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Cooking Together Thai – Lab Gui; Masuman; Mixed Vegetables;

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 Gui;

Main: Beef or Fish Masuman with Mixed Stir-Fry Vegetables;

Dessert: Chocolate Brownie;

Lab Gui

Ingredients – Serves 2:

  • – 1 chicken breast minced 200 grams
  • – 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

Method:

  1. Cook the chicken in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
  2.  
  3. Remove from heat and season with lime juice fish sauce and herbs.
  4.  
  5. Serve with salad.

Tip:

  1. Toast the rice in a dry pan taking care not to burn (nice and brown only)
  2.  
  3. Do not crush to a powder crush it only roughly.

Beef Masuman

Ingredients – Serves 2:

  • – 300g Beef
  • – 500ml Coconut Milk
  • – 75g Masuman Curry paste
  • – 1 Medium Onion
  • – 2 medium size potato
  • – 2 tbsp Tamarind
  • – 2 tbsp Fish Sauce
  • – 3 tbsp Palm Sugar
  • – 50g Roasted Peanuts

Method:

  1. Cook the beef in a pan with 100ml coconut milk diluted with water to tenderise.
  2.  
  3. cut potato into small chunks and blanch then drain.
  4.  
  5. Add the curry paste to a little oil in a pan and stir until mixed to a smooth paste and you can smell aroma.
  6.  
  7. mix in all remaining coconut milk. Add the beef and potato and paenuts and cook until potato softens.
  8.  
  9. Add the sugar, fish sauce, onion and tamarind, with a pinch of salt simmer for another 2 minutes.

Tip:

  1. Dilute the coconut milk with 100ml or 2 cups of water.
  2.  
  3. Blanch potato before adding to the curry.

Fish Masuman

Ingredients – Serves 2:

  • – 500 grams firm fish
  • – 1 medium potato cut into chunks
  • – 1 onion cut into quarter
  • – 50 grams peanut
  • – 200ml coconut milk for curry paste
  • – 200 ml of diluted coconut milk to cook potato and onion (1 can in total)
  • – 75 grams masuman curry paste
  • – 3 ½ tablespoons palm sugar
  • – 1 -2 tablespoon tamarind juice
  • – 1 ½ tablespoons fish sauce
 

Method:

  1. Heat the diluted coconut milk to the boil add potato and onion cook for several minutes but do not cook through set aside in the pan.
  2.  
  3. In another pan heat 100ml coconut milk and stir- fry the curry paste until you smell aroma then add the remaining coconut milk then add to first pan of potato/onion.
  4.  
  5. Add the fish cook through for 4 minutes season with fish sauce tamarind sugar and add the peanuts.
  6.  
  7. Cook all together until cooked through maybe 3-4 more minutes depending on size of fish pieces.

Mixed Stir-Fried Vegetables

Ingredients – Serves 2:

  • – 2 garlic cloves, crushed then chopped
  • – 300g total of  Broccoli, Chinese leaf, Carrot, Mushroom
  • – 2 tbsp cooking oil
  • – 1-2 tbsp light soy sauce
  • – 1-2 tbsp oyster sauce

Method:

  1. Heat the oil brown the garlic.
  2.  
  3. Add the broccoli and Carrot cook to soften.
  4.  
  5. Add the mushrooms Chinese leaf and season with light soy sauce oyster sauce.

Food Sorcery brownies

Ingredients: makes 18

  • – ¾ cup (180g) of unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.
  •  

Method:

  1. Preheat the oven to 180C, gas 4 
  2.  
  3. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4.  
  5. Line with foil leaving pieces to foil overhanging the sides.
  6.  
  7. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  8.  
  9. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture.
  10.  
  11. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12.  
  13. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14.  
  15. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16.  
  17. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
  18.  

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