Early Diner Menu Dee Thai Homepage

Dishes and Recipes


Green Weeping Tiger

One of the most popular dishes at Dee Thai Restaurant in hale, The secret of ingredients modern dishes by Chef Boonthum Pothong

Ingredients to make spicy green coconut sauce: Make for 180g/6oz

  • 24 small fresh Thai green chilli peppers or 16 small Chilli for less spicy paste)
  • 2 stems fresh lemongrass
  • 3tbsp of sliced galangal
  • 1 tbsp Kaffir lime zest
  • 30g/1oz coriander root
  • 6 gloves of garlic. peeled and chopped
  • 60g/2oz/ ½ cup shallots chopped
  • 1tea spoon of ground cumin seeds
  • Salt and pepper
  • 2 tbsp Coriander seeds

How to make spicy green coconut paste

Dry-roast the coriander seeds in a pan for a few seconds until an aroma rises. Grind, pound in a mortar or process the chillies, lemongrass, galangal, coriander seeds, kaffir lime zest and coriander root together. Mix in the remaining ingredients and grind pound in a mortar or process until well blended into a smooth paste. Add the salt and pepper to taste. The paste can be kept for up to one month in a airtight container in a refrigerator or for six months in a freezer.

How to marinated Aberdeen Angus Sirloin Steak (10 minutes before cooking)

10 oz of Aberdeen Angus Sirloin Steak marinated with Thai light Soya sauce, black pepper, salt, fresh chopped garlic, Knorr (Chicken powder) and rice flour

Method of cooking Angus Sirloin Steak

10 oz of Aberdeen angus sirloin steak marinated charcoal grilled until medium rare, thin slice and put it in a hot sizzling plate.

Method of cooking spicy green coconut sauce

2 table spoon of vegetable oil heat in wok until very hot and add 3 table spoons of spicy green paste stir-fried in wok in 2 minutes, add 200g of creamy coconut milk and stir-fry until smooth. Add sugar and fish sauce to taste. At last add sweet basil, thin slice kaffir lime leaves and slice red chilli and pour the spicy green sauce on top of the angus sirloin steak

Alternative you can buy the spicy green sauce at Dee Thai Restaurant in Hale

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Vegetarian Sour & spicy Soup

Tom Yum Hed(Mushroom) for 4 persons

Ingredients:

  • 6 Small Thai Chilli
  • 1 litre vegetable stock
  • 12 thin slices of galangal
  • 2 stems lemongrass, thin sliced
  • 200g/8oz quarter slices of button mushrooms
  • 4 Kaffir lime leaves
  • 4 coriander roots and stems
  • 1 tsp sugar
  • 1tbs light Soya sauce
  • 2tbs lemon juice
  • 1tbsp of nam prik phao ( Thai Chilli Jam)

Garnish -Fresh coriander leaves for sprinkling

Method of Cooking

Crush the chilies in a mortar. Heat the stock in pan, put in the chilies, galangal, lemongrass, mushrooms, kaffir lime leaves and coriander roots and stems and bring it to boil. Add the salt, sugar and lemon juice and nam prik phao to taste. Then simmer for 2 minutes. Serve hot in a soup bowl sprinkling some fresh coriander.

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Chicken green curry

One of the most popular dishes at Dee Thai in Hale

Preparation for 1 person:

  • 4 tbs vegetable oil
  • 2 tbs green curry paste
  • 380ml coconut milk
  • 8 oz of sliced boneless and skinless chicken breast
  • 3 green aubergines(eggplants), quartered
  • sprig pea aubergines
  • 1tsp sugar
  • ½ tbs fish sauce
  • 2 Kaffir lime leaves torn in half
  • 6 Thai sweet basil
  • 6 thin sliced fresh red chili

Garnish- 2 teaspoons of coconut milk cream and fresh Thai sweet basil for sprinkling

Method of cooking green curry

Heat the oil in wok or sauce pan until very hot. Add the green curry paste, coriander and stir-fry for about 2 minutes until an aroma develop. Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 2 minutes then add the chicken and cook until cooked through.

Add the green aubergines and pea aubergines, sugar, fish sauce, kaffir lime, basil leaves and chili to taste. Simmer for 2 minutes. Transfer the curry to bowl, float the cream of coconut milk on top and sprinkle with the Thai sweet basil.

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Tom Yum Koong

Sour and Spicy Prawn soup. One of the most popular Thai dishes at Dee Thai in Hale

Preparation for 4 people:

  • 4 small green chili
  • 2 coriander roots and stems
  • 600ml/1.5 pint of chicken stock
  • 12 thin sliced galangal
  • 2 stems lemongrass, finely chopped
  • 4 Kaffir lime leaves
  • 8 small button mushrooms, quartered
  • 16 king prawns shelled, divined and headless but with the tail attached
  • 2 tbs of fish sauce
  • 1 ½ tbs of lemon juice
  • ½ tbs of Nam Prik Prao
  • 1 tbsp of shallot
  • 3 Sherry tomato
  • 2 tsp of chilli oil
  • 1 tbsp of canation milk
  • 1 tsp of sugar
  • 2 tsp of chicken powder (kanorr)

Garnish:- Fresh coriander leaves for sprinkle

Method of cooking Tom Yum Koong

In a mortar, crush the chilies with the coriander roots and stems.

