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Spring Rolls

Cooking Class – Popiah (ปอเปี๊ยะ)

In this cooking lesson we are preparing one of the Thai versions of a worldwide popular starter and snack: Popiah, which is the name for spring rolls in Singapore, Malaysia, Taiwan and Thailand.
Spring rolls are rolled and filled appetizers which come in a large variety. Its origins are from China. The Chinese chūn juǎn (春卷) literally translated means “spring roll” and comes from a pancake filled with fresh spring vegetables.
Cooking Class - small variety spring roll
The popiah we are preparing in this cooking class is the fried one, the most common variety in Thailand. If our cooking students are interested, we teach as well the tiny snack variety shown in the picture. Other varieties of Popiah are “Salad Rolls”. This is often the choice or our more health oriented vegetarian students. The difference to the spring rolls described here is merely that it’s rolled in a different pastry and not deep fried. This way to prepare spring rolls is more common in Vietnam, which is the reason that the pastry used is called “Vietnamese spring roll pastry”. It actually is just rice paper.
For now have fun with the popiah cooking class.

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Spring Rolls
Spring Roll Cooking Lesson 01
Course Snack
Cuisine Thai
Servings
Ingredients
Course Snack
Cuisine Thai
Servings
Ingredients
Spring Roll Cooking Lesson 01
Instructions
  1. defrost the spring roll sheets (pastry)
    Spring roll pastry
  2. Soak the glass noodles for about 10 minutes
  3. Heat oil in a wok or pan
  4. Add all the vegetables and stir fry them for a short time
  5. Add sugar, soy sauce, salt and glass noodles and stir until glass noodles are cooked
  6. Put aside at let cool down a bit
    Spring Roll Cooking Lesson
  7. Take the spring roll sheets out and start wrapping them like learned in the cooking class
    Cooking class rolling spring rolls
  8. Deep fry the spring rolls
  9. Get rid of excess oil and serve
    Spring Roll Cooking Lesson
Soup

Tom Kha

Cooking Class Recipe – Tom Kha (ต้มข่า)

The recipe for this cooking class is the most common variety of Tom Kha, which is Tom Kha Gai, or Chicken Galangal Soup.

In case you already had a look at our Tom Yum cooking class recipe you know that Tom (ต้ม) means “cooked” in Thai language. Kha (ข่า) means Galangal, as well known as Thai Ginger of Galgant. But this is not what most foreigners remember when they have eaten this famous Thai dish. It is the creamy coconut milk which is the base for this soup. The coconut milk softens the heat of the spices and gives you a nice afterburn in the throat.
Now let’s go to the hands on experience with the recipe for this cooking class:

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Tom Kha
Cooking Class Tom Kha Gai
Servings
Ingredients
Servings
Ingredients
Cooking Class Tom Kha Gai
Instructions
  1. Ingredients for one shown on a plate: Chicken, mushrooms, baby corn, carrots, kaffir lime leaves, spring onions, lime, galangal, cherry tomatoes, garlic, red onions
    Cooking Class Tom Kha
  2. Add coconut milk to a sufficient sized pot.
  3. Add the galangal, chopped lemon grass, chopped onion, baby corn, carrots, garlic and some water.
    Cooking Class Tom Kha
  4. Bring to boil.
  5. Add sugar, salt, chicken, mushrooms, tomatoes and the rest of the coconut milk.
    Cooking Class Tom Kha
  6. Boil until chicken is cooked and add kaffir lime leaves, spring onions, black pepper, lime juice and if you like some coriander
    Cooking Class Tom Kha
Soup

Tom Yum Goong

Cooking Class – Tom Yum (ต้มยำ)

In this cooking class we will prepare the most common variety of Tom Yum: Tom Yum Goong (Shrimp).
This soup dish originates from Laos and central Thailand. It is a popular choice in neighboring countries such as Cambodia, Vietnam and Singapore. By now it is well known all over the world.
The name literally translated from Thai language means “to boil” (Tom) and Yam is the name of a spicy and sour salad. The dish for this cooking class has indeed hot and sour flavors. Fragrant herbs and spices are generously used in the broth.
Due to it’s combination and balance of herbs and spices appealing to an entire array of different tastes ranging from spicy over sour and bitter to salty, it could be considered to be “The Thai signature dish”.

Fun fact: Tom Yum Goong is the title of one of the best known Thai action movies although it was marketed in the US as “The Protector”, in the UK as “The Warrior King” and in Germany as “Revenge of the Warrior”.

have fun with your Tom Yum cooking class!

 

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Tom Yum Goong
Instructions
  1. Ingredients for Tom Yum Goong
  2. Bring prawn heads with water to boil in a pot and simmer for 30 min. Pour through a strainer. If you are using already peeled prawns just skip this step.
    Tom Yum Goong / boil prawn heads
  3. Add lemon grass, galangal, garlic, baby corn, carrots, tomatoes and Onions to stock/ water and boil for a while. Already add as well salt and sugar to taste.
    Tom Yum Goong phase pic
  4. Add chilly paste, kaffir lime leaves and mushrooms and let it boil until the mushrooms are cooked
    Tom Yum Goong
  5. Last but not least you add the prawns and let it boil just a little bit longer
    Tom Yum Goong
  6. Turn off the gas when the prawns are cooked and add the celery and spring onions. If you like the taste, add some coriander as well. Now squeeze some lime juice in to taste.
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Thai Ginger Chicken

Thai cooking course – Phad King Gai (ผัดขิงไก่)

Thai Ginger Chicken is a Chinese influenced Thai dish with high popularity all over the country and in Laos. Phad King is as well prepared with a variety of other meats like pork and beef or as well vegetarian with tofu. The most important ingredient is the Ginger which gives this Thai dish it’s unique characteristic taste. It is served with rice.

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Thai Ginger Chicken
The pictures show a slight variation of the recipe with no mushrooms, but sweet corn and a few other amendments. Feel free to experiment yourself since ingredients for every recipe in the world are not written in stone, but a very important thing in good cooking is choosing the freshest ingredients.
Cooking lesson koh tao
Servings
Ingredients
Servings
Ingredients
Cooking lesson koh tao
Instructions
  1. Heat oil in a pan and add garlic, ginger and onions
    cooking class phase 1
  2. Then add chicken. Stir until it is cooked.
    Cooking Class Phad King Gai Phase 2
  3. Now you start to add all the sauces - first soy sauce and dark soy sauce
    Add soy sauce and dark soy sauce
  4. Add sugar and a bit of water. Heat until it boils.
    Sugar and Water
  5. Then add oyster sauce and mushrooms.
    add mushrooms
  6. Taste it and add more sauce if it still doesn't taste right.
  7. At the last minute add red pepper and spring onions.
    At last add spring onions and red peppers
  8. Stir a bit, then turn off gas