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Thai fish cake

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THE SIAM
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Thai fish cake or Tod Mun Pla in Thai

Thai fish cakes, also known as “Tod Mun Pla” in Thai, are a popular appetizer or street food dish in Thailand. They are made from a mixture of fish, herbs, and spices, resulting in a flavorful and aromatic patty. Here’s a description of how Thai fish cakes are typically prepared

1. Fish Preparation: The fish used in Thai fish cakes is typically a white, boneless variety such as cod, tilapia, or haddock. The fish fillets are minced or finely chopped. Some recipes may combine different types of fish for added flavor and texture.

2. Seasoning: To the minced fish, various ingredients are added to enhance the taste. Common additions include Thai red curry paste, kaffir lime leaves (finely shredded), fish sauce, egg, Krachai, kut of green beans, and a touch of sugar. These ingredients contribute to the distinctive Thai flavors.

3. Mixing: The minced fish and seasonings are combined in a bowl. The mixture is then vigorously mixed or pounded to create a sticky and cohesive texture. This process helps to bind the ingredients together and develop a consistent mixture.

4. Shaping: With clean hands or using a spoon, small portions of the fish mixture are shaped into flat, round patties. The patties are typically about 2-3 inches in diameter and 1/2 inch thick.

5. Frying: Heat vegetable oil in a frying pan or wok over medium heat. Once the oil is hot, carefully add the fish cakes to the pan, ensuring they are not overcrowded. Fry the fish cakes for a few minutes on each side until they turn golden brown and crispy. Cooking time may vary depending on the thickness of the fish cakes.

6. Serving: Thai fish cakes are often served with a dipping sauce, such as sweet chili sauce or tangy cucumber relish. They can be garnished with fresh herbs like coriander or Thai basil for added aroma and visual appeal. Fish cakes are usually enjoyed as an appetizer, snack, or as part of a larger Thai meal.

Thai fish cakes are loved for their delicate and fragrant flavors, combined with a crispy exterior and a tender interior. They showcase the unique blend of herbs and spices that Thai cuisine is known for.

GAI SATAY Or Chicken satay

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THE SIAM
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Chicken satay or Gai  Satay

For chicken satay or in Thai we call Gai Satay we use a chicken breast slide seasoned with coconut milk and curry powder leave it over the night and then skewer it with a bamboo skewer then grilled and served with Thai peanut sauce.

SPICY THAI SALAD

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THE SIAM
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spicy Thai salad

For chicken wasabi spicy Thai salad, we use grilled chicken breast seasoned with Thai traditional spicy seafood dipping sauce mixed with wasabi powder taste is come with a spicy sour and sweet combination good with Thai beer

Chicken in batter and sweet chilli sauce

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THE SIAM
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Chicken with lemon sauce

Chicken in batter with lemon sauce ( Gai Ma Nao in Thai )is a tasty dish that combines crispy fried chicken breast or chicken tights with a tangy and sweet chili sauce. Here’s a description of how it is typically prepared

1. Chicken Preparation: Start by choosing boneless, skinless chicken breasts or chicken thighs. Cut the chicken into bite-sized pieces or strips, whichever you prefer. Season the chicken with salt, pepper, and any desired spices or herbs such as paprika or garlic powder, or seasoning powder.

2. Batter Preparation: To make the batter, you’ll need a mixture of flour, cornstarch, baking powder, salt, and water. Whisk these ingredients together in a bowl until you achieve a smooth and thick consistency. The batter should be thick enough to coat the chicken but not too runny.

3. Frying the Chicken: Heat oil in a deep frying pan or pot. Dip the seasoned chicken pieces into the batter, ensuring they are fully coated. Carefully place the chicken into the hot oil and fry until golden brown and crispy. Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil.

Once the chicken is fried Place the fried chicken in a serving dish and pour the sweet chilli sauce over the top. Gently toss the chicken in the sauce to ensure it is evenly coated serving: Chicken in batter with lemon sauce is best enjoyed immediately while the chicken is still crispy. Serve it hot as a main dish, accompanied by steamed rice, noodles, or a side of vegetables.

ADDITIONAL INFORMATION

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THE SIAM
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NUT ALLERGY

We cannot guarantee that all our dishes are 100% free from nuts or their derivatives, and our menu descriptions do not contain all ingredients so please ask a member of staff before ordering if you have any particular allergy requirements.

GLUTEN ALLERGY & COELIAC

Many of our dishes are gluten-free, as we use potato flour instead of wheat flour for a lot of our cooking. As we do not cook anything in advance we also have the option to use gluten-free soy sauce or even omit soy sauce completely from your dish if required.

For more information and to request these changes, please either call the restaurant in advance or speak to a member of our staff before you order and make us aware of your requirements.

Please note, whilst we can omit gluten from the ingredients we cook with, we cannot guarantee that the dish will be 100% free from gluten or its derivatives, if you have a severe allergy please call the restaurant to discuss prior to your arrival to ensure we can cater for you as well as possible.

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