Heat the stock to a boiling point in a saucepan. Add the galangal, lemongrass, Kaffir lime leaves, and mushroom and bring it back to boil. Add king prawn, fish sauce, crushed chilies and coriander roots and stems, lemon juice and Nam Prik Prao to taste and simmer for 2 minutes. Serve hot in individual soup bowl per person, sprinkle with coriander leaves.

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Paneang Chicken curry

Preparation for 1 portion

  • 250g Sliced of Chicken breast
  • 200g of Coconut milk
  • 2 tbsp of Panag Curry paste (Nittiya Paneang Curry/available at Thai or Oriental food store)
  • 1 Tsp of Kaffir lime leaves thinly sliced
  • 1 cup of fresh coriander
  • 3 tbsp of vegetable oil
  • 2 tsp of sugar
  • Thinly sliced of large red chilli
  • 1 tbsp 0f fish sauce
  • 1 cup of sweet basil

Method of how to cooking

Heat the oil in wok until very hot. Add paneang curry paste stir-fried about 3 minutes until an aroma develop. Add coconut milk and stir-fried until smooth add kaffir lime leaves, already cook chicken, sugar, fish sauce to taste. Add fresh coriander on plate transfer paneang chicken curry on top garnish with thinly sliced of chilli.

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Cocktail Recipes

Classic Martini

  • Fill shaker with ice
  • Add 12.5ml Noilly Pratt and stir 15 times
  • Discard
  • Add 50ml Vodka or Gin and stir 20 times
  • Pour into glass

Glass: Martini

Garnish: Lemon Twist

Daiquiri

 

 

 

 

 

  • Fill shaker with ice
  • Add 25ml Lime juice, 12.5ml Gomme and 50ml Havana Rum
  • Shake and pour into glass

 

Glass: Martini

Garnish: Lime Wedge and Speared fruits

Fruit Daiquiri

  • Muddle 4 - 5 berries then as above
 

Margarita

  • Fill shaker with ice
  • Add 37.5ml Tequila,12.5ml Cointreau, 25ml Lime juice and 12.5ml Gomme
  • Shake and pour into glass

Glass: Martini

Garnish: Lime Wedge and Salt Rim

Fruit Collins

  • In shaker, muddle 4 - 5 pieces of fruit
  • Add ice, 50ml Gin or Vodka, 25ml Lemon juice and 12.5 Gomme
  • Shake and pour into glass
  • Top with Soda

Glass: Collins

Garnish: Lemon Slice and Choice of Fruit

Cosmopolitan

  • Fill shaker with ice
  • Add 37.5ml Lemon Vodka, 12.5ml Cointreau, 50ml Cranberry juice and 3 lime squeezes
  • •  Shake and pour into glass

Glass: Martini

Garnish: Lime Wedge

Side Car

  • •  Fill shaker with ice
  • •  Add 37.5ml Brandy, 12.5ml Cointreau, 25ml Lemon juice and 12.5ml Gomme
  • •  Shake and pour into glass

Glass: Martini

Garnish: Lemon Slice (in the glass)

Buca Express

  • •  Fill shaker with ice
  • •  Add Single Espresso, 12.5ml Gomme, 37.5ml Vanilla Vodka and 12.5ml Sambuca
  • •  Shake and pour into glass

Glass: Martini

Garnish: 3 Coffee Beans and Layer of Double Cream

B 52

  • •  1/3 Kahlua
  • •  1/3 Baileys
  • •  1/3 Grand Manier

Glass: Shot

Garnish: None

Strawberry Kamikaze

  • •  In shaker, muddle 3 - 4 strawberries
  • •  Add ice, 25ml Vodka and 5ml Lime juice
  • •  Shake and pour into glass

Glass: Shot

Garnish: Strawberry Slice

Slippery Nipple

  • •  ½ White Sambuca
  • •  ½ Baileys

Glass: Shot

Garnish: None

Tequila Chlammer

  • •  12.5ml Tequila
  • •  Drop in Raspberry
  • •  Top with Champagne

Glass: Shot

Garnish: None

Turkish Delight

  • •  Fill shaker with ice
  • •  Add 12.5ml Rose Petal Vodka, 12.5ml Cointreau and 5ml Baileys
  • •  Shake and pour into glass

Glass: Shot

Garnish: None

Bellini

  • •  Fill shaker with ice
  • •  Add 25ml Peach Puree, 12.5ml Peach Schnappes and 12.5ml Gomme
  • •  Shake and double strain into glass
  • •  Top with Champagne

Glass: Champagne

Garnish: None

Kir Royale

  • •  Add 12.5ml Crème de Cassis in champagne glass
  • •  Top with Champagne

Glass: Champagne

Garnish: Blackberry (Drop-in)

