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As
the boom in Thai restaurants and cooking continues across the UK,
Chang Beer has launched the 'Thai Good Food Guide' to help Brits
uncover the very best in Thai cuisine. The guide reveals the top Thai
restaurants around the country to visit and how to recreate their
previously secret 'signature' recipes at home.
As
well as featuring dishes from some of the country's most prestigious
restaurants, such as London's Blue Elephant and Mango Tree, the guide
also includes easy to follow, mouth-watering dishes from Michelin Bib
Gourmand award winning Max Piao.
Max's
recipes use authentic Thai ingredients to create the exotic tastes
and textures of the country, whilst also featuring Chang Beer.
Thailand's most popular beer is full bodied with light citrus notes,
making it an ideal ingredient or accompaniment to this cuisine. From
steamed mussels with lemongrass and chilli (below) to spare ribs with
sweet chilli and peanuts - there's something for everyone.
The
64 page guide is available to view online and as a free download -
complete with satisfying page turning sound effects - from www.changbeer.com/goodfood..
A limited amount are also available in print from the restaurants
featured and the website for just £4.95.
According
to Mintel Market Intelligence (2005), the Thai and emerging ethnic
food market is worth an estimated £173million, up 119% on 2000.
Mintel forecasts that the market will increase by 97% to reach a
market value of some £340million by 2010.
Chang
Steamed Mussels
With
lemongrass and chilli
Ingredients
200g
of mussels (bearded and cleaned)
1
shallot (finely chopped)
1
lemongrass stalk (bruised and chopped)
1
garlic clove
100ml
Chang Beer
50ml
chicken stock
4
chillies (seeded and finely sliced)
1
handful coriander leaf (torn and chopped)
a
little oil for frying
Fry
shallots, garlic and chillies in heavy saucepan on a low heat for
2-3 minutes. Add lemongrass, beer and stock, bring to the boil for a
couple of minutes. Throw in the mussels, cover and steam until all
the shells have fully opened. Discard any that remain shut and
garnish with plenty of fresh coriander.
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