperlyhotbefore
youstartcooking.
2 Keepa mugofwaterhandy
toaddin:poura littledown
thesideofthewok(notinto
thecentre)anytimethe
dishlookstoodry.