Cooking Together Thai Recipes – Lab Gui; Masuman;

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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 Masuman with Mixed Stir-Fry Vegetables;

Dessert: Chocolate Brownies;

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.

Pad Thai Noodles

Ingredients:

  • – rice noodles 100 grams
  • – 5 large Prawns or 2 Chicken Breast, diced
  • – 100 gram Bean curd
  • – 20 grams pickled turnip
  • – 1 Egg
  • – 150 grams Beansprout
  • – 1 Spring onion
  • – crushed Peanuts
  • – 3 tablespoon pad thai sauce
  • – 1 tablespoon Garlic
  • – 3 tablespoon Cooking oil

Pad Thai Sauce:

  • – 1 cup Tamarind
  • – ¾ cup Fish sauce
  • – 1 cup sugar

Method:

  1. Heat oil in a wok brown the garlic and fry taking care not to burn.
  2.  
  3. add the beans curd cook till going brown adding the prawns cook till pink.
  4.  
  5. add the pickled turnip and then the noodles till transparent appearance.
  6.  
  7. add three tablespoons of your pad thai sauce mix well.
  8.  
  9. push everything to one side of your wok and add 1 beaten egg and scramble then fold in all ingredients together mixing well.
  10.  
  11. finally add your fresh bean sprout spring onion turn off the heat and garnish with peanut crushed chilli squeeze the lime over. 

For Pad Thai Sauce:

add all ingredients in a pan and bring to low simmer until sugar is dissolved

allow to cool and keep in a jar for future use

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.

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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