Ingredient: Carrots

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Chicken Cashew Nuts

Posted on by Alf Birnecker

Cooking Lesson – Chicken Cashew Nuts (ไก่ผัดเม็ดมะม่วง)

Gai Pad Med Mamuang / chicken cashew nuts has its origins in the Sichuan Chinese kitchen. When the recipe made it to Thailand is unknown, and it is even lesser known when the peanuts of the original Chinese recipe were replaced by cashew nuts. What we really know is, that Chicken Cashew Nuts is a well respected immigrant and does now belong to the staple dishes of the country.
The recipe shown in this cooking lesson is a simplified version. It more than halves the preparation time and more importantly: It’s healthier. Time is saved by not frying the cashew nuts before starting the actual dish. Cashew nuts are exceptionally rich in omega 3 fatty acids and, in particular, palmitoleic acids and oleic acids. Cashew nuts are a valuable source of minerals including potassium, calcium, sodium, iron, copper, zinc, phosphorus and magnesium. In short, they are a super foods. It would be a shame to expose them to a lot of heat just to make them more crunchy and taking most of the health benefits away. Another time saver with health benefits is not to deep fry the chicken beforehand.

However, if you like, then just deep fry the chicken and fry up the Cashews until crunchy first. Then add the same way like in the recipe shown below.

Print Recipe
 Chicken Cashew Nuts
Chicken Cashew Nuts Cooking Class
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Chicken Cashew Nuts Cooking Class
Instructions
  1. Ingredients for 2
    Chicken Cashew Nuts Ingredients
  2. Heat oil in a wok or big pan and fry the Garlic until yellow
    Chicken Cashew Nuts Oil And Garlic
  3. Add chicken and fry until almost cooked
    Chicken Cashew Nuts - Fry the Chicken
  4. Add carrots and onions and stir until the onions are glassy
    Chicken Cashew Nuts: Add Carrots And Onions
  5. Add soy sauce and chilli paste
    Chicken Cashew Nuts: Add soy sauce, chilli paste
  6. Add cashew nuts
    Add cashew nuts
  7. Add water, sugar and oyster sauce.
    water, sugar and oyster sauce
  8. Last but not least add the red peppers and spring onions. Just add more water if you like more sauce
    red pepper and spring onion
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Fried Rice

Posted on by Alf Birnecker

Cooking Course recipe – Fried Rice (ข้าวผัด)

Fried rice is originally coming from China and probably is the most known food export from this marvelous cuisine. It first became a staple dish in almost all surrounding countries and then made it’s way all around the world in myriads of different ways to prepare.
In this cooking lesson we will prepare Fried Rice Chicken. Of course in the variety how fried rice developed in Thailand. Like many other Thai dishes you can cook Fried Rice with a variety of meats. Seafood or just vegetarian with tofu is an option as well. The main difference to the Chinese original is the choice of rice. In Thailand this dish is prepared with Jasmine Rice instead of regular long-grain rice.
The Thai name (ข้าวผัด) is pronounced Khao Phat. Khao means “rice” in Thai, and Phad “being stir-fried.
Thai fried rice is usually served with some lime and sliced cucumber as a side.
Now it is time to get hands on experience. Have fun with this lesson of our cooking course.

Print Recipe
 Cooking Class Fried Rice
Cooking Lesson Fried Rice
Course Main Dish
Cuisine Central Thai, Thai
Servings
Ingredients
Course Main Dish
Cuisine Central Thai, Thai
Servings
Ingredients
Cooking Lesson Fried Rice
Instructions
  1. Preheat a large wok or a large pan to medium heat
  2. Pour coconut oil or vegetable oil in
  3. Add garlic and fry until yellow
  4. Add chicken and fry until cooked, add egg and keep frying.
  5. Add carrots, baby corn, cabbage and peas and fry until all the vegetables are soft
  6. Add the steamed rice
  7. Add the soy sauce and the sugar and add at last the tomatoes and the spring onions
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Green Papaya Salad