Fraise Royale

  • •  In shaker, muddle 3 - 4 Strawberries
  • •  Add 12.5ml Gomme and 12.5ml Crème de Fraise
  • •  Double strain into champagne glass
  • •  Top with Champagne

Glass: Champagne

Garnish: Strawberry Wedge

Russian Spring Punch

  • •  In shaker, muddle 4 - 5 Raspberries
  • •  Add ice, 12.5ml Gomme, 12.5ml Lemon juice, 12.5ml Crème de Cassis and 25ml Vodka
  • •  Double strain into glass
  • •  Top with Champagne

Glass: Collins

Garnish: Lemon Slice and 2 Speared Raspberries

Fruit Punch

  • •  Fill shaker with ice
  • •  Add 50ml Orange juice, 100ml Pineapple juice and 12.5ml Grenadine
  • •  Shake and pour into glass
  • •  Top with Lemonade

Glass: Collins

Garnish: Orange Slice and Raspberry

Revival

  • •  Fill shaker with ice
  • •  Add 100ml Cranberry juice, 100ml Apple juice, 4 - 5 Sprigs of Mint and 3 Lime squeezes
  • •  Shake and pour into glass

Glass: Collins

Garnish: Lime Squeezes and Mint Sprigs

Ko Phi Phi

  • •  In blender, add 1 scoop of ice, 100ml Pineapple juice, 12.5ml Grenadine, half a Banana, 5 Strawberries and 3 spoons of Coconut Cream
  • •  Blend and pour into glass

Glass: Wine

Garnish: Banana Slice and Strawberry Wedge

Dee Thai Cooler

  • •  In shaker, muddle 4 Raspberries and 3 Blackberries with 12.5ml Gomme
  • •  Add ice, 100ml Lychee juice and 100ml Mango juice
  • •  Shake and double strain into glass

Glass: Collins

Garnish: Speared Raspberry and Blackberry with Orange Slice

Coconut Caiprissima

  • •  In rock glass, muddle 6 Lime wedges with 2 spoons of Brown Sugar and 2 spoons of Coconut Cream
  • •  Add ice and 50ml Sailor Jerry's Spiced Rum
  • •  Stir for a minute
  • •  Add more ice

Glass: Rocks

Garnish: Lime Squeeze

Thai Mule

  • •  In shaker, muddle 3 - 4cm Lemon grass, 5 - 6 Coriander leaves and 4 Lime wedges
  • •  Add ice, 37.5ml Koko Kanu, 12.5ml Lemon Vodka and 50ml Pineapple juice
  • •  Shake and pour into glass
  • •  Top with Ginger Beer

Glass: Collins

Garnish: Lemon Grass, Lime Wedge and Coriander Sprig

Sok Sabai

  • •  Fill shaker with ice
  • •  Add 25ml Hendricks Gin, 50ml Lychee juice, 25ml Cranberry juice with 2 Lime squeezes
  • •  Shake and pour into glass
  • •  Top with Sabai

Glass: Collins

Garnish: Lime Squeeze

Heart of Darkness

  • •  In shaker, muddle 5 Raspberries, 3 Blackberries and 2 Strawberries with 12.5ml Gomme
  • •  Add ice, 12.5 Chambord, 37.5ml Vodka and 25ml Cranberry juice
  • •  Shake and pour into glass

Glass: Martini

Garnish: Fruit Skewer

Mango Mai

  • •  In shaker, muddle 4 - 5cm ³ of Mango, 3 Lime squeezes with 5ml Grenadine and 5ml Gomme
  • •  Add ice, 37.5ml Havana Rum, 12.5ml Cointreau, 25ml Mango juice and 25ml Pineapple juice
  • •  Shake and pour into glass

Glass: Rocks

Garnish: Mango Slice and Lime Squeeze

Bangkok Cosmo

  • •  Fill shaker with ice
  • •  Add 12.5ml Rose Petal Vodka, 12.5ml Cointreau and 50ml Cranberry juice with 3 Lime Squeezes
  • •  Shake and pour into glass
  • •  Top with Sabai

Glass: Collins

Garnish: Lime Squeeze

Khao San Sour

  • •  Fill shaker with ice
  • •  Add 37.5ml Johnny Walker,12.5ml Cointreau, 12.5ml Lemon juice, 5ml Gomme and 25ml Orange juice with a dash of Angostura Bitter
  • •  Shake and pour into glass

Glass: Rocks

Garnish: Orange Slice

Dee Thai

  • •  In shaker, put ½ Passion fruit
  • •  Add ice, 25ml Vanilla Vodka, 25ml Pineapple juice, 5ml Lemon juice and 5ml Gomme
  • •  Shake
  • •  Add 25ml Champagne and stir
  • •  Pour into glass with Passion fruit seeds in the bottom of glass

Glass: Martini

Garnish: Passion fruit seeds in the bottom of glass

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