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FeedAt the Table
Chef's Secrets-- Siam Orchid
Roasted coconut meat is essential to Siam Orchid’s ginger salad, but according to owner Pepsi Phunmongkol, not just any coconut will do. Avoid the dried, packaged coconut flakes used in baking. Instead, look for strips of fresh coconut at ethnic markets. To prepare the strips for this dish, place them on an oiled baking sheet in a 250°F oven. When the coconut starts to brown (after about 30 minutes), it’s ready. Let it cool, and cut it into finer strips (julienne) before making the salad.
For extra authenticity, use now-in-season fava beans, blanched and peeled, in place of the dried peas. Phunmongkol says favas were an original ingredient but that he replaced them when some customers told him they didn’t like the texture. Though labor intensive, they add a special northern Thai touch.
