Thai Cooking June 2010

Thai Cooking
Back by popular demand....this is a very popular class and I usually offer it during the summer months to beat the heat. The spices are usually easier to find in the Asian Markets during the summer. We held two sessions with both basically having the same menu. The latter added Fish Cakes(Mook Pla) as a special added treat!

Gaeng khiaw waan Café Gecko
Chicken Thai Yellow Curry
1-1/2 cups Chicken Meat, diced
1/2 cup Thai red shallots, chopped
1 clove garlic, minced
1 lime leaf
2 TBS vegetable oil
3 cups coconut milk(Chao Koh/Mae Ploy)
1-1/2 to 2 cups water
50g(3 TBS) Curry paste
1/2 tsp. palm sugar
1 cup Zucchini, sliced
3-4 Thai Eggplants, diced
2-3 Thai red/green chilies

In a hot pan brown the chicken meat and add shallots and garlic and cook for another 3 minutes. Set aside.
Canned coconut milk. (DO NOT shake the can) Remove the lid and spoon out the top cream. Heat spooned cream with 1 cup of coconut milk with 3TBS water for 3 minutes. Add 50g(3TBS) curry paste and simmer slowly for two more minutes. Add another cup of coconut milk and simmer. (Do not let paste to burn.) The paste should become fragrant as the oil separates. Add remaining water, coconut milk, sugar, chicken meat, zucchini, Thai eggplants, chilies and bring to a rapid boil for 8-10 minutes. Remove from heat and serve with Thai Jasmine Rice(Thai Hom Mali)

Som tum plah koong thai
Green Papaya Shrimp Salad
8-9 medium Black Tiger Prawns
(5-6 large Green Lobster tails)
(1 tsp salt.1 lemon grass)
1 1/2 cups Green Papaya, shredded
4 fresh green beans
1 garlic clove, medium
1-2 TBS Nampla(Fish Sauce)
2-3 tsp fresh lime juice (Ma-naw)
1 1/2 TBS Palm Sugar
2 fresh chili peppers
5 cherry tomatoes(red or yellow), halved
2 TBS toasted peanuts, chopped

De-vein and clean prawns.
Place in a pot with salt and lemon grass. Cover with water and bring to a boil. Boil for 3-5 min, or until meat is firm and brightly colored. Strain water and set aside

Peel the hard, outer skin of the papaya. Shred the papaya with a grater and set aside in a bowl. (Be sure to discard any immature seeds.)
In a large motar bowl smash the garlic clove, then add the green beans and pound slightly to bruise the beans. Add the chili peppers and pound enough to release their hotness-more pounding releases more hotness. Add sugar, fish sauce, lime juice, and pound a few times to make juicy. Add the green papaya, shrimp meat, cherry tomatoes and peanuts. Push the mixture down well to mix well. (Do not over pound and make soggy. The papaya should be crunchy) Chill before serving. Serve with cabbage and Thai basil leaves.

Kopun-krup to everyone for coming. I hope you had a good time!

Aloi-ma! (the food tasted delicious)

Session 2 Additional

Thod Ma Pla (Cafe Gecko’s SpicyThai Fish Cakes)
トート　マンプラー（タイ風さつま揚げ）
Ingredients:　材料
1 pound boneless fish fillets, cubed
白身魚フィレ
1/2 cup all-purpose flour
小麦粉1/2カップ
3/4 cup finely sliced long bean
タイいんげん　3/4カップ
3 fresh kaffir leaves, thinly sliced
こぶみかんの葉　3枚
2 teaspoons fish sauce(nampla)
ナンプラー　小さじ2
1 teaspoon brown sugar
ブラウンシュガー　小さじ１
1/4 cup chopped fresh cilantro
コリアンダー　1/4カップ

4 green onions, sliced
玉ねぎ　4個
1.5 tablespoons Red Curry paste
レッドカレーペースト　大さじ1　1/2
1 tsp salt/to taste
塩　小さじ1
1 egg
たまご　1個
all-purpose flour
小麦粉
oil for frying(3 cups)
サラダオイル　3カップ
Lemon grass stalks
レモングラス

Directions:
1.
Combine fish, 1/2 cup flour, fish sauce, brown sugar, cilantro, green onions, long beans, leaves, curry paste, salt, and egg in a food processor or work with mortar and pestle.
白身魚、小麦粉1/2カップ、ナンプラー、ブラウンシュガー、コリアンダー、たまねぎ、いんげん、こぶみかんの葉、カレーペースト、塩、たまごをフードプロセッサーにかけ、ペースト状にする。
Process until well combined. Refrigerate for 30 minutes.
よく混ざったら、ボウルにうつして冷蔵庫で30分間冷やす。
2.
Shape mixture into patties, warp around lemon grass stalks and dust with flour.
レモングラスをパテで包むようにして、小麦粉をまぶす。
3.
Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil.
フライ用にサラダオイルを深めのフライパンで熱する。
Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown. Remove and drain off oil.
170℃/340F　程度になったら、パテをいれ、約8分間揚げる。