tag:blogger.com,1999:blog-48443060534543204722024-03-06T12:03:14.378-08:00Secrets to Thai CookingChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4844306053454320472.post-78525065269680739532010-08-09T00:12:00.000-07:002010-08-09T00:13:24.084-07:00Curry DishesHave you ever wondered the differences between the curries that I teach in my Curry Class? The class I teach includes three different types of curries. Thai curries are more soup like than your typical Indian curry, and can be used in a variety of ways.<br /><br />Gang Kiaw Won is a green curry. Green curry is often considered to be the most popular of Thai curries, and is the only curry that uses fresh green chiles. Each of the other curries only use dried chiles in their creation. Green curry can be extremely hot in flavor and can add a lot of kick to a dish!<br /><br />Red curry, or in my class Gang Dang, is considered to be the most versatile of the curries, and is created with dried red chiles. Due to its versatility, red curry is able to be used in a wide variety of dishes.<br /><br />Gang Panang or panang curry, which is very close to yellow curry, is a Thai version of Indian curry. This is a mild curry, but can also be very rich depending on the spicy herb blend, and pastes that are used in its preparation process. <br /><br />If you are interested, I can also teach you how to grind your own curry powders during class, so don’t delay and sign up for my Curry Class today!<br /> <br /><br />Chef Saithong<br />chef@YummyThaiCooking.com<br />(650) 492-5EAT<br />www.YummyThaiCooking.comChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com1tag:blogger.com,1999:blog-4844306053454320472.post-86966261031914278512010-07-13T00:03:00.000-07:002010-07-13T00:04:26.715-07:00Thai TownI just returned home from Thai Town where I go a few times a year to pick up special ingredients and spices that I’m unable to find at home in the Bay Area. For those of you who haven’t been, Thai Town is an amazing neighborhood in Los Angeles, and also the first and only Thai Town in the country. Thai Town is centered along Hollywood Boulevard. <br /><br />Los Angeles is home to the largest Thai population outside of Thailand, and with an estimated 120,000 Thai people living in California, 80,000 are living in Los Angeles. Is it a coincidence that Bangkok, the capital of Thailand is also known as the “City of Angels”?<br /><br />Thai Town contains wonderful and authentic Thai restaurants, and markets where I find my hard to locate spices, just to name a few. I had a great time shopping for ingredients, stopping by the Thai bookstore, visiting the Thai Bakery, and eating lunch with my family at the Palms restaurant, the largest Thai restaurant in Thai Town. I encourage you to pay a visit next time you are in Southern California!<br /><br />I’m happy to be home, and ready to teach! Call or email us to sign up for a class today!<br /><br />Chef Saithong<br />chef@YummyThaiCooking.com<br />(650) 492-5EAT<br />www.YummyThaiCooking.comChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-43619069231468618772010-07-01T23:14:00.000-07:002010-07-01T23:15:41.979-07:00Summer GrillingWhen temperatures outside reach the triple digits, no one wants to be in the kitchen using their oven! Keep the heat out of your house and join me outside for a Thai Summer Grilling class. Enjoy a break from the heat while enjoying the view from my picturesque deck and my backyard all while breathing in the fresh scent of herbs from my organic garden.<br /><br />Are you looking for something fun to grill besides the typical hot dogs and hamburgers? Wow your friends and family with specially grilled Thai fruits, veggies and meats. No bun required.<br /><br />This special summer class is being held for four hours on Sunday mornings. Sign up with a friend, and you will both enjoy 25% off the price of the class. Give us a call or email us today for specific time and date information.<br /><br /><br />Chef Saithong<br />chef@YummyThaiCooking.com<br />(650) 492-5EAT<br />www.YummyThaiCooking.comChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-16399478775015797992010-06-15T00:23:00.000-07:002010-06-15T00:24:09.542-07:00Thai Veggies!Did you know that there are over two hundred different types of vegetables in Thailand? That’s quite a lot of variety to choose from when picking your healthy greens! There are a lot of options for using these delicious veggies from soups to wraps to stir fries and more. Be creative!<br /><br />You may have heard reports about the health benefits obtained from eating less meat. Meat can be high in fat, and it’s also expensive, which isn’t a health benefit but a big plus for your wallet! Forgoing meat at least one day a week is also better for the environment, and let’s face it, green is in.