Saturday, July 21, 2012

Baan Thai Cooking School

When we went to Chiang Mai, Thailand last October, my husband and I enrolled in a Thai cooking class. It was a one day course with 5 Thai dishes that includes appetizer, soup, main course, curry and Thai dessert.
There were 3 choices for every dish and you can choose whatever you want to make.We went to the local market in Chiang Mai to see Thai vegetables, spices, seafood and meat. Then we shopped for the recipes of our chosen dishes (paid by the school).... :)
It was a fun experience and I really learned a lot from it.

Here are the recipes of some of the dishes that my husband and I made...
Hope you enjoy! :)

Fried Cashew Nut with Chicken

50g Chicken (Vegetarian: T.V.P.)
50g Cashew Nut or Almonds
30g Jelly Mushroom, slice into 1cm width (Can substitute any mushroom)
2 Baby Corns, slice into 1/2 cm width
1/2 Large Onion
2 Tbsp Spring Onion, slic into 1 inch width
1 Tbsp chopped Garlic
5 g Dried Chilli, slice into 1 cm width
1/2 Tbsp Fish Sauce (Vegetarian: Soy Sauce)
2 Tbsp Oyster Sauce (Vegetarian: Mushroom sauce)
1 Tsp Sugar
2 Tbsp Oil

1) Put oil in the wok and stir-fry cashew nuts until brown.
2) Put the cooked cashew nuts into the bowl, leave the oil in the wok.
3) Fry garlic until golden.
4) Add chicken and fry until cooked.
5) Add mushroom, large onion, baby corn and dried chilli.
6) Put oyster sauce, fish sauce and sugar.
7) add spring onion and cooked cashew nuts.
8) Stir until cooked. Serve with rice.

Fried Noodles Thai Style (Pad Thai)

250 grams rice noodle
50 grams chicken (Vegetarian: T.V.P.)
3 Tbsp Oil
20 grams Chinese Chive or Spring Onion
1 tsp Sugar
2 Tbsp Fish Sauce (Vegetarian: Soy Sauce)
2 Tbsp Oyster Sauce (Vegetarian: Mushroom Sauce)
1 egg
30 grams Bean Sprouts or Cabbage
1 Tbsp Chopped Garlic
50 grams Tofu, cut into 1 cm width cube
1/2 cup Water

1) Heat the oil over low heat, add gralic and fry until fragrant.
2) Add chicken, tofu and stir until the chicken is cooked.
3) Break the egg in and Spread the egg with chicken.
4) Add noodles and water, stir until tender.
5) Season with fish sauce, oyster sauce and sugar.
6) Add the bean sprouts and chinese chives
7) Turn off the heat
8) Serve with fresh vegetables (Cabbage, Bean Sprout, Spring Onion)
    and you can add lime juice, topped with grounded peanut and grounded chillies.
    Season to taste.

Thai Spring Rolls

100g Glass Noodle
100g Bean Sprout
50g Minced Pork (Vegetarian: Minced Tofu)
4 Chinese Chives
1 Tbsp Garlic
4 Tbsp Oil
1/2 Tbsp Sugar
2 Tbsp Fish Sauce (Vegetarian: Soy Sauce)
2 Tbsp Oyster Sauce (Vegetarian: Mushroom Sauce)
1/2 Cup Water

Method (Filling):
1) Put the oil in the wok, fry garlic until golden.
2) Add minced pork, fry until the pork is almost cooked.
3) Put fish sauce, oyster sauce and sugar.
4) Add the glass noddles, bean sprout and spring onion.
5) Stir until the fresh vegetables are cooked, set aside to cool.

10 Spring Roll Wrappers
1 Beaten Egg

1) Place a tablespoon of the Filling on a spring roll wrapper.
2) Fold the sheet over the filling, fold about half a turn; fold in the ends,
    then roll up tightly, sealing the sheet closed with the beaten egg.
3) Deep fry in plenty of oil over a low heat until golden.
4) Serve with sweet chilli sauce.

Deep Fried Banana

4 Bananas 
200g Coconut meat
1 Tsp Sesame Seed
1 Tsp Salt
1 Tsp Sugar
100g Rice Flour
50g Wheat Flour
1/2 Cup Water
1 1/2 Cup Palm Oil

1) Remove Banana Peel
2) Cut Banana Lengthwise into 3 pieces
3) Mix the rice flour, wheat flour, water, salt, sugar, coconut meat and sesame seeds together.
4) Put the Banana in and mix together
5) Deep fry in plenty of palm oil over a medium heat until golden.
    Serve with Vanilla Ice Cream.

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