Ingredient: Water

Stir Fry

Phad Ga Prao / Stir fry with basil leaves ผัดกะเพรา

Posted on by Alf Birnecker

Stir fried basil – Phad Ga Prao – ผัดกะเพรา

What does a Thai person order when in doubt? Exactly, Phad Ga Prao. Often with minced pork, but as well with a myriad of other proteins like chicken, fish and shrimp.

It’s a really easy dish to prepare and really difficult to ruin.
You can find this dish in many different spellings on the English version of the menus in Thailand, like Pad Ka Prao, Phad Kra Pao and many more but the one most closely resembling the Thai pronunciation is probably the Pad Ga Prao.

Holy Basil

holy basil phad ga prao recipe
The main ingredient, holy basil or “Bai Ga Prao” is sometimes not easy to find in Western countries. However, due to it’s medicinal properties it gets more and more widely available. It’s possible to replace it with Thai sweet basil / purple basil but it’s just not the real thing. The flower is in appearance closer to the European basil than sweet basil and the most distinctive feature are the jagged edges of the leaves. It is home to tropical Asia and has been grown here for more than 3,000 years.

The recipe shown is the most popular version of this dish: Phad Ga Prao Moo with “moo” meaning pork in Thai.

Print Recipe
 Phad Ga Prao / Stir fry with basil leaves
Cooking Class Pad Ka Prao
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Cooking Class Pad Ka Prao
Instructions
  1. Ingredients for the dish
    Cooking Class Pad Ka Prao Ingredients
  2. Heat the oil in a wok and add garlic and chillies
    Cooking Class Oil, crushed Garlic and Chilli
  3. Add minced porc
    Add Minced Pork
  4. Add soy sauce, dark soy sauce...
    Cooking Class Pad Ka Prao 4 Soy Sauce,black Soy Sauce,oyster Sauce,half Tea Spoon Of Sugar And Water
  5. Cooking Class Pad Ka Prao 5 Mix Well And Taste It Add Basil And Red Peppers
  6. Phad Ga Prao is served with rice and often with a fried egg on top
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
Curry

Massaman Curry

Posted on by Alf Birnecker

Cooking Lesson – Massaman Curry (มัสมั่น)

Massaman Curry is a relatively mild, but rich Thai curry which is actually a Thai interpretation of a Persian dish. You can find is as well on many menus written as Matsaman, Mussulman or even Muslim Curry since it is believed that the name refers to the Muslims.
Where the dish really originates from is disputed. Some think it is coming from Central Thailand, namely the court of Ayutthaya. Others believe that it is a Southern Thai dish, influenced by Malay and Indian cuisine.
The most common variety of Massaman Curry is Massaman Curry Chicken with other varieties being beef, duck, mutton and goat. Porc is not very often used, since it is “haram”, meaning forbidden, for muslims.
The Massaman Curry paste is quite different to the other common curry pastes in the Thai cuisine. This is due to the use of rather non typical spices in the paste like Cardamom, cloves, cinnamon, cumin, star anise, bay leaves, nutmeg and mace. These ingredients came from the Malay Archipelago and South Asia, a trade route dominated at the time by Muslim traders from the middle east. These ingredients were then combined with local produce spices which are used in the other Thai curry pastes like dried chili peppers, lemongrass, coriander seeds, shrimp paste, galangal, white pepper, shallots and garlic.
If you are a curry fan check out our other curry recipes like Phanaeng Curry, Green Curry and Yellow Curry. If you did the cooking class with Joy you should be able to prepare them after the recipe shown.

Print Recipe
 Massaman Curry
Cooking Lesson: Ingredients Massaman Curry
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cooking Lesson: Ingredients Massaman Curry
Instructions
  1. Heat up the oil in a suitable pan or wok
  2. Add onions and potatoes and fry them until the onions are soft
    potatoes and onions
  3. Add the curry paste and mix it all up
  4. Add the chicken cubes and keep stirring
    Added Curry paste and chicken
  5. Add some of the coconut milk (200ml)
    Add the coconut milk
  6. Add salt and some water until everything is covered.
    Add water and salt
  7. Bring to boil and simmer it until the potatoes are cooked - if necessary add more water and coconut milk
    Cook until potatoes are soft
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
Soup

Tom Yum Goong

Posted on by Alf Birnecker

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!

 

Print Recipe
 Tom Yum Goong
Cooking Class Tom Yum Goong
Cuisine Central Thai, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine Central Thai, Thai
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cooking Class 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.
Uncategorized

Morning Glory

Posted on by Alf Birnecker

Thai Cooking Lesson – Morning Glory ผักบุ้ง

Thai Cooking Lesson Morning Glory
The Morning Glory used for this dish is Ipomoea aquatica, also known as Water Morning Glory or Water Spinach. It is very popular in SE Asian countries as a side or main dish. In most states of the US it is prohibited to cultivate, since it is regarded as a pest but in Texas it is allowed to be grown for personal consumption due to its undeniable culinary potential. This is nothing to worry about, since the consumption is not illegal. Water Morning Glory is now available all over the world at your favorite Asia shop.
A few years ago, when Sairee on Koh Tao still was a swamp in parts, there was a restaurant which was able to harvest their daily supply of the vegetable in a little swamp pond I could see from my office. That stuff really grows like a weed 😉
However, it is a truly popular dish here in Thailand, and, since it is missing on most menus of Thai restaurants abroad, it is a must to taste if you are in the country, and an easy done recipe to learn in your Thai cooking course with Joy.

Print Recipe
 Morning Glory
Morning Glory Recipe
Cuisine Thai
Keyword morning glory
Servings
Ingredients
Cuisine Thai
Keyword morning glory
Servings
Ingredients
Morning Glory Recipe
Instructions
  1. Chop the Morning Glory to 1 1/2 " (4 cm)
    Morning Glory Recipe
  2. Crush garlic and chilly (amount to your liking or none) in a mortar
    Morning Glory Recipe
  3. Put sugar, soy sauce, oyster sauce, soy bean paste, crushed garlic and chilly on top of the morning glory
  4. Add a little water to the plate and heat oil in a wok
  5. Make sure the wok is evenly hot. Pour the content of the plate in and stir fry for a short time. If the morning glory turns black you stir fried it too long - start again 😛
    Morning Glory Recipe
  6. Ready to serve
Uncategorized

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