Well, the one day break is over. Time to get back to cooking. I have really enjoyed cooking on a daily basis. Of course, if I had to cook for a hundred people every day then I may not :).

Today Chef Guitar was our instructor. So far, all three of the Chef’s that have taught me have been excellent. It’s so nice to see the different teaching, cooking and preparation styles of each Chef, it teaches you a variety of ways that things can be done and keeps you on your toes!

Some new ingredients I worked with today included morning glory, (although I had eaten these last March I never had worked with them), Kaffir fruit (not just the leaves), jack fruit, and made my own rice powder, which was blended with lemon grass and kaffir leaves and gave it a great aroma.

The dishes we made today included:

• Tay pho curry paste (Nam Phrik Gaeng Tay-Pho)
• Tay pho curry with pork belly & morning glories (Gaeng Tay-Pho)
• Stir fried crab with curry powder (Poo Pad Phong Ka Ree)
• Slice grilled spicy pork salad (Nam Tok Moo)
• Baked prawns and mung bean noodles (Goong Oob Wunsen)
• Water chestnuts in coconut syrup (Tub Tim Grub)

My favorite dish today was the sliced grilled spicy pork salad. The dressing was so flavorful with a little tang from the lime, saltiness from the fish sauce and a touch of sweetness from the sugar. What a wonderful balance of flavors. It was the perfect bite, or two, or three…oh well, let’s just say there were some bites to be eaten :).

For the sliced grilled spicy pork salad, you will need:

• 70 grams pork (was like the pork steak that we see, no bone)
• 1/4 cup chicken stock
• 1 tablespoon toasted sticky rice
• 2-3 shallots, finely sliced (remember, there shallots here are like an inch or less in diameter, not like the big ones in the US)
• 1 clove garlic, finely chopped
• 1 teaspoon dried chili powder
• 2 stalks coriander, finely sliced
• 1 stalk spring onion, finely sliced
• 2 leaves of Thai coriander, finely sliced
• 5-8 mint leaves (for dish and for garnish)
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1/4 tsp sugar

Step:

1. Grill, or pan fry, the pork steak to medium (don’t use any oil), then remove and slice about 1/3″ pieces.
2. Add stock in a small pot and bring to a boil, add sliced pork and stir until cooked.
3. In the meantime, in a bowl, mix lime juice, fish sauce and sugar, set aside.
4. Once pork is fully cooked throw in the lime juice mixture and stir.
5. Add toasted sticky rice powder, dried chili’s and stir well.
6. Add shallots, garlic and other veggies and 1/2 the mint leaves. Stir well.
7. Serve with cabbage or long beans (optional).

Pictures of my other dishes. First time using the whole kaffir lime. Up to now we have only used the rind or the leaves. The juice is VERY tart, somewhat bitter.

It was a learning experience cleaning the crab and cutting it up. I had never done that before. Supposedly, by traditional stir fry standards, you fry the garlic first, then the protein, then liquid and lastly the veggies. If you have herbs that easily wilt they go at the end after the veggies for a several seconds only. My sauce needed a little more chicken stock…oh well, next time.

This next dish was an interesting one. Good concept but I needed to lower my heat, the bottom burned a little, but the flavor was good. I personally think after putting it all in the clay pot it should be put into a 400 degree oven to cook for 15-30 minutes. That way my bottom wouldn’t get all burned (no pun intended :)).

And lastly, dessert. So far it seems like every dessert utilizes coconut milk/cream. This one was another interesting one, but it worked! This would be good in a cup, instead of a bowl…very refreshing. A syrup was made and flavored with a pandanus leaf and then coconut milk and cream thrown in. Also, for those who wanted their coconut liquid smoked, the milk was put on the bottom of a dry steamer then the basket on top and the lit beeswax at the top and then the lid was put on…and the milk smoked away. You serve this in the cooled coconut milk with ice cubes and the chestnuts (we made two colors by dying them, one with a red strawberry syrup and the other with food coloring and water to make it light pink, then in tapioca flour and boiled), top it with jack fruit and eat it with a spoon! It was very unique, as all of the desserts have been thus far.

