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cookery class book part ii

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CONTENTS

PAGE
Introduction to Thai Cuisine How Thai dishes are categorize Herbs and spices Vegetables and fruits Ingredients (often use in Thai cooking) Spicy prawn soup (Tom Yam Goong) Chicken herb soup with coconut milk (Tom Kha Gai) Spicy pomelo salad (Yam Som O) Herb salad with winged beans (Som Tam Pu) Spicy salad of minced chicken (Laab Gai) Papaya salad with Thai herbs (Som Tam Malakor) Deep fried prawn cakes (Tod Maan Goong) Stir fried beef in oyster sauce (Nuea Pad Nam Man Hoi) Stir fried chicken with hot basil leaves (Gai Pad Bai Krapow) Stir fried chicken with cashew nuts (Gai Pad Med Mamuang) Thick and creamy curry with chicken (Panag Gai) Curry prawns (Choo Chee Goong Nang) Curried pineapple and prawns (Gaeng Kua Sapparod Goong) Roasted chili paste (Nam Prig Pow) Green curry with prawns (Gaeng Khiew Waan Goong) Spicy glass noodle salad with seafood (Yam Woon Sen) Sweet and sour fish soup (Tom Som Pla) Steamed seafood cakes (Hor Mok Talay) Fried prawns in roasted chili paste (Goong Pad Nam Prig Pow) Sauted fried mixed vegetables (Pad Pak Ruam) Deep fried fish with red curry sauce (Choo Chee Pla) Chicken fried in pandanas leaves (Gai Hor Bai Toey) Fish fried with garlic and pepper (Pla Tod Kra Tiem Prig Tai) Fried crab with curry (Poo Pad Pong Gari) Thai spring rolls (Poh Pia Tod) Green curry with chicken (Gaeng Khiew Waan Gai) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

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THE THAI COOKING SHOOL
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Introduction to Thai cuisine

Thai food is know to be chili – hot but traditional Thai dishes don’t necessary have to be predominantly hot. There must always be harmony in a dish. In a curry dish, the sharpness of the chilies and the spices toned down by the sweetness of coconut milk is also enhanced by the flavor and taste of the fish sauce and the other ingredients.

A traditional Thai meal should consist of: Khow (cooked rice) Tom (Soup) Gaeng Ped (Curry) Krueng Kiang (Condiments or Side-Dishes) Khong Nueng or Khong Tod or Pad or Khong Yaang (Steamed, Fried, Stir Fried, Grilled Dishes) Krueng Jim & Condiments or Yam (A Strongly Flavoured Dip with Vegetables and Fish or a Salad) Khong Waan (Desserts – One Liquid and One Dry) Polamai (fruit)

From the above information, it seems like an abundance of food a meal but nowadays people rarely take the full course, especially three times a day. Breakfast is usually Khao tom or boiled rice with chicken or pork or served plain with egg dish or salted fish and pickles. Lunch normally is a light one dish meal of noodles, fried rice or rice and curry. Dinner usually the main meal, consists of two or three dishes with rice. Dishes are not served by courses but are served all at the same time. One should take a mouthful of each dish in whatever order prefer.

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THAI DISHES ARE CATEGORIZED AS FOLLOWS:

Khong Waan (snacks or tidbits) Yam or Pla (herb or spicy salad) Tom or Gaeng (thing or clear soup) Krueng Gaeng (curries) & Krueng Kiang Nueng, Tod, Pad and Yaang
(steamed, fried, stir fried and grilled dishes) Khong Waan (desserts) (condiments and side-dishes)

To serve a full course meal as described may take hours or even days to prepare as the traditional way involves so much peeling, chopping and pounding that few of us can be bothered, especially these days when we lack time and assistance. The cooking classes will be therefore based in the traditional way, but somewhat to the demands of present day living.

