Thai Cooking Instructor: Khamtoun C. Porter Purpose of Course: Share the joy of cooking and to instill confidence in cooking from Thai recipes. AT THE END OF THIS COURSE, STUDENTS SHOULD BE ABLE TO: ‐ Identify and apply basic Thai ingredients (tamarind juice, Thai ginger, Thai basil, etc.) ‐ Harmonize typical Thai flavors by balancing sour, spicy, salty and sweet flavors. ‐ Cook Thai Spring Rolls, Curry Dishes, Evil Jungle Prince, Chiang Mai Salad, Spicy Shrimp Soup (Tom Yum), Thai Fried Noodles (Pad Thai), Summer Rolls, Thai Tapioca Pudding and sticky rice and make Papaya Salad and any requested Thai recipe. ‐ Realize how easily they can cook Thai food and wish for more Thai cooking classes at the end of the last class and will ask for more! Method of Instruction: 30% lecture and discussion, 60% hands‐on learning and 10% grocery shopping. Each student will receive all the written instructions needed for the following class one week in advance so that they have time to study the recipes and have time to ask questions about unfamiliar ingredients before going shopping. For each recipe, students must read the whole recipe first and must take time to plan ahead what they are going to cook. They must always make sure that all the needed ingredients are lined up on the counter by the stove before turning on the heat. The class will be teamed up into 3 to 4 groups. Each team must check the recipe ingredients and coordinate their own way of shopping and bringing the needed ingredients to the class. Each team should share all cost of ingredients equally and must have exchanged phone numbers or student must always bring their own knife, some plastic containers to take any leftovers home and some paper towels for cleaning. Students can use electric and gas stoves, food processor, utensils, and borrow kitchenware from the classroom but they must remember where they take them. Daytime students are graded on their arrangement of the kitchenware so toward the end of each class, Thai Cooking students must return every item borrowed from the classroom to its original location. They must also clean up the classroom and restore it to the condition when they first came into the room. Items to bring for the first class: A green, firm and fresh papaya, a green mango, 1 or 2 carrots, a small bunch of long bean, a medium size tomato or a handful of cherry tomatoes, 2‐4 garlic cloves, 2‐3 limes, some sugar, some Hawaiian or Thai fresh chili pepper, a half or quarter head of cabbage, ½ cup coarsely chopped peanuts, a grater or a shredder and a peeler, some plastic containers, a roll of paper towels for cleaning, some cold drink to cool the palate, some thing to eat with like a plastic fork and spoon, chop stick, plates, a small can of paste or flat anchovy (optional), a package of dried shrimp (optional).
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