Chef Ian Kittichai has continually been experimental and pushed the limits of notions of food – especially for Asian cuisines. A skilful student across a wide span of cuisines, Chef Kittichai’s food is a parallel for his life experience and philosophy.
Currently, he owns and runs four restaurants around the world (New York, Mumbai, Bangkok and Abu Dhabi ). His television shows air across 700 cities. At his restaurant Koh, at the Intercontinental Marine Drive Hotel in Mumbai, he whips up an interesting recipe for our readers to cook and relish.
POTATO PRIK
INGREDIENTS
Potatoes 200gms
Enoki mushrooms 25gms
Pakchoy 50gms
Dry red chilli (small) 75gms
Galangal ginger 15gms
Lemon grass 15gms
Onions 15gms
Garlic 15gms
Coriander roots 15gms
Maca Root fruits 1
Coriander powder 5gms
Cumin powder 5gms
Palm sugar 5gm
Oil 15ml
PREPARATION
- Peel and cut potatoes in wedges.
- Parboil the potato wedges in salt water.
- Let them cool for some time and then deep fry the wedges until crisp.
- For the sauce, soak the dry chillies in warm water and grind them with all the other ingredients to a fine paste.
- Heat the oil in a wok. Sauté garlic and add curry paste. Cook it with little stock or water and add the potatoes, pakchoy and enoki mushrooms. Toss and adjust the seasoning.
- Garnish with julienne chillies.
PAKCHOY
Pakchoy is one of the popular mainland crop in SE Asia and a staple ingredient for vegetarian dishes. Th e vegetable has gained popularity even in the western world for its sweet, succulent nutritious stalks and is now freely available in most parts of the world.
Nutrition facts
- It is one of the rare vegetables that is very low in calories and is very rich in vital minerals and anti-oxidants.
- Fresh pakchoy is an excellent source of vitamin C and B-complex.
CHEF’S NOTES
- Enoki mushroom is a special slim mushroom, but you can use local mushrooms instead.
- The Maca Root fruit is an important ingredient in Thai food, it is available in gourmet markets.
- Palm Sugar – it is available in the market but can be easily replaced with jaggery.
Volume 1 Issue 4