That is it for today. I hope you enjoyed it all! Catch you tomorrow.

Hi my friends, it’s me again. Today, like the others so far, was another fun filled day of cooking and learning new ingredients and processes. Some new ingredients I worked with were Thai pumpkin (texture and taste is more like a sweet potato then our traditional Jack-o-lantern pumpkins), sponge gourd, mung bean noodles, and taro.

A usual, we used our mortar and pestle to grind our whole spices and herbs. I need to get mine out at home…I think that is why all the flavors are so good over just throwing them in your dish or food processing them.

Today’s dishes included:

• Herbal vegetable soup paste (Nam Prik Kaeng Leang)
• Herbal vegetable soup (Gaeng Leang) with shrimp
• Steamed seabass with lime sauce (Pla Kaphong Neung Manow)
• Spareribs garlic (Si-Khrong Moo Thod Kratium)
• Golden bag (Tung Thong)
• Tiny dumplings in sweet coconut milk (Kanom Bua Loy)

My station today and all the stations together, in case you are curious how the layout/setup looks. Yeah, I am, for the most part, the first student in there everyday and about 30 minutes early. I need to plan better timing :).

From the dishes we made today, again all pretty wonderful, if I had to pick one that I like the most it would be the golden bag. Yeah, I know, fried picks two days in a row. I think I enjoyed this the most because not only was it tasty but it seemed like it didn’t take much effort to make and it was fun putting together the little bags. I suppose you can roll them up too for a spring roll look, but they were much prettier like this :). OR you can use minced pork instead of the combination below. Also, it’s amazing how strong Chinese chives are when blanched. You can pull those little suckers tight around the bundles and they don’t break!

For the golden bag, you will need:

• 1/4 cup minced chicken
• 1/4 cup minced shrimp
• 1/4 cup vermicelli mung bean noodles, cut up
• 2-3 shiitake mushrooms, finely chopped
• 2 slices carrot, finely chopped or shredded (when they say slices they mean Thai carrot slices, they are about 2″ in diameter)
• 50 grams Chinese chives, 1 strand finely chopped the others blanched whole
• 1/2 teaspoon white peppercorns
• 1″ piece of coriander root
• 1/2 garlic clove
• 1 teaspoon oyster sauce
• 1/2 teaspoon soy sauce
• 1 teaspoon seasoning sauce
• 1/2 tablespoon rice flour
• Pinch of sugar
• Sprinkle of pepper powder (ground pepper)
• 4-6 Spring roll wrappers, depending on size of your circle cutout
• 1/4 cup chili or plum dipping sauce

Steps:

1. Combine peppercorns, coriander root and garlic clove in mortar and pound until a thick paste and add to medium bowl.
2. Add chicken, shrimp, vermicelli, mushrooms, carrots and chopped chives to same bowl as peppercorn mixture and stir good.
3. Add oyster sauce, soy sauce and seasoning sauce and rice flour and combine well. Set aside.
4. Cut approximately 6″ circles, using a bowl and sharp paring or carving knife, out of the spring roll wrappers.
5. Take wrapper, smooth side down, and add about 1 1/2 to 2 tablespoons of the meat mixture to the center. Pull sides up to form a bag and tie with a piece of blanched Chinese chive. Cut off excess chive, leave about 1/2 inch long.
6. Deep fry until golden brown on medium heat. You want the filling to be done before you brown the exterior.
7. Serve with chili or plum sauce.

Making this dish was like an art project, cutting and making pretty little packages :). Also, in case you are wondering why you want the smooth side down on the spring roll wrapper it’s so the wrap doesn’t create bubbles on the outside when it’s fried…kind of like you see when you fry an egg roll.

