Recipe of the month 

 

KEANG PHED PED
Roasted duck in red curry

Ingredients (2 persons):

Peking duck 350 gram in small pieces
red curry pasta 1 tbsp
cocosmilk 15 cl Horapa
kaffir lime leaf 1
red pepper

lynchee 8x
toea fak jou long green beans
little bit of sugar
little bit of salt

2 tbsp vegetable oil

1 tbsp fish sauce or bouillon cube

On medium heat warm the cocosmilk with the red curry in the oil and cook it till the oil starts to float. Add the duck Than the Thai beans with the sugar and fish sauce (don’t make it too salt). Let cook for 5 minutes and then add the Horapa leaves. After 30 seconds it is ready because it has to stay crispy. Pour into a dish, garnish with fresh vegetables en some Horapa leaves, and pour some cocosmilk over it. Serve with Thai perfumed rice.

 COFEE SEANGSOM THAI STYLE

Ingredients:
2 spoons of brown sugar
5 cl original Thai whisky
make it very hot with steam together with the sugar
fill up with strong espresso cofee and top up with wipped cream andmake it beautiful with chocolate powder and little chocolate.

Bon appétit !

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