THAI COOKING CLASS Thai delicacies, is it one of your favorites? Learn how to cook Thai food with us! Our chef will gladly share his top tips and teach you every step of the way. Choose your favorite menu including 3 dishes of each starter, soup and main dish, then start cooking, tasting and Reservationeating! is required at least 1 day in advance. Every Tuesday & Thursday @D-Plee (terrace) Time: 13:00 - 16:00 hrs. Please contact our team, or dial ‘0’ for more information and booking. Only at 1,000 THB/person | 2,000 THB/2 persons
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Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and together to combine and set aside.
·sugar.Whisk
Turn over steak and cook for another 5 minutes or until medium rare or from heat and let stand on cutting board for 5 minutes.
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Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
FOLLOWING PROCESS
Sear the steak on one side and continue to cook for 5-6 minutes.
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In a large bowl, add beef (and any juices left on the cutting board), mint, shallots, cilantro, and cucumber.
· Pour the dressing on top and toss gently.
INGREDIENTS Onion 30 grams Tomato 30 grams Cucumber 30 grams Spring onion 10 grams Thai celery 10 grams Beef 100 grams Lime 1 whole Fish sauce 15 grams Sugar 20 grams
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·medium.Remove
To cook the steak, heat oil in a skillet over medium-high heat.
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· Line a serving platter with romaine leaves and pile the beef salad on top. Serve with rice if desired.
· After the meat has rested, slice the steak very thinly.
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quarters 1/4 cup Shallots,
ForINGREDIENTSchickensatay
root 2 grams Garlic 10 grams Sugar 10 grams Peanut
Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.
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· Add the roasted chili paste and simmer until the oil rises to the top.
· Add the rest of the ingredients. Chill until you're ready to serve
For peanut sauce
Chicken powder
200 grams Coconut milk 30 grams Curry
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20 grams For
Soak the wooden skewers in water for 30 minutes before grilling.
1/4 cup Water 1/4 cup Sugar 1/4 cup Vinegar 1/4 cup Serrano pepper,
FOLLOWING PROCESS
For cucumber salad
For chicken satay
· Mix the water, sugar, and vinegar and stir until the sugar is dissolved.
· Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it's on the grill.
thinly 1 small
Coconut milk 3/4 cup Roasted chili paste 1 tabs Peanut butter 3 tabs Sugar 2 tablespoons Fish sauce 1 tablespoons White vinegar 1 tablespoons For
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10 grams
Cucumber,
· Then add the rest of the ingredients and adjust to your tastes.
· Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don't be afraid to work the marinade into the chicken with your hands.
Cut the chicken into 1/4" thick slices.
Coriander sauce peanut sauce cucumber salad cut into thin sliced thinly sliced
Heat the coconut milk over medium heat.
ลาบหมูหรือไก
· Add the kaffir lime leaf and the toasted rice. Stir well and turn off the heat.
· Add lime juice and fresh Thai chili peppers and stir thoroughly once again.
Mince the pork. Do not chop too finely, so that the meat retains some texture.
· Add water to a hot pan and add the minced pork. Cook for 3 minutes stirring
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· Serve on a dish and garnish with mint and/or spring onion.
· Add dried chili powder and fish sauce and stir well.
PorkINGREDIENTS 100 grams Spring onion 10 grams Coriander 10 grams Lime 1 whole Fish sauce 15 grams Sugar 20 grams Thai red chili powder 1 tablespoon Toasted ground rice 3 tablespoons Kaffir lime leaf 1 tablespoons
DoNOTESnotgrind the rice powder too finely, as it is more delicious with some texture. The kaffir lime leaf is optional, but it is a very delicious and fragrant addition, so definitely seek it out (available for purchase in our online grocery). Also, spring onions can be used instead of shallots, but the shallot is a nicer addition, adding a little bit of sweetness to the dish.
SPICY PAPAYA SALAD WITH PRAWNS สมตำกุงสด
ปอเปยะผัก
Add the prawn stock, lemongrass, kaffir lime leaves, galangal, and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
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· Once the soup comes back to a boil, add the prawn, and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the prawn completely, for another minute or so.
· Add the lime juice, fish sauce, chili paste (if using), and sugar to your soup and stir. Taste and adjust the seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
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FOLLOWING PROCESS
· When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
Garnish with cilantro leaves and serve with rice.
INGREDIENTS Galangal 10 grams Lemon grass 10 grams Kaffir lime leaves 3 grams Mushroom 30 grams Spring onion 5 grams Coriander 5 grams Tomato 20 grams Prawn 30/100 grams Chili bird eye 10 grams Lemon 1 whole Fish sauce 15 grams Sugar 20 grams
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· Add more Thai chilies if it is not spicy enough for you, and simmer for 10 more minutes.
Galangal grams
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INGREDIENTS
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Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chili to the soup, and simmer on medium for 10 minutes. Add chicken slices and stir occasionally until chicken is tenderly cooked. Add straw mushrooms (drained), and thinly sliced, deveined lime leaves.