And the pretty pictures of the process:

Some of the other wonderful dishes today. The first picture below shows what a sponge gourd looks like, the long green cucumber looking thing. Also, we made our own spicy vegetable soup base. Chef said we can use as much as we wanted (little blue bowl below, 3rd picture) depending on how spicy I want it, of course I put it all in…it only had one Thai chili pepper in it…that is nothing. One of the other dishes I made today had 5 in it…and that wasn’t too bad…I think by the end of the month I will be able to do Thai hot, ha, ha.

This next dish was also very good. It’s amazing how you can steam fish with no seasoning and it is so tasty…as I mentioned yesterday, it’s in the sauce. I’m sure it doesn’t hurt that the fish is fresh and not from frozen. Amazing. This was the dish that had the 5 chili pepper’s in it…they were all in the dipping sauce, along with garlic and shallots, some fish sauce, lime juice and sugar and a little bit of chicken broth to loosen it up. After it set for an hour I didn’t think it was that spicy at all.

And the pork spare ribs with garlic. We used tiny garlic cloves in this, just crushed them because if we actually peeled them it would take an hour…or maybe two!

The most creative of all these dishes, I would have to say, is the tiny dumplings in sweet coconut milk…it was also the most time consuming to make, but pretty different than other desserts that I have had. The desserts, overall, have been better than I expected, I really have enjoyed all of them thus far and the techniques they utilize to make them are pretty unique. Also, I love how we use natural ingredients to die the custards or the dough’s, such as blended pandanus leaves with some water for green, and cooked pumpkin for an orange color, like today, we incorporated cooked Thai pumpkin into the sticky rice flour dough with a little coconut milk…we are using A LOT of coconut milk. It’s good that I love the flavor!

For the white dumplings today, we incorporated taro (a root vegetable with a sweet and nutty flavor) so it could impart some flavor to the plain white colored dumpling. And when I say the desserts have been unique, well this one was real unique…it had a poached egg on top! Now, that is unique for a dessert. Chef also said you are supposed to stick the whole egg in your mouth and eat it…believe me, I could have done that, but I thought about getting gooey egg yolk all over my face if an accident occurred…so I thought I’d cut it in half first…lol. The dumplings we made were pea sized…so that is where most of the time went, rolling those. We cooked them in boiling water first, so all the starch stays in the water, then transfered them to the coconut milk, which was infused with a pandanus leaf.

Well, that is all for today folks. Catch you again tomorrow!

Tung Thong

Thai Golden Bag

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Course Appetizer

Cuisine thai

Ingredients

  

• 1/4 cup minced chicken
• 1/4 cup minced shrimp
• 1/4 cup vermicelli mung bean noodles cut up
• 2-3 shiitake mushrooms finely chopped
• 2 slices carrot finely chopped or shredded (when they say slices they mean Thai carrot slices, they are about 2″ in diameter)
• 50 grams Chinese chives 1 strand finely chopped the others blanched whole
• 1/2 teaspoon white peppercorns
• 1 ″ piece of coriander root
• 1/2 garlic clove
• 1 teaspoon oyster sauce
• 1/2 teaspoon soy sauce
• 1 teaspoon seasoning sauce
• 1/2 tablespoon rice flour
• Pinch of sugar
• Sprinkle of pepper powder ground pepper
• 4-6 Spring roll wrappers depending on size of your circle cutout
• 1/4 cup chili or plum dipping sauce

Instructions

 

• Combine peppercorns, coriander root and garlic clove in mortar and pound until a thick paste and add to medium bowl.
• Add chicken, shrimp, vermicelli, mushrooms, carrots and chopped chives to same bowl as peppercorn mixture and stir good.
• Add oyster sauce, soy sauce and seasoning sauce and rice flour and combine well. Set aside.
• Cut approximately 6″ circles, using a bowl and sharp paring or carving knife, out of the spring roll wrappers.
• Take wrapper, smooth side down, and add about 1 1/2 to 2 tablespoons of the meat mixture to the center. Pull sides up to form a bag and tie with a piece of blanched Chinese chive. Cut off excess chive, leave about 1/2 inch long.
• Deep fry until golden brown on medium heat. You want the filling to be done before you brown the exterior.
• Serve with chili or plum sauce.

