Before we went on the boat, the hotel PR manager and chef took us for a detour at the local market near Saphan Taksin.
Our first stop was at a store where they make fresh coconut milk with machine as pictured. The chef said this is much better than those sold at the supermarket. I bet. On the right is white dessicated coconut, used for dessert. There is also dessicated coconut made with coconut skin, which is more commonly used for curry.
The same store also sells a variety of chili paste made from shrimp, anchovies, etc. You can pick them based on your preferred degree of spiciness.
Our first stop was at a store where they make fresh coconut milk with machine as pictured. The chef said this is much better than those sold at the supermarket. I bet. On the right is white dessicated coconut, used for dessert. There is also dessicated coconut made with coconut skin, which is more commonly used for curry.
The same store also sells a variety of chili paste made from shrimp, anchovies, etc. You can pick them based on your preferred degree of spiciness.
This lady sells fresh handmade spring-roll sheets. Her skill and ease was fascinating to watch.
Here you see Aaron shooting the man at shrimp shop and a family of beggars patronizing the wet market.
Back on the boat: our chefs showed and cooked for us 5 Thai dishes made the "healthy" way: Pomela Salad with Tamarind Sauce instead of fish sauce; Sour Fish Soup made with vegetable stock instead of chicken stock, and the taste was brought out using tomatoes and pineapples; Banana Buds Salad with shredded Pork; Grilled skinless Salmon served with Thai Chili paste; and Baked Eggplant with Grilled Chicken Breast. Good thing no one made us eat the meats.
Here you see Aaron shooting the man at shrimp shop and a family of beggars patronizing the wet market.
Back on the boat: our chefs showed and cooked for us 5 Thai dishes made the "healthy" way: Pomela Salad with Tamarind Sauce instead of fish sauce; Sour Fish Soup made with vegetable stock instead of chicken stock, and the taste was brought out using tomatoes and pineapples; Banana Buds Salad with shredded Pork; Grilled skinless Salmon served with Thai Chili paste; and Baked Eggplant with Grilled Chicken Breast. Good thing no one made us eat the meats.
We hardly did anything but watched and enjoyed the view as the boat cruise along Chao Praya river. The only thing required of us was to sample the foods and shared our insight into healthy Thai cooking through TV interview. I hope we said the right thing. It was quite an experience for us on a weekday morning for an otherwise 2800THB experience. We live a blessed life :)
Ingredients:
Now it takes us back to what I cooked for dinner. After the cooking cruise, we headed straight to the Tops Market at Wong Wian Yai for a quick grocery shopping. I didn't have a shopping list as I usually do. Therefore I picked a few "safe" ingredients that I could play with given what's available back home: I was thinking of polenta and tempeh (again). Having what I wanted as main in mind, I chose asparagus and red bell pepper as side. It really doesn't take much to make a good meal.
Having had tempeh for three meals in two days, I still crave it. Especially with the maple marinate. Adrian was perplexed by the intricate taste: he liked the sweetness that came with a lingering fatty after taste. He asked how much would a plate of this cost. Hmmm... it probably won't go any higher than 100THB (I was thinking somewhere between 50 - 60THB but then I never keep track of food prices). How much would restaurant charge? I'll probably charge 400THB with a nicer looking plate and cutlery, with a napkin, too. Although it is quite laborious to make, most of the steps can be prepared in advance, and in excess for future use. Once prepared, they are ready to go in a jiffy.
Ingredients:
Cheddar Corn Polenta
This was made based on this and this recipe. Instead of serving the chili-roasted mushroom on the side, I decided to mix them into the polenta to broil. I also added some left over maple syrup-roasted cherry tomatoes from Open-Faced Polenta Tempeh Sandwich. The key in keeping the polenta in shape is "patient". You want it to cool to firm after broiling, before cutting into serving size.
Sauce and Dressing
Sauce and Dressing
I had a small bunch of rocket leaves and a handful of parsley that were calling out for use before they wilted for good. I chopped them up with a deseeded orange chili pepper, garlic and pine nuts, as I usually do with pesto except there wasn't Parmesan in it - a small pinch of sea salt adjusted the taste just fine. This pesto went well with the left over Garlic Mayo Spread from yesterday.
Maple-Grilled Tempeh
Maple-Grilled Tempeh
- Tempeh, cut into strips
- 3 Tablespoons Chili oil (or olive oil)
- 1 glove garlic, smashed and chopped
- 3 soy sauce
- 1 Teaspoon Brown rice vinegar (or balsamic vinegar/ rice wine vinegar)
- 3 Tablespoons organic maple syrup
- 1/2 teaspoon cayenne pepper
- Combine everything, except tempeh, together in a small bowl. Place tempeh to a baking dish in one even layer. Pour maple marinate over to cover top and bottom of tempeh. Let it sit in refrigerator for at least two hours, or up to two days.
- Coat and heat a frying pan with just enough butter. Fry tempeh on both sides until browned.
- Pour in remaining marinate and let it simmer over low heat. Remove when marinate has thickened.