Lemon grass 10 grams Kaffir lime leaves 3 grams Mushroom 30 grams Spring onion 5 grams Coriander 5 grams Tomato 20 grams Chicken 100 grams Chili bird eye 10 grams Lemon 1 whole Fish sauce 15 grams Sugar 20 grams Chili paste oil 5 grams Coconut milk 150 grams
FOLLOWING PROCESS
Optional: cut a few cross-sections of lemongrass and add to the soup or cut tomatoes into largish cubes about 1" square, and add to soup.
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· When you are ready to serve, turn off the heat, add brown sugar, lime juice, and fish sauce, and stir well. Then top it off with the cut cilantro. Serve hot by itself or pour over rice. Dash chili sauce over the top to taste.
10
Lemon grass 10
Tomato 20
·salt.Let
Lemon 1 whole Spring onion 5
Sugar 20
Kaffir lime leaves 3
Chili bird eye 10
CHICKEN SOUP WITH TURMERIC
Coriander 5
Fish sauce 15
FOLLOWING PROCESS Add 8 cups of stock to a pot, and bring to a boil over medium heat. Add the lemongrass, galangal, turmeric, garlic, and lime leaves. Allow to boil for a minute or two, then add chicken. After another minute or so, add tamarind and the soup cook over low heat for 30 minutes. During this time, remove any bubbles/foam that appear in the pot. Taste your soup, then add extra tamarind if you like it sourer. Your soup is now ready to serve. Many people like this soup to be spicy like Tom Yum, to get that flavor, you can add a few fresh Thai chilies to your soup. grams grams grams grams grams grams grams grams grams grams grams grams
Shallot 5
Mushroom 30
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Turmeric 10
Galangal 10 grams
INGREDIENTS Chicken 100
VEGETABLE CLEAR SOUP WITH MINCED PORK OR CHICKEN
Heat the water in a pot on the stove. Add in the clove of garlic and bring the water to a simmer.
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Once the water has come to a boil, add the pork, the salt, the fish sauce, and the ·corn-carrots-cauliflower.Letthiscookfor2minutes and then add the Napa cabbage, and cook for another 3 minutes, or until the cabbage is softened.
· Turn the heat off and add the noodles, the green onion, and the cilantro. Crack a little black pepper on top and taste for seasoning.
CHICKENWITHAND SOFT BEAN CURD แกงจืดเตาหูหมู หรือ ไกสับ INGREDIENTS Pork / chicken 100 grams Carrot 20 grams White lettuce 80 grams Spring onion 5 grams Mushroom 30 grams Soy sauce 20 grams Sugar 10 grams Soft bean curd 100 grams Glass noodle 50 grams
GREEN THAI CHICKEN CURRY IN COCONUT MILK WITH EGGPLANT AND SWEET BASIL แกงเขียวหวานไก
INGREDIENTS
·aside.Heat the oil in a large saucepan, add the finely chopped garlic and fry until golden brown.
Coconut milk 150 grams Green curry paste 20 grams Chili long red 10 grams Kaffir lime leaves 3 grams Chicken 100 grams Fish sauce 15 grams Palm sugar 20 grams Salt 2 grams Thai basil 3 grams
· Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
Eggplants
Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
· Add the fish sauce and the palm sugar.
Heat the coconut milk in a small saucepan (do not bring it to a boil) and set
FOLLOWING PROCESS
50 grams
· Add the kaffir lime leaves, basil leaves, and the quartered green eggplant and cook for about 3 minutes.
· Serve with jasmine rice.
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· Add the curry paste and the chilies and fry for a few more seconds (for a milder version, omit the chilies).
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· Add the stock and cook on a low flame for about 4 minutes.
แพนงไก หรือ หมู
·fine.Heat
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INGREDIENTS
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Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates. Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes. Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes. Garnish with sliced red chilies. Serve hot accompanied by Thai jasmine rice.
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FOLLOWING PROCESS
Chicken 100 grams Panaeng curry paste 20 grams Kaffir lime leaf 3 grams Coconut milk 150 grams Fish sauce 10 grams Palm sugar 20 grams Chili long red 10 grams
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STIR-FRIED CHICKEN
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· Pour the sweet and sour sauce over the fried fish.
· Stir the cornstarch mixture into the sauce until the sauce is thickened.
· Stir in the carrots, bell peppers, tomato sauce, red wine vinegar, fish sauce, sugar, salt, and red chili peppers.
· Serve hot over jasmine rice.
· Garnish the plate with cilantro leaves.
· In a bowl, mix the remaining 2 tablespoons of cornstarch with water.
Heat 2 tablespoons of oil and stir-fried garlic until light brown.
Seabass 100 grams Soya sauce 10 grams Oyster sauce 10 grams Sugar 20 grams