Rediscover Prana Resorts & Spa Koh Samui at - QVI Club

Som Tam Thai Papaya Salad
1 unripe papaya
1 lemon
1 tomato
1 tbs thai palm sugar
2 cloves of garlic
3 hot chilli peppers
3 tbs of soy sauce
pinch of salt
roasted peanuts
Shred unripe papaya. Using thai mortar and pestle. Pound
garlic and chilli pepper. Add palm sugar, shredded papaya,
soy sauce, lemon juice and zest.
Taste if it’s too salty add more lemon juice or palm sugar
and garnish with roasted peanut
Tung Tong Thai Egg Roll
1 small tin water chestnuts
1 large shallot
4 tbs cilantro
3/4 cup frozen corn, thawed
1 hot pepper (serrano, jalapeno etc)
1 egg, yolk and white divided
egg roll wrappers
1 tbs cornstarch
2 tbs water
Oil for frying
Plum or Peanut sauce for dipping
Add water chestnuts, shallot, cilantro, corn, pepper and
egg yolk to a food processor. Pulse until well combined but
not yet a paste. Make a slurry out of the cornstarch and
water, add it to the filling and mix.
Quarter the egg roll wrappers with a pizza cutter or knife.
Add about a teaspoon to the middle of each wrapper. Fold
up the bottom of the wrapper over the filling. Tuck both
sides in and roll up. Use the egg white to seal the top of the
eggroll. Fry until golden.
Serve your Tung Tong Thai Egg Rolls with a sauce of some
kind. Plum sauce is popular.
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There is no sincerer love than the love of food. - George Bernard Shaw
Sticky Rice with Mango
2 cups glutinous (sticky) rice,
soaked in cold water for at least one hour and drained
1 ¼ cups coconut milk, canned or freshly prepared
A pinch of salt
2 tbsp sugar
2 large ripe mangoes, peeled and sliced
In a saucepan bring to a boil the rice, coconut milk,
salt, sugar and 1 ¼ cup water. Stir. Lower heat and
simmer, uncovered, about 8-10 minutes until all the liquid
is absorbed.
Remove from heat. Cover and let stand 5 minutes.
Transfer rice to a steamer or double saucepan and steam
15-20 minutes over boiling water, until rice is cooked
through. Mold the cooked rice into individual ramekins or
small cups lined with plastic wrap.
Cool to room temperature. At serving time unmold onto a
plate and top with mango or even strawberries.
Thai Tea Ice Cream Recipe
1-½ cups cream
1-½ cups whole milk
2 eggs
7 oz Curry Simple Thai tea syrup
In a mixing bowl combine all the ingredients. Mix together
for a minute and make sure the egg is broken down. Pour
into an ice cream maker and let mix for 30 minutes.
Put in an air tight container and keep in the freezer.