Lanna

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KANOM PUNG NA GOONG

Sesame pork & prawn toasts

Crunchy, golden bites made from a smooth paste of minced/ground pork and prawns/shrimp, which is spread on bread and then deep fried. This is a classic dish that's beloved for its simplicity and flavour. It's the kind of snack you can find at any food market in Thailand, with its crispy exterior and savoury topping. This dish has always been one of my favourites, so I decided to include it on my restaurant menu as an appetizer. It's simple, delicious and the perfect way to start a meal. Whether enjoyed when eating out or at home, it never fails to bring a little taste of Thailand to the table.

200 g/7 oz. minced/ground pork

200 g/7 oz. prawns/shrimp, peeled and deveined

3 garlic cloves

½ a thumb-sized piece of fresh ginger, crushed/minced

½ teaspoon ground white pepper

2 tablespoons sesame oil

2 tablespoons oyster sauce

1 tablespoon caster/superfine sugar

4-5 slices of white bread

1 litre/4 cups vegetable oil, for frying

100 g/3½ oz. sesame seeds, for sprinkling

DIPPING SAUCE

2 large hot red chillies/chiles, finely chopped

4 garlic cloves, crushed/minced

200 g/1 cup caster/superfine sugar

100 g/scant ½ cup cider vinegar

1 teaspoon salt

SERVES 4-8

First, make the dipping sauce. Combine the chillies, garlic, sugar, vinegar and salt in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves. Simmer for 1-2 minutes, then remove from the heat and set aside to cool.

Next, prepare the toasts. In a food processor, combine the pork, prawns, garlic, ginger, white pepper, sesame oil, oyster sauce and sugar. Blend until smooth and well combined.

Cut the bread slices into triangles, quarters or your preferred shape. Spread a generous layer of the pork and prawn mixture onto each piece, making sure each one is evenly coated. Sprinkle a generous amount of sesame seeds over the top of the coated bread pieces, pressing down lightly so the seeds stick.

Heat the oil in a deep frying pan/skillet or wok over a medium heat. Working in batches to avoid overcrowding the pan, carefully lower the topped bread pieces into the hot oil, paste-side down, and deep fry the toasts for 3-4 minutes, or until golden and crispy. Flip the toasts over and fry on the other side for a further minute. Remove with a slotted spoon and drain on paper towels.

Serve the pork and prawn toasts straight away while hot with the dipping sauce alongside.

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SWEDE SOM TAM

Thai swede salad

A creative twist on the classic Thai green papaya salad. Green papaya can be difficult to find or expensive to import, so I decided to swap it for shredded swede/rutabaga. Swede has a similar crunchy texture and a neutral flavour, making it a good substitute for green papaya in a spicy salad like this. Here's my take on this classic dish, using a local vegetable to keep it accessible, fresh and just as delicious. This dish is incredibly easy to make, packed with flavour, and requires minimal effort and ingredients. Perfect for any occasion.

200 g/7 oz. swede/rutabaga, finely grated/shredded

1 small carrot, finely grated/ shredded

100 g/3½ oz. fine green beans, chopped into 3-cm/1¼-inch pieces

10 cherry tomatoes, halved

DRESSING

2-3 birds eye chillies/chiles, finely chopped

2 garlic cloves, crushed/minced

50 ml/3½ tablespoons lime juice

3 tablespoons fish sauce

4 tablespoons palm sugar (or brown sugar)

2 tablespoons crunchy peanut butter

GARNISH

chopped roasted peanuts (see cooking tip), to garnish (optional)

lime wedges

SERVES 2

First, make the dressing. Combine the birds eye chillies, garlic, lime juice, fish sauce, palm sugar and peanut butter in a mortar and pestle or large bowl (see below), mixing well until the flavours are fully combined.

Put the grated swede and carrot in a mixing bowl, as well as the green beans and cherry tomatoes, along with the dressing. Toss everything together thoroughly. Adjust the seasoning to taste, balancing the sweet, sour, salt and spicy flavours.

Transfer the salad to a serving plate or bowl and garnish with the chopped roasted peanuts (if using) and lime wedges for squeezing over. Serve with sticky rice or grilled meats, if desired.

COOKING TIP To roast peanuts in the oven, preheat the oven to 200°C/180°C fan/200°F/Gas 6. Spread the peanuts out in a single layer on a baking sheet and bake for 10-15 minutes, stirring halfway through for even browning. Remove from the oven and let cool before using.

