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 watch our pre-recorded the video 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 large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• 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

 Thai menu Jan May Sep

• Nam Phrik Kaeng Daeng - Red Curry Paste
• Thai fish cake with sweet sour dipping sauce
• Pad thai stir fry noodle with chicken and prawn

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Nam Phrik Kaeng Daeng - Red Curry Paste

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.

The video 

Makes - 3-4 TBL

Active time - 30-45 minutes

Total time - 2-3 hours or overnight  

Ingredients 

• 8 dried Thai red chillies, rehydrated & sliced
• 3cm galangal, peeled and minced
• 2 kaffir lime leaves, minced 
• 3cm lemongrass (white part only), minced
• 1 tsp salt
• 3-4 cloves garlic, minced
• 2-3 shallots, diced 
• 3 coriander roots, washed thoroughly & sliced
• 1 tsp shrimp paste
• 2-3 TBL vegetable oil (if using a food processor)

Method

1. To rehydrate the chillies, soak in boiling water for 1-2 hours or cold water overnight 
2. Ensure all the ingredients are minced or chopped as finely as possible, especially the galangal, lemongrass and lime leaves as they are tough, fibrous ingredients. This will make for lighter work if using a mortar and pestle and will prevent damaging the blades of your food processor or blender.
3. If you have a really heavy mortar and pestle you can skip chopping the softer ingredients like garlic, shallots and coriander stems.
4. To make the paste, combine all ingredients in a food processor or mortar and pestle. If using a food processor, add 2-3 TBL of vegetable oil to help pulverise the ingredients.
5. Pound or blend the ingredients until a thick paste is achieved.

Nam Prik Pla - Thai Fish Sauce Dressing

Nam prik pla is famous Thai condiment that can be used as a dipping sauce or dressing. This recipe is flavour packed and will compliment many street food dishes featured in these lessons. The amount of chilli and garlic can be altered to suit your spice tolerance.

The video

Serves - 2-4

Active time - 15 minutes 

Total time - 15 minutes  

Ingredients

• 1 green chilli, sliced 
• 1 garlic clove, minced 
• 2 TBL fish sauce
• 2 TBL palm sugar syrup*
• ½ lime, juiced 

Method

1. To make the palm sugar syrup, dissolve equal amounts of palm sugar and water together over a medium heat. In this recipe we used 250g of each, however you can do smaller amounts. It will keep in the fridge for months.  
2. To make the nam prik pla, combine all the ingredients together in a bowl.

Tod Mun Pla - Red Curry Fish Cakes

These fish cakes are deliciously moreish but simple to prepare. Snapper, barramundi, basa, rockling or monkfish are perfect for options to use in this recipe. If you can't find snake beans, substitute green beans, increasing the amount to 6 or 8.

The video

Serves - 4-6 (makes 15-20 fish cakes)

Active time - 20 minutes

Total time - 30 minutes 

Ingredients

• 400g firm white fish, diced 
• 1 egg
• 1 TBL fish sauce
• 1 tsp cornstarch
• 2 TBL kaeng daeng* - red curry paste (recipe in previous lesson) 
• 2 snake beans, finely chopped
• handful Thai basil leaves, chopped
• 700ml-1L vegetable oil for frying

To Serve (Optional)

• 4 TBL nam prik pla* (recipe in previous lesson)
• cos lettuce leaves
• coriander sprigs

Method

1. Place all ingredients (except the vegetable oil) into a food processor. Blend for 2-3 minutes until a smooth, opaque paste forms. Transfer the mixture into a bowl. 
2. Prepare a large tray lined with baking paper, a bowl of cold water and a spoon. 
3. Using one hand, scoop up some fish paste into your palm. Bring together the tips of your thumb and index finger and squeeze some the fish paste through. with your other hand, dip the spoon into the water and use it to scrape off a ball of fish paste. Place it on the prepared baking tray.
4. Repeat this process and portion the fish into 15-20 little balls. 
5. Moisten your hands with some water and lightly shape the balls into small patty shapes. An easy way to do this is to roll a piece between your hands and gently press together. Repeat until you have shaped all the patties.
6. Pour the vegetable oil into a saucepan over medium heat and set up paper towels on a plate for draining.
7. When the oil reaches 160-170C, fry the fish cakes for 2-3 minutes on each side until they puff up and turn golden brown. You may need to do this in batches.
8. Remove with a slotted spoon or spider and drain on paper towel.
9. Serve with lettuce, coriander and a nam prik pla* dipping sauce. 

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Pad thai stir fry noodle with chicken and prawn

Makes - 2 serves

Active time - 20 minutes

Total time - 30 minutes  

Ingredients

• 150 g rice noodles soak in water for an hour to make them soft
• 1 cup mix vegetable – sliced capsicum, sliced carrot, slice mushroom
• 1 pcs egg
• 200 g shrimp
• 200 g lean chicken, beef or pork thinly sliced
• 50 g tofu sliced
• 1 tablespoon of fresh curry paste
• 2 tablespoons canola oil
• 1 tablespoon tamarind paste
• 2 tablespoon palm sugar or white sugar
• 2 tablespoon sweet soy sauce or ordinary soy
• 1 tablespoon fish sauce
• 1 pinch pepper
• 1/2 cup garnish bean spouts, Chinese chives, spring onion, 1/2 tablespoon chilli flakes, some pcs limes and basil leaf

Method

1. Soak the dry noodles in lukewarm or room temperature water. Rinse the bean sprouts and save half for serving fresh.
2. Julienne vegetables and tofu into thick long matchsticks. Cut the Chinese chives or spring onion into 1 inch long pieces.
3. Place a wok or pan on high heat and toast the peanuts. Then pour 2 table spoons of vegetable oil in. Add fresh curry paste then the meat and prawn. Cook well. Remove to a plate.
4. Bring the pan back to the stove add oil and vegetables and cook them until they are soft. Please note the eggplant need to go in first and slowly other vegetables. Remove the vegetable.
5. Bring the ban back to the stove add some oil and scamble the egg. Remove the egg.
6. Bring the pan back to the stove, add some oil then add noodles. Fry the noodle for couple of minutes on the high heat then add some water or your sauce now. Remove.
7. Bring back the pan to the stove add everything together and mix well. Taste. When you get the right taste. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times.
8. Pour onto the serving plate and sprinkle with ground pepper and herbs. Condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more lime, chili pepper or sugar at the table.
9. Notes: Soaked noodles in warm water to make them soft. Tamarind adds some flavour and acidity, but you can substitute white vinegar. Firm tofu can be found at most Asian groceries. The original Pad Thai recipe use crushed roasted peanuts