<br /><br />If you are tired of the same old veggie steaming routine and are looking for some new recipes, perhaps you should try out my veggies class! Yum Makeur Yao is grilled eggplant, which is a perfect thing to try this summer season on the grill. Yum Head is a delicious mushroom salad and Tao Hu Tod is deep fried tofu, breaded with mushroom and cilantro. Tofu is an excellent meat swap substitute as it is high in protein and vitamins but also low in sodium, fat and calories. <br /><br />Give these veggies a try and ditch meat one night a week. You’ll be glad you did!<br /><br />Give us a call or email us today to sign up for a class!Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-27758230000954822442010-06-03T00:02:00.000-07:002010-06-03T00:04:42.959-07:00Sweet Tooth?Do you have a taste for dessert? Have you taken a few of my classes and are now looking for the perfect way to top off that authentic Thai meal? Consider taking my appetizer and dessert class! You’ll learn the perfect way to kick off and the best way to end a true Thai meal!<br /><br />Traditionally most Thai desserts are made with three primary ingredients. Flour, sugar and coconut dominate most Thai desserts and have for centuries. Eggs were later introduced to the Thai people by Portuguese traders. In addition to the three main ingredients, desserts can also include fresh fruit, rice flour and palm sugar. Thai chefs embrace the use of fresh herbs and plants and utilize this in coloring their desserts. Most coloring comes from edible flowers. It is also popular to soak jasmine and other flowers in water to create a sort of scented syrup to use in desserts. Imagine the sweet smell of fresh herbs and flowers infused into your after dinner treat.<br /><br />Three desserts are taught in my appetizer and dessert class including, Miang Come, translated as roasted coconut in a leaf, which can be considered both dessert and an appetizer, Mango on Sticky Rice, and Kluai Buat Chi which is translated as banana in coconut milk.<br /><br />Come and join us in making desserts! Trust me, it will turn an amazing meal into a spectacular feast.<br /><br />Call or email us today to sign up!<br /><br />Chef Saithong<br />chef@YummyThaiCooking.com<br />(650) 492-5EAT<br />www.YummyThaiCooking.comChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-88480574034961730842010-05-22T16:10:00.000-07:002010-05-22T16:11:57.918-07:00Cheers to Good Health!Did you know that Thai food is considered to be one of the healthiest cuisines that you can eat?<br /><br />Many Thai dishes contain an abundance of immunity boosting and disease fighting ingredients such as turmeric, galangal, coriander, lemongrass and fresh chilies. Even coconut milk is believed to lower bad cholesterol and help fight against aging.<br /><br />The cancer pattern in Asians, particularly Southeast Asians is considerably low, especially when compared with other Western and European countries. In particular, Thais have a lower occurrence of digestive tract cancers than members of other countries.<br /><br />Three universities in Japan and Thailand did a study with the results showering that Thai food is one hundred times more effective in inhibiting cancerous tumor growth than other foods, and several other Thai dishes are being studied to evaluate their health benefits. One food that particularly appears to stand out from a health point is Thai soup…namely from an ingredient standpoint, Tom Yum soup.<br /><br />Luckily for all of you who are watching your health out there, I regularly teach a soup course featuring Tom Kha Gai soup which is mildly spicy made with chicken, lime leaves, lemongrass and coconut milk; a Tom Yum Goong soup which is a hot and sour soup made with shrimp, galangal, lemongrass, kiffer lime leaves, lime juice and cilantro, and lastly Gang Jeud Woon Sen which is a non-spicy, clear broth with an abundance of vegetables. The lemongrass, kiffer lime leaves, lime juice and cilantro used in the recipes generally comes straight from my backyard…fresh, organic and natural. <br /><br />Call or email us to sign up for a soup class today, it’s for your health!<br /><br />Chef Saithong<br />chef@YummyThaiCooking.com<br />(650) 492-5EAT<br />www.YummyThaiCooking.comChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-26304086018285339512010-05-14T22:50:00.000-07:002010-05-14T22:51:16.011-07:00Cooking Brings a Team TogetherHave you ever experienced a memorable team building event? Team building is a valuable way to build a company filled with dynamic players. Working together for the common goal in a team building activity helps workers to build trust, gain energy, increase confidence and develop a better understanding for each other as they work together to achieve a common goal. Encouraging participation and creative ideas can develop a rapport within team members that will last for years to come.