Cooking with 10 Celebrity Chefs: Episode 4 - Chef Noom, Iron Chef Thailand

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Hello.

The fourth menu will be a spicy Thai dish, **crispy fish tom yum**. This dish is perfect for the hot weather in Thailand right now. The chef who will be preparing this dish is a **Thai Iron Chef**, **Chef Noom**. Chef Noom will be sharing his knowledge of traditional Thai cooking techniques with us.

The venue for our culinary adventure was none other than Siam Wisdom, a Thai restaurant nestled in the tranquil embrace of Sukhumvit Soi 31. Owned by a young and talented chef, this establishment boasts a captivating blend of traditional Thai architecture and modern elegance. The serene ambiance, coupled with the exquisite décor, created an atmosphere that was both luxurious and inviting.

Before we head into the kitchen, let's have a chat with the chef to understand why they chose to prepare this specific dish for us to enjoy.

The young chef explained that he chose the menu crispy fish tom klong, or tom hoke huea as it is known in some regions, because it is a dish that perfectly combines traditional Thai wisdom with the hot Thai summer. It is a flavorful and easy-to-make dish that can be enjoyed at home. Now that we know the origin of the dish, let's head into the kitchen!

We are now ready to begin.

The ingredients for Wat Thu Dib include shallots, tomatoes, fresh chilies, garlic, coriander root, tamarind juice, dried fish, dried chilies, lime, fish sauce, fresh fish, galangal, lemongrass, and kaffir lime leaves.

First, bring the water to a boil.

Finely chop the galangal, lemongrass, and kaffir lime leaves. Add the whole peeled shallots, lightly scored tomatoes, and fresh chilies.

Gradually add everything to the pot.

Prepare the curry paste by adding garlic, dried chilies, dried fish, and coriander root.

Align them.

This will give you the curry paste for tom klong.

Add the curry paste to the broth.

Season with approximately 2 tablespoons of good quality fish sauce and tamarind juice.

Wait for the water to boil, then add the fresh fish (do not stir).

The final step is to arrange the dish. Squeeze lime juice onto the plate first, as we will not add lime juice to the soup. Then, add fresh coriander.

Scoop various ingredients such as fish meat, shallots, and tomatoes.

Pour the broth seasoned with coriander and dried chili.

This concludes the special menu 'Crispy Fish Tom Klong' by the Iron Chef.

Before enjoying this chef's recipe, we must first stir the lime at the bottom into the soup. Then, we can begin tasting. The first thing to commend is the presentation. The soup is served in a perfect amount, not overwhelming the other ingredients, which allows the fish to stand out beautifully. The various garnishes, such as tomatoes and red onions, add color and prevent the dish from looking bland. Upon tasting, it is clear that the soup is the star of the show, with its fragrant and prominent flavors. Both the crispy fish and the various herbs shine through. The taste is bold and complex, with a clear spiciness, sourness, saltiness, and sweetness. The fresh fish's natural sweetness balances the dish perfectly, creating a truly delightful experience.

Our sincere gratitude to Chef Noom, the Iron Chef Thailand, for preparing and presenting these delicious and spicy Thai dishes for our viewing pleasure.

This recipe reveals the secrets of Thai folk wisdom, making it easy for anyone to follow. All you need to do is adjust the seasoning to your liking, whether it's sour, salty, or spicy. However, the key is to maintain the fragrant fish sauce and aromatic spices in the broth. If you're not ready to cook it yourself, you can try this dish at Siam Wisdom restaurant. I would like to thank Chef Noom, Iron Chef Thailand, for this delicious recipe. Stay tuned to find out what the next dish will be and which celebrity chef will be preparing it.

Thank you very much.
Sincerely,
Do

Cooking with 10 Celebrity Chefs Menu

  1. Cod Steak with Saffron Sauce by Chef Ken, Master Chef Thailand
  2. Salmon Poke by Chef Randy, Fillets Bangkok
  3. Kimchi Fried Shrimp with Mayo Sauce by Chef Lam Kok Weng, Xin Tian Di
  4. Spicy Catfish Soup by Chef Noom, Iron Chef Thailand

With sincere gratitude to:
Chef Thaninthorn Chantrawan (Chef Noom, Iron Chef Thailand)
Siam Wisdom [www.siamwisdomcuisine.com]
Best Western Hotels & Resorts [www.bestwesternhotelasia.com]
Ley Cafe’ Pranburi [Ley Cafe’ Pranburi’s Facebook Page]
Malai Restaurant [www.malaysiahotelbkk.com]

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