Posted on by Alf Birnecker

Thai Cooking – Som Tam (ส้มตำ)

Originally of Lao origin (Tam Som), Som Tam (Green Papaya Salad) is now a recognized Thai dish which made it into the “World’s 50 most delicious dishes” published by CNN Go in 2011. It was introduced to central Thailand by people from Laos and Isan (Thai province bordering Laos) moving to Bangkok in the search for work. It is now prepared in many variations all over SE-Asia and in the western world, where it is mostly known under its Thai name “Som Tam”. The reversal of the Lao name means exactly the same like in Laos: “pounded sour”. It is appealing to the 5 main tastes of the Thai cuisine which are: Sour from the lime, spicy from the chillies, umami (pleasant savory), salty and sweet from the palm sugar. The green papaya itself is not sweet at all and has a slightly tangy flavor and a firm and crispy texture.
There are variations of pounded salads which do not necessarily contain papaya. It can be prepared as well with fruits for a more sweet taste. These salads are called Tam Pohlamay e.g. and we will show them to you in another cooking lesson.

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 Papaya Salad
Som Tum prepared in our cooking class on Koh Tao
Cuisine Thai
Servings
Ingredients
Cuisine Thai
Servings
Ingredients
Som Tum prepared in our cooking class on Koh Tao
Instructions
  1. Put garlic and chilly into the mortar and pound it how you learned it in the cooking class
  2. Add the long beans and peanuts and continue
    Som Tam Cooking Lesson
  3. Next add palm sugar, continue pounding it while adding the fish sauce, tomatoes and lime juice
  4. Use the pestle to push the mixture up, taste it and add chilly to taste
  5. At last add the shredded papaya and a hand full of shredded carrots and mix it all well
    Som Tam Cooking Lesson 2
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Phad Thai

Posted on by Alf Birnecker

Thai cooking with Joy recipe:

Phad Thai – ” ผัดไทย “

A stir fried rice noodle dish found on literally every single night market in Thailand. Phad Thai is a real street food classic. It is pretty much a national dish, though not with a very long history. It became popular in Thailand during, and after world war II.
The recipe shown here is with the original preparation of the Tamarind Sauce, like taught in our Thai cooking lessons with Joy. It is possible to substitute this with the commonly available Tamarind paste.
Recently the Tourism Authority of Thailand published a video about this popular Thai dish:

The phase pictures in the recipe show preparing the sauce for about 4 portions at once, while the phase pictures for the Phad Thai itself show the preparation for only one portion.  To have a good result, please don’t do more than  one portion at a time or the noodles will stick together.

Print Recipe
 Phad Thai - " ผัดไทย "
Cooking Class Phad Thai Goong
Cuisine Thai
Servings
People
Ingredients
Phad Thai Sauce
Phad Thai
Cuisine Thai
Servings
People
Ingredients
Phad Thai Sauce
Phad Thai
Cooking Class Phad Thai Goong
Instructions
Phad Thai Sauce
  1. Mix tamarind with some water and use only the liquid, like learned in the cooking course, put aside. On the pic are the ingredients: Tamarind and the finished Tamarind Sauce, Palm Sugar, Red Onions and Salt.
    Phad Thai Sauce Ingredients
  2. Heat cooking oil in a pot and fry the red onions in it until golden brown.
  3. Add tamarind sauce, palm sugar and salt. Mix well.
  4. Add water, bring to boil and put aside
Phad Thai
  1. Ingredients
  2. Fry the garlic and add the egg(s) and stir until a little solid.
  3. Add Phad Thai Sauce with the noodles. Make sure that the Phad Thai sauce covers the noodles. Bring to boil and let it simmer until the noodles are cooked. At this point most of the liquid should have evaporated
  4. Add Cabbage and Carrots. Mix well.
  5. Add prawns, bean sprouts and chives. Stir well. Add soy sauce and be careful not to overcook the prawns.
  6. Ready to serve