<br /><br />If you are looking for a team building activity, but don’t feel that a ropes course is going to do it, come out to my kitchen for an experience that everyone will appreciate. I’ve hosted several prominent Bay Area companies in the past year including Bank of America, Verisign, Oracle, and Apple to name a few. <br /><br />Your team will be able to work together to pick out the perfect mixture of Thai spices, compete to see who can create the tastiest batch of soup, and laugh together when the red curry sauce doesn’t turn out as red as you thought it would. We welcome groups of all sizes, whether it is a company team building outing, a birthday party celebration, or just a big group of friends looking to try something different than just sitting around at a restaurant. The cooking experience will be customized to what your particular group is looking for depending on the amount of people, price the group would like to spend, and the amount and type of food that your group would like to cook. After the meal preparation is done, your group would be more than welcome to enjoy their delicious, freshly prepared food out on my beautiful deck with a view. <br /><br />Email us or call 650-492-5328 and start planning your group event today!<br /><br />Chef Saithong<br />chef@YummyThaiCooking.com<br />(650) 492-5EAT<br />www.YummyThaiCooking.comChef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-24940266952479741252010-05-07T14:25:00.000-07:002010-05-07T14:26:41.509-07:00Happy Mother's Day!Have you picked out the perfect Mother’s Day gift for the special woman in your life?<br /><br />I highly recommend buying a gift certificate from Yummy Thai Cooking for Mother’s Day. It’s not too late, we can scan the gift certificate over to you, and mom is sure to enjoy learning how to make a wide variety of Thai favorites and some new recipes too! And if mom learns how to create delicious Thai dishes, the whole family will benefit around the dinner table.<br /><br />Another gift option is to purchase mom a gift certificate for the mother and child cooking class that I offer. Studies have shown that the best way to get a picky eater interested in food and eating is to involve them in the meal preparation process. If you are tired of cooking the same old macaroni and cheese from the blue box, this is the class for you. The class lasts about two hours in length and is reasonably priced at $45. Children learn about the safe and responsible use of kitchen tools while assisting mom in preparing a meal that you can take home and enjoy with your whole family after class. Recipes and kitchen skills are angled towards the age and maturity level of the children enrolled in the class.<br /><br />Don’t buy mom a gift that requires a plug! Send her over to take a class with us at Yummy Thai Cooking, you’ll be happy you did.Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-86886123040409146272010-05-01T23:15:00.000-07:002010-05-01T23:17:50.400-07:00Holiday Feasts, Celebrations and DessertThailand is nicknamed “The Land of Smiles” because of the gentle and welcoming behavior exhibited by those who live there. With the incredible beauty of the beaches, amazing culture and historical landmarks, the people who live in Thailand have plenty to smile about.<br /><br />This week marks a National holiday in Thailand and many other countries across the globe. <br /><br />May 1 is National Labour Day, which honors the importance of workers in Thailand and honors the contributions they have made to their country. On this particular day, the government allows all employees the day off work to celebrate the holiday. When you are heading off to work on Friday, think of the people of Thailand enjoying their three day weekend giving them one more thing to smile about.<br /><br />Holidays are celebrated in Thailand with feasts and banquets. Some of the food provided at the banquets may hold a symbolic meaning. Small pieces of food that have a thin layer of egg or noodles wrapped around them are commonly known as “golden threads.” Golden threads are believed to bring wealth and good luck. Generally in Thailand, fruit is served as dessert following a meal, a very healthy choice for the waistband, but during a special occasion, sweeter desserts are served, usually cakes or liquid desserts, such as bananas in coconut milk. Try Chef Saithong's appetizer and dessert class to learn how to make some delicious Thai desserts for your own celebrations.Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com1tag:blogger.com,1999:blog-4844306053454320472.post-90455725550513538702010-02-17T19:02:00.000-08:002010-02-17T19:40:18.160-08:00Yummy Black Bean Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSY8equ5ven7A7r4wMcsa2wWhwfg5zSv-ZI82eWdVg7IooMRMG8LAaix03BkRNq_hE_ZBltsLQaEGy3flDDHjyyPqH7d2Z5Ltv_80_p8tUd6q0xvteD0jnRnm6YhyphenhyphenavI2EJi1CaSqp6LQ/s1600-h/blackbean.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSY8equ5ven7A7r4wMcsa2wWhwfg5zSv-ZI82eWdVg7IooMRMG8LAaix03BkRNq_hE_ZBltsLQaEGy3flDDHjyyPqH7d2Z5Ltv_80_p8tUd6q0xvteD0jnRnm6YhyphenhyphenavI2EJi1CaSqp6LQ/s200/blackbean.jpg" alt="" id="BLOGGER_PHOTO_ID_5439422972571415282" border="0" /></a><br />Does your mouth begin to water when you think about delicious food like Pad See Ew, Thai Stir Fry or Spring Rolls with dipping sauce? A key ingredient to create that perfect blend of spicy and sweet is black bean sauce. Knowing when and how to use it is an important part of Thai cooking.<br /><br />If you are using fermented black beans, a popular technique is to mash them and combine with ginger and garlic. This can be added to the heated oil before you begin a stir fry, or you can create your own sauce to pour over a freshly cooked meal. It can also serve as a fantastic sweet-and-salty dipping sauce for spring rolls.<br /><br />Using black bean sauce is also a great way to regulate the saltiness of your dish. If it needs more flavor, add a little more sauce. If its too salty, add some lime juice instead.<br /><br />I will teach you all the best secrets of how to use black bean sauce in my Thai Noodles & Rice class-- come join us!Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-82884769893984484222010-01-27T19:28:00.000-08:002010-02-16T17:48:52.238-08:00Thai Breakfast of Champions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBky8jmOwaSwVdynpnldhdTeNXeiEI87WcWzS2_e8wFkXHm7hqinqYv9KBcj30OzrA9vxNuOHyBunZnKly0zBhnh0VmVH-BvFe6PQXgM5mK7Q4KXPEgXN7InEjlS0MOfnEJIM2cuM43P2w/s1600-h/khaotommoo.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBky8jmOwaSwVdynpnldhdTeNXeiEI87WcWzS2_e8wFkXHm7hqinqYv9KBcj30OzrA9vxNuOHyBunZnKly0zBhnh0VmVH-BvFe6PQXgM5mK7Q4KXPEgXN7InEjlS0MOfnEJIM2cuM43P2w/s200/khaotommoo.jpg" alt="" id="BLOGGER_PHOTO_ID_5431652735607110658" border="0" /></a><br /><br /><div style="text-align: center;"><div style="text-align: left;">Khao Tom Moo (Rice Soup) is a delicious comfort food and a great way to kick off your morning. It is also a standard Thai breakfast, created as a way to use the previous evening's leftover rice. Because it lacks the usual "kick" of most other Thai foods, it is sometimes considered to be bland and therefore better suited for breakfast.<br /><br />Although it is a soup, it should not be served as a side-- this dish is quite filling on its own. It consists of minced pork, shitake mushrooms, rice, fresh herbs, and a savory broth.<br /><br />This traditional Thai Breakfast is a delicious and easy way to start your morning, and only takes about 10 minutes to prepare.<br /></div><a target="_blank" title="Cooking Thai Breakfast: Khao Tom Moo" href="http://www.youtube.com/watch?v=4TpCApuPCpc" onclick="javascript:pageTracker._trackPageview('/http://www.youtube.com/watch?v=4TpCApuPCpc');"><strong></strong></a></div><a target="_blank" title="Cooking Thai Breakfast: Khao Tom Moo" href="http://www.youtube.com/watch?v=4TpCApuPCpc" onclick="javascript:pageTracker._trackPageview('/http://www.youtube.com/watch?v=4TpCApuPCpc');"></a>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-84417904558828796942010-01-07T20:39:00.001-08:002010-01-07T20:39:52.789-08:00Water guns for New Years?<p class="MsoNormal"><strong><span style="font-weight:normal;mso-bidi-font-weight: bold">Anywhere in Thailand you go during this time, you will see all the children squirting water guns at each other in celebration. Naturally, you ask yourself, “What is going on?” This is how Thai celebrate the New Year! <span style="mso-spacerun:yes"> </span>The most celebrated and popular New Year’s festival is the Songkran Festival (Thailand celebrates three New Years). Songkran means New Solar Year in Sanskrit.<span style="mso-spacerun:yes"> </span><o:p></o:p></span></strong></p> <p class="MsoNormal"><strong><span style="font-weight:normal;mso-bidi-font-weight: bold"><o:p>If you're not in thailand during this period, why not visit a Thai Temple in your area?<span style="mso-spacerun:yes"> </span>There are several in the Bay Area,<span style="mso-spacerun:yes"> </span>and you'll have to dash through the kids shooting off their water guns to make it to the actual festivities like Thai dancing and yummy Thai dishes being sold there. Good luck staying dry!