Woburn Thai's Set Menu B Recipe

Method

1
Make filling
Heat 2 tbs vegetable oil in a skillet over medium-high heat. Add minced garlic and sauté 30 seconds until fragrant. Add ground pork and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes. Stir in shredded cabbage and julienned carrot and cook 3–4 minutes until softened. Add 2 tbs soy sauce and 1 tbs fish sauce; cook 1 minute. Stir in cornstarch slurry to bind filling, cook 30 seconds, then remove from heat and let cool slightly.
2
Assemble and fry
Place a spring roll wrapper on a flat surface. Spoon ~2–3 tbs filling near one edge, fold sides over and roll tightly, sealing the final edge with a little cornstarch slurry. Repeat with remaining wrappers. Heat 2 tbs oil in a deep skillet or pot to 180°C (350°F) or until a wrapper sizzles when tested. Fry spring rolls in batches 3–4 minutes, turning, until golden and crisp. Drain on paper towels and keep warm. Serve with sweet chili dipping sauce.

3
Prepare and roast duck
Preheat oven to 200°C (400°F). Pat duck breasts dry. Mix five-spice, salt, sugar and sesame oil; rub evenly on skin and into slits in the skin if desired. Place breasts skin-side up on a wire rack over a tray. Roast 15–18 minutes for medium-rare to medium (internal ~58–62°C / 135–145°F), or longer for well done. For extra crispy skin, after initial roast, flash-broil or increase oven to 220°C (425°F) for 3–5 minutes watching closely. Remove and rest 8–10 minutes; then thinly slice.
4
Warm pancakes and assemble
Warm Chinese pancakes in a hot dry skillet or steam briefly. Mix hoisin with rice vinegar. To serve, spread ~1 tbs hoisin mixture on a pancake, add a few slices of duck, cucumber and spring onion. Fold and serve immediately.

5
Prep and stir-fry
Pat prawns dry and season lightly with a pinch of salt. Heat 2 tbs vegetable oil in a wok or large skillet over high heat. Add minced garlic and sauté 15 seconds. Add prawns and stir-fry 1–2 minutes until they start to turn pink. Add sliced bell peppers and onion and continue stir-frying 2 minutes until vegetables begin to soften but remain crisp. Add pineapple chunks.
6
Add sauce and finish
Pour Thai sweet & sour sauce (3 tbs), 1 tbs fish sauce and 1 tbs lime juice into the wok. Stir to combine and bring to a gentle boil. Add cornstarch slurry to thicken slightly and cook 30–60 seconds until sauce is glossy and coats ingredients. Taste and adjust seasoning with more fish sauce or lime if needed. Remove from heat, garnish with chopped cilantro if using, and transfer to a serving dish.

7
Marinate beef
Toss sliced beef with 1 tbs light soy sauce and 1 tsp cornstarch (from slurry) and let sit 10–15 minutes to tenderize and coat.
8
Stir-fry vegetables
Heat 1 tbs vegetable oil in a wok over high heat. Add minced garlic and sauté 15 seconds. Add sliced onions and mushrooms and stir-fry 2–3 minutes until softened and mushrooms release juices. Remove vegetables to a plate.
9
Cook beef and combine
Add remaining 1 tbs oil to the hot wok. Add marinated beef in a single layer and stir-fry until browned, about 2–3 minutes. Return vegetables to the wok. Add 3 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp sugar and 3 tbs water or beef stock. Stir to combine and bring to a simmer. Add cornstarch slurry and cook 30–60 seconds until sauce thickens and coats beef and vegetables. Adjust seasoning to taste and transfer to serving plate.

10
Build the curry base
Heat 1 tbs vegetable oil in a saucepan over medium heat. Add 3 tbs red curry paste and fry for 30–45 seconds until aromatic. Pour in half of the coconut milk (approx. 200 ml) and stir to dissolve the paste, bringing to a gentle simmer.
11
Add duck and aromatics
Add shredded cooked duck and bamboo shoots to the simmering curry. Toss in torn kaffir lime leaves. Pour remaining coconut milk and stir to combine. Simmer gently 5–7 minutes to allow flavors to meld.
12
Season and finish
Season with 2 tbs fish sauce and 1 tbs palm or brown sugar. Taste and adjust saltiness or sweetness as needed. Stir in Thai basil leaves off the heat so they wilt but retain color. Serve hot alongside steamed rice.

13
Rinse and cook rice
Rinse jasmine rice under cold water until water runs clear to remove excess starch. Drain well. Combine rinsed rice, 3.5 cups water and 1 tsp salt in a rice cooker or heavy saucepan. If using a rice cooker, cook according to manufacturer's instructions. If using a saucepan, bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.