THERE is a trend of using locally grown ingredients in the culinary world these days and Riverside Majestic recently started this practice with its ongoing promotion − Thai on the Mind.
SUPPORTING LOCAL INDUSTRY: Chef Norman presenting one of his dishes, Thai Garlic and Pepper King Prawns.
Using fresh king prawns reared here, the hotel’s junior sous chef Norman Charles highlights the exquisite taste of the crustaceans with eight different Thai cooking styles guaranteed to perk up your appetite and have you polish up your plate.
“King prawns are popular in many countries as they are rich in not just flavours but moisture as well, thus making the seafood an excellent choice for various methods of preparations,” he explained.
To have your Thai feast, there’s nothing quite like the Thai King Prawns Mango Salad, a simple yet wonderful appetiser comprising long shreads of fresh mangoes tossed with a zesty dressing of lime, fish sauce, sugar and cili padi and served with generous portion of deshelled king prawns on the side.
Thailand’s infamous dish, Tom Yam Soup with Fresh King Prawn, is also available during the promotion but perhaps what makes this dish special is the addition of the large prawns in the hot and sour fragrant broth along with mushrooms, chillies, lemongrass and kaffir lime leaves.
For those who love a little kick in their food, Norman highly recommends the Thai Garlic and Pepper King Prawns, Thai Spicy Golden Tamarind King Prawns, and Stir Fried King Prawns with Thai Sambal.
“The cooking style of these three dishes, which are fairly simple to make, is very popular with our diners and we have also included it with our king prawn promotion,” he said.
According to Norman, by taking advantage of the wide array of local produce, one can create amazing dishes that are fresh, delicious and eco-friendly.
“What we have in Sarawak is equivalent to imported goods and by using local ingredients, we are also supporting the local industry.”
Another not-to-be-missed selection is the Coca Special Curry King Prawns with Flower Bun. This rich and satisfying dish is best eaten with your hands while at the same time, the curry sauce can be dipped with the fluffy deep-fried buns.
Other dishes from this promotion include the Coca Special Pandan King Prawns, an aromatic and slightly sweet dish that does not overpower, as well as the Steamed King Prawns in Thai Spices where the wonderful simplicity of this cuisine is created by steaming the prawns with the piquant spices.
The Thai on the Mind promotion is available at Coca Restaurant for the whole month; ala carte for lunch and dinner at RM9.50++ per 100gram.