When Chef Saowapa Got Flavours Of Thailand To The Capital

Couple of years back when I had visited Thailand, I totally fell in the with the simplicity of Thai cuisine. A cuisine that sees the influence of Burma, China and Cambodia. Most people I met and interacted I came to realise that Thai people use large amount of fish, all kinds of meat, as well as a large amount of fruits and vegetables in their daily meal. 

And yes, recently I was lucky enough to explore the same authentic flavours right in the heart of the capital at Tamra, Shangri-La Eros where Chef Saowapa Monphala brought some of the authentic, distinctive and aromatic Thai delicacies such as the famous Issan style Som Tam, Thai Pomelo Salad, along with Chef signature Pad Thai Noodle, Mango with Sticky Rice among others to the table. Diverse flavours and techniques, The Thai festival the menu at Tamra is an amalgamation of Thai traditions with ambrosial spices that demonstrate the efficacious culture and heritage of chef’s Saowapa Monphala Nakhon Phanom Province in Thailand. Each dish that was cooked to perfection saw an absolute mix of spices, chili heat, herbs, sweetening’s, seasonings, pungent, sour setting the whole meal apart.  

Chef Saowapa surely knows and has an incisive knowledge about authentic Thai flavours and cooking. From Issan style Som Tam, Thai Pomelo Salad, Chef signature Pad Thai Noodle, the iconic Thai curries with some Jasmine rice and not to miss the Mango with Sticky Rice the list at this festival is simply endless.

Two of the most used herbs Lemon grass and thai basil added that extra zing on the plate. The best part you could walk in and make your own glass noddle bowl with the choice of veg or non veg delights. Aint that amazing? 

Here’s the recipe of Thai Pomelo Salad which was much crisp, fresh with sweet and sour juicy chunks of pomelo with bare minimum dressing.

Ingredients

•    2 Cups Pomelo

•    1 cup Cherry tomatoes

•    2 Scallions

•    1 bunch Fresh cilantro

For the Dressing:

•    1 tbsp Brown sugar

•    1 tbsp Rice vinegar

•    1 tbsp Fish sauce

•    1 Lime (juiced)

•    1/2 Garlic clove , grated

•    1/2 tsp Chili flakes

•    1/3 cup Dry roasted peanuts (optional), unsalted

Method

•    Peel the pomelo without any membranes.

•    Then cut the cherry tomatoes into quarter and slice the scallions and the whole cilantro

•    Toss all of them together 

•    Now combine the dressing ingredients and pour it over the salad.

•    Toss well

•    Just before serving, sprinkle the roasted slightly crushed peanuts