Thai Cooking Class. the most popular Thai dishes

Transcription

1 Thai Cooking Class the most popular Thai dishes

2 Thai Food The Thai cuisine is a blend of Chinese and Indian cuisine that are fused in the course of the centuries into a country kitchen. Thai Food is light, fresh and with many aroma<c herbs and chilli. Thai cuisine can be divided into four regional cuisines, the more or less different from each other and have their own typical dishes. Northern Thailand, Northeast Thailand, Central Thailand and Southern Thailand. Originally, the cuisine of Thailand was characterized by water on the table came primarily aqua<c animals and aqua<c plants. Changes in cooking habits, there were both Chinese and Japanese influences as well, from the 17th century, due to influences from Europe. Chillies were introduced for example by Portuguese missionaries in Thailand. A Thai meal is typically consists of a soup, a "curry" - Dish or alterna<vely a spicy salad and a sauce with fish and vegetables (as a dip). All dishes are served together, so that care is taken in compiling between sharp and mild components on a balance. Very osen even raw food is served. Basis of most dishes is one prepared at the beginning of cooking in a small mortar spice blend of garlic, small red or green chilli peppers and various herbs. The thus prepared paste comes first with some oil in the wok standing over an open flame. Then the other ingredients such as meat, fish, pasta, vegetables, etc. are added and simmered in succession. The secret of thai cooking is to maintain a delicate balance between the spices and the main ingredients, so that one does not overhelm the other. Texture and color contrast is also important. Perfec<on comes with prac<ce and tas<ng. Tas<ng is the key to success.

3 Ingredients The Thai food has many typical ingredients, some examples are: different kinds of Rice, popular are Jasmin Rice and S<cky Rice (Khao Niew) Rice Noodle in different sizes (Phad Thai) Bami Noodles, yellow wheat Flour Egg Noodles Woonsen Noodles, are made from Mung Bean Flour (Glass Noodles) Thai Aubergine Lemongrass Ginger Chinese Ginger Galanga Kafir Lime Leaf Coriander Garlic Pepper Mint Dill Thai Basil Fisch Sauce Tamarind The most popular Thai dishes we have compiled for you. All Recipes are for 4 People

4 Som Tam 1 Green Papaya 5 small Tomatoes (Cherry Tomatoes) 4 Garlic Clove 5 Chili (keep Focus on) 4 garlic clove 50g Long Bean 50g dried Shrimp 50g unsalted Peanuts 4 Tablespoons Fish Sauce 2 Tablespoons Palm Sugar 1 Lime, the Juice of it The papaya with a vegetable peeler, peel, once across and then cut in half lengthwise. Best remove the seeds with a teaspoon and scrape out the white well. The Papaya short rinse and pat dry. The flesh on a raw potato lengthwise finely slice. Peel the garlic and chop coarsely. The chiles and remove the seeds and chop. First, the garlic and the chillies in Pock Pock well crushed. Then the peanuts and dried shrimp coarsely crushed. Now the sliced papaya in Pock Pock gently crushed into small por<ons, thereby subver<ng repeatedly with a spoon. Lightly press now the geachtelten cocktail tomatoes with the pestle. The crushed papaya and tomatoes with the other ingredients together. Lastly, add the sugar, fish sauce and lime juice, mix well together. The salad does personalize it good if he can pull a half hour. Comments: Tom Sam (whether Lao or Thai) are processed green unripe papaya. This one gets only in Asialaden. They are smaller and have, in contrast to mature a firm white flesh and white seeds. Som Tam Thai is one fishy 'milder version of the classic Som Tam Lao as dried shrimp are used here. Som Tam Lao is in contrast with pla raa, which is salted fermented fish, prepared. Pla raa s<nks when the nose turn holds just pathe<c, but tastes right ra<o in Som Tam wonderful and only assigns an asertaste that makes the salad tasty.

5 Yum Nuea Yang 500g Rump Steak 4 scallion, or small Onions, sliced 10 Spring Onions, sliced 2 handful of Coriander Leaves, chopped 2 Tablespoons Rice Flour 2 Tablespoon dried Chili Pepper For the dressing: Scraped 2 large Coriander Root 2 Pinch of Salt 6 Garlic Clove 6 Chilli 1 Tablespoon White Sugar 2 Tablespoons Palm Sugar 8 Tablespoons Lime Juice 4 Tablespoons Fish Sauce Grilling meat or wok in very lifle oil on both sides medium roast (each side about 3 minutes). In aluminum foil wrap and let it rest a bit. Crush the ingredients for the dressing in a mortar in this order: coriander root, salt, garlic, chillies, sugar, lime juice, fish sauce. Mix onions, spring onions, both varie<es coriander, chili meal and rice flour in a bowl. Cut the meat into thin slices, add to the bowl. With the dressing and mix well and then arrange on two plates.

