Oyster and Thai rice wine Sabayon

Thursday, November 24, 2016 - 11:02:39


Chi:
Hi, you guys! Welcome to VOV24/7’s Food Delight where you can get lots of cooking tips and recipes, I’m Kim Chi. Of course, I’m not alone. Sitting next to me is Thai Chef Thitid “Ton” Tassanakajohn.
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Chef Thitid “Ton” Tassanakajohn at Les Aromes Autumn 2016 at Sofitel Legend Metropole Hanoi.
Chef: My name is Thitid “Ton” Tassanakajohn, you can call me Chef Ton. I was trained in New York and worked in New York for many years, I went to culinary school in New York also. I worked in New York for many years, then I returned to Bangkok.
Chi: Chef Ton has opened 3 restaurants specializing in Thai dishes cooked in a modern style. I’m sure he’ll share something interesting with us today.
Could you tell us the typical characteristics of Thai food?
Chef: Thai and Vietnamese food have many things in common. They both use a lot of herbs. I think one characteristic of Thai food is that we create a lot of flavors. Every dish has many different tastes: sweet, sour, salty, spicy. It’s a main characteristic of Thai cuisine.  It’s like layers of flavors.
Chi: So, each dish has different flavors?
Chef: Yeah, each dish has many, not confusing, but a good combination of flavors.
Chi: Chef Ton is well-known for his recipes for both traditional and modern Thai food.I am so impressed with your “Oyster and Thai rice wine Sabayon”. Thitid, how do you make this dish?
Chef: This one I call oyster with Sato. Sato is like Thai rice wine. With our traditional rice wine, I make that into the Sabayon. Sabayon is like a French style made from eggs, and butter basically and then combined with Sato, the Thai rice wine.  
Chi: Great. How do you make Sabayon?
Chef:
These are the ingredients for Sabayon: 8 egg yolks, 3 eggs, 5 ml of Thai rice wine and salt to season it.
Chi:
It seems we don’t need too many ingredients for that.
Chef:
You combine everything together. You put it in the slow cook machine at 63 DC for 1 hour. And after that you can put in the whip cream charger. It looks like a whip cream but with a different texture.
Chi:
That’s sabayon. What about the oysters. What do you do with them.
Chef:
The oysters, you poach in white wine for 5 minutes at 50 DC.
You have oysters, and on top you have sabayon. That’s the first course, and it’s very easy to eat.
Chi:
So how do you modernize this dish?
Chef:
You use Thai ingredients, and instead of cooking with the oysters, you add them to the sauce, the sabayon, then combined it with some herbs, and eat it with the oysters. Instead of eating raw oyster with Thai rice wine, you can eat it on the same plate, instead of separating it.
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Chi: So, that was Chef Ton with some insight into Thai cuisine and his recipe for oyster with Thai rice wine. You guys may or may not cook this dish yourselves, but now we know how to make a yummy dish.Tune into VOV24/7’s Food Delight next time for more recipes. For now good bye.