Authentic Thai flavors at Coffee Garden restaurant

JAKARTA (JP): A flurry of Thai food festivals over the past few months has made many gourmands wonder if the fares from the country of the white elephant are gaining popularity.

In any case, Shangri-La Jakarta, the latest hotel to have held a festival from April 26 to May 6 at its Coffee Garden restaurant, shares two recipes with us.

The hotel specially invited three chefs from the Salathip restaurant in the hotel's chain in Bangkok to bring us the true taste of Thai cuisines.

Tom Yam Kung (Spicy Prawn Soup) * 100 g prawns, skinned * 60 g button-like straw mushrooms * 10 g lemon grass, finely sliced * 3 g kaffir lime leaves, finely sliced * 2 g chili powder * 3 g coriander * 10 g fish sauce * 15 ml lemon juice * 200 ml prawn stock * 100 ml chicken stock * 3 g coriander leaves

(Makes 1 serving)

1. Bring prawn and chicken stock to a boil over high heat.

2. Reduce heat, add prawns and remaining ingredients, and cook until prawns are tender.

3. Pour the soup into a serving bowl and serve hot.

Phad Phed Kung (Prawns with Red and Green Chilies) * 80 g champignons * 150 g prawns * 50 g young eggplant, cut into four wedges * 10 g red chili, finely sliced * 5 g kachai roots, locally known as temu kunci * 25 g fresh green chili * 8 g Thai fresh sweet basil * 20 g curry powder * 5 g sugar * 10 ml fish sauce * 150 g water * 50 ml cooking oil

(Makes 1 serving)

1. Heat cooking oil in a frying pan, and add in curry powder, stirring until fragrant.

2. Add in champignons, eggplant and prawns, and stir well.

3. Add in sugar, fish sauce, green and red chili, kachai and basil.

4. Add water and cook until eggplant and prawn are tender.

5. Remove from heat and arrange on a serving plate. Garnish with eggplant, sweet basil leaves, chili and carved kachai root. Serve warm.

--Recipes courtesy of Hotel Shangri-La Jakarta