CHEF'S PROFILE AND RECIPE – DECEMBER 2015

Chef Morten Bojstrup Nielsen

CHEF MORTEN BOJSTRUP NIELSEN

Group Chef of Thai Cuisine, Dusit International

Mr. Morten Boejstrup Nielsen is Dusit International’s Group Chef of Thai cuisine.  He joined the company from his previous role at Sra Bua by Kiin Kiin, Kempinski Hotel, Bangkok. Previously he worked at the Michelin-starred Kiin Kiin Restaurant in Copenhagen, Denmark, The Paul Restaurant, also in Copenhagen, and the famed Nahm Restaurant in London, England - both also Michelin-starred. He has spent nearly a decade dedicated to his passion for Thai cuisine. 

From his base at the Benjarong restaurant in Dusit Thani Bangkok, where he also holds the title of Chef de Cuisine, Chef Morten is responsible for taking Dusit’s Thai cuisine concept to new heights, further building on the legacy of its signature restaurant brand. 

Under his direction, Benjarong has evolved from a Royal Thai cuisine concept to a more contemporary one, whereby traditional flavours are celebrated yet deconstructed and presented in innovative ways. 


CHEF MORTEN BOJSTRUP NIELSEN SHARES A RECIPE

See Krong Moo Krob Wan

SEE KRONG MOO KROB WAN

Pork Ribs        

240g    Pork Ribs

           Light Soy Sauce

Slow cook the pork ribs in soup flavored with light soy sauce for 2 to 3 hours; deep fry in hot oil so they are crispy on the outside.

Caramel Sauce

20g    Garlic

12g    Coriander Root

1 tsp   White Pepper

8g       Light Soy Sauce

6g       Oyster Sauce

12g      Fish Sauce

120g    Palm Sugar

Crush garlic and coriander root in the mortar and add white pepper, then quickly sauté it in the pan with oil to bring out the aroma. Add light soy sauce, oyster sauce, fish sauce and palm sugar. Mix together on low heat, let it simmer until the sauce thickens. Put the crispy ribs in the pan and mix together until the ribs are well coated.

Thai Kimchi

500g    Cabbage

25g      Lemongrass

10g      Salt

35g      Ginger

25g      Red Chili

50g      Spring Onion

3tbsp    Paprika

            Sriracha Sauce

Mix fresh cabbage with lemongrass, salt, ginger, red chili, spring onion and paprika in an air-tight bag. Let it marinate for 3 to 7 days. Once the mixture is ready, lightly coat it with Sriracha sauce. 

Place the ribs on the plate and put the Thai kimchi on top. Garnish with deep fried shallots and coriander before serving.