</o:p></span></strong></p>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com2tag:blogger.com,1999:blog-4844306053454320472.post-54246627397951428362009-12-09T18:27:00.000-08:002009-12-09T18:38:54.846-08:00"The Asian Vanilla"<p class="MsoNormal"><strong><span style="font-weight:normal;mso-bidi-font-weight: bold">or a.k.a. Pandan Paste<o:p></o:p></span></strong></p> <p class="MsoNormal"><strong><span style="font-weight:normal;mso-bidi-font-weight: bold">Experiment with this Asian paste, familiarly called “The Asian Vanilla” that is used all throughout Asia, particularly Thailand. The smell and flavor is truly addictive because it smells so good! Its alluring aroma is a little nutty and similar to freshly-cooked jasmine rice. You can add this to cookies or icing for holiday cakes. </span></strong></p><p class="MsoNormal"><strong><span style="font-weight:normal;mso-bidi-font-weight: bold">Right now, Import Foods (<a href="http://importfood.com/current120809.html">http://importfood.com/current120809.html</a>) is having a sale – I recommend checking it out! </span></strong></p>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-4220345047479560252009-11-30T13:25:00.000-08:002009-11-30T13:29:40.496-08:00Turkey Tom Yum with your leftover turkey from Thanksgiving<span style="font-weight: bold;"></span><br />I hope everyone had a good Thanksgiving and enjoyed many delicious servings of food.<br /><br />It's incredible how one can even imagine being hungry after a giant feast like Thanksgiving supper...but think about trying this with all your leftover turkey when you do get hungry and want to figure out a new, easy recipe. Turkey Tum Yom!<br /><br />It is just like the class Tum Yom Goong but use turkey instead of the shrimp. My husband has been looking forward to this soup for weeks now.<br /><br />Tum Yom is best known for its hot and sour flavors and fragrant herbs. This soup delivers an intricate weave of spicy, invigorating flavor with its blend of ingredients including galangal, lemongrass, kiffer lime leaves, lime juice and cilantro. Try it out and let me know how it goes! Enjoy!Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-26983716742494773582009-11-17T19:55:00.000-08:002009-11-17T19:59:57.682-08:00Thailand for the Holidays<!--- blog subject --> <!--- blog body --> <br />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.<br /><br />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.Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-10307203167479044402009-11-12T14:29:00.000-08:002009-11-12T14:31:10.477-08:00Experimenting with measurements<meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CUsers%5COwner%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" href="file:///C:%5CUsers%5COwner%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" href="file:///C:%5CUsers%5COwner%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> 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unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"; font-weight:bold;} p.MsoHeader, li.MsoHeader, div.MsoHeader {mso-style-unhide:no; mso-style-link:"Header Char"; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; tab-stops:center 3.0in right 6.0in; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"; font-weight:bold;} span.HeaderChar {mso-style-name:"Header Char"; mso-style-unhide:no; mso-style-locked:yes; mso-style-link:Header; mso-ansi-font-size:12.0pt; mso-bidi-font-size:12.0pt; font-weight:bold;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal"><strong><span style="font-weight: normal;">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.</span></strong></p><p class="MsoNormal">
<br /><strong><span style="font-weight: normal;"><span style=""> </span><o:p></o:p></span></strong></p> <p class="MsoNormal"><strong><span style="font-weight: normal;"><o:p> </o:p></span></strong></p> <p class="MsoNormal"><strong><span style="font-weight: normal;">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.
<br /></span></strong></p><p class="MsoNormal">
<br /><strong><span style="font-weight: normal;"><o:p></o:p></span></strong></p> <p class="MsoNormal"><strong><span style="font-weight: normal;"><o:p> </o:p></span></strong></p> <p class="MsoNormal"><strong><span style="font-weight: normal;">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.<o:p></o:p></span></strong></p> Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-63284569211681993742009-11-01T20:34:00.000-08:002009-11-12T14:29:18.129-08:00Pumpkin in Coconut Soup with ShrimpNow that Halloween is over...what are you going to do with all your pumpkins?? Try out this new soup.<br /><br />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.<br /><br />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.<br /><br />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!