Tuesday, November 17, 2009
Thailand for the Holidays
Did you know that you can purchase gift certificates for my cooking classes? Yes you can! You can never start too early to buy gifts for friends and family for the holidays. And the earlier, the better so you have more time to enjoy the holidays because your shopping will be out of the way.
You can buy the certificates in any denomination and we can either mail or email the certificate to you. This way, you can add the certificate in a card. What better way to give your friends and family a Thai treat this holiday season.
Thursday, November 12, 2009
Experimenting with measurements
Many of my students notice that while I teach a lesson, I don’t necessarily measure out exact proportions for my recipes. Why is this? It is because much of the Thai cooking technique relies on being able to create the recipe to your personal liking.
Thai cooking is much more lenient as it allows cooks to customize a dish to make it as sweet, sour, salty or creamy as you like. For instance, I usually vary the amount of sweetness (sugar) and saltiness (fish oil) in each dish.
For beginner cooks, I still recommend you follow my recipes’ proportions and measurements but as you grow more confident and experienced in your cooking, try to vary your measurements to learn how to let your taste wander.
Sunday, November 1, 2009
Pumpkin in Coconut Soup with Shrimp
Now that Halloween is over...what are you going to do with all your pumpkins?? Try out this new soup.
This looks a lot like a rich buttery French style cream soup, but it's a velvety smooth, creamy Thai-style coconut soup with hearty chunks of squash.
It goes well with jasmine rice, but it also tastes great with some noodles or even western-style pasta if you prefer. It especially hits the spot if you're a pumpkin lover, the combination of ingredients really highlight the pumpkin flavor.
If you want to spice the soup up a bit, feel free to add Thai ground chile pepper, and/or add more lime juice so it's more sour like tom kha. Try to use the largest shrimp you can find too!
Ingredients
3 1/4 cups squash, prefer Kabocha or Buttercup variety, cut into large cubes
2 cups coconut milk
1/2 cup coconut cream (see note below)
1 1/2 lbs large shrimps or prawns, peeled and deveined, tails on
1/4 cup shallot, sliced
2 tablespoons shallot, coarsely chopped
4 kaffir lime leaves, thinly sliced
12 whole white peppercorns
2 teaspoons salt
2 tablespoons palm sugar
4 tablespoons fresh lime juice
2 cups soup stock
1 large egg, lightly beaten
4-6 kaffir lime leaves, whole, torn to release flavor
Method
In a mortar and pestle pound the peppercorns, sliced shallot, and 1/2 teaspoon salt until it forms a nice paste.
In a large soup pot, heat coconut milk over medium-high heat, then add the peppercorn mixture and bring to a boil. Add soup stock and pumpkin, stir and let cook for about 10 minutes or until pumpkin starts to get soft. Add shrimp, season with salt, palm sugar and lime juice. Stir in chopped shallots. Let it cook to a mild boil, stirring soup with a circular motion.
Gradually drizzle the egg into the soup, stirring gently until the egg is cooked. Add coconut cream (see below) and kaffir lime leaves, stirring quickly. Remove from heat, ladle into a bowl, serve hot and enjoy!
To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid.
Recipe Source: ImportFood.com Thai Supermarket
This looks a lot like a rich buttery French style cream soup, but it's a velvety smooth, creamy Thai-style coconut soup with hearty chunks of squash.
It goes well with jasmine rice, but it also tastes great with some noodles or even western-style pasta if you prefer. It especially hits the spot if you're a pumpkin lover, the combination of ingredients really highlight the pumpkin flavor.
If you want to spice the soup up a bit, feel free to add Thai ground chile pepper, and/or add more lime juice so it's more sour like tom kha. Try to use the largest shrimp you can find too!
Ingredients
3 1/4 cups squash, prefer Kabocha or Buttercup variety, cut into large cubes
2 cups coconut milk
1/2 cup coconut cream (see note below)
1 1/2 lbs large shrimps or prawns, peeled and deveined, tails on
1/4 cup shallot, sliced
2 tablespoons shallot, coarsely chopped
4 kaffir lime leaves, thinly sliced
12 whole white peppercorns
2 teaspoons salt
2 tablespoons palm sugar
4 tablespoons fresh lime juice
2 cups soup stock
1 large egg, lightly beaten
4-6 kaffir lime leaves, whole, torn to release flavor
Method
In a mortar and pestle pound the peppercorns, sliced shallot, and 1/2 teaspoon salt until it forms a nice paste.
