Page 108 - Delicious - UK (February 2020)
P. 108
Pad pak tat soi fae paste and stir-fry for 2 minutes
How to master daeng (stir-fried until golden and fragrant. Add the
stir-frying, Thai style Thai-style tat soi) tat soi and continue stir frying
SPECIAL EQUIPMENT SERVES 4 AS A SIDE. HANDS-ON for 1-2 minutes.
A proper wok is essential. It TIME 15 MIN 3 Add the sugar, oyster sauce,
won’t cost much, yet it will yellow bean sauce and a splash of
last. Make sure you season it “Traditionally, this is made water, stirring after each addition.
correctly before using for the with Thai morning glory 4 Stir-fry until bubbling fiercely
first time (see below). (pak boong), which you can (try to catch some red flame
HOW TO PREPARE AND find in Asian supermarkets. at the edge of the wok; see box,
SEASON A NEW WOK Here, I’m using tat soi, found far left), the tat soi leaves are
Before using a new wok for in some supermarkets and wilted and the stems are tender
the first time, you may have online at Ocado. It has the but still have some bite. If the
to first scrub off a protective requisite balance of bite dish looks a little dry at any
layer in hot soapy water, or in the stem and wilt in the point, add another splash of
you may have to burn the layer leaves. Pak choi does not. water. Serve immediately.
off over a flame – check the Depending on the season, PER SERVING 60kcals, 3.1g fat
manufacturer’s instructions I’ve also made this with fine (0.2g saturated), 2.2g protein,
to see what they advise. Next asparagus, which worked 4.9g carbs (3.5g sugars),
you have to season the wok: very well. Shredded cabbage 1.2g salt, 1.7g fibre
heat it over a high flame until would work too.”
hot, then add a couple of
tablespoons of oil, moving it Yellow bean sauce, also
KNOW- A BIT ABOUT KAYÉ
around the wok until the sold as salted soy beans,
HOW Born in Bangkok,
inside has turned completely is a sweet-salty sauce
she’s the author of
black. Set aside to cool, then made from salted and fermented Baan: Recipes and
discard the oil, wipe the wok yellow soy beans. We used Woh Stories from my Thai
clean with kitchen paper and Hup, available from Asian Home (Pavilion
Books) and several
you’re good to go. supermarkets and wingyip.com.
other books on
GET THE FLAVOUR RIGHT cocktails, aperitifs
The key is high heat. Even gas • 4 small garlic cloves, peeled and drinks.
hobs with a wok burner don’t • 1 long red or orange chilli,
give enough of it, but we have finely chopped
to make do with what we • 1 tbsp vegetable oil
have. If possible, try to catch • 250g tat soi (see Kay’s
a little of the flame in the wok, introduction), trimmed and
so the hot oil flares a little as chopped into even lengths
you toss the vegetables. Fae • 1 tsp caster sugar
daeng means ‘red fire’, and • 1-2 tbsp oyster sauce
this charred aroma, or ‘wok • 3 tbsp yellow bean sauce (see
breath’, is the secret to Know-how)
many Thai stir-fry dishes. • 2 tbsp water (if needed)
KEY TECHNIQUES
1 Get the wok hot before you YOU’LL ALSO NEED…
add the oil, then make sure • Good wok (see left); pestle
the oil is properly hot before and mortar
you start cooking.
2 Keep a mug of water handy 1 Using a pestle and mortar,
to add in: pour a little down pound the garlic, chilli and a
the side of the wok (not into pinch of salt to a coarse paste.
NEXT MISSED PART ONE?
MONTH the centre) any time the 2 Heat the wok over a high heat, Find the recipe for Thai green curry
Proper Thai dish looks too dry. then add the oil. Once it’s almost paste – and the curry to make with it
soup smoking, add the garlic and chilli – online at deliciousmagazine.co.uk