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THE THAI COOKING SCHOOL
Herbs and Spices

Bai Horabha Bai Gapraw Bai Manglug Bai Sarane Bai Ma Grood Grathiam Horm Leg Khing Kha Gra Chai Kha Min Manow Ma Grood Paag Chee Prig Prig Thai Ta Krai Ton Horm Toey Bai Krawan Loog Chand Loog Krawan Ohb Choey Yeera Loog Paag Chee

– – – – – – – – – – – – – – – – – – – – – – – – –

Basil Leaves Hot Basil Leaves Sweet or Lime Basil Leaves Mint Leaves Kaffir Lime Leaves Garlic Shallots Common Ginger Greater Galangal Lesser Galangal Turmeric Lime Kaffir Lime Coriander Chillis Pepper Lemon Grass Spring Onions Pandanas Leaves Bay / Cassia Leaves Nutmeg Cardamom Cinnamon Cummin Coriander Seeds

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THE THAI COOKING SCHOOL

Vegetables and Fruits

Buab Fug Fug Thong Hed Hua Pakkard Ma Khuea Ma Khuea Yao Mara Naam Tao Paag Boong Taeng Gwa Thua Ngog A Ngon Chompoo Farang Haew Kha Noon Loog Taan Linchee La Mood Mahng Koot Malakor Ma Muang Ngaw Noi Naa Pood Sa Som

– – – – – – – – – – – – – – – – – – – – – – – – – – –

Ribbed Gourd Winter Melon, Squash Pumpkin Mushrooms White Radishes / Turnips Eggplant Aubergines / Eggplants Bitter Gourd Gourd Water Spinach Cucumber Bean Sprouts Grapes Rose Apple Guava Water Chestnuts Jackfruit Palmyra Fruit Lychee Sapodilla Mangosteen Papaya Mango Rambutan Custard Apple Crab Apple Orange

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THE THAI COOKING SCHOOL

Ingredients

Often used in Thai cooking

Guay Tiaw Sen Mee Woon Sen Ba Mee Khow Khow Niaw Pla Haeng Pla Kem Naam Pla Gong Haeng Gapi Khai Kem Gluea Naam Tan Sai Naam Tan Peep Naam Tan Puek Tao Jiew Tao Hu Fong Tao Hu Ma Prow Ma Kham

-

Rice Noodles Rice Vermicelli Jelly or Glass Noodles Egg Noodles Rice Sticky Rice Dried Fish Salted Fish Fish Sauce Dried Shrimp Shrimp Paste Salted Eggs Salt Sugar Palm Sugar Palm Sugar Salted Soya Beans Bean Curds Soya Skin Coconut Tamarind

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THAI COOKING LESSON
Tom Yam Goong

Spicy prawn soup

4 cups 2 pcs. 3 large 3 pcs. 200 gr. 150 gr. 5 pcs. 1 tbsp. 2 tbsp.

Chicken stock Galangal (cut small pieces) Kaffir lime leaves Lemon grass River prawns Mushrooms Red small chili Fish sauce or paste Roast chili paste

Bring the stock to a boil and add the lemon grass, kaffir lime leaves, then add the prawns and mush rooms stock. Simmer for 3-5 minutes, until the prawns are cooked. Then add chili, lime juice and fish sauce. Taste and add more lime or fish sauce if needed The soup should be spicy, sour and a little salty. Garnish with fresh coriander. Helpful hints: Do not overcook the prawns or they will become tough. Be sure to use home made prawn stock for the best possible flavour.

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THAI COOKING LESSON

Tom Kha Gai

Chicken herb soup with coconut milk

1 cup 2 pcs. 5 pcs. 400 gr. 700 gr. 1 tbsp. 4 cups 6 pcs. 2 gr.

Chicken stock Lemon grass Kaffir lime leaves cut into small pieces Chicken meat Oyaster Mushrooms Fish sauce Coconut Milk Bird Chilli Slice Galangal

Place the stock in a pot, add the lemon grass and kaffir lime leaves and bring to a boil over medium heat. Add the chicken, mushrooms, lime juice, fish sauce and sugar. Cook slowly, cover for 5 minutes, then add coconut milk and chilies. Bring almost to boil stirring frequently, then remove from heat and serve.

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THAI COOKING LESSON
Yam Som O

Spicy pomelo salad

1 pc. 2 tbsp. 1 tbsp. 1 tbsp. 200 gr. 2 tbsp. 1 cup 1 tbsp. 2 tbsp.

Pomelo or 2 Grapefruit Lime juice Sugar Cooked prawns Cooked chicken breast, shredded Grated fresh or shredded coconut Coconut Cream Dried shrimp, finely chopped Chili paste or jam

Peel the pomelo and shed the flesh. Place the lime juice, fish sauce and sugar in a bowl and stir to mix, then add the prawns, chicken, grated coconut and coconut cream and continue stirring until blended. Add the pomelo and toss to coat thoroughly, then serve on a plate. Sprinkle with dried shrimp and serve with rice.

