Thai Food Feast

Last weekend was the Singapore feast, and this past Saturday we hosted another big dinner in honor of Jaime’s arrival — this time, representation from the (arguably) best known of the Southeast Asian cuisines: Thai.

The cooking only took a day this time (not counting some minor prep the day prior) but I had a lot of help from Jaime who can fry Pad See Ew like nobody’s business, among his other many talents.

We ended up with a crowd of a little over 20, and we estimate we fed everyone for a little under $3 a head — not bad, given the variety and the fact that we made two meat dishes, and fresh rolls with shrimp. Yum.

Prep work took most of Saturday morning and early afternoon

Mise en place — almost all the ingredients, ready for cooking

The chef snacking on a mango pit

The feast!

Jean serving up some noodly goodness

Patio arrangement courtesy of Lucy and Colin. Flower arrangements by Jaime.

The end of a great night.

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Menu:

Pineapple Fried Rice (This was a big hit with a bit of curry powder, spinach, and generous pineapple chunks)


Green Papaya Salad (The papaya was verging on not-green, but it still turned out dee-licious)


Tom Kha Gai, Galangal & lime chicken soup
(This soup was a major triumph, just the right amount of coconut, and the dried galangal and leftover kaffir lime leaves from last week infused the soup with a fantastic flavor)


Ground Pork Lettuce Wraps (Simple stir-fried crowd-pleaser)


Pad See Ew (Very similar in style to the Char Kway Teow from last week, but Jaime’s mad frying skillz made it so that the noodles stayed beautifully intact during the frying process)


Basil Tofu (Simple, quick and tasty vegetarian dish)


Fresh Rolls with Shrimp (Made with fresh local spotted prawns bought at the farmer’s market that very morning!)


Dessert
Black sticky rice with mango and toasted coconut

Synergy Farm Thai-style Lettuce Wraps

1 red bell pepper, diced finely
1 1/2 cups carrots, diced into 1/4” cubes
6-8 brown crimini mushrooms, diced into 1/4” cubes
1 cup snow peas, cut horizontally into 1/4” strips
3 garlic scapes diced into circles 1/4” thick
1 small onion minced
1 large shallot minced
2 cloves garlic minced
1 lb ground pork

2 tbsp oil for frying
2 tbsp fish sauce
4 tbsp soy sauce
2 tbsp brown sugar
black pepper to taste
1/4 cup chopped cilantro or mint or basil

2 lettuce heads (preferably a butter lettuce variety or trouthead for perfect lettuce-wrapping cups)

optional: 1 tbsp oyster sauce
, two green thai chilis, minced finely, other vegetables such as bean sprouts, cabbage, sugar snap peas, green beans, etc.

Heat 2 tbsp oil on high heat in your pan or wok. Add in shallot and onion and fry for 10 seconds until fragrant, then add in garlic and fry another 20 seconds. Add ground pork, breaking it up with your spatula or wooden spoon. Fry for 2 minutes, or until browning, but not yet cooked.

Add in carrots and snow peas and scapes and fry another 2 minutes, stirring well. Add in mushrooms and bell pepper and fry another 2 minutes. The meat should be cooked, and everything should be well mixed.

Add in sauce and chilis, if using. Stir well to coat all ingredients. Add in chopped herbs (cilantro, mint or basil) and stir until wilted.

Serve at room temperature with washed lettuce leaves.

13 comments

1 Hanson Toh { 06.10.09 at 11:48 pm }

These look excellent!! And the evening setting just looked perfecto!

2 Anjali { 06.10.09 at 10:00 pm }

Oh my, what a HUGE, delicious looking feast. Major props for finishing all that! Also you are too cute.

3 Jess { 06.10.09 at 10:27 pm }

AW thanks. Next time I'm in the Bay, we'll do a big do.

4 Jessica Daniel { 06.11.09 at 8:03 am }

Aw thanks!

5 Jen Murakami { 06.11.09 at 5:12 am }

well well aren't we looking gloriously tan

6 Jess { 06.11.09 at 8:03 am }

Haha…. it's all that farming.

7 Derek { 06.11.09 at 7:18 pm }

Damn, looks awesome! BTW, the second link in the post ("Pad See Ew") is broken. Doesn't direct to a specific post or blog, it directs to an edit screen.

8 Jess { 06.11.09 at 7:29 pm }

Oops! Thanks, fixed now!

9 Jen Murakami { 06.13.09 at 1:55 pm }

PS NICE KNIVES!

10 Jess { 06.13.09 at 5:48 pm }

I know, I LOVE them. They are wonderful and everyone compliments me on them. Yay!

11 climbhighak { 07.27.09 at 12:41 am }

Found you on Tastespotting. You have some very lucky friends. Everything looks so fresh and delicious. Thai has become one of my very favorites.

12 Jess { 07.27.09 at 1:46 am }

Yes! Thai flavors are so fresh: chili and basil and lime and fish sauce… growing up with a Singaporean mum, I guess I can't help my SE Asian love.

13 Jennifer { 07.27.09 at 7:14 am }

What a WONDERFUL feast!!!!! I love times like that! Great thai wraps recipe, thanks for sharing. Love your blog!

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