Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
- Lab Moo, Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan), Lort Cha Noodle Stir-Fry.
- – 200 grams Pork mince
- – 1 small red onion (shallot) sliced
- – 1 teaspoon sliced lemon grass
- – 5 fresh mint leaves
- – 1 tablespoon spring onion sliced
- – 1 tablespoon freshly chopped coriander
- – 2 tablespoons fish sauce
- – 2 tablespoons lime juice
- – 2 tablespoons toasted crushed rice
- – 1 tablespoon chilli
- Cook the pork mince in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
- Remove from heat and season with lime juice fish sauce and herbs.
- Serve with salad.
- Toast the rice in a dry pan taking care not to burn (nice and brown only)
- Do not crush to a powder crush it only roughly.
Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan)
For Kroeung Paste:
- – 2 lemon grass sticks
- – 2 shallots chopped
- – 5 slices galangal
- – ½ teaspoon turmeric powder
- – 4 garlic cloves peeled
- – 3 kafir lime leaves
For the Stir-Fry:
- – 2 tablespoons coconut oil
- – ½ onion chopped
- – 2 chicken breast cut into mouth sized pieces
- – 1 teaspoon sugar
- – 1 teaspoon shrimp paste
- – 1 tablespoon fish sauce
- – 1 tablespoon tamarind concentrate
- – 1 cup Thai Basil
- – ¼ teaspoon white pepper
- – salt
- – 1 lime cut in half
- – 2 thai chillies
- Blend the lemongrass, shallots, galangal, turmeric, garlic and kafir together in a pestle and mortar or food processor to a smooth paste.
For the stir fry:
- Heat the oil in a wok over medium heat add the onion and fry till soft.
- Add the kreoung paste you have blended and stir-fry together for 2 minutes.
- Add the chicken, sugar and shrimp paste and continue to stir-fry for 4 -5 until chicken is cooked through.
- Add the tamarind, thai basil, chillies, a dash of white pepper and a ;little salt to taste.
- Remove from the heat squeeze one half of the lime over and serve with rice.
Lort Cha Noodle Stir-Fry
- – 150 grams Chinese leaf
- – 200 grams beansprout
- – 2 garlic cloves
- – 8 prawns
- – 4 eggs
- – 2 tablespoon soy sauce
- – 1 tablespoon dark soy sauce
- – 2 tablespoons oyster sauce
- – ¼ teaspoon salt
- – pinch ground pepper
- – 5 tablespoon vegetable oil
To Make the Noodles:
- – 250 grams rice flour
- – 250 grams tapioca starch
- – ½ teaspoon salt
- – ½ tablespoon vegetable oil
- – 50 CL boiling water
(Mix all ingredients below together)
- – 3 garlic chopped
- – 1 chilli chopped
- – 15cl water
- – 1 teaspoon salt
- – 1 teaspoon sugar
- – 3 tablespoon rice vinegar
For the Noodles:
- Mix above ingredients in a bowl combine well then pour in the water at boiling temperature otherwise the dough will become brittle. Kneed for 3 minutes to form a good spongy consistency allow to rest under a tea towel.
- Take a small amount of dough and roll into a long sausage 1cm diameter. Cut into small lengths and roll out under your palm to form a narrow sausage tapered at each end.
- Cook in boiling water and as soon as they float remove to a bowl of cold water.
For Main Dish:
- Heat the oil fry the eggs individual till the egg is brown around the edges set aside.
- Using same pan fry the prawns set aside.
- Fry the garlic add the beansprouts stir-fry 2 minutes then add the noodles cook for 2 minutes then add the sauces.
- Add the prawns. Chinese leaf is the last thing to add.
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