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Episode 1 - Thai On A Plate

wholegrain Noodle larb

Prep time 10|  Cook time 15|  Serves 2-4


1/4 cup rice
1/2 chicken breast, minced
1 chicken thigh, trim fat, minced
4 kaffir lime leaves, finely sliced
2 1/2 dried red chilis, ground
1/2 lemon, juiced
1/2 lime, juiced
1 shallot, finely sliced
1/3 red onion, finely diced
2 tbs Asian Home Gourmet Fish Sauce
1/2 cup mint leaves
1/2 cup coriander leaves
200g Trident Wholegrain Noodles
Finely sliced cucumber, to serve


Heat a frying pan over a medium heat, add the rice and toss to toast rice until grains are golden. Cool, then place in a mortar, using a pestle pound rice into a fine powder.

Place the chicken in a saucepan, just cover with water, place over a low heat and gently bring to a simmer until chicken is just cooked. Add the lime leaves, chili, lemon and lime juice, shallot, red onion and fish sauce.

Stir through the mint and coriander leaves. Finally combine with the noodles and serve with cucumber.

Fried bananas

Thai deep fried bananas in caramel sauce 

Prep time 15   |   Cook time 10   |   Serves 4-6


6 small bananas, or simply slice them in half lengthwise
1 cup rice flour

Batter ingredients

1 cup flour
1 tsp baking soda
1 cup water
1/2cup Trident Coconut Milk
1/2tsp salt
1/4 cup sesame seeds
3 tbsp palm sugar
3/4 cup shredded coconut
4 tbsp fresh coconut, toasted
4 cups Olivado Oil (for deep frying)


Peel and slice each banana lengthwise.
Combine all the batter ingredients and stir just to mix together.
Heat the oil in a wok to 190dc.
Dip each piece of banana into the batter and deep fry until golden brown. Remove from oil and drain onto a paper towel for a few seconds.
Serve straight away with Coconut ice cream and caramel sauce.         

Caramel sauce ingredients

1 cup sugar
90g salted butter, cut up into 6 pieces
1/2 cup cream
1/2tsp salt


Heat sugar in a large saucepan over medium heat, do not stir. Remember to use a large pot for this and keep the level of the sugar under 2 mm.
Sugar will melt into a thick brown, amber-colored liquid. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1/2 teaspoon of salt. Allow to cool down before using.

Thai coconut milk soup with chicken


500gboneless, skinless chicken breasts, sliced
3 tbsp Asian Home Gourmet Fish Sauce
1 1/2 tbsp lime juice
1200mls OXO chicken stock
3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces,
1 1-inch piece peeled fresh ginger, cut into thirds
½ tsp white pepper
1 ½ 400ml cans Trident Coconut Milk
100g Trident Flat Ribbon Noodles
2 fresh red chills, seeds and ribs removed, cut crosswise into thin slices
white pepper to taste
1/2 cup coriander


In a medium glass dish, combine the chicken strips with the fish sauce and lime juice. Set aside.
In a large saucepan, bring the stock, lemongrass, and ginger to a simmer.
Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, add the noodles and cook about 2 minutes. Add the pepper and combine.
Stir in the chilies and add coriander to serve.