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THAI COOKING LESSON
Yam Tua Pu

Herb salad with winged beans

3 cups 1 cup 3 tbsp. 3 tbsp. 3 tbsp. 3 tbsp. ½ cup 1 cup ½ cup ¾ cup 1 cup

Sliced winged beans (blanced) Medium Coconut Milk Chili Jam (Naam Prik Paow) White sugar Fish sauce Lime juice Boiled diced shrimps, shelled and deveined Boiled shredded chicken breast Ground toasted peanuts Sliced shallots Roasted slice coconut milk

Bring coconut milk to a boil a leave to cool down. Add chili jam, white sugar, fish sauce and lime juice. Stir until dissolved and well mixed. Add beans shrimp, chicken, peanuts, shallots and coconut to the mixture and turn well. Save half portions of shallots and coconut for last minute decoration Sprinkle sliced coconut meat, sliced shallots, shredded red chilies and coriander leaves on top before serving

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THAI COOKING LESSON
Laab Gai

Spicy salad of minced chicken

2 pcs. 2 pcs. 500 gr. 1 tbsp. 3 tbsp. 2 tbsp. 6 pcs. 1 tbsp. ½ tbsp. 3 pcs. 2½

Sliced shallots Crushed garlic Minced chicken White Soya Sauce Lemon Juice Fish Sauce Mint Chopped spring onions Chili powder Small chili deep-fried Golden rice semolina (put uncooked rice on the heat in a frying pan without oil. Stir with a wooden spoon until golden)

Stir minced chicken in a wok until cooked, but not over cooked. Add the sliced shallots and garlic then stir thoroughly. Transfer the chicken meat into a medium bowl and stir in lemon juice, soya sauce, fish sauce and golden rice. Mix well before adding half of the mint leaves and small chili. Serve warm on the plate, sprinkle with chopped spring onions and the remaining mint leaves and chili powder. Spring onions and cabbage often accompany this dish.

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THAI COOKING LESSON
Som Tam Malakor

Papaya salad with Thai herbs

1 4 6 2 ½ cup 1 tbsp. 1 tbsp. 1 tbsp. 3 tbsp.

Medium dark green papaya Garlic cloves Green Thai chili Tomatoes cut into wedges or cherry tomato whole Green beans (cut 2” long) Fish Sauce Lime juice Palm sugar Roast peanuts

Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grate. Set aside.

Place the garlic and the chilies in a mortar and mash with a pestle and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Remark: you also can add some sliced carrots to the salad or serve together with B.B.Q> chicken

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THAI COOKING LESSON
Tod Maan Goong

Deep fried prawn cakes

600 gr. 150 gr. 1 tbsp. ½ tbsp. 1 cup 6 cups 1 pcs.

Prawn meat (cleaned) Hard pork fat Salt White sugar Fresh bread crumbs Cooking oil Egg white

Chop prawn meat and pork far together or process in a blender until fine.

Add salt, sugar, and egg white. Shape into patties and dip in bread crumbs. Put in hot oil and deep fry until golden brown and fragrant.

Serve hot with the cucumber sauce accompaniment

Helpful hints: the accompaniment and prawn cakes can be prepared in advance. Fry the prawn cakes just before serving.

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THAI COOKING LESSON
Nuea Pad Nam Man Hoi

Stir fried beef in oyster sauce

This combination of fresh mushrooms and beef is delicious and can be varied with different fresh vegetable in season.

4 60 gr. 500 gr. 2 tbsp. 2 tbsp. 2 tbsp. ½ tbsp. 1 tbsp. 70 gr. 3 pcs.

Garlic gloves (Krathiem), minced Vegetable Oil Thinly sliced beef tenderloin Fish sauce Oyster sauce Sugar Pepper powder Cornstarch dissolved a little water Chinese mushrooms (or vegetable of your choice) Spring onions (pieces 2.5 cm length)

Heat a large skillet than add the oil, garlic, beef, sauces, sugar and pepper.

Turn the heat to high and reduce the sauce until a glazed form. Add the cornstarch and water mixture only of you prefer a richer looking sauce.

