Craving for green curry chicken ? tom yum goong ? Mango sticky rice ?
I had spent a productive and fruitful day learning how to cook them all !
- PAPAYA SALAD
Basically, this salad requires the pounding of papaya slices, long beans and red chillies. Depends on individual’s spicy intake, you can pound more chilies so that the chillies juices will be blended in the salad. Simply squeeze some limey juices and a pinch of peanuts before it’s ready to serve .
2. GREEN CHICKEN CURRY
Some ingredients flatlay captured , to make green chicken curry a delicious one !
Some key ingredients to take note of the amount added : fish sauce, oil, coconut milk and brown sugar. These seasonings determines the taste and thickness of your curry . But again, at own preferred taste buds .
3. THAI SHRIMP CAKES
This prawn paste is fun to prepare but provided you are able to withstand the raw smell of seafood(prawns).
First of all, plucked shrimp meats off from shells are blended completely using blending machine. And followed by pouring them into a mixing bowl. Next, grab bit by bit , depends on how big you want your fish cakes to be , and beat them hard continuously down into another bowl. Yes, literally smack the piece down hard into the bowl , to eradicate any air contained within the shrimp balls.
When you realized by sense that the shrimp ball is firm and tight after smacking them hard, dip it into a bed of breadcrumbs before it’s ready to deep fry.
LUNCH IS READY !
and yes ! Our lunch is simple with some cooked rice and pleasingly acknowledging our morning efforts . I love the papaya salads and shrimp fishcakes the most !
4. THAI BASIL CHICKEN
Oh I didn’t realise this is eays peas. Sliced or pounded onions, with chillies first . Followed by blending the chicken cuts into minced chicken. Stir fry pounded garlic and shallots till fragrant first , before adding chicken, chillies and onions into frying pan . Lastly , some thai basil leaves to add aroma before it’s ready to serve ! Take note of the amount of fish and oyster sauces used, it determines the saltiness of the dish , at own taste preference.
5. VEGGIE SPRING ROLLS
I’ve seen this many times on cooking videos ,such as tastemade. Always love spring rolls as snacks ! We were given ready made wrapper skin in packs , so that’s not a worry.
We used mainly vegetables and mushrooms for this rolls, Namely shredded carrots, garlic, leek and Shitake mushrooms.
More seasoning to take note for this dish , such as oyster sauce, salt, black pepper and sesame oil. Stir fry the garlic till fragrant first , before adding all mixed vegetables and mushrooms. Followed by adding some oyster sauce, probably one quarter tablespoon . Continue stir fry till cooked and its ready to be wrapped !
Serve with sweet chilli sauce. It’s snackable and delicious !
6. TOM YUM GOONG
For serving of four, we have more prawns and ingredients.
Prawn shells remained unplucked to add sweetness in the broth .
After plucking the prawns, “explode” the lemon grass to make the stem opened.
Add some water into the cooking pot , adding the lemongrass, chillies, lime leaves and shallots into the pot to boil first, approximate 30 mins. Once aromatics release its flavor, add in prawns and button mushrooms. Lime juices is lastly added , before ready to serve.
7. MANGO STICKY RICE
Disappointing that we did not manage to make the ice cream from scratch, but its due to time saving purposes. Coconut ice cream is ready to served. The Key highlight to note is the rice , which requires to be soaked overnight . After which, steam the rice with water for 40mins, boiling some coconut milk with salt , making sure the rice is all soaked by coconut milk.
Slice some fresh mushrooms, and when the rice is cooled, it’s ready to serve !
Very satisfied learning experience at culinary On cooking studio. Well faciliatated, spacious and well equipped . Safety is well inspected . I will be be back for more new cooking / baking experiences !