• x FARANG Thai Street Food
  • x FARANG Thai Street Food
  • x FARANG Thai Street Food
  • x FARANG Thai Street Food

x FARANG Thai Street Food

£9.95

Sold out
  • Each marinated pack weighs approx. 500g = 4 x street-style skewers

Select flavour

We currently have 0 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ

Product description

x FARANG limited collaboration. Original and award-winning Thai food from Sebby Holmes and his team, showcasing fresh and punchy Thai flavours with meat, slow-grown on the Yorkshire Dales.

We've joined forces with our great friends and industry superstars FARANG, headed-up by celebrated chef Sebby Holmes, renowned for his authentic and original take on Thai cuisine. Since opening in Islington in 2017, FARANG has become an institution. Sebby’s passion for both Thai food and the finest of seasonal British produce is evident on his menus and in his cookbooks, provenance of ingredients being central to his ethos. Sebby & co. have created a limited range of Thai marinated meats, perfect for early autumn grilling;

  • Gang Kiew Wan Gai (chicken)
  • Muu Ping (pork)
  • Gaeng Phed Neau Kae (lamb)

Simply thread onto skewers* and grill over charcoal as a mouth-watering addition to a conventional barbecue, cook under the grill or in a pan. These marinated meats also come into their own when served Thai-style with jasmine rice and a Som Tam salad; the complex mixture of sweet, salty, sour and spicy flavours providing an excellent foil to the richness of the meats.

*Not included

Ingredients

Gang Kiew Wan Gai - diced chicken breast, chilli, shallots, garlic, lemongrass, galangal, coriander root, turmeric, grachai (wild ginger), gapi (fermented shrimp paste), makrut lime zest, sea salt, fish sauce, palm sugar, coconut, spices, rapeseed oil.

Gaeng Phed Neau Kae - diced lamb shoulder, chilli, shallots, garlic, lemongrass, galangal, coriander root, gapi (fermented shrimp paste), sea salt, fish sauce, palm sugar, coconut, spices, rapeseed oil.

Muu Ping - diced pork shoulder, galangal, garlic, coriander root, chilli, white pepper, coriander seed, oyster sauce.

Allergy advice For allergens see ingredients in bold.

Cooking advice

Chicken / Gang Kiew Wan Gai

Preferably cook over charcoal - ensure any flames have burnt down and the coals are grey/white, with an even, moderate heat. Set the cooking surface at least 20cm from the coals - an even heat to slowly caramelise the meat will give the best results. Alternatively cook in a good quality non-stick pan or under the grill.

Thread the chicken onto skewers. Ensure the pieces of meat are relatively tightly packed next to one another, this will help retain moisture (space between each piece of chicken could result in a much drier texture). Cook for 8-10 minutes, turning frequently. If using wooden skewers soak in water for at least an hour prior to cooking.

Pork / Muu Ping

Preferably cook over charcoal - ensure any flames have burnt down and the coals are grey/white, with an even, moderate heat. Set the cooking surface at least 20cm from the coals - an even heat to slowly caramelise the meat will give the best results. Alternatively cook in a good quality non-stick pan or under the grill.

Thread the pork onto skewers. Ensure the pieces of meat are relatively tightly packed next to one another, this will help retain moisture (space between each piece of pork could result in a much drier texture). Cook for 12-14 minutes, turning frequently. If using wooden skewers soak in water for at least an hour prior to cooking.

Lamb / Gaeng Phed Neau Kae

Preferably cook over charcoal - ensure any flames have burnt down and the coals are grey/white, with an even, moderate heat. Set the cooking surface at least 20cm from the coals - an even heat to slowly caramelise the meat will give the best results. Alternatively cook in a good quality non-stick pan or under the grill.

Thread the lamb onto skewers. Ensure the pieces of meat are relatively tightly packed next to one another, this will help retain moisture (space between each piece of lamb could result in a much drier texture). Cook for 12-14 minutes, turning frequently. If using wooden skewers soak in water for at least an hour prior to cooking.

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