THAI COOKING EXPERIENCE - Afternoon Class - The Cove Phuket
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THAI COOKING EXPERIENCE
Afternoon Class
16:00
Visiting Fresh Seafood Market
Introduction to Thai Herbs, Vegetables, Fruits
Learn how to negotiate on the market
Try some traditional Snacks
17:30
Start your cooking lessons with some History of Thai Culture and learn
why their dishes are so famour around the world!
20:00
Enjoy your prepared meal by the Beach
ORIGIN OF THAI FOOD
Undoubtedly, one of the most popular cuisines worldwide, but what makes Thai dishes so
well loved? How did they originate?Thai cuisine is a simple yet clever combination of Eastern and Western influences harmoniously combined into
that je ne sais quoi. Sour, sweet, salty, bitter and spicy flavours work together to make each dish come alive.
Thai food varies depending upon the area or region of Thailand the dish originates from. These regions include
the north, northeast, south and central.
Historically, aquatic animals, plant and herbs were popular ingredients included in most meals. Large quantities
of meat were mainly avoided, thanks in part to the Buddhist background, and instead strips of meat were
flavored with herbs and spices, or meat was cooked or roasted and then shredded
Traditional Thai cookery involved stewing and baking, or grilling. However, the area that is now Thailand, Laos,
Burma (Myanmar), Cambodia and Vietnam were settled by the ancient Chinese an estimated 1,400 hundred
years ago. With the migration of Chinese people into Southeast Asia, frying, stir-frying and deep-frying of
food became more popular techniques, and to this day pad thai (fried noodles) and khao pad (fried rice)
remain classic Thai dishes.
Other culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese.
Chillies initially came to Thailand during the late 1600s by Portuguese missionaries who had taken a liking to
the fiery ingredient in South America.
Thais are well known for their commitment and resourcefulness, and even in cookery they were adapt at
replacing ingredients – for example the ghee used in Indian cooking was replaced by coconut oil, and coconut
milk (which remain today two very popular ingredients in Thai cookery).
It might be hard to believe, but Thai food used to be a lot more spicy than it is now, but over the years to was
toned down, and fewer and less spices were used in Thai curries, while the use of fresh herbs, such as lemon
grass and galangal, increased.
Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor as still
happens in the more traditional households. It is now generally eaten with a fork and spoon. Despite China
having such an influence on both the country and the food, Thailand is not a Chopstick country.
THAI SURVIVAL WORDS
FOR THE MARKET
THE BASICS
HELLO = Sawadee ( Khrup / Ka )HOW ARE YOU? = Sa Bai Dee Mai
YES = Chai I NO = Mai
THANK YOU = Khop Khun ( Krup/ Ka)
FOREIGNER = Farang ( also means guava, similarity of the white color skinned)
FOR EATING
NOT SPICY = Mai Phet
A LITTLE SPICY = Phet nit nawy
DELICIOUS = Aroy!
VEGETABLE = Puk
FRUIT = Ponlamai
PRAWN = Goong
FISH = Pla
AT THE MARKET
HOW MUCH = Tao Rai
THAT’s EXPENSIVE = Paeng Mak
CAN YOU GIVE ME A DISCOUNT PLEASE = Ga r una lot ra ka khai noi ( khrup
/ ka)
Introduction to Thai cuisine
Thai food is known for its chilies – hot but traditional Thai dishes don’t necessary have to be
predominantly hot. There must always be harmony in a dish. In a curry dish, the sharpness of
the chilies and the spices toned down by the sweetness of coconut milk is also enhanced by
the flavor and taste of the fish sauce and the other ingredients.
A traditional Thai meal should consist of:
Khow
(cooked rice)
Tom
(Soup)
Gaeng Ped (Curry)Krueng Kiang
(Condiments or Side-Dishes)
Khong Nueng or Khong Tod or Pad or Khong Yaang
(Steamed, Fried, Stir Fried, Grilled Dishes)
Krueng Jim & Condiments or Yam
(A Strongly Flavoured Dip with Vegetables and Fish or
a Salad)
Khong Waan
(Desserts – One Liquid and One Dry)
Pollami
(fruit)
From the above information, it seems like an abundance of food at meal times but
nowadays people rarely eat all of the courses, especially when having three meals a day.
Breakfast is usually Khowntom or boiled rice with chicken or pork; or served plain with an egg
dish or salted fish and pickles.
Lunch normally is a light one dish meal of noodles, fried rice or rice and curry.
Dinner, usually the main meal, consists of two or three dishes with rice. Dishes are not served
by course but are served all at the same time. One should take a mouthful of each dish in
whatever order preferred.
THAI DISHES ARE CATEGORIZED AS FOLLOWS:
Khong Waan
(Snacks or tidbits)
Yam or Pla
(Herb or spicy salad)
Tom or Gaeng
(Think or clear soup)
Krueng Gaeng
(Curries)
Krueng Kiang
(Condiments and side-dishes)
Nueng, Tod, Pad and Yaang
(Steamed, fried, stir fried and grilled dishes)
Khong Waan
(Desserts)To serve a full course meal as described may take hours or even days to prepare as the
traditional way involves so much peeling, chopping and pounding that few of us can be
bothered, especially these days when we lack time and assistance. The cooking classes
will be therefore based in the traditional way, but somewhat to the demands of present
day living.
Som Tam Goong
Thai Papaya Salad
1 Clove Garlic, Peeled
3 Each Green Bird’s Eye Chili
30 Gr Yard Long Bean
10 Gr Dried Shrimp
10 Gr Palm Sugar
30 Ml. Fish Sauce
30 Ml Lime Juice
60 Gr Cherry Tomatoes,
30 Gr Quartered Roasted Peanuts
Unripe Green Papaya, Peeