Translation missing: en.general.accessibility.skip_to_content

Terry Intarakhamhaeng

Multi award winning Chef Terry Intarakhamhaeng
of Adelaide institute Soi38, is responsible for some
of the most authentically elevated Thai food outside
of Southeast Asia. With a large focus on sustainable
cooking, his food isn’t just addictive, it’s good for
your conscience.

Reflecting the ever changing seasonal menu of Soi38 and use of local ingredients, this recipe
is a small taste of the exciting evolution of the restaurant and a teaser of the almost complete
expansion of the business. We at AB&D are long time lovers of Terry’s food and can not wait to watch the fine tuning of the already impressive Soi38.


Serves 2

2 tbsp vegetable oil
1 tsp garlic, finely chopped
1⁄2 onion, sliced
2 tbsp chilli jam
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp fish sauce
1 tsp sugar
2 tbsp salted
soy beans
1 cup of chicken or vegetable stock
A pinch of white pepper

1⁄2 kg Goolwa pipis
2 cups Thai basil leaves
1⁄2 cup spring onion cut into 1 inch pices
1 long red chilli, sliced (optional)

To make the sauce, heat the oil in a wok over a medium heat, then add garlic and onion. Gently fry until softened. Add the chilli jam, oyster sauce, soy sauce, fish sauce, sugar, salted soy beans, stock or water and white pepper.

Stir to combine. Bring the sauce to a boil then add the Pipis and toss through the sauce. Cover the dish and leave until the pips
have opened, about two minutes. Add the Thai basil, spring onion, chilli (if using) and stir everything through. Transfer to a serving dish and garnish with an additional sprig of Thai basil.