What I learnt from the Executive Chef of Chiva Som Hua Hin
Nourishing food is never about sacrificing flavour. It’s thoughtful cooking, clever technique and letting good ingredients do the work.
Chiva-Som Vegetable Stock.
A light, aromatic vegetable stock that works beautifully as a base for soups, sauces and stews or (my favourite) in place of olive oil when cooking proteins. The natural starches from the vegetables help the protein caramelise while keeping it tender and moist. The trick is to add the stock one teaspoon at a time, letting it absorb and cook off before adding the next.
Note: Vegetable stock can be used as a lighter alternative to oil when sautéing. One tablespoon of olive oil contains around 119 calories, while vegetable stock is typically very low.
Cook time: 1 hour | Prep time: 15 mins | Makes approximately 2 litres
Ingredients:
2 whole tomatoes
1 small white cabbage, preferably Chinese cabbage, roughly chopped
2–3 coriander roots
4 spring onions
1 medium carrot
1 medium onion
1 white radish
1 sweetcorn cob
1 celery stalk
3 litres water
Method:
Wash the vegetables well and chop them into large pieces. There’s no need to peel them — leaving the skins on adds flavour and colour.
Place the tomatoes, cabbage, coriander roots, spring onions, carrot, onion, radish, sweetcorn and celery in a large stockpot.
Add the water, making sure the vegetables are submerged.
Bring to the boil over high heat, then reduce to low and simmer gently for at least 1 hour to allow the flavours to infuse.
Remove from the heat and allow to cool slightly.
Strain through a fine-mesh sieve or muslin, pressing the vegetables gently to extract as much liquid as possible. Discard the vegetables.
Use immediately, or cool completely before refrigerating or freezing.
Note: The original Chiva-Som recipe lists 3 litres of water in the ingredients but says 2 litres in one step of the method. As the recipe is intended to yield 2 litres of finished stock, I’d use 3 litres to start, allowing for evaporation during simmering.
Chiva Som dressing.
This is one of those simple dressings that goes with almost everything. Toss it through fresh herbs, pomelo or crisp salad leaves with finely sliced shallots, spoon it over pan-fried fish or prawns, or use it to brighten a simple vegetable salad. Sweet, salty and sharp, it brings so much flavour with just three ingredients.
Cook time: NA | Prep time: 5 mins | Serves: 1
Ingredients:
1 tablespoon palm sugar
1 tablespoon gluten-free soy sauce
1 tablespoon lime juice
Method:
Stir the palm sugar, soy sauce and lime juice together until the sugar has dissolved.
Image is a pomelo salad with the above dressing and chilli paste, tomatoes, onion, fried onion, coriander and shallots.
Chiva-Som Spicy Tamarind Sauce.
A bold, beautifully balanced tamarind sauce with sweet, sour, salty and spicy notes, finished with aromatic roasted rice for extra depth and texture. Spoon it over a fresh salad, serve alongside pan-fried or grilled fish, or use it to bring extra flavour to chicken or beef. It’s one of those versatile sauces that can completely lift a simple meal.
Cook time: NA | Prep time: 5 mins | Serves: 1
Ingredients:
1 tablespoon lime juice
1 tablespoon soy sauce
1½ teaspoon palm sugar
1 tablespoon tamarind, spread/paste
Pinch chilli powder, optional
Method:
Combine the tamarind juice, palm sugar and soy sauce in a small saucepan over low heat.
Stir gently until the palm sugar has completely dissolved. Remove from the heat and allow to cool slightly.
Stir through the lime juice and chilli powder.
Taste and adjust with a little extra lime, soy or palm sugar if needed.
Pan-fried fish with the spicy tamarind dressing, fresh mint and coriander, finely sliced onion, shallots, peanuts and chilli, all served over a bed of shaved cabbage. Simple, fresh and full of flavour. A thoughtful weeknight dinner that comes together quickly.
In partnership with Chiva Som Hua Hin Thailand.
