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Social Cooking Class- Thai
Publish on: 06 August, 2022 | In:m | Author by: Dylan Vickers-Fukakusa
Social Cooking Class- Thai
🌶 Phrik Nam Plaa - Fish Sauce Dressing
This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing, for lightly pickled vegetables, or as a dipping sauce for noodles, fried and grilled items.
Serves: 2
Preparation time: 5 minutes
Execution time: 5 minutes
INGREDIENTS
2 tbsp fish sauce
4 tbsp palm sugar syrup*- (heat in a pot 1:1, by weight, palm sugar and water and stir until the palm sugar is dissolved)
1 lime, juiced
1 small clove of garlic, minced
1 red bird’s-eye chilli, sliced thinly
METHOD
Incorporate all of the ingredients together in a mixing bowl.
🥩Nam Tok Neua - ‘Waterfall’ Beef Salad
This easy and flavourful salad is sure to be a hit. It’s nutritious and full of bright and complimentary herbs which give it its authentic flavour. The dish is called ‘Waterfall beef salad’ because it’s said to be so juicy and delicious, it leaves your mouth salivating like a waterfall.
INGREDIENTS
200g Sirloin or skirt steak
1 tbsp soy sauce
1 pinch black pepper
1 lime, juiced
¼ shallot, sliced thinly
1 roma tomato, sliced thinly
1 tbsp toasted rice powder- khao kua (optional)
1 tsp Thai chili powder (optional)
3 tbsp nam phrik pla*
To garnish:
1 sprig mint, stalks removed
1 sprig coriander, stalks removed
METHOD
In a mixing bowl, combine the steak, soy sauce and black pepper, and marinate for 3- minutes to an hour.
Heat a skillet over medium heat.
Add a tsp of vegetable oil to the skillet and then add the skirt steak.
Cook the skirt steak on all sides until medium rare. Turning and flipping continuously.
Remove the steak from the pan and allow it to rest for 5 minutes.
Slice the steak thinly.
Mix the slices of steak with the remaining ingredients in a mixing bowl. Garnish with fresh herbs.
🍜Pad Thai - Stir-Fried Rice Noodles
Pad Thai is the national dish of Thailand is a beloved street food snack. A combination of tangy tamarind, sweet palm sugar, and fish sauce give it a multi-faceted taste.
INGREDIENTS
125 g Pad Thai dried rice sticks or 250g soaked (Soaked over night in cold wate)
SAUCE:
2 tbsp tamarind paste
3 tbsp palm sugar syrup
1.5 tbsp fish sauce
STIR FRY:
2 – 3 tbsp vegetable or canola oil
1/2 shallot, sliced
1 egg , lightly whisked
1/2 cups of beansprouts
1/2 cup fried tofu, cut into 3cm batons
1/4 cup garlic chives , cut into 3cm pieces
1/4 cup finely chopped peanuts
3 prawns, shelled
To Serve
2 Lime wedges
½ tsp Thai chilli flakes
¼ cup beansprouts
METHOD:
Preheat a heavy-bottomed skillet over medium heat. Add in the vegetable oil. Once the oil is hot, add in the egg. Let it set for a few seconds and then lightly scramble it. Once the egg is cooked, break it up with your spatula. Add in the prawns and tofu, and stir fry them for 2-3 minutes or until the prawns begin to curl up, and are cooked 60% of the way through.
Add in the shallots and stir-fry for 1 minute until they soften. Add in the the soaked rice noodles and mix them around to evenly coat them in the oil. Add in the pad Thai sauce 1 table spoon at a time. Mix the noodles around until the sauce has been absorbed. Keep adding more sauce until it is seasoned to your preference.
When the noodles have softened, turn off the heat and toss in the garlic chives and the beanshoots.
Garnish the pad Thai with a squeeze of lime juice, the crushed peanuts, and a pinch of the Thai chillis flakes, if desired.
