I'm pretty sure I'd not have known about the Month otherwise, but I like mangos (or mangoes - apparently either is correct - I'm finding it hard to decide), Thai food and going out, so I was happy to give it a go...
It was a hot hot day, and the mango, chilli and mint shots that we were welcomed with really hit the spot.
I was very pleased to note the table-cows,
Eat the little snack boats (mango, avocado and prawn hand rolls),
And throw back a couple of mango/amaretto cocktails, which were really delicious!
Kessuda Raiva (the executive VP of the group that owns Suda Thai as well as other restaurants in Thailand and the UK) led a demonstration of a pair of mango based Thai dishes - a green mango salad (see bottom of post for recipe) and a sticky rice dessert with mango, which has been much blogged already (here and here for example...), both of which I've made at home since, which I'm pretty sure is the sign of a successful masterclass.
The expert at work
Rather amazing mango slicing skills
The finished salad (yum mamuang pal krob - green mango salad with crispy fish)
Super cool rice steaming gadget
The sticky rice pudding (kao view mamuang) - everyone's favourite
And then, as a reward for all our Hard Watching Work, we ate a very large amount of mango based Stuff.
I should say now that I have no idea at all whether any of this was remotely authentic or not - I've never been anywhere near Thailand, but I am happy to report that it was all very tasty, some of it really outstanding.
There was some amazing grilled seafood on sticks (everything tastes better on a stick, I'm sure you'll agree, but this would have been lovely even if it had just been on a boring old plate) and various really good vegetable and salad dishes.
I'd definitely go back, particularly if I were in the area or after pre/post theatre - it seems pretty reasonably priced and the food and drinks were very pleasing :-)
Here's my home attempt at the sticky rice - I used black glutinous rice (because it's pretty), which turns out to be a bit less sticky and absorbent than the white, though really not much.
Less beautiful than the masterclass version, but still tasty!
So - here's the salad (I've also made this a couple of times, minus the fish, and am dubiously happy to report that the dressing is extremely addictive - don't say you weren't warned).
Yum Mamuang Pla Krob
(Green Mango Salad with Crispy Fish).
- 1/2 cup SR flour
- 200ml vegetable oil
- 50g fillet of sea bass
- 60g grated green mango
- 1 tbsp roasted chilli paste (nam prik pao)
- 1.5 tbsp fish sauce
- 1 tbsp cashew nuts
- 2 tbsp fresh lime juice
- 1 tbsp palm sugar
- 1 tbsp finely sliced shallots
- 1 red chilli, seeded and sliced
- mint leaves to garnish
- Thinly slice the sea bass into pieces and coast with flour.
- Heat the oil in a deep, heavy bottomed pan (until a breadcrumb sizzles and browns when dropped in - you know the drill).
- Fry fish bits in batched for 2-3 minutes until crisp and golden.
- Drain on kitchen paper.
- Put fish sauce, lime juice and palm sugar into a bowl and stir until dissolved.
- Add the shallots and chilli and mix well.
- Pour over the grated mango and scatter the cashew nuts and mint.
- Put the salsa on a serving plate and place the crispy fish on top.
- Serve cold.
It should look like the picture above.
Tragically, my efforts remain unphotographed (due to the whole computer/iPhoto fiasco), but please feel free to imagine that it looks just as awesome in every way.
With thanks to Suda Thai and Alix at ME:MO Interactive for the meal and masterclass.