Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard

Thai curry fish custard

• 1 banana leaf (20 cm x 30 cm), blanched
• 10 wild betel leaves (daun kadok) shredded (optional)
• 200 g fish fillets cut in thin slices (3 mm)
• 150 g fresh prawn flesh cut in 1 cm pieces
• 150 g fresh squid rings
• 1 pinch white pepper powder
• 3 fresh red chillies deseeded
• 10 dried chillies deseeded, soaked to soften
• 150 g shallots
• 5 garlic cloves
• 10 g fresh galangal (lengkuas)
• 3 stalks fresh lemongrass white part only
• 10 g shrimp paste (belacan)
• 5 candlenuts (buah keras)
• 150 g coconut milk
• 3 eggs
• 20 kaffir lime leaves shredded, plus extra for garnishing
• 1 tsp ground turmeric
• 10 g white rice flour
• 20 g tapioca starch
• 15 g fish sauce
• 10 g sugar

Steamed clams with garlic

• 50 g cabbage shredded
• 800 g clams thin-shell
• 1 lemon juice only
• ½ torch lily (bunga kantan), bud only
• 8 bird's eye chillies (chilli padi)
• 1 fresh red chilli
• 10 garlic cloves
• 1 sprig coriander leaves
• 3 tbsp sugar
• 10 - 15 g fish sauce
• ½ tsp salt
• 50 g water

Tom ga khai (Thai coconut milk chicken)

• 450 g water
• 50 g fresh galangal (lengkuas) cut in slices
• 3 stalks fresh lemongrass white part only, bruised
• 6 kaffir lime leaves bruised
• 4 - 8 bird's eye chillies (chilli padi) bruised
• 400 g skinless chicken thigh fillets cut in cubes (2 cm)
• 30 g fish sauce
• 10 g sugar
• 200 g coconut milk
• 200 g fresh oyster mushrooms tear in bite-sized pieces
• 200 g tomatoes cut in quarters
• 10 g lemon juice
• 1 sprig fresh coriander leaves only, to garnish
• 1 fresh red chilli cut in thin strips, , to garnish (refer to step 6)
• kaffir lime leaves shredded, to garnish