The Chang Beer Thai Good Guide showcases modern and uncomplicated recipes that are firmly rooted in the Thai culinary tradition, and that are an excellent complement to Chang Beer's refreshing, authentic taste or that feature Chang as a key ingredient. Dishes include Chang steamed mussels with lemongrass and chilli and Chang tempura of scampi and squid.
Its a lovely book with great illustrations, superb recipes and accompanying photography. If you fancy letting somebody cook your Thai food, there are some flagship restaurants featured and some of their signature recipes too.
A few of the Thai Good Food Guide recipes even contain Chang Beer, so make sure you have extra as you will want to sip one while you tuck into meals such as Sesame Crisp Thai Crabcakes and Chang Steamed Mussels with Lemongrass and Chilli.
Here is a lovely recipe for you to try.
Spicy Coconut Beef
Ingredients
200g beef (topside or skirt cut into 2.5cm chunks)
2 shallots (sliced)
2 tbsp ginger (chopped fine)
2 garlic cloves (chopped fine)
2 lemongrass stalks
2 chillies (chopped)
½ cup thick coconut milk
3 lime leaves
2 tbsp dessicated coconut
1 tbsp palm sugar
1 tbsp fish sauce
2 tsp tamarind water
groundnut oil for frying
Method
1.Brown off beef in heavy saucepan.
2.Add shallots, ginger, lemongrass, chilli's and garlic, fry for a few minutes before adding spices, coconut milk, fish sauce and tamarind water.
3.Cook uncovered on a medium heat for ½ an hour before adding remaining ingredients and simmering on a low heat for a further 1 and a ½ hours stirring often until the beef is tender and sauce has reduced to a dry consistency.
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