Vegan Thai & Malay Cookery Class – Recipes
We really enjoyed having you on our Vegan cookery class. Here are the recipes that we cooked, we really hope that you can enjoy them again in your own homes. Chorchaba creates them so they are simple and authentic.
- Eringii Mushroom and Tofu Satay
- Cucumber relish
- Vegan red mushroom curry
- Vegan Mee Goreng
Eringii Mushroom and Tofu Satay with Cucumber relish
Ingredients -serves 2
- 200 grams Beancurd
- 200 grams Eringii Mushroom
- Crushed Pepper for seasoning
Satay Sauce
- 1 tablespoon cashew nut butter
- 2 tablespoon Red curry paste
- 3 tablespoon Crispy Shallots
- 1 teaspoon soy sauce
- 10 grams sugar
- 2 tablespoon oil
Cucumber Vinaigrette
- 50 ml white vinegar
- cucumber slices
- onion sliced
Method
Mix the vinegar sugar salt on a low heat until dissolved
set aside
Method
heat the oil fry the curry paste in the oil
add some water about 150 ML
seasoning with sugar soy taste for preference
lower the heat and add the cashew nut butter mix well then set aside
slice the cucumber and onion mix with the vinaigrette
slice the Eringii mushrooms into halves and bean into bit size pieces brush with a little oil season with salt and pepper
grill in a hot pan until nice and brown both sides
serve with satay sauce and cucumber relish
Vegan red Thai mushroom curry
Ingredients -serves 2
- 120 grams bean curd
- 400ml coconut milk
- 200 grams green bean or peas
- 70 grams mushroom
- 1-2 sprig of Thai Basil
- 2-3 kaffir lime leaves
Red curry paste
- 7 grams dry chilli remove seed and soak in water until soft
- 3 grams salt
- 1 gram white pepper powder
- 10 grams lemon grass
- 4 grams galangal
- 2 grams kaffir lime
Method
add all the ingredients in a blender or hand Mortar
grind to a smooth paste
cut the bean curd into bite size pieces and cut mushrooms into halves
heat ½ cup coconut milk until you see oil starting to pool then add 20-25 grams of the curry paste cook till you can smell aroma
add the bean curd and mushrooms and green veg
adding all the remaining coconut milk
season with soy sauce to taste garnish with the Thai basil and kaffir lime leaf
Vegan Mee Goreng
Ingredients -serves 2
- 3 tablespoons cooking oil
- 2 cloves garlic, finely minced
- 3 pieces dried bean curd, cut into small pieces
- 1 potato, boiled, peeled, and sliced into wedges
- 1 big tomato, cut into wedges
- 1 handful fresh bean sprouts
- 200grams fresh yellow noodles, rinsed and drained
- chopped scallions, for garnishing
- red chili, for garnishing
- fried shallots, for garnishing
- 1 lime, cut into wedges
SAUCE:
- 1 tablespoons soy sauce
- 1 tablespoons sweet soy sauce or kecap manis
- 2 tablespoons tomato ketchup
- Sugar and salt to taste
Method
- Heat up a wok and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the bean curd and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to taste.
- Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions, red chili, and fried shallots. Squeeze some lime juice over the noodles before eating.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.
