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No Name

Thai Cooking Class – No Name Vegetable (โนเนมผัก)

Hardly found in any restaurant outside of Thailand, this cooking class is about a Thai snack, which is very popular with westerners, visiting the island destinations in the South of the country. The dish literally has no name in Thailand. It is a snack originating out of times of poverty, when people scrambled to make a living. This dish was made out of scraps. The name is probably not older than a few decades. It probably was named when American soldiers on leave from the Vietnam War were asking for the name of the dish. The Thai script in the title sounds “No Name Pak” with “Pak” meaning “vegetable”.
In our recipe for the cooking class is already mentioned in the ingredients “… and more vegetables of your choice” which can be taken face value – just experiment with any scraps you have at hand. They work as well with minced meats like pork and chicken and as a more sophisticated variety with prawns.
This snack is served with some tomatoes and lettuce. As a sauce you are usually given the same sweet chilly sauce which accompanies spring rolls when ordered in a restaurant. On our picture the sauce is a homemade sweet chilly sauce which preparation we will show you in another Thai Cooking Class recipe. If you like, you can prepare the curry paste yourself: Red Curry Paste

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Cooking Class No Name
Cooking Class No Name Ingredients
Course Snack
Cuisine Thai
Servings
Ingredients
Course Snack
Cuisine Thai
Servings
Ingredients
Cooking Class No Name Ingredients
Instructions
  1. Have your ingredients ready. The 2 little bowls on the plate are the Red Curry Paste and the finely chopped lime leaves. Behind the plate you see the tempura and rice flour.
    No Name ingredients
  2. Add all the vegetables, egg, red curry paste, salt and sugar into a bowl. If you are vegan, just leave the egg away.
  3. Add tempura and rice flour
  4. Add a little bit of cold water and mix well
    No Name Thai Cooking Recipe
  5. Heat up the cooking oil in a pan
  6. Add more flour if it is too wet and start spooning it into the hot oil. Just take spoon full and scoop the mixture off the spoon with another spoon or fork.
  7. Fry until golden brown
    Cooking Class No Name frying
  8. Serve with sweet chilly sauce and decoration to your liking
    No Name Serving Example
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Yellow Curry แกงเหลือง

Yellow Curry Chicken

Yellow Curry

The following recipe is not the Yellow Curry แกงกะหรี่ (gaeng kari) commonly found under the label Yellow Curry in Thai restaurants in the west, but แกงเหลือง (kaeng lueang), literally translated “Yellow Curry”. This Thai dish is also known as gaeng som and belongs to the Southern Thai Cuisine. It is lighter in color than the gaeng kari and more sharp and spicy in taste.
Like most other curries in Thai cuisine it can be prepared with different main ingredients. The recipe below is the vegetarian variety with Tofu. In our cooking courses you can choose which main ingredient to go with the Curry.

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Yellow Curry Tofu
Cuisine Southern Thai, Thai
Servings
People
Ingredients
Cuisine Southern Thai, Thai
Servings
People
Ingredients
Instructions
  1. Chop tofu, potatoes and onions the way you learned it when cooking with Joy.
  2. Pour coconut milk and water in a pot.
  3. Add paste and potatoes.
  4. Boil until potatoes are almost cooked.
  5. Add fried onions and tofu, salt and sugar.
  6. Keep stirring, if too thick add more water.
  7. Done when potatoes are cooked.