6 Yum Talay 200g Squid, tubes into Rings 200g King Prawns 160g Crab Meat, minced For the Dressing: 2 Tablespoons Chicken Stock 2 Tablespoons Lemon Juice 1 Tablespoon Chili Pepper 1 Tablespoon Palm Sugar 2 Tablespoon Fish Sauce 3 Kafir Lime Leaves into fine Strips 3 Shallot, sliced 6 Leaves of Chinese Cabbage into Strips 1 Cucumber, peeled, cut into Strips some coriander leaves, chopped Boil the Chicken Stock with lemon juice, chilli powder, sugar and fish sauce while s<rring, cook the seafood in 3-5 min. S<rring constantly, remove and let cool. Add the lime leaves and shallots in the sauce and boil it. The Chinese cabbage strips into a shallow bowl, give the snake cucumber strips on it. Now, to this cause Seafood, drizzle with the sauce and serve sprinkled with coriander.

7 Tom Kha Gai 1,5 Can à 400 ml Coconut Milk 150g Chicken Stock 50g Stalks of Lemon Grass 50g Galangal, sliced 2 dried Chili Pepper, whole, red 2 Tablespoon Fish Sauce 25g Kafir Lime Leaves 250g Chicken Breast, cut into small Cubes or Strips 100g bufon mushrooms, quartered (or fresh straw mushrooms) 1,5 Lime, the Juice 1 Tablespoon Fish Sauce 0,5 Tablespoon Palm Sugar For the garnish: Coriander Leaves 35g Spring Onion, long into 2 cm Pieces Cut the lemon into 4 cm long pieces and gently tap with the back of a knife. Bring the broth and half of the coconut milk to a boil, and the lemongrass, galangal to the Magroodbläfer and the chilies give into it and season with the fish sauce and simmer for 10 minutes. Add the mushrooms and cook for another 5 minutes, then s<r in the chicken and cook on low heat for a few minutes, it must remain tender. Add the remaining coconut milk and season to taste with lime juice, sugar and fish sauce. Serve in bowls and chili strips, scallions and cilantro garnish. The soup should fresh sour and slightly salty taste. variants: Replace chicken by 500 cubed fish fillet, or 500g mushrooms. As fish are saltwater fish is firm- fleshed or cajish and perch, if you prefer a more delicate fish flavor. Note: Lemongrass, galangal and Magrood are Seasoning and are not eaten.

8 Tom Yum Goong 300g Shrimp 300g Mushrooms, Thai Straw Mushrooms 1 Piece Galanga (about 5 cm) 5 Kafir Lime Leaves cut in half, and pat short 2 rod / n Lemon Grass, knock and then long into 3 cm pieces 1 small Chilli, (very hot), in small rings 1 Tablespoon Chili Paste with Soybean Oil 1 Tablespoon heaped Spice Paste (Tom Yum Paste) 4 Tablespoons Fish Sauce 1 Lime, Juice of it Coriander Leaves 750ml Water Free the shrimp from the tail and the length of the outer edge notch (they go "like a flower in the hot water on). Heat the water and all the ingredients (except the shrimp!) Add, simmer while s<rring, about 2 minutes. Then prawns into boiling water - do not s<r at first, aser about 1 min. (otherwise they fall apart easily). The soup is ready when the shrimp have reddish colored. Serve hot soup with coconut milk something on top as decora<on.

9 Green Curry Prawn 1000g King Prawns 800ml Coconut Milk 200ml Water 50g Green Curry Paste (very spicy) 8 Kafir Lime Leaves 2 handfuls of Thai Basil 4 Tablespoons Soy Sauce 4 Tablespoon Palm Sugar 2 handful of Coriander Leaves for Garnish The shrimp tails peel. Bring half the coconut milk with the curry paste for cooking. When the milk boils, reduce temperature slightly and simmer un<l the sauce is thickened to about 3.1. Then add the remaining coconut milk and the water. Bring to a boil. Add kaffir lime, basil, palm sugar, soy sauce and shrimp. The curry can be drawn un<l the shrimp are cooked. Garnish with coriander leaves. Tastes great with basma< rice. If this dish is meant to be a main dish, it is enough for about 2-3 people. Should it only be served as an appe<zer or as one of many dishes, it is enough for 4-5 people.

