So, I got my hands on this Cocodine Thai Cuisine menu the other day. Wasn’t even planning on it, just stumbled across it somehow, maybe it was tucked in a takeout bag from ages ago, who knows. Anyway, looking through it got me thinking, maybe I should try making some of this stuff myself. Looked interesting, you know? Not just the usual Pad Thai and Green Curry, they had some dishes listed that sounded a bit different.
Getting Started – The Plan
I decided to give it a shot over the weekend. Didn’t want to get too crazy, so I picked two things: the Tom Yum Goong because, well, it’s a classic, and something called Gai Pad Krapow (Basil Chicken), which sounded straightforward enough. The menu descriptions were pretty basic, just listing main ingredients, no real instructions obviously. That’s where the fun, or the trouble, begins.
Ingredient Hunting
First step, hitting the shops. Needed stuff like lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, fish sauce, the works. Finding decent lemongrass wasn’t too hard, but fresh galangal? That took a couple of stops. And don’t get me started on holy basil for the Krapow. My local supermarket definitely didn’t have it. Had to settle for regular Thai basil, which I knew wasn’t quite right, but figured it’d have to do. Grabbed some shrimp for the soup and ground chicken for the stir-fry.
- Found: Lemongrass, shrimp, chicken, fish sauce, regular Thai basil, chilies.
- Tricky Find: Fresh galangal.
- Couldn’t Find: Holy basil (used substitute).
- Already Had: Garlic, onions, soy sauce, sugar.
The Cooking Process
Okay, kitchen time. Started with the Tom Yum. Chopped up the aromatics – lemongrass, galangal, lime leaves. Bruised them a bit like I’ve seen done, to get the flavour out. Threw them in a pot with some chicken stock I had. Added the chilies and let it simmer. The smell starting filling the kitchen, pretty good sign. Added the shrimp near the end, cooked them just until pink. Then the fish sauce, lime juice, a touch of sugar. Taste, adjust, taste, adjust. That’s the key, right? Getting that balance of sour, spicy, salty, sweet.
Next up, the Gai Pad Krapow. Heat up the wok, nice and hot. Oil in, then smashed garlic and chilies. Stirred like crazy for a few seconds until it smelled amazing (and made me cough a bit). Then dumped in the ground chicken. Broke it up, cooked it through. Added the sauce mix – mostly fish sauce, soy sauce, sugar, water. Let it bubble a bit. Finally, threw in the Thai basil I had. Stirred it just until it wilted. Served it over some rice.
How It Turned Out
Honestly? Not bad. The Tom Yum was pretty decent. Had that characteristic hot and sour kick. Maybe not exactly like Cocodine’s (if I’d ever actually eaten there), but definitely edible, enjoyable even. Getting the balance right took some fiddling. Probably could have used more lime.
The Gai Pad Krapow was tasty too, but I know using regular Thai basil instead of holy basil makes a difference. Holy basil has that unique peppery, slightly clove-like flavour. My version was good, spicy and savoury, but missing that specific note. Still, for a home attempt based just off a menu description, I’ll take it. It was quick to make, which is always a plus.
Overall, it was a fun little project. Made me realize how much difference specific ingredients make, like the holy basil. And it forces you to rely on your own taste buds when you don’t have a precise recipe. Just looking at a menu and trying to replicate it is a good way to practice, makes you think about how flavours are built. Might try another dish from that menu next weekend.
