Uncategorized

Green Papaya Salad

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.

Print Recipe
Papaya Salad
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
Uncategorized

Phad Thai

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
Uncategorized

Sweet Sour Fish ปลาสามรส

Thai recipe Sweet and Sour Fish

Thai recipe – Sweet and Sour Fish

The many different sweet and sour sauces used in Thai cooking originate from China. And this is just one of the many popular Thai dishes coming from there. In the 15th century the Hokkien people migrated to Thailand, followed by the Teochew people from the late 18th century on, who settled mainly in the towns and cities. They were as well the ones, who introduced the Wok in Thai cooking and the technique of stir-frying and deep-frying dishes. The use of chop sticks and even the popular Thai breakfast Chok (โจ๊ก-rice porridge) comes from there as well.

Some experts say, that the original sweet and sour sauce comes from the province of Hunan and was just a weak mixture of vinegar and sugar. If this is the case, the following recipe has very little to do with the original sauce. This version of the sweet and sour sauce could easily be served as a vegetarian stand alone with rice.

What makes this recipe really Thai, is what the name already implies. Pla saam rot literally means 3 tastes fish and refers to the aim of Thai cuisine to appeal to at least 3 taste senses in one Thai meal. In my opinion, if well balanced, this meal even appeals to four: Sweet, sour, salty and spicy.

Print Recipe
Sweet Sour Fish ปลาสามรส
Instructions
Fish preperation
  1. Chop the fish like you learned in your Thai cooking course with Joy
  2. Dust the fillet pieces with flour and deep fry in the hot oil. Arrange on plates - Some sliced tomatoes or cucumber on the side.
    Fried fish waiting for the sweet and sour sauce
Sweet'n Sour Sauce
  1. Chop the onion, red onions, garlic, chilly, pineapple, 2 color bell peppers, tomatoes (remove the seeds) and cucumber.
  2. Heat up the pan with some cooking oil. Add the chopped onions, red onions, garlic and chilly and keep stirring.
  3. Add pineapple, tomatoes and bell peppers and add some water. Add sugar, salt and vinegar to taste. Let it simmer for a while.
  4. Add cucumber and lime juice (squeeze out the limes)
    Thai Cooking - sweet sour sauce
  5. Pour the sauce over the fish, decorate with spring onions and coriander and serve with rice.