Soon celebrating its one-year anniversary, SALA Rattanakosin has been patroned by locals and expats alike. So how does British Chef Tony Wrigley cater to both parties?
He attributes his knowledge and taste for Thai food to his mentor from Bangtao, a predominantly Muslim area in Phuket. During his first year in the country, he worked with a woman he refers to as his Thai auntie.
“For my first job in Thailand I couldn’t have chosen to work with anyone better,” Wrigley said. “She didn’t speak English, I didn’t speak Thai, but our common denominator was food.”
Spending five years in Bangkok’s Grand Royal Palace, Wrigley’s mentor instilled him with a profound appreciation for ingredients, which numerous dishes at SALA demonstrate.
The twice-cooked crispy pork belly is cooked in a Western style but the tamarind glaze and accompanying pad pak bung (stir-fried morning glory) deliver Asian flavors for all to enjoy.
Below are the recipes for two of SALA’s signature dishes; the aforementioned twice-cooked crispy pork belly and yam puu nim tord mamuang (soft shell crab in spicy salad). Click here to see the video from the restaurant.
TWICE COOKED PORK BELLY WITH ROAST PUMPKIN PUREE AND APPLE MARMALADE
INGREDIENTS – 4 portions
1kg piece of good quality pork belly
10g fresh Thyme
20g sea salt
5g white pepper
100g unsalted butter
30g olive oil
500g mix of carrots, onions and leeks(use as a bed to roast the pork on)
For the pumpkin puree
750g pumpkin cut into large wedges
50ml olive oil
10g fresh Thyme
5g white pepper
150ml chicken stock
15g finely chopped spring onions
30g unsalted butter
For the apple marmalade
200g diced Granny Smith apples
100ml apple juice
40g brown sugar
10g grated young ginger
1 Kaffir lime leaf
½ Thai red chili
½ stick lemongrass
For the pork jus reduction
The roasting from the belly pork
200ml red wine
2g white pepper
YAM PUU NIM TOD MAMUANG
Tempura of soft shell crab and green mango salad with roasted cashews, Thai herbs, chili and lime dressing
1 x 120g piece soft shell crab
50g tempura batter
good quality oil for frying
For the salad
80g slightly sour green mango cut into very thin strips
15g shallots or red onion – thinly sliced
30g tomato – quartered and sliced
15g roasted cashew nuts
10g Asian celery leaves – substitute with normal celery leaves if you cannot find
15g spring onions
For the dressing
10ml fish sauce
20ml lemon juice
5g coriander stalks
3g Thai bird eye chili
10g palm sugar
1 sprig coriander
2g finely sliced red chili
¼ piece of lemongrass, cut lengthways
- Firstly prepare the dressing by blending all the ingredients together in a food blender to a smooth consistency. This can be made in advance and be kept chilled for up to 4 days.
- Heat the oil to 180’c, coat the soft shell crab in tempura batter and fry until golden and crispy, it normally should take about 3-4 minutes
- Prepare the salad by mixing all of the ingredients together and add the as much dressing as you desire, if you like more spicy then add more dressing.
- Assemble the salad onto a chilled plate or bowl and put the fried soft shell crab on top.
- Decorate with lemongrass, coriander and finely sliced chili.