Recipe Features: Thai Food Festival at Novotel Mumbai International Airport
With the festive season in full swing, Novotel Mumbai International Airport is thrilled to introduce the "Taste of Thailand: A Thai Food Extravaganza" festival! Commencing from November 17th to November 25th, Food Exchange Mumbai is set to immerse guests in the vibrant tapestry of Thai culinary excellence. What makes this event truly exceptional is the presence of Chef Sangwan and Chef Joy, flying in from the renowned Pullman Phuket Karon Beach Resort. These adept chefs will be crafting exclusive, tantalizing dishes for our guests as part of Novotel Mumbai International Airport’s Visiting Maestros, Episode 3.
The chefs share some of the delicious recipes featured at the festival.
Phad Pak Ruam
| Ingredient | Quantity | Measurement |
| OYSTER SAUCE | 2 | TBL |
| SOY SAUCE | 2 | TSP |
| GOLDEN MOUNTAIN SAUCE | 2 | TSP |
| WATER | 1 | TBS |
| CARROTS, SLICED THINLY | 200 | GRAM |
| CAULIFLOWER, SMALL FLORETS | 200 | GRAM |
| CABBAGE, BITE-SIZED PIECES | 300 | GRAM |
| CHINESE BROCCOLI (GAI LAN) STEMS THINLY SLICED ON A DIAGONAL, LEAVES ROUGHLY TORN INTO CHUNKS | 300 | GRAM |
| OYSTER SAUCE | 2 | TBS |
| SOY SAUCE | 2 | TBS |
| GOLDEN MOUNTAIN SAUCE | 2 | TBS |
| BUTTON MUSHROOM | 200 | GRAM |
COOKING STEPS
In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, and water.
Organise your vegetables in order they are added to the pan:
Bowl 1: Carrots and cauliflower together.
Bowl 2: Cabbage, snap peas, gai lan stems, and mushrooms.
Bowl 3: Add Gai lan leaves In a wok or a large sauté pan, turn the heat to medium, add a little vegetable oil, garlic and chilies and sauté until small bits of garlic starts to turn golden.
Add carrots and cauliflower; toss over medium heat for about 1 minute, adding a splash of water if the garlic starts to brown too quickly.
Add bowl 2 of vegetables, followed by the sauce and sugar.
Toss until the vegetables are almost done to your liking.
Add gai lan leaves, toss just until wilted. Remove from heat and serve with jasmine rice.
Panang Ghar
| Ingredients | Quantity | Measurements |
| CUBED LAMB SHOULDER | 500 | GRAM |
| CANOLA OIL | 3 | TBS |
| GARLIC CHOPPED | 1 | TBS |
| PANANG CURRY PASTE | 250 | GRAM |
| THICK COCONUT MILK | 250 | GRAM |
| THIN COCONUT MILK | 500 | GRAM |
| WATER | 200 | GRAM |
| BLANCHED GREEN BEANS | 100 | GRAM |
| KAFFIR LIME LEAVES | 6 | EACH |
| FRESH RED CHILIES (OPT) | 3 | EACH |
| SUGAR | 1 | TSP |
| TAMARIND PASTE | 50 | GRAM |
COOKING STEPS
Pressure cooks the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
Heat oil in a pan and sauté the garlic till it changes color. Add the panang paste.
Cover and cook on a medium flame for 2 minutes.
Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes.
Then add the drained mutton pieces, salt, sugar, chilies
Then the thin coconut milk. (Add water if you need a thin gravy).
Mix everything well and simmer till the oil starts to float on the surface.
When done, add the tamarind paste and give it a stir. Switch off the flame.
Serve with plain steamed rice.
Thai Mango Sticky Rice
| Ingredients | Quantity | Measurement |
| THAI SWEET RICE (AKA STICKY RICE) | 1 | CUP |
| WATER | 1 - 1/2 | CUP |
| COCONUT MILK, DIVIDED | 13.5 | OZ |
| SALT | 1/4 | TSP |
| BROWN SUGAR, DIVIDED | 5 | TBLS |
| RIPE MANGOES | 2 | EACH |
COOKING STEPS
Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice.
Add 1/2 cup more water, plus 1/2 can of the coconut milk, the salt, and 1 tablespoon of the brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
Coconut milk, salt, and some brown sugar in a saucepan for Thai mango sticky rice Simmer for 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
To make the sauce, warm (do not boil) the remaining coconut milk over medium-low heat in a small saucepan (about 5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will not taste as sweet once added to the rice.)
Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.
Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Arrange mango slices on the rice and finish with a drizzle of more sauce.