Originally posted on June 25, 2012
I WAS over at the Thailand Festival 2012 event organized by the Royal Thai Embassy and the Tourism Authority of Thailand (TAT) at the Activity Center of TriNoma Mall recently. I saw the emailed invitation from TAT Philippines marketing representative Dave de Jesus on a Friday, which was already the start of the 3-day event, and so I was only able to drop by on the third and final day, which was a Sunday. My husband Raff and I got there mid-afternoon, and there was a show going on onstage when we got there, so we wiggled our way through the crowd and found seats on the auditorium-type audience area and watched – with awe, as always – at stage performances of the must-see show in Bangkok, Siam Niramit – before hitting the exhibit area and checking out the incredibly affordable travel packages to Thailand offered by travel agencies (starting at U.S.$99), making rounds of the booths looking for unique Thai food products, sneaking around the photo booth to watch exhibit-goers gear up in traditional Thai costumes for posterity shots, and watching full-blooded Thais do a Thai dessert cooking and fruit carving demo.
Then the stage lit up again, this time for a Thai cooking demo by authentic Thai Chef Siwat Korsem, the executive chef of Mango Tree Bistro, a Thai specialty restaurant with a branch on Level 3 of the mall. Since I love Thai food and I had met Chef Siwat a week or two ago in a food trip held at Bonifacio High Street Central, Raff and I went back to the stage area to look for seats and watch the demo. It was a fun demo by Chef Siwat, who made Larb Gai or Thai Spicy Chicken Salad, as he did one straight-up demo and then invited participants from the audience to join him in making another serving. He later had the food portioned for sampling, and the audience got to taste it.
I followed the recipe and am sharing it with you…
150 grams ground chicken
2 tbsps. lime juice
1 tbsp. fish sauce
1 tbsp. ground rice
chili flakes to taste
1/2 tsp. white sugar
1. Place ground chicken in a sauté pan with a little water. Cook until chicken changes color. Transfer chicken, with its reduced liquid, to a bowl.
2. Add lime juice, fish sauce, ground rice, chili flakes, coriander, sugar, spring onion and mint leaves. Mix well.
3. Plate with stringbeans, cucumber slices and lettuce.