Mix in the spring onions and pre-cooked mushrooms and turn the mixture onto a serving dish.

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THAI COOKING LESSON
Gai Pad Bai Krapraw

Stir fried chicken with hot basil leaves

300 gr. 1 tbsp. 1 tbsp. 2 tbsp. 1 ½ tbsp. 1 ts. ½ tbsp. ½ tbsp. 20 gr. 1 pc.

Minced chicken Bird chili Chopped garlic Oyster sauce White soya sauce Sugar Pepper powder black soya sauce Hot basil leaves Red chili

Heat wok with oil, add chopped garlic and chili until golden. Add minced chicken stir-fry adding oyster sauce, soya sauce, black sugar and hot basil.

Put on plate and decorate with deep fried hot basil leaves and slice red chilies.

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THAI COOKING LESSON
Gai Pad Med Mamuang

Stir fried chicken with cashew nuts (Vegetables can be added while the chicken is cooking, if desired)

60 gr. 4 pcs. 500 gr. 2 tbsp. 2 tbsp. 2 tbsp. 1/8 tsp. 1 tsp. 70 gr. 3 pcs. 1 cup 1 pcs.

Oil Garlic, minced Boned chicken breast, thinly sliced Fish sauce Oyster sauce Sugar White pepper Cornstarch (Maizena) Roasted cashew nuts Spring onions (cut into 2.5 cm length) Chicken stock Capsicum yellow, red, green

Heat a large skillet then add the oil, garlic, chicken, sauce, sugar, pepper and capsicum.

Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add the cornstarch and water mixture only if you prefer a richer looking sauce.

Mix in the roasted cashew nuts and then transfer the mixture onto a serving dish.

Decorate with the spring onions.

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THAI COOKING LESSON
Panang Gai

Thick and creamy curry with chicken

A Thai style of cooking hot and fragrant Indian spices. The use of palm sugar peanuts and gaffer lime leaves, however is distinctly Thai.

1 tbsp. 2 tbsp. 2 tbsp. 400 gr. 2 cup 2 ½ tbsp. 2 ½ tbsp. 2 pcs. 1 pc.

Coriander seed, ground Cumin seeds, ground Panang curry paste Chicken breast cut into thin strips Fresh coconut milk Fish sauce Palm sugar Kaffir lime leaves Sweet basil, hand full Red chili thinly sliced

Mix the ground coriander and cumin with the Panang curry paste

Heat coconut milk until some of the oil surfaces. Then add the curry paste and slowly bring a boil stirring constantly

Add chicken strips and cook for 5 minutes then add remaining coconut milk and the rest of ingredients except for kaffir lime leaves and chili. Stir well and simmer until the meat is tender. Add the kaffir lime leaves and basil leaves and red chili. Remove from the heat and serve with steamed rice (Jasmine rice).

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THAI COOKING LESSON
Choo Chee Goong Nang

Curry prawns

500 ml. 200 gr. ½ handful 2 pcs. 2 pcs. 2 tbsp. 2 tbsp.

Fresh coconut milk Red curry paste Sweet basil leaves Red chili slice Kaffir lime leaves Fish sauce Palm sugar

Pour the coconut milk into a pan and simmer over low heat, mix together with curry paste, mix thoroughly and increase the heat.

Add the fish sauce and sugar and simmer on medium heat a few minutes stirring all the time.

When the sauce starts to thicken, add the prawns, mix thoroughly and simmer until the prawns turn pink and are cooked. The time for this will vary according to the rize of the prawns.

Sprinkle with kaffir lime leaves and red chili. Serve with steamed rice

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THAI COOKING LESSON
Gaeng Kua Sapparod Goong

Curried pineapple and prawns

9 5 7 1 tbsp. 3 slices 1 tbsp. 1 tbsp ½ cup 3 tbsp. 3 tbsp. 2 cups 1 cup 3 cups

Some shredded chili

Dried big chilies, cut and soaked Cloves garlic Shallots Lemon grass, sliced Galangal Shrimp paste Salt Boiled, grated fish meat Fish sauce Tamarind water Pineapple, chopped Prawns, shelled and deveined Coconut Milk

Make a chili paste by pounding chilies, garlic, shallots, lemon grass, galangal and shrimp paste together, until they become very pasty and fine. Add fish meat and continue pounding until well mixed.

Bring 3 cups of coconut milk to a boil, then add the paste, keep frying until slightly reduced and fragrant.

Season with fish sauce, tamarind and chopped pineapple, stir well. Add prawns, stir lightly.

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THAI COOKING LESSON
Nam Prig Pow

Roasted chili paste

There are many variations of roasted chili paste. The traditional method is to roast the garlic and shallots in the ashes of a fire until they are black. Asian food shops store these products which are acceptable substitutes or you can make your own. Open the kitchen windows wide and prepared for a smoke out. The end result is delicious. This paste is am ingredient in several Thai dishes, the most famous one being Tom Yam Soups.

6 large 2 pcs. 6 pcs. 2 tbsp. 3 tbsp. 2 tbsp. 2 tbsp.

Garlic cloves un-peeled Shallots un-peeled Large dried red chili Ground dried shrimp Brown sugar Vegetable Oil Tamarind concentrate mixed with 2 tbsp hot water

In a heavy-based iron pan, fry garlic and shallots over high heat until charred, discard skins, and chop roughly.

Mix the garlic, shallots, shrimp paste, chilies, dried shrimp, sugar and tamarind into a smooth paste. Using a food processor if necessary add 1 tbsp vegetable oil to help.

Fry in oil remaining paste in a saucepan. Gently stirring so paste doesn’t catch or burn. Taste to see if extra tamarind juice, sugar or salt is required to balance flavours.

Cook for several minutes, then cool and place in a container with lightly fitting lid, this paste keeps for several months if refrigerated.

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THAI COOKING LESSON
Gaeng Khiew Waan Goong

Green curry with prawns

A fragrant and creamy curry, which is always popular. Remove the prawns, if you wish to reduce the oiliness.

3 tbsp. 3 cups 350 gr. 2 pcs. 1 tbsp. 1 tbsp. 100 gr. 50 gr.

Green curry paste Coconut Milk Prawns. Kaffir lime leaves Fish sauce White sugar Eggplant (medium) Eggplant (small green)

Heat 1 cup of coconut milk until begins to have an oily sheen then add the curry paste and stir well. Add prawns and cook until the color changes.

Add more coconut milk and lime leaves, fish sauce and sugar. Bring all to a boil then add the eggplant and simmer until the prawns are cooked. Add the basil and chilies and remove from heat and serve.

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THAI COOKING LESSON
Yam Woon Sen

Spicy glass noodle salad with seafood

3 pcs. 1 pcs. 100 gr. 15 gr. 2 pcs. 2 tbsp. 2 tbsp. 3 tbsp. 3 tbsp. 2 tbsp. 1 tbsp. 1 pc. ½ pc. 2 tbsp.

Shelled prawns Spring onion (cut into 1”) Minced pork Glass noodle Garlic chopped Shallot sliced Chili sauce (Sriracha Sauce) Fish sauce Lemon juice White sugar Small chili Tomato Onion sliced Fried garlic

Bring the water to a boil, add minced pork and prawns and cook (2-3 minutes). Next place everything in a medium bowl and leave it to cool. Cook glass noodles for 2 minutes. Add to pork and prawn mixture.

Add fish sauce, lime juice, chili sauce, chopped garlic, shallots, chili and vegetable then mix together.

Serve on a plate, sprinkle with spring onions and fried garlic.

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THAI COOKING LESSON
Tom Som Pla

Sweet and sour fish soup

100 gr. 1 tbsp. 1 tbsp. 1 tbsp. 2 tbsp. 2 tbsp. 2 tbsp. 3 tbsp. 2 tbsp. 1 tbsp. 3-5 cups 1 tbsp. 1 tbsp.

Sliced fish meat Chopped coriander root Crushed peppercorns Sliced shallots Fish sauce Sugar Tamarind juice Coriander leaves Sliced spring onion Shredded ginger Stock (chicken or vegetable stock Cooking oil Shrimp paste

Pound chopped coriander root, peppercorns, shallots and shrimp paste. Add sliced fish, do not over cook the fish meat.

Bring the stock to a boil and add sliced fried fish and season with sugar, fish sauce, tamarind juice cooking slowly. Garnish with coriander, spring onions and shredded ginger.

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THAI COOKING LESSON
Hor Mok Talay

Steamed seafood cakes

A popular dish well worth the time needed to prepare it. This mixture of seafood coconut milk and seasoning is steamed in a small cups made from banana leaves. It is possible to use small ramekins or any other small heat proof dish as a substitute.

2 cups 100 gr. 100 gr. 100 gr. 2 tbsp. 1 pc. 50 gr. 50 gr. 50 gr. 1 pc. 2 tbsp. 1 tbsp. 100 gr.

Banana leaves or individual ramekins

Coconut milk Fish meat Prawns, peeled and cleaned Mussel meat Fish sauce Egg Basil leaves Kaffir lime leaves Coriander leaves Red chili Sliced julienne with sugar Curry paste Fish mousse

Mix curry paste with seafood, fish mousse, egg fish sauce and sugar. Add the remaining coconut milk, a little at a time and add half of the basil and kaffir lime leaves and mix.

Place one of the remaining basil leaves in the bottom of each cup, top with mousse and steam for 10 – 15 minutes. Remove the cups from the steamer and top each one with a little coconut cream, coriander, kaffir lime leaves and sliced chili

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THAI COOKING LESSON
Goong pad nam prig pow

Fried prawns in roasted chili paste

Use any type of prawns or shrimps for this emphatic, quickly prepared dish. It is worth hunting fir the right type of basil, as it makes a definite difference to the flavour of the shrimp.

2 cups 100 gr. 1 tbsp. 2 pcs. 2 tbsp. 1 tbsp. 1 cup 1 ½ tbsp. 1 tbsp.

Large handful basil leaves

Vegetable oil Prawns (clean un-shelled) Chopped garlic Red chili sliced length wise Roasted chili paste White soya sauce Chicken stock Oyster sauce Sugar

Heat the oil in a wok. Add the prawns and garlic and cook until the prawns are slightly cooked. Add fresh chili, chili paste, soya sauce and oyster sauce. Mix well then add the chicken stock and stock and stir in the basil leaves and serve immediately, accompanied by steamed rice.

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THAI COOKING LESSON
Pad Pak Ruam

Sauted fried mixed vegetable
This method of cooking vegetables can be used for individual vegetables such as kale leaves, broccoli or almost any combination of vegetables depending on availability and your preference.

50 gr. 50 gr. 50 gr. 50 gr. 50 gr. 50 gr. 1 tbsp. 1 tbsp. ½ tbsp. 2 tbsp. 1 tbsp. ½ tbsp. 1 tbsp. 1 tbsp.

Young kale leaves Sliced carrots Baby corn White cabbage Cauliflower Mushrooms Vegetable oil Chopped garlic Chicken stock Oyster sauce White soya sauce Pepper powder Fried garlic White sugar

Cut or slice vegetable into bite sized pieces. Mix together in a bowl and plunge them into boiling water for a few seconds to blanch, drain and set aside.

Heat a wok until lightly smoking and add the oil. When hot, add garlic and stir well, add the vegetables, chicken stock all at once and stir fry for 2-3 minutes until just cooked. Add oyster sauce and serve accompanied by steamed rice.

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THAI COOKING LESSON
Choo Chee Pla

Deep fried fish with red curry sauce

1 pc. 500 ml. 200 gr. 2 1 pc. 1 tbsp. 2 tbsp. 2 pcs.

Fresh seabass fish weighing about 400 – 550 gr. Fresh coconut milk Red curry paste Branch sweet basil leaves Red chili slice Fish sauce Palm sugar Kaffir lime leaves

Clean seabass and scale, cut lengthwise from underneath and carefully remove the backbone and all other bones

Dry thoroughly and set aside

Pour the coconut milk into a pan and simmer over low heat, combine together with curry paste mix thoroughly and increase the heat.

Add fish sauce and sugar, simmer on medium heat for a few minutes when sauce starts to thick, add basil leaves and red chili

Deep fry the fish in hot oil until cooked. Put on a serving plate topped with curry sauce sprinkle with kaffir lime leaves and red chili. Serve with steamed rice

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THAI COOKING LESSON
Gai Hor Bai Toey

Chicken fried in pandanas leaves

1 kg. 20 pcs. 2 liter 2 tbsp. 2 tbsp. 1 tbsp. 2 tbsp. 2 tbsp.

Pounded together to a paste

Chicken, cubed Pandanas leaves Vegetable oil for deep frying Light soya sauce Oyster sauce White sugar Sesame oil Garlic and coriander root

Cut chicken into cubes and mix chicken with the remaining ingredients. Leave it for 3-6 hours.

Wrap chicken meat with pandanas leaves to form a bundle and put chicken with Pandanas in steamer pot for 5-8 minutes. Do not overcook, make it medium rare. Remove chicken in pandanas leaves from steamer.

Put in hot oil and deep fry until cooked then transfer to serving plate.

Serve with dipping sauce and steamed rice

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THAI COOKING LESSON
Pla Tod Kra Tiem Prig Tai

Fish fried with garlic and pepper
1 pc. 10 gr. 3 10 gr. 2 tbsp. 1 tbsp. 1 tbsp. ½ cup 2 cups Seabass fish Green pepper corn Cloves garlic crushed Black peppercorns crushed Oyster sauce Fish sauce Sugar Stock Vegetable oil

Wash the fish then coat with salt and pepper and transfer and deep fry until golden brown.

Remove from the oil and drain on kitchen paper and arrange on a serving dish. Pour most of the oil from the pan and add garlic, black peppercorns and stir fry 1-3 minutes.

Add fish sauce, sugar, oyster sauce and stock then reduce the heat and allow to simmer for 2-3 minutes. Pour the sauce over the fish and sprinkle with fried garlic and green peppercorns.

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THAI COOKING LESSON Poo pad pong gari Fried crab with curry 2 pcs. 3 pcs. ½ lt. 3 pcs. 2 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 6 pcs. 5 pcs. 4 tbsp. Crab Cloves garlic, cruched vegetable oil Red chili soya sauce curry powder oyster sauce sugar Spring onion in short lengths Celery in short lengths thick coconut milk

Take crab meat and deep fry in a wok until cooked

Remove from the oil and drain on kitchen paper and set a side, pour away most of the oil

Add the chili, onion and garlic to the wok and sauté for 3-4 minutes. Add curry powder, soya sauce, oyster sauce and sugar. Stirring frequently pour in the coconut milk, reduce the sauce and add the spring onion and celery stick. Transfer to a serving dish and sprinkle the freshly chopped coriander.

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THAI COOKING LESSON
Poh Pia Tod

Thai spring rolls

150 gr. 1 tbsp. 1 tbsp. 1 tbsp. 2 tbsp. 30 gr. 30 gr. 1 tsp. 400 ml. 50 gr. 10-12 pcs.

Crab meat Coriander root, chopped Garlic, chopped Black peppercorns crushed White soya sauce Bean sprouts Glass noodles Sugar Vegetable oil Black mushrooms, chopped Fresh spring rolls skins

Soak the mushrooms in warm water for 20 minutes. Remove the steams and chop caps, then cut in small pieces.

In a medium bowl, combine crab meat, garlic, bean sprouts, black peppercorns, chopped coriander root and the glass noodles

Stir fry all the ingredients with vegetable oil seasoning with sugar and soya sauce. Continue to cook at medium fire fir about 5-6 minutes. Romove the filling and transfer to a plate to cool.

Place the fresh spring rolls skins on flat surface,l fill with 2 tablespoons of filling, fold the rice paper over the filling and then seal.

Heat the oil for deep frying to 370, deep fry a few rolls at a time until crisp and golden brown, about 15 minutes.

Serves the spring rolls with sliced cucumber, accompanied by chili sauce or sweet plum dip.

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THAI COOKING LESSON
Gaeng Khiew Waan Gai

Green curry with chicken
3 tbsp. 3 cups 350 gr. 2 pcs. 1 tbsp. 1 tbsp. 100 gr. 50 gr. ½ handful 2 pcs. Green curry paste Coconut milk Chicken breast sliced Kaffir lime leaves Fish sauce White sauce Eggplant (medium Eggplant (small green Basil leaves Red chili cut in lengthwise stripes

Heat 1 cup of the coconut milk until in begins to have on oily sheen then add the curry pasted and stir well. Add chicken and cook until its colour changes.

Continue to add more coconut milk and kaffir leaves, fish sauce and sugar bring it all to a boil then add the eggplant. Simmer until the chicken is cooked then add the basil and chilies Remove from the heat and serve.

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