Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

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HOW WE RUN THE CLASS? 

• Before your online begins, please read the recipes and watch instructional. 
• We recommend you to read the recipes to give you a better understanding of the dish before you start. 
•  In this online cooking class, you are welcome to BYO your own wine and beer. However for safety, please focus on cooking during the lesson, and consume responsibly.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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SPECIAL DIET NOTES

• Gluten-free - no soy use GF soy
• Vegetarian/ Vegan - replace the chicken and prawn with veggies  
• Dairy-free - No dairy
• Low sodium. reduce fish sauce and soy
• Kosher. N/A
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. you can remove the peanuts if any in the Pad thai. 

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EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a pot or pan for frying chicken, a pot for the Tom Yom
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A spatula, tong, and tablespoons, some kitchen towels to drain the oil from frying chicken
• Measuring cups, measuring spoons, and a digital scale

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MORE INFORMATION

• Class information
• Feedback https://otaokitchen.com.au/about/feedback.html

THE MENU

• Gai Tod Nam Pla- Fried Chicken 

• Tom Yum Goong - Lemongrass, coconut soup with prawns 

* steamed rice to company with the meal

🌶 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

1. Incorporate all of the ingredients together in a mixing bowl. 

🐔Gai Tod Nam Pla -Glazed Chicken 

These sweet and salty chicken wings make a great appetizer and go great with beer. 

Serves: 2

Preparation time: 20 minutes

Execution time: 20 minutes 

INGREDIENTS

• 300g chicken wings or chicken thigh 

• 700ml vegetable oil for frying

Batter:

• 50g rice flour

• 1 tbsp (9g) tempura flour

Marinade:

• 2 tbsp phrik nam pla*

Glaze:

• 3 tbsp phrik nam pla

Garish: 

• 2 sprigs coriander, stalks removed

• 1 tbsp peanuts, toasted, and crushed 

METHOD

1. Mix together the marinade ingredients. 

2. Place 2 tbsp of the phrik nam pla into a mixing bowl with the chicken wings and mix them together. Marinated in the fridge for 3 hours or, even better, overnight. 

3. Prepare a pot for deep frying, placing 700ml of vegetable oil over medium-low heat until it reaches 170C. 

4. Prepare the batter by mixing together the rice flour, tempura flour and the water. 

5. Dip each chicken wing into the batter until it is thoroughly coated. Allow some of the excess batter to drip off. Fry for 5-6 minutes until the chicken wings are golden brown and crispy. Drain on paper towels. 

6. Heat a heavy-bottomed skillet over medium-low heat. Place the remaining 3 tbsp of the phrik nam pla into the pan along with the chicken wings. Cook the chicken wings, stirring and tossing constantly until the sauce reduces to a syrup-like consistency. 

🥣 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 

• 500ml 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 milk

• 1 tsp fish sauce

• 1 tsp chilli oil or 1 tbsp nam prik pao (Thai chilli jam) 

• 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

1. 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.

2. 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. 

3. Divide amongst 2 bowls. 

4. Garnish with sprigs of coriander.