<br /><br />Ingredients<br /><br />3 1/4 cups squash, prefer Kabocha or Buttercup variety, cut into large cubes<br />2 cups coconut milk<br />1/2 cup coconut cream (see note below)<br />1 1/2 lbs large shrimps or prawns, peeled and deveined, tails on<br />1/4 cup shallot, sliced<br />2 tablespoons shallot, coarsely chopped<br />4 kaffir lime leaves, thinly sliced<br />12 whole white peppercorns<br />2 teaspoons salt<br />2 tablespoons palm sugar<br />4 tablespoons fresh lime juice<br />2 cups soup stock<br />1 large egg, lightly beaten<br />4-6 kaffir lime leaves, whole, torn to release flavor<br /><br />Method<br /><br />In a mortar and pestle pound the peppercorns, sliced shallot, and 1/2 teaspoon salt until it forms a nice paste.<br /><br />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.<br /><br />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!<br /><br />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.<br /><br />Recipe Source: <a target="_blank" href="http://importfood.com/"><span class="yshortcuts" id="lw_1258057376_1">ImportFood.com</span></a> Thai <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1258057376_2">Supermarket</span>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-48506456607930954862009-10-22T17:51:00.000-07:002009-10-22T17:52:21.614-07:00How to make real coconut milk - video!Check out this quick video on how make make "real" coconut milk!<br /><br />http://videos.importfood.com/079-Dish8.html<br /><br />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....Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-45888232788223525252009-10-07T21:49:00.000-07:002009-11-12T14:32:25.310-08:00Thai Chicken and Ginger SoupThis 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.<br /><br />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.<br /><br />Ingredients<br />1 tablespoon vegetable oil<br />1 1/2 cups chicken, cut into bite size<br />1 half head of garlic, peeled and crushed<br />1/2 cup sliced ginger<br />2 tablespoons yellow bean sauce (soybean paste)<br />2 cups water or soup stock<br />1/2 tablespoon thin soy sauce<br />1/4 to 1/2 teaspoon Thai pepper powder<br />1/4 cup spring onion cut into one inch long<br />2 tablespoons chopped cilantro<br />fresh red chili pepper cut into long strip for garnish (optional)<br /><br />Method<br />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.<br /><br />Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice.<br />Enjoy!<br /><br />Recipe Source: <a target="_blank" href="http://importfood.com/"><span class="yshortcuts" id="lw_1258057376_1">ImportFood.com</span></a> Thai <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1258057376_2">Supermarket</span>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-37098917654241343652009-10-01T18:02:00.000-07:002009-10-01T18:03:39.482-07:00Mommy & Me ClassesI 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. <br /><br />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.Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-77308450716148267582009-09-10T16:12:00.001-07:002009-09-10T16:13:27.907-07:00News on the 4-week course and a New Discount**Four-week Course**<br /><br />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!<br /><br />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!<br /><br />**Discount News**<br /><br />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.Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-20211423289147775482009-09-01T11:15:00.000-07:002009-09-01T11:18:02.452-07:00Thai Basil vs. Holy BasilWhat are the differences between these two types of basil that is so prominent in authentic Thai dishes?<br /><br />Thai basil is the sweeter of the two and grows on purplish stems, topped with pretty, reddish purple flower buds. The flowers are edible and both leaves and flowers are sweetly perfumed with a mix of a distinctly basil scent--that of anise or licorice. As such, it is sometimes referred to as "anise basil" or "licorice basil," but are not to be confused with the Western version. <br /><br />You can put handfuls of Thai basil in dishes. It is used in everything from curries, salads, soups and stir-fry.<br /><br />Holy Basil, or also known as Hot Basil, is spicy, not sweet. There are two varieties: a white (light green) and a red, which has a reddish purple cast around the stems and the underside of darker green leaves. The lightly hairy leaves of both kinds are jagged along the edges and are smaller and more fragile than Thai sweet basil. <br /><br />The peppery combination of zesty mint and basil flavors of Holy Basil enhance when cooked and therefore, it is better to use this type of basil cooked than to eat it raw. It is mostly used in simple stir-fries and the famous Pad Ke Maw.Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com1tag:blogger.com,1999:blog-4844306053454320472.post-31842735886222751862009-07-10T23:37:00.000-07:002009-07-10T23:39:17.963-07:00Lets do some cooking this summer !!Hi everyone!<br /><br />Summer has been flying by but many wonderful things have been happening in my kitchen.. for instance, I have added new classes to teach. That's right, you can learn up to 28 dishes! I've included some Thai favorites like Drunken Noodles, Pad See Ew, Thai Chicken Basil and some seafood favorites as well. Check them out and make sure to remember that summer won't last for long so my group discount won't be here forever.<br /><br /><br />To learn more about Thai food, try my Thai Cooking Classes<br /><span style="font-weight:bold;"><a href="http://www.yummythaicooking.com">www.YummyThaiCooking.com</a><br /><a href="mailto:chef@yummythaicooking.com">chef@yummythaicooking.com</a></span>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com1tag:blogger.com,1999:blog-4844306053454320472.post-80249778704329790642009-06-28T19:57:00.000-07:002009-06-28T19:58:27.650-07:00Instant Thai BreakfastPeople usually eat lunch or dinner at Thai restaurants, so they have their favorite Thai dishes for the day. But noone seems to know that Thai people also eat breakfast, and they surely dont' eat cereal! so what do they eat? And what can you make for a quick Thai breakfast to complement the rest of your Thai craving?<br /><br />Kao Tom Jao, or "instant Thai breakfast" as I call it, is what we usually make for a quick breakfast to get us going. It kind of like chicken rice soup, only Thai style. You can add what you'd like to it, shrimp, chicken, pork, or fish.<br /><br />Use the following ingredients:<br /><br />Steam rice 1 1/2 cups<br />Ground chicken, pork, or turkey 1 tablespoon<br />Galic (minced) 2 cloves<br />Cilantro (minced) 1 teaspoon<br />Spring onion (minced) 1 teaspoon<br />Salt or fishsauce 1 teaspoon<br />Soy sauce<br /><br />And here's a quick way to make it:<br /><br />1. boil water and garlic wait for a few minute add salt, ground chicken or (other meat).<br />2. add steamed rice after ground chicken is fully cooked<br />2. Let pot boil for 5 minutes add cilantro, spring onion and soy sauce and serve<br />4, add chili or lime juice or white vinegar for seasonning<br /><br />See, that was fast right? and sure tastes better then cereal! Much more healthy too! Its also a good food for young children.......sure bets giving them cornflakes!<br /><br />To learn more about Thai food, try my Thai Cooking Classes<br /><span style="font-weight:bold;"><a href="http://www.yummythaicooking.com">www.YummyThaiCooking.com</a><br /><a href="mailto:chef@yummythaicooking.com">chef@yummythaicooking.com</a></span>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0tag:blogger.com,1999:blog-4844306053454320472.post-7884712453886635072009-06-28T19:51:00.000-07:002009-06-28T20:03:49.916-07:00Sour for the pregnant ones(this was written last year, when Chef Saithong was pregnant)<br /><br />Why does everyone think pregnant ladies want to eat sour food? I recently got to find out as I finished my first trimester of my own pregnancy. Yes, your very own Chef Saithong is pregnant (these things happen even to Chefs!) But the first 3 months I never felt any of this sour urge. Now though, things have changed.<br /><br />Suddently as I hear people talk about pregnant women eting sour food, my mouth is full of saliva. So I walked around my home garden, and looked at all the fruit trees that my husband had planted for us years ago. The little furry neighbors must have stolen all the apricots from one tree, but our old plum tree was full. The plums were half red, half green, but I couldn't wait for it to ripen...I grabbed one! It was sweet and sour. I thought, hey, this is perfect to eat with Prik Klua. The unripe fruit with Prik Klua helps to wake me up now.<br /><br />In Thailand, Prik Klua is a popular tangy dipping sauce. You can dip many kinds of fruit or veggies in it, like tomato, green mango, lemon, lemon, lime, strawberry, apple and even guava. The dipping sauce is easy to make, here's how to make the Prik Klua:<br /><br />Salt 1 teaspoon<br />Sugar 2 teaspoon<br />Crushed chili - 1 teaspoon<br /><br />Crush well with a mortar and pastel, and your dipping sauce is ready. Eat with your favorite fruit or veggie!<br /><br />To learn more about Thai food, try my Thai Cooking Classes<br /><span style="font-weight:bold;"><a href="http://www.yummythaicooking.com">www.YummyThaiCooking.com</a><br /><a href="mailto:chef@yummythaicooking.com">chef@yummythaicooking.com</a></span>Chef Saithonghttp://www.blogger.com/profile/00968226459315244980noreply@blogger.com0