11 months ago

Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.


CHOKKA NOODLES By Peter Tempelhoff SERVES: 4 At Fyn we use Cape Hope Squid (Loligo reynaudii) from the south coast of South Africa for this dish, as it is the largest commercially caught squid here, and squid size is crucial in order to get this dish right. Chefs and home cooks in South Africa rarely see this product on their shelves because, like most of South Africa’s best ingredients (especially our fish), they are exported almost as quickly as caught. If you ever do happen to come across it at your local fish monger, take my advice and purchase some, as you will be pleasantly surprised by the sweet flavor and generous yield from the meaty mantle. Like most cephalopods, if you don’t get the cooking right, expect some serious masticating, so keep the cooking to a bare minimum. Our chokka (the local name for squid) spends less than 10 seconds in the pan, as we have found that keeping them a little ‘under cooked’ yields the best eating experience, ensuring the tenderest noodles. Reminiscent of a ramen bowl, the noodles are immersed in a broth made from the offcuts, such as fins, heads and tentacles. The dish is completed with a tart gel made from the indigenous Hottentot-Fig (Carpobrotus edulis) pulp and ultratex, and Marsh Samphire (Salicornia) and onion flowers. Squid • 240g Cleaned squid ‘bodies’, frozen and sliced thinly lengthwise on gravity slicer, leave to defrost slowly • Pinch of sea salt • 30ml Canola oil • 75ml Good quality dry white wine • 15g creamed garlic mixed with 20ml canola oil • ½ Lemon • Pinch of chives Bring the squid up to room temperature. Sear the squid for 4 to 5 seconds in an extremely hot pan with the pinch of salt using the 30 ml oil. Remove squid quickly after it has started to curl a little. Add a splash of water to the pan followed by the white wine and garlic, 62 reduce to a 1/3. Add lemon juice and emulsify with the butter, finish with chives and season Squid Broth 200g offcuts of the cleaned squid, discarding the innards and heads, sliced • 40ml Canola oil • 2 medium sized shallots, thinly sliced • ½ fennel bulb sliced • 1 celery stalk • 2 cloves of garlic • 150ml white wine • 500ml good fish stock • 50ml light cream • Salt to taste Sauté squid in sauce pan and remove once slightly coloured. Add vegetables and sweat off until soft. Add the wine and burn off alcohol, add the fish stock and return the squid to the pot. Simmer for 35min. Strain and reduce at high heat until broth in concentrated but not overpowering, add cream and simmer for a further 4 minutes. Enhance with fresh lemon then season with salt to taste. Plating To assemble the dish, heat up the ‘squid frying’ sauce and return the squid to the pan for 4-5 seconds to heat through. Pile up noodles in a deep ramen style bowl and garnish on top of the squid with Hottentot-fig gel, steamed samphire and onion flowers. Pour the squid broth into the bowl table side.