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CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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tom kha goong
In Thailand, "Tom Kha Goong" is eaten more like a curry instead of a soup, paired with a plate of rice and spooned onto your rice before eating it. This silky, aromatic soup is a complete meal in a bowl.
ingredients
• 1 1” piece ginger, peeled
• 5 gms Lucky Ace Kaffir Lime Leaves
• 6 cups low-sodium chicken broth
• 1½ lb. skinless, boneless chicken thighs
• 8 oz. shiitake, oyster, or maitake mushrooms
• 1 can of Thai heritage Coconut Milk
• 2 Tbsp. Tiparos Fish Sauce
• 1 tsp. sugar
• 4 tsp. Thai Heritage Minced Lemongrass
STEPS TO MAKE IT
1. Chop all thr fresh ingredients
2.Bring Thai Heritage Minced Lemongrass, ginger, Lucky Ace Kaffir Lime Leaves, and broth to a boil in a large saucepan.
3.Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
4. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes.
5. Mix in Thai Heritage Coconut Milk, Tiparos Fish Sauce, and sugar.
* Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
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