Well, today was my first exciting day of Thai cooking school. There were 4 other students in my class. I made 4 savory dishes and 1 sweet. The instructor Chef Ratch was amazing. She took us on a tour of one of the markets and pointed out some of the different ingredients we would be using, such as finger root ginger, pandanus leaves, fresh tumeric and green peppercorns. The market had fresh fruits and vegetables, raw meats and seafood, as well as cooked, desserts and everything else you can think of that is food.

The dishes I made today included:

• Grilled long eggplant salad (Yam Ma-Kua Yao)
• Steamed fish with ginger sauce (Pla Neung Khing)
• Chicken wrapped in pandanus leaves (Gai Hor Toey)
• Spicy seafood with herbs (Pad Cha Talay)
• Thai layer cake (Kanom Chan)

All the dishes tasted wonderful, but if I HAD to pick my favorite it would be the grilled long eggplant salad. The flavor of the sauce was just amazing. It had a touch of sweetness from the sugar, balanced with tartness from the lime and a kick of heat from the bird’s eye chili’s and garlic, and the coriander brought it all together. Such simple ingredients gave a huge punch of flavor! See Bangkok Thai Cooking Academy recipe below.

For the grilled long eggplant salad, you will need:

• 1 long green eggplant
• 1/4 cup ground chicken, boiled
• 1 egg, boiled, peeled and cut
• 1 tablespoon dried shrimp
• 1/4 cup shallots, thinly sliced
• 2 Birds eye chili
• 2 garlic cloves
• 1/2 long red chili, sliced thin
• 1 coriander root & leaves
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar

Steps:

1. Grill the eggplant until the skin is black and charred. After cooling, remove the skin. Cut into 1 inch pieces and arrange on serving platter.
2. Add birds eye chili’s, garlic cloves and coriander root into mortar and pound until you get a thick paste.
3. Add fish sauce, lime juice and sugar to mortar and mix together. Set aside in small bowl. (I used a mortar and pestle A LOT today…a fun way to let your aggression’s out 🙂 ).
4. Top eggplant with cooked ground chicken
5. Arrange egg on chicken and garnish with long red chili slices and shallots.
6. Pour mortar mixture onto the dish and sprinkle dried shrimp on top.
7. You can garnish with cilantro leaves and lettuce (optional).

Below are the before and final presentation pictures of the other WONDERFUL dishes I made.

Yam Ma-Kua Yao

Thai Grilled Long Eggplant

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Course Appetizer, Main Course, Side Dish

Cuisine thai

Ingredients

  

• 1 long green eggplant
• 1/4 cup ground chicken boiled
• 1 egg boiled, peeled and cut
• 1 tablespoon dried shrimp
• 1/4 cup shallots thinly sliced
• 2 Birds eye chili
• 2 garlic cloves
• 1/2 long red chili sliced thin
• 1 coriander root & leaves
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar

Instructions

 

• Grill the eggplant until the skin is black and charred. After cooling, remove the skin. Cut into 1 inch pieces and arrange on serving platter.
• Add birds eye chili’s, garlic cloves and coriander root into mortar and pound until you get a thick paste.
• Add fish sauce, lime juice and sugar to mortar and mix together. Set aside in small bowl. (I used a mortar and pestle A LOT today…a fun way to let your aggression’s out 🙂 ).
• Top eggplant with cooked ground chicken
• Arrange egg on chicken and garnish with long red chili slices and shallots.
• Pour mortar mixture onto the dish and sprinkle dried shrimp on top.
• You can garnish with cilantro leaves and lettuce (optional).