Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners.
You cooked:
Starter: Larb Gai
Main: Salmon Panang Curry
Larb Gai Chicken or tofu (bean curd)
Chicken Salad Served in Lettuce
Ingredients -serves 2
- . 300g chicken breast minced or firm tofu minced
- . 2 Tbsp water
- . 2 Tbsp fish sauce or mushroom sauce for vegetarian/vegan
- . 1 small shallot, thinly sliced
- . 2 Tbsp lime juice
- . Chilli Flakes to taste – 1-2 teaspoons
- . 2 Tbsp toasted & crushed rice
- . Baby Gem lettuce to serve
- Herbs – mix and chop these together for best flavour
- . Handful fresh coriander leaves
- . 1 spring onion, chopped
- . Handful fresh mint leaves, roughly torn
Method
- 1. In a wide pot or frying pan, add the water and chicken or tofu and bring to a simmer. Stir for 2 to 3 minutes breaking up any lumps – the chicken or tofu should be white
Important – Turn off the heat
- 1. Add the fish sauce or mushroom sauce and lime juice, mix well
- 2. Add the toasted rice and the chilli flakes
- 3. Stir the herbs through
To Serve
- 1. Use lettuce leaves like bowls and spoon the mix into the leaves
- 2. Serve immediately or allow to cool and serve at room temperature.
TIP
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.
Salmon Panang Curry
Ingredients – Serves 2
- – Salmon
- – 1 tin coconut milk
- – 3 sprig Thai Sweet Basil
- – 2 kaffir lime leaves
- – 1 fresh red chilli
- – 1 tbsp sugar
- – 1 tbsp fish sauce
- – 1 tablespoon vegetable oil
- – 75-100 grams curry paste
Method
- 1. Slice the Salmon into thin pieces and seal them in a dry pan.
- 2. Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly until aromatic.
- 3. Add more coconut milk a little at a time until all milk is used,
- 4. Add the Salmon back to the pan simmer till Salmon is done.
- 5. Season with fish sauce, soy sauce and sugar
- 6. Garnish with the basil leaf and serve
Bean Curd Panang Curry
Ingredients – Serves 2
- 50 Grams Panang Curry Paste
- 100 Grams Firm Bean Curd cut thinly
- 100 Grams Black bean
- 400 ML coconut milk
- 1 large red chilli sliced for garnish
- 2 Sprig Thai Basil
- 2-3 Kafer lime leaves shredded for garnish
- 1-2 Tablespoons Soy sauce
- 1 Tablespoon sugar
- 1 Tablespoon cooking oil for frying
Method
- 1. Pat Dry the bean curd and then fry till golden brown set aside
- 2. Heat 100ml of the coconut milk in a small pan and add the curry paste stir fry to a smooth paste until you can smell aroma
- 3. add remaining coconut milk soy sauce and sugar continue to stir fry then add the bean curd
- 4. cook for 3-5 minutes then remove from heat garnish with the Kafer leaves Basil and chilli
Pandan Rice
- – Jasmine rice
- – x2 Pandan leaves knotted – buy in Chinese or specialist supermarkets
Method for Rice
- 1. Cook your rice as per instructions
- 2. During cooking place pandan leaves into the pan or rice cooker.
Sweet & Sour Mixed Vegetables
Ingredients -serves 2
- 150 grams Mixed seasonal vegetables
- 50 grams cucumber cut into short strips
- 1 red pepper cut into small chunks
- 1 tomato cut into 4
- 2 spring onion
- 1 teaspoon sugar optional
- 1-2 tablespoons tomato ketchup
- 1-2 tablespoon soy sauce
- 1 clove garlic finely chopped
- 1-2 tablespoon cooking oil
Method
- Heat the oil brown the garlic.
- Add the mixed seasonal vegetables stir-fry to soften.
- Add red pepper tomato stir fry 1-2 minutes season with soy sauce and ketchup.
- Sugar optional.
- Add the cucumber and spring onion at last minute.
- Looking for a sweet sour tangy taste.
- Tip you can add some fresh pineapple to give a bit of zing.
Spicy Bean Curd and Mushroom Salad
Ingredients -serves 2
- 140 grams beancurd
- 200 grams mushroom
- 1 tablespoon spring onion
- I sliced red onion
- 2 slices galangal toasted
- 1-2 tablespoon fresh mint
- 1 tablespoon fresh coriander
- 2 tablespoon toasted crushed rice
- 1 tablespoon dry chilli
- 3 tablespoon soy sauce
- 3 tablespoon lime juice
Method
- Clean the mushroom and chop
- Mash the beancurd put in a pan cook until dry
- Crush the galangal in morter and pestle
- Add cooked mushroom and cooked beancurd
- Season with soy sauce, lime juice and fresh herb
Lemongrass Posset
Ingredients: Serves 2
- 300ml of double cream
- 60g caster sugar
- 1 stick of lemongrass
Method
- 1. Chop the lemon
- 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- 3. Take the pan off the heat and stir in the lemongrass
- 4. Strain this into a jug and leave to cool for 20minutes.
- 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- 6. Refrigerate for 6 hours minimum.Chop
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