Latiang or Egg Net is an authentic Thai royal dish.
Latiang is originally served in small 3-inch squares. Chef Pitipong made it into one giant piece, giving it another appearance.
This dish is a great test of the chef’s control of heat. If you want to taste it, it requires reservations in advance.
There’s only a few restaurants in Bangkok that can provide traditional Thai royal dishes. Luckily food lovers have the chance to taste them in New York at The Nuaa.
The Nuaa received Michelin recommendation in the first year after it opened. The honor carries on through today. And in 2015 Voter’s Choice “Best Asian NYC Restaurants”, The Nuaa was voted as The Best Thai Restaurant in New York by 15,000 foodies.
Chef Pitipong Bowornneeranart
The restaurant owner and chef Pitipong who retains the traditional craft of the royal cuisine
is in fact a second generation of overseas Chinese in Thailand. His mother worked in the Thai royal kitchen for more than ten years. Chef Pitipong therefore obtained some unique royal recipes.
- Cilantro sauce
- Ground chicken
- Diced jumbo prawn
- Kaffir lime leaves
- Fried crispy shallots
- Shredded coconut
- Fresh shallot
- Bean sprouts
- Shredded scallion
- Green chili sauce
- Crushed peanuts
- Use a copper double spouted funnel and drizzle egg over a lightly greased pan over medium-high heat to make a net. When done, carefully transfer to a serving plate.
- To cook stuffing, heat up the pot with a drizzle of oil, add cilantro sauce, ground chicken, diced jumbo prawn, and stir fry until cooked.
- Add lemongrass, kaffir lime leaves, cilantro, fried crispy shallots, shredded coconut, fresh shallot, bean sprouts, shredded scallion, green chili sauce, and crushed peanuts and mix well.
- Wrap the fillings with egg net and garnish.
Chef Pitipong uses copper cookware in the kitchen whenever possible because it can help prevent food from discoloring and can also preserve the nutrients in ingredients.
Copper, often praised as the ultimate culinary metal, has characteristics which make it very desirable for cooking. Because it is such a good heat conductor, heat is transferred from flame or coil throughout the pan base and up the sides. The even distribution of heat cooks foods uniformly near the top of the pot as well as at its bottom — and it cooks them quickly so there is minimal drying of moist foods.
Copper cookware, however, can cost thousands of dollars and is extremely heavy. Serious cooks generally have an assortment of pans made of different metals, each designated for a specific purpose. Frequently, the copper pots are greatly valued by the cook, shined and displayed as prized possessions.