🥣 Tom Yum- Sweet and Sour Coconut Soup
Tom Yum is slightly sour and creamy soup infused with the lovely aromatics of many ingredients like galangal- Thai ginger, and lemongrass.
Serves: 2
Preparation time: 20 minutes
Active time: 20 minutes
INGREDIENTS
450g chicken stock
1 lemongrass, cut into large chunks, bruised
1 slice galangal
2 kaffir lime leaves
1/4 brown onion, sliced
2 sliced baby king oyster mushrooms, or oyster mushrooms
1/2 tomato, sliced
100ml coconut (optional)
1 tsp fish sauce
1 tbsp nam prik pao (Thai chilli jam) (optional)
1 tsp raw sugar
1/2 lime, juiced
2 raw prawns, shell on
1 Thai birds eye chilli, seeds removed (optional)
For garnish:
3 sprigs coriander leaves, picked
METHOD
Remove the shells and de-vein the prawns. Place the chicken stock, lemongrass, and galangal into a small saucepan and bring it to a simmer over medium-low heat. Once the liquid reaches a simmer, add in the mushrooms, prawn shells, and simmer for 2 minutes.
Add in the tomato, brown onion, coconut milk and kaffir lime leaves and simmer for another 2 minutes until the tomatoes and onions begin to soften a little. Add in the Thai chilli if you’d like a little more heat. Add in the fish sauce, sugar, and nam prik pao and adjust the seasoning to your liking with a pinch or so of salt. Right before serving, squeeze the ½ lime into the broth.
Divide amongst 2 bowls.
Garnish with sprigs of coriander.
🐔 Kaeng Leung Kai - Yellow Chicken Curry
This curry paste is an integral part of Thai cuisine. It is used as a flavourful base for a whole assortment of curries, fried dishes and marinades. To get the best flavour out of the ingredients, use a mortar and pestle to grind the ingredients.
Serves: 2
Preparation Time: 45 minutes
Execution Time: 45 minutes
INGREDIENTS
1 dried Thai red chillis, rehydrated in water overnight, minced
3 large cloves of garlic
1 small shallot, minced finely
1 stalk of lemongrass, bottom part only, minced finely
3 kaffir lime leaves, minced finely
2x2x2cm galangal, skinned, minced finely
½ tsp shrimp paste
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander seed
½ tsp Asian curry powder
1 tsp salt
METHOD
Finely mince all the ingredients especially the galangal, lemongrass and kaffir lime leaves, as they are tough and fibrous ingredients.
Grind in a mortar and pestle until a paste consistency is achieved.
🐔 Kaeng Leung Kai - Yellow Chicken Curry
Serves 2
Active Time: 20 minutes
Total Time: 45 minutes
INGREDIENTS
200g chicken thigh, sliced into 2x2cm pieces
400ml coconut milk (1 can coconut milk)
1 medium potato, diced into 1.5 cm cubes
60g cabbage, diced into 1.5 cm cubes
½ carrot, diced into 1.5 cm cubes
3-4 tbsp kaeng (yellow curry paste)
2 tbsp coconut or vegetable oil
2 tbsp palm sugar syrup (1:1 palm sugar dissolved in water)
1.5 tsp fish sauce
METHOD
Heat 2 tbsp of coconut oil over medium-low heat in a heavy-bottomed pan. Add in the kaeng and cook for 1-2 minutes or until fragrant, stirring constantly with a wooden spoon.
Turn the stove down to low. Add in the coconut milk, slowly, mixing constantly to gradually incorporate the coconut milk.
Add in the eggplant, potatoes, and mushrooms and simmer for 7 minutes until the eggplant begins to soften a little.
Add in the kaffir lime leaves. The curry should maintain the same thickness as coconut milk. If it begins thicker over time, add a splash of water.
Add in the chicken thigh, allow the mixture to simmer for 7 minutes or until the chicken thigh has cooked through. Season the coconut milk with fish sauce, and palm sugar syrup to taste.
Serve with steamed rice.
Social Cooking Class- Thai
Ingredients
Directions
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