STAYING: Quick and easy Thai food from Fuchsia without ordering in

When you simply must bite down on some sassy Thai spices, these straightforward dishes from Fuchsia are sure fire winners.

Stir Fried Morning Glory

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound morning glory (water spinach), washed and trimmed
  • 2 cloves garlic, crushed or finely chopped
  • 3 long red Thai chillies, thinly sliced
  • 2 teaspoons yellow bean paste
  • 2 teaspoons oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 60 ml chicken stock

Method

  • In a large wok or sauté pan, heat the oil over very high heat
  • In a medium bowl, combine the morning glory, garlic, red chilli, yellow bean paste, oyster sauce, soy sauce, sugar and chicken stock
  • Once the oil hits the smoking point, throw everything into the pan and sauté, stirring continuously for about 1 minute until the morning glory is just softened
  • Transfer to plates and serve immediately.

 

Grilled Chicken Thai-style

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Ingredients

  • 1 whole farm raised organic chicken, weighing 3 pounds, butterflied
  • 2 cups marinade (recipe below)
  • Chopped cilantro
  • Spicy tamarind dipping sauce
  • Marinade (makes about 2 cups)
  • 1/4 cup mixed cilantro roots, stems and leaves
  • 1 cup peeled garlic cloves
  • 2 teaspoons whole white peppercorns
  • 1 cup fish sauce
  • 1/2 cup shaved palm sugar
  • 1 cup oyster sauce
  • 5 stalks lemongrass
  • 2 tablespoon ground turmeric
  • 1 teaspoon salt

 

Method

  • Combine all ingredients in a blender and blend until well combined
  • Spicy tamarind dipping sauce (makes about 2 cups)
  • 1/2 cup vegetable oil
  • 10 cloves garlic, coarsely chopped
  • 5 fried red Thai chillies roughly crushed into large pieces
  • 2/3 cup tamarind concentrate
  • 1 cup palm sugar
  • 1/2 cup fish sauce
  • Heat the oil in a medium saucepan over medium high heat
  • Add the garlic and chillies and cook, stirring gently until fragrant, about 2 minutes
  • Add the tamarind concentrate, sugar and fish sauce and cook, stirring until the sugar is dissolved
  • Bring to boil, then lower the heat and cook gently, until it reaches the consistency of a thick glaze (about 15 minutes)
  • Remove from the heat and let cool to room temperature
  • Transfer to blender and blend until smooth
  • In a large bowl, marinate the chicken for at least 2 hours, or preferably overnight
  • Heat a charcoal grill to medium heat
  • Place the chicken on the grill skin side down
  • Grill for about 15 minutes, brushing with the marinade
  • Turn and repeat on the other side, cooking until the chicken is cooked through
  • Transfer to a platter and serve garnished with chopped cilantro and the tamarind dipping sauce alongside.

 

Mango and Sweet Coconut Sticky Rice

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Ingredients

  • 1 cup Thai glutinous rice, soaked in water and covered for 2 hours
  • 1.5 cups coconut cream, preferably freshly extracted
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons rice flour
  • 4 fully ripe Thai mangoes
  • Sesame seeds for garnish

 

Method

  • Rinse the soaked rice until the water runs clear, then drain well and steam the rice – this could take anywhere between 20-30 minutes for the rice to be fully cooked
  • When the rice is fully translucent, immediately turn off the heat and keep the rice hot in the steamer
  • In a saucepan, combine 1 cup of the coconut cream, the sugar and 1/4 teaspoon of the salt over medium heat and bring to boil, stirring to dissolve the sugar
  • Add the hot rice to the coconut syrup, mix well and remove from heat
  • Cover and let the rice steep and cool down for 40 minutes, stirring once half way through
  • While the rice is steeping, put the remaining 1/2 cup coconut cream and the remaining 1/4 teaspoon salt in a small saucepan and whisk in the rice flour
  • Place the pan over medium heat and whisk continuously for about 2 minutes, until the mixture comes to a gentle boil and thickens
  • Remove the pan from heat and set aside to use as a topping
  • Working with one mango at a time, use a sharp paring knife or a vegetable peeler to peel off the skin
  • If possible, cut the mango using a seesawing motion to remove the flesh in a single slab
  • Flip mango over and remove the flesh from the opposite side in the same way – giving you 2 fillets. Repeat with remaining mangoes
  • To serve, arrange 2 mango fillets on each of the 4 serving plates
  • Divide the sticky rice evenly and spoon the coconut cream topping on top of the rice and sprinkle with sesame seeds. Serve immediately

 

Is your Pad Thai bad Thai? Fuchsia, in Two Towers, Barsha Heights, is open 12pm-11pm weekdays and until midnight at weekends. 04 457 3759. The Bay Square branch in Business Bay opens 12pm-11pm daily. 04 453 5403 .

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