Ingredient: Spring onions

Uncategorized

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
Uncategorized

Steamed fish with Lime Sauce

Posted on by Alf Birnecker

Cooking Class Recipe:

Pla Kapong Nueng Manao (ปลากระพงนึ่งมะนาว)

Steamed fish with lime sauce is really easy to cook, looks impressive and tastes like heaven. There are only a few ingredients necessary and these are easy to get in the western world.
Pla (ปลา) is the Thai word for fish. Pla Kapong (ปลากระพง) is usually translated into English as Snapper. The only problem is, that the fish sold on the markets and offered in restaurants as white snapper is in reality a Barramundi or Asian Sea Bass. This fish is very popular all over Asia and northern Australia and is now becoming much wider distributed.
However, this Thai dish tastes very good as well prepared with a red snapper, grouper or similar fish. Nueng (นึ่ง) means “steamed” and Manao (มะนาว) means “lime”. You will find this dish in every single good sea food restaurant in Thailand. It is worth remembering the Thai letters or at least the Thai pronunciation of the dish: The best and most authentic restaurants in Thailand do not have the menus in English or English speaking waiters.

Now have fun with cooking!

Print Recipe
 Steamed fish with Lime Sauce
Cooking Course Steamed Snapper With Lime
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Cooking Course Steamed Snapper With Lime
Instructions
  1. Add 2 cups of water to a pan or wok which fits the whole fish and bring to boil
  2. Put the fish prepared how you learned in the cooking class in the pan / wok.
  3. If necessary add water so the fish is covered and add ginger. Put a lid on and let it simmer for 10 minutes
    Phase photo cooking course
  4. While the fish is cooking prepare the sauce
Sauce
  1. Chop garlic and ginger together so they are mixed and put in a bowl.
  2. Add Salt, Sugar, Fish Sauce and Lime juice and mix all together
Final preparation
  1. Sprinkle celery on fish, close the lid and let it boil for another 10 min.
    Cooking Course Steamed Snapper With Lime
  2. When the fish is cooked, take it out of the pan and place it together with some soup from the pan onto a large plate
  3. Pour the sauce over the fish and garnish with celery, spring onions and slices of lime
Soup

Tom Kha

Posted on by Alf Birnecker

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:

Print Recipe
 Tom Kha
Tom Kha Gai
Servings
Ingredients
Servings
Ingredients
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
Uncategorized

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
Uncategorized

Thai Ginger Chicken

Posted on by Alf Birnecker

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.

Print Recipe
 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
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
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