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LOOK CHIN NUEA YANG

Thai grilled beef meatballs

This was the dish I made during the semi-finals of MasterChef UK, and it's one I'll never forget. I paired the smoky, charred meatballs with a homemade spicy sauce that brought out the best in each other. The feedback was incredible. One of the judges said, 'She kicks like she meant it!' - a comment I proudly took as a compliment to the bold, punchy flavours of my cooking. This dish reflects my love for authentic Thai street food and the vibrant tastes it brings to the table.

MEATBALLS

500 g/1 lb 2 oz. minced/ground beef (5% fat)

1 teaspoon freshly ground black pepper

2 tablespoons caster/superfine sugar

1 beef stock cube, crumbled

1 teaspoon salt

2 tablespoons cornflour/cornstarch

2 teaspoons baking powder

100 g/3½ oz. ice

large bowl of ice-cold water

DIPPING SAUCE

2 tablespoons dried chilli/hot red pepper flakes

4 garlic cloves, crushed/minced

3 tablespoons tamarind paste

100 g/½ cup brown sugar

2 tablespoons fish sauce

2 sprigs of coriander/cilantro, chopped

50 ml/scant ¼ cup hot water

TO SERVE

roughly chopped coriander/cilantro leaves

steamed jasmine or sticky rice

lettuce leaves, for wrapping

lime wedges

6-8 bamboo or metal skewers

SERVES 2-3

In a food processor, combine the beef, black pepper, sugar, crumbled stock cube, salt, cornflour and baking powder. Pulse until the mixture is well combined.

Gradually add the ice to the food processor and blend until the mixture becomes smooth, sticky and paler in colour. This step gives the meatballs a firmer texture.

Wet your hands with cold water to prevent sticking. Scoop up a small amount of the beef mixture, about the size of a ping pong ball. Hold it loosely in your hand and gently squeeze it between your thumb and index finger to form a ball that pops out at the top of your fist. Use your other hand to pinch it off and shape it further, if needed. Repeat with the remaining mixture, re-wetting your hands as necessary.

Bring 2 litres/quarts water to the boil in a saucepan. Reduce to a simmer and gently lower the meatballs into the water. Cook for 4-5 minutes or until the meatballs float to the surface. Remove with a slotted spoon and immediately transfer to a bowl of ice-cold water to stop the meatballs cooking and firm up the texture. Drain and set aside until needed.

When ready to cook, heat a grill/broiler or grill pan to a medium heat. Lightly oil the surface to prevent sticking. Thread 3-4 meatballs onto each skewer. Grill the meatballs, turning occasionally, for 6-8 minutes, or until evenly cooked and lightly charred.

Meanwhile, prepare the dipping sauce. Combine all the ingredients in a small bowl. Stir until the sugar dissolves and everything is well mixed.

Serve the grilled meatballs straight away while hot garnished with coriander and lime wedges for squeezing over. Accompany the meatballs with rice and/or lettuce leaves, as preferred, and the dipping sauce.

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POR PIA TOD

Bubble & squeak spring rolls

with sweet chilli sauce

Crispy spring rolls filled with a classic bubble and squeak mix of cabbage and potatoes, served with sweet chilli sauce. I originally created this dish for the MasterChef UK competition, but I didn't get the chance to showcase it. I love combining elements from East and West, and this dish is a perfect example of that fusion.

These spring rolls are a crowd-pleaser - crispy on the outside with a soft, flavourful filling inside. Whether served as an appetizer or a fun party snack, they never fail to impress. It's a dish that brings together familiar flavours in an exciting way, offering a satisfying crunch with every bite, making it perfect for enjoying with friends and family.

SPRING ROLLS

1 tablespoon butter

150 g/5½ oz. unsmoked bacon rashers, chopped

1 onion, sliced

3 garlic cloves, crushed/minced

200 g/7 oz. Savoy cabbage, shredded

400 g/14 oz. cooked mashed potatoes

½ teaspoon freshly ground black pepper

200 g/7 oz. spring roll pastry wrappers (not the Vietnamese spring roll rice wrappers)

500 ml/2 cups vegetable oil, for frying

SWEET CHILLI SAUCE

2 large hot red chillies/chiles, finely chopped

4 garlic cloves, crushed/minced

200 g/1 cup caster/superfine sugar

100 g/scant ½ cup cider vinegar

1 teaspoon salt

MAKE 6-8 SPRING ROLLS

To make the...