10 Red Curry Duck 0,5 Tablespoon Soy Sauce, Dark 1,5 Tablespoon Water 0,5 Tablespoon Fish Sauce 0,5 Tablespoons Vegetable Oil 4 Barberie Duck Legs, a 350 g for the curry: 500g Duck Breast, medium fried 1.33 Can Coconut Milk 1,5 Tablespoon Red Curry Paste 6 Kafir Lime Leaves 2 Tablespoon Fish Sauce 1,5 Tablespoon White Sugar 10 Cherry Tomatoes 25g dried Chili Pepper 2 sprigs of Thai Basil Die Garnelenschwänze schälen. Die HälSe der Kokosmilch mit der Currypaste zum Kochen bringen. Wenn die Milch kocht, Temperatur etwas reduzieren und köcheln lassen, bis die Sauce auf circa 1/3 eingedickt ist. Anschließend die restliche Kokosmilch und das Wasser hinzufügen. Ausochen. Kaffernlimefe, Basilikum, Palmzucker, Sojasauce und die Garnelen hinzufügen. Das Curry ziehen lassen, bis die Garnelen gar sind. Mit Koriandergrün garnieren. Dazu passt sehr gut Basma<- Reis. Wenn dieses Gericht als Hauptspeise gedacht ist, reicht es für ca. 2 bis 3 Personen. Soll es nur als Vorspeise oder als eines von vielen Gerichten serviert werden, reicht es für 4 bis 5 Personen.

11 Massaman Chicken 1 Tablespoon Sesame Oil 2 Garlic Clove, chopped 1 Tablespoon Tamarind Paste 1 Tablespoon Soy Sauce 3 Tablespoon Massaman Curry Paste 1 Tablespoon White Sugar 1L of Coconut Milk ½ Teaspoon Salt 1 handful of unsalted Peanuts 1kg boiled Potatoes, peeled and sliced 1 package Beans, 500g 1 jar Baby Corn Now saute the chopped garlic in a large pot in the oil (careful not to become too brown). The soy sauce and tamarind paste add, s<r- fry with sugar and deglaze with a lifle Koskosmilch. Sprinkle with curry paste (add perhaps only half as this unfolds only when exposed to heat their sharpness) bring to the boil and then add the remaining coconut milk, salt and peanuts and can also bring to the boil. The whole should develop a light brown color and are a lifle thicker (slightly boil). Season the whole thing now and possibly add more curry paste (sharper), salt, soy sauce and sugar (less sharp). Then the beans, the chopped corn cobs and add the diced potatoes and cook over a low flame.

12 Stir Fried Chicken 150g Cashew Nuts, unsalted 500g Chicken Breast, cut into strips 3 Tablespoons Vegetable Oil 4 Garlic clove, finely chopped 2 chili pepper, fresh red, seeded and cut into fine strips 5 spring onion, Thai, long into 3 cm pieces 2 m.- large onion, cut into thin columns 2 tbsp fish sauce 2 tablespoons oyster sauce 1 tsp sugar Ground in a mortar pepper, black medium coarse, 2 sprigs of basil, horapha (Thai basil), coarsely chopped 2 sprigs of mint, roughly chopped 1 bell pepper (s), red, cut into narrow strips Chillies and cashew nuts fry at medium heat in a wok with a lifle oil un<l the seeds are golden brown, then remove from the pan. Cau<on! The cores are rapidly becoming dark and then taste bifer. Heat the remaining oil, fry the chicken in it. Then the onions with the garlic (and chili) fry briefly. The vegetables should s<ll have bite. Deglaze with a splash of water and season with fish and oyster sauce, pepper and sugar and cook again. The chili cashew nut mixture with the herbs, mix. Arrange everything on a plate and garnish with a few mint leaves. These eats Thai fragrant rice, cooked without salt.

13 Phad Thai Goong 300g Rice Noodles (wok noodles) cooked 2 Egg 200g Shrimp, raw 1 small onion 1 handful sprouts (bean sprouts) 1 EL, d. Sugars 2 tbsp fish sauce 4 EL, d. Chili sauce (Thai chili sauce) 1 Lime Juice, freshly squeezed 1 Tablespoon Vegetable Oil some peanuts roasted, some coriander leaves, fresh Salt and pepper Heat a lifle oil in the pan, then pour in the sliced red onion or strips and fry for about 4 minutes un<l it is golden. The shrimp, mix and as long fry un<l they turn pink. The pre- cooked pasta in the pan and heat everything un<l it is well heated through. In the mean<me, open the two eggs and mix in a small vessel, so that the egg yolks and egg whites to an emulsion. These pour over the pan, once everything is hot enough, and s<r quickly. Everything a lifle pull and make warm. Then the bean sprouts, sugar, fish sauce, chili sauce and the a lifle lime juice and cook everything, mix well. For about another minute and con<nue to cook before serving sprinkle some roasted peanuts and fresh coriander.

14 CertiBicate This is to certify that Mrs. Irene Kristin Spica & Mr. Errol Fitzgerald Wilson has successfully completed the CERTIFICATE PROGRAM IN OUR THAI COOKING CLASS Given on the 18 th December 2014 by Mövenpick Resort Laem Yai Beach Samui Alexis Strauß Execu<ve Chef Emmanuel Levasseur General Manager