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Parent & Teen – Asian Flavours Recipes

Parent & Teen Asian Flavours Recipes

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:

  • Main & Sides: Chicken Satay with Pad Thai
  • Dessert: Banana Coconut Kluai Buat Chi

Chicken Satay with peanut sauce

Ingredients – serves 4:

  • 500g chicken breast
  • 125 mls coconut milk
  • 1 tsp of galangal
  • ½ tsp of cumin powder
  • 2 tsp of coriander powder
  • 1 tsp of turmeric
  • 1 tbsp of lemongrass
  • 2 tsp of sugar
  • 1 tsp of salt
  • Bamboo Skewers

Ingredients for peanut sauce

  • 1 tsp of curry paste
  • 375 mls of coconut milk
  • 75g crushed peanuts
  • 2 tspn salt
  • 3 tbsp sugar
  • 3 tbsp of tamarind juice
  • 1 tbsp of vegetable oil


  1. Slice chicken into thin strips
  2. Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste
  3. Put chicken in a large mixing bowl and add the paste, sugar, salt, and coconut milk. Stir thoroughly and leave to marinade for 30 minutes or longer.
  4. Make skewers by adding the chicken strips to the bamboo skewers. These are now ready to grill.
  5. Fry the curry paste in a pan with oil until aromatic.
  6. Add the coconut milk, peanuts, salt, sugar, tamarind juice to the paste and simmer until it forms a thick sauce.
  7. Serve grilled chicken with warm peanut sauce.

Pad Thai

Ingredients – Serves 2:

  • – 300g Clear noodles
  • – Bean curd/tofu
  • – 2 Egg
  • – 50g Beansprout
  • – 50g Spring onion
  • – 1/2 cup Peanuts
  • – 3 tbsp Sugar
  • – 1 tbsp Garlic
  • – 3 tbsp Tamarind
  • – 2 tbsp Fish sauce
  • – 4 tbsp Cooking


  1. Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
  3. When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
  5. Add the beancurd with the fish sauce, tamarind and sugar, stir fry for 1 minute keeping the noodles as separate as possible.
  7. Scoop the noodles to one side of the wok and add a little oil with 1 egg and scramble the egg until set. Now mix all the noodles and egg together with bean sprout peanut and a little chilli to spice up the taste if you wish.
  9. Serve hot with a side dish of spring onion beansprout and a slice of lemon.

Banana Coconut milk – Kluai Buat Chi


  • 3 bananas
  • 400ml coconut milk
  • 100ml water
  • 60 grams palm sugar
  • 10 grams white sugar
  • 1 teaspoon salt
  • 1-2 pandan leaf


  1. in a pan mix the coconut milk water and sugar salt and pandan leaf until all sugar has disolved

    add the bananas cut into bite size pieces cook on low heat till soft

    you can use more than 3 bananas depending on number of people eating use only greenish bananas

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