Cooking Travels

    Thaï cooking in Bangkok

    November 30, 2016
    Thai spices

    On my way back to Europe in July, I decided to stopover in Bangkok for a few days to break down the ordeal. I was there only three days so it went by very quickly. I met with my friend Weeraya who made herself available to be my tour guide and took me to beautiful temples in the North of the City. She also made me discover markets and street food I would not have dared to try had I been by myself. On my last day I had booked myself on to a cooking class. I love Thaï food and wanted to have another market experience and eating more great food!

    A few weeks before I flew in, I had made some research and selected the Silom Thai Cooking School as it matched my timing. I was not too sure what to expect but I am very happy with the choice I made. It was a fun experience and I had a great time!

    Food Market

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    Chopping and prepping…

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    Fish stand at the local market

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    Curry pastes

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    The machine that makes coconut milk

    After a short stroll around the local market, we went back to the kitchen venue and got onto cooking 5 dishes including the curry paste. The whole morning session lasted for three and half hours and we ate so much that I hardly had dinner that night!

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    Cooking

    All the photos were taken with my iphone as everything went so fast, so no time for proper styling and shooting. And despite the lighting, the space and its props were cute to photograph !

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    For those who want to know more, check the courses on their website. The menus differ depending on the day you can attend. I did the Monday morning course 1.

    I am sharing with you two of my favourite recipes we made that day. The dishes will bring a bit of spice and heat in your kitchen as we entering winter earlier than I thought here is Paris…I could do with another trip to Bangkok right now!

    Recipes

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    Spicy sour prawn soup (Tom Yum Goong)

    Serves 1-2 – Preparation : 15 min – Cooking : 10 min

    Ingredients

    1/2 cup of medium sized prawns, peeled and deveined
    1 straw mushrooms or any type of mushrooms trimmed and cut into quarters
    1 lemongrass stick, cut into pieces
    3 kaffir lime leaves, torn in half
    10 slices of galangal ginger
    1/2 Tbsp fish sauce (veg: soy sauce)
    1/4 Tbsp lime juice or lemon juice
    1 cup water or chicken stock
    1/2 tomato, cut into quarter
    1 Tbsp fresh coriander leaves, chopped
    1 Tbsp green onions, chopped (spring onions or scallions)
    1/2 Tbsp Thai chili paste (nam prik pow, roasted chili paste)
    2 Tbsp coconut milk or fresh milk
    3 bird’s eye chilies and more if you like it hot!

     

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    Method

    Put the lemon grass, galangal ginger, kaffir lime leaves, mushrooms, chilies and tomato in a wok into water and bring to boil. Cook until tender.

    Add the prawns and cook until tender.

    Add the coconut milk, lime juice, fish sauce and Thai chilies paste.

    Serve hot and garnish with fresh coriander and green onions.

     

    Fried noodles Thai style with prawns (Pad Thai Sai Kai)

    Serves 1-2 – Preparation : 15 min – Cooking : 10 min

    Ingredients

    100 grams dried rice noodle, pre soaked in warm water until soft, drained
    5 medium sized prawns, peeled and deveined
    2 Tbsp neutral vegetable oil (no olive oil and sesame oil)
    1/8 cup chives or green onions, cut into 3 cm pieces
    1 Tbsp palm sugar or brown sugar
    2 tsp fish sauce (veg: soy sauce)
    1 egg
    1/4 cup raw bean sprouts or cabbage
    1 Tbsp garlic, minced
    1/3 cup tofu (extra firm) cut in 1 cm strips
    1 Tbsp tamarind paste or white vinegar
    1 Tbsp pickled white radish, finely chopped or pickled cabbage
    1 Tbsp ground roasted peanut or cashew nut
    1/2 tsp ground dried red chilies powder

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    Method

    Heat the oil over low heat, add garlic and fry until fragrant.

    Add the prawns, tofu, bean sprouts, chives and stir until prawns are cooked.

    Crack the egg straight into the wok, stir rapidly until it becomes scrambled and dried.

    Add noodles and season with fish sauce, palm sugar, ground roasted peanut, ground dried red chilies powder, tamarind paste and pickled white radish. Mix everything together. Keep frying.

    When the noodles have softened and are translucent, switch off the fire.

    Serve hot with fresh vegetables. Top with ground peanuts and dried chili powder.

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    Pad Thai with prawns

     

    Mango and sticky rice

    Sticky rice with mango to finish on a sweet note

    Bon appétit!

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