Name: Nan Thai Fine Dinings Nan's Tasting Tree Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g Chicken breast (sliced for Satay Gai); 100 g Peanut butter; 50 ml Soy sauce; 200 ml Coconut milk; 12 pieces Spring rolls (Poh Pia Tod); 250 g Shrimp (for Kung Tod); 250 g Squid (for Pla Muk Tod); 12 pieces Dumpling wrappers (Ka-Nom Jeeb); 3 tsp Garlic (minced); 2 tbs Lime juice; 2 tbs Fish sauce; to taste Chili powder; to taste Cilantro (for garnish)

Grainger's organic vodka, muddled strawberries, fresh lemon, Thai basil & rhubarb essence...on the rocks

Broadway

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Fresh avocado with lime, cilantro, and onion.

Guacamole

Satay Gai | Poh Pia Tod, Ka-Nom Jeeb, Poh Pia Tod, Kung Tod, Pla Muk Tod

In a bowl, mix peanut butter, soy sauce, coconut milk, and minced garlic. Marinate the sliced chicken in this mixture for at least 30 minutes.

Prepare the Satay Gai

Skewer the marinated chicken pieces and grill them over medium heat for 10-15 minutes, turning occasionally until cooked through.

Cook Satay Gai

Heat oil in a pan and fry the spring rolls until golden brown and crispy. Drain on paper towels.

Fry the Spring Rolls (Poh Pia Tod)

Fill dumpling wrappers with minced shrimp and season with garlic, lime juice, and fish sauce. Fold and seal the wrappers.

Prepare Dumplings (Ka-Nom Jeeb)

Steam the filled dumplings for about 10 minutes or until cooked through.

Steam Dumplings

In a pan, heat oil and fry the shrimp until pink and cooked through. Season with lime juice and chili powder.

Fry Shrimp (Kung Tod)

In the same pan, fry the squid until it turns opaque and is cooked through. Season with lime juice and chili powder.

Fry Squid (Pla Muk Tod)

Plate the Satay Gai, spring rolls, dumplings, fried shrimp, and fried squid. Garnish with cilantro and serve with dipping sauces.

Serve

Chicken breast (sliced for Satay Gai)

Peanut butter

Soy sauce

Coconut milk

Spring rolls (Poh Pia Tod)

Shrimp (for Kung Tod)

Squid (for Pla Muk Tod)

Dumpling wrappers (Ka-Nom Jeeb)

Garlic (minced)

Lime juice

Fish sauce

Chili powder

Cilantro (for garnish)

Nan's tasting tree

Indulge in our Coconut Sticky Rice, a delightful dessert featuring glutinous rice steamed to perfection and infused with rich coconut milk. Topped with a sprinkle of sesame seeds and served with a side of fresh tropical fruits, this dish offers a harmonious blend of sweet and creamy flavors that will transport your taste buds to a tropical paradise.

coconut sticky rice

Crispy Chilean seabass, lemongrass, Thai herbs, onions, peanuts, ginger, Thai chilies, roasted coconut

Plah Pla Thod

Poh Pia Tod is a Thai deep-fried spring roll made with rice paper wrappers and a filling that typically includes cellophane noodles, vegetables, and fruit. This version features a delightful contrast of crunchy vegetables and sweet pineapple, delivering a colorful and flavorful bite, particularly enhanced by a side of chili sauce for dipping. Here's how to make these crispy delights at home.

Poh Pia Tod

Grilled chicken breast skewers, roasted peanut sauce and pickled cucumber salad

Satay Kai

Grilled lemongrass chicken breast, Massaman curry, green beans, avocado, cashew nuts and pickled shallots served with cucumber salad

Kai Yang Massaman

Crispy whole red Snapper, okra, eggplant & Chef Nan's signature three-flavored chili sauce served with jasmine rice

Whole Snapper 3 Flavor

Make Nan's Tasting Tree Recipe in just 1h 30m. Satay Gai | Poh Pia Tod, Ka-Nom Jeeb, Poh Pia Tod, Kung Tod, Pla Muk Tod

Nan's Tasting Tree Recipe

Ingredients

Main Ingredients

Method

Preparation Steps