CHEF'S PROFILE AND RECIPE – APRIL 2017

CHEF MCDANG

CHEF MCDANG

Celebrity Chef

 

Born into the Thai royal family, M.L.Sirichalerm Svasti, better known as Chef McDang, is a Thai celebrity chef, writer and TV personality. While studying at Georgetown University to become a diplomat, he decided he really wanted to be a chef and enrolled in the Culinary Institute of America. After graduation, he worked in the U.S. for several years and was one of the founding partners of the renowned Back Porch Cafe in Rehoboth Beach, Delaware. He returned to Thailand in 1993 and began cooking and writing about food. Among his numerous projects were several TV programs, including the weekly McDang show. His facility with English, strong opinions and firsthand knowledge of life outside of Thailand have made him a frequent participant on international TV shows and a spokesperson for Thai food. He was once described as the Thai equivalent of Gordon Ramsay by an Australian newspaper. McDang has written several cookbooks in Thai and is the author of the highly regarded English language cookbook, the Principles of Thai Cookery.

 


CHEF MCDANG SHARES A RECIPE

CURRY FISH MOUSSE TIMBALE

CURRY FISH MOUSSE TIMBALE

Serves 6 {for a timbale mold that holds 100 ml of the mousse}

Ingredients:

10 oz        Fresh Fish Meat, Cubed Small

  6 oz         Red Curry Paste

  2 ea         Eggs

3-4 tsp       Palm Sugar

2-3 tbsp     Fish Sauce

4 tbsp         Kaffir Lime Leaves, Chopped

72 oz          Coconut Milk

20 leaves   Thai Basil Leaves, Chopped

40 ea          Thai Basil, Picked

2 cups        Thickened Salted Coconut Milk

6 oz            Black Tobiko

Preparation:

Put the chilled cubed fish meat into the work bowl of a food processor.

Add the curry paste, eggs, half the amount of palm sugar and fish sauce and kaffir lime leaves chiffonade.

Place the lid on the processor and blend until a smooth paste is achieved. While the machine is running slowly add the coconut milk. Depending whether you like the texture of your mousse to be stiff or more custard like, the more or less coconut milk you use.

Turn the machine off and check the seasoning by tasting the mixture raw or pan fry a dollop of the mixture onto a frying pan. Adjust saltiness with fish sauce and sweetness with palm sugar.

When done, pour the mixture into a chilled mixing bowl and fold in the chopped Thai basil.

Line the bottom of each timbale with basil; two basil leaves and pipe the mousse into the timbale. Knock the timbale to get rid of air bubbles.

Steam the timbales over slow steam heat for 15 minutes until done.

Unmold the timbale onto a plate, topped with coconut cream, black tobiko, julienned red peppers and chiffonade kaffir lime.