In a large soup pot, heat coconut milk over medium-high heat, then add the peppercorn mixture and bring to a boil. Add soup stock and pumpkin, stir and let cook for about 10 minutes or until pumpkin starts to get soft. Add shrimp, season with salt, palm sugar and lime juice. Stir in chopped shallots. Let it cook to a mild boil, stirring soup with a circular motion.
Gradually drizzle the egg into the soup, stirring gently until the egg is cooked. Add coconut cream (see below) and kaffir lime leaves, stirring quickly. Remove from heat, ladle into a bowl, serve hot and enjoy!
To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid.
Recipe Source: ImportFood.com Thai Supermarket
Thursday, October 22, 2009
How to make real coconut milk - video!
Check out this quick video on how make make "real" coconut milk!
http://videos.importfood.com/079-Dish8.html
Of course, since it's much easier to buy the canned version...we won't be squeezing out the milk like this in my class too soon....
http://videos.importfood.com/079-Dish8.html
Of course, since it's much easier to buy the canned version...we won't be squeezing out the milk like this in my class too soon....
Wednesday, October 7, 2009
Thai Chicken and Ginger Soup
This soup is really known as "Gai Joo Khing", and is particularly good for mothers who just gave birth has it helps heal much of the body.
You can use chicken for this tasty dish or fried fish. To make good Gai Joo Khing, you must fry the chicken with garlic and ginger until the aroma and flavor of ginger is prominent in the chicken before you add water.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups chicken, cut into bite size
1 half head of garlic, peeled and crushed
1/2 cup sliced ginger
2 tablespoons yellow bean sauce (soybean paste)
2 cups water or soup stock
1/2 tablespoon thin soy sauce
1/4 to 1/2 teaspoon Thai pepper powder
1/4 cup spring onion cut into one inch long
2 tablespoons chopped cilantro
fresh red chili pepper cut into long strip for garnish (optional)
Method
Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat.
Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice.
Enjoy!
Recipe Source: ImportFood.com Thai Supermarket
You can use chicken for this tasty dish or fried fish. To make good Gai Joo Khing, you must fry the chicken with garlic and ginger until the aroma and flavor of ginger is prominent in the chicken before you add water.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups chicken, cut into bite size
1 half head of garlic, peeled and crushed
1/2 cup sliced ginger
2 tablespoons yellow bean sauce (soybean paste)
2 cups water or soup stock
1/2 tablespoon thin soy sauce
1/4 to 1/2 teaspoon Thai pepper powder
1/4 cup spring onion cut into one inch long
2 tablespoons chopped cilantro
fresh red chili pepper cut into long strip for garnish (optional)
Method
Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat.
Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice.
Enjoy!
Recipe Source: ImportFood.com Thai Supermarket
Thursday, October 1, 2009
Mommy & Me Classes
I am about to host new Mommy & Me classes soon! Enjoy this class with your child and learn 3 easy dishes tailored to include and engage your child so both of you can experience the joys of cooking together. Your child will be exposed to basic cooking techniques that are hands-on, safe and fun for everyone.
I know the types of things that kids like (noodles, sauces) but if you have any suggestions for this class, please feel free to tell me! This class is for you and yours to enjoy.
I know the types of things that kids like (noodles, sauces) but if you have any suggestions for this class, please feel free to tell me! This class is for you and yours to enjoy.
Thursday, September 10, 2009
News on the 4-week course and a New Discount
**Four-week Course**
My new 4-week course is about to begin and I cannot wait! We have a great turnout so far and there is still room to sign up. Same day each week for only 2 hours for 4 weeks...and you learn 12 dishes...contact me to sign up or for any questions!
Students will enjoy the casual, fun environment of the class and earn a Certificate of Completion at the end of the course. The 4-week course is also in October. Class size is limited to 5 students. Hurry and sign up!
**Discount News**
Any former student can receive a discount by taking a new class with their friends. Bring two or more of your friends and get a 20% discount and all your friends get a 10% discount. This is starting immediately so get to that new Noodles & Rice class you want to take.
My new 4-week course is about to begin and I cannot wait! We have a great turnout so far and there is still room to sign up. Same day each week for only 2 hours for 4 weeks...and you learn 12 dishes...contact me to sign up or for any questions!
Students will enjoy the casual, fun environment of the class and earn a Certificate of Completion at the end of the course. The 4-week course is also in October. Class size is limited to 5 students. Hurry and sign up!
**Discount News**
Any former student can receive a discount by taking a new class with their friends. Bring two or more of your friends and get a 20% discount and all your friends get a 10% discount. This is starting immediately so get to that new Noodles & Rice class you want to take.
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