CHEF'S PROFILE AND RECIPE – DECEMBER 2017

THITID

THITID "TON" TASSANAKAJOHN

CHEF/PATRON

Ton loved to cook as a kid. As a Chula economics graduate his first job was in an investment bank; he hated it and quit after three months. His true calling was his desire to become a chef; his family didn't like the idea, however, reluctantly they agreed with the condition of him getting his MBA first. He did that in 18 months, and then followed his heart to the Culinary Institute of America (CIA) in New York. The taste of the omelet he cooked to intern at Eleven Madison Park impressed them and they took him on as a line chef. "Working with top professionals taught me how to be a chef," says Ton. After graduating he worked as a bus boy at Jean-George to get the feel of a Michelin star restaurant. The concept for Le Du came out of a project development study he did while at CIA. His cooking style is modern Thai-inspired cuisine. He uses 99% local ingredients, cooked with traditional Thai flavors using the latest modern techniques. Finding the right produce is his hardest challenge.


THITID "TON" TASSANAKAJOHN SHARES A RECIPE

ROASTED PAK-CHONG BABY LAMB, SPICY SHRIMP PASTE, CHA-OM AND EGG YOLK GEL, ROASTED EGGPLANT PUREE

ROASTED PAK-CHONG BABY LAMB, SPICY SHRIMP PASTE, CHA-OM AND EGG YOLK GEL, ROASTED EGGPLANT PUREE

Ingredients – Lamb:

½ rack per portion Baby Rack of Lamb

Salt and Pepper to taste

  • Season the lamb with salt and pepper; sous vide it at 50 C for 30 minutes then sear it on the pan. Option: sear it to get the color and finish it at 400 F in an oven till it is cooked medium rare.

 

Ingredients - Spicy Shrimp Paste:

30 gms Roasted Shrimp Paste
25 gms Palm Sugar
5 ea Bird’s Eye Chili
10 ea Garlic
1.5 tbsp Dried Shrimp Powder
15 gms Fish Sauce
15 gms Lime Juice

  • Slow roast the shrimp paste until it is cooked. Blend everything in the blender and season.

 

Ingredients – Cha-Om (Acacia Pennata) and Egg Yolk Gel:

100 gms Cha-Om {trimmed}

10 ea Egg Yolk

Xanthan Gum

  • Blend cha-om and egg yolk together; put in a vacuum bag and sous vide at 60 C for one hour. Blend and adjust thickness with Xanthan gum.


Ingredients – Roasted Eggplant Puree:

3 ea Long Green Eggplant

4 ea Bird’s Eye Chili

1 tbsp Shrimp Paste

20 gms Fish Sauce

25 gms Lime Juice

5 gms Palm Sugar

  • Grill eggplant until the outside is burnt and cooked on the inside.

  • Peel the skin and shred it

  • Mix and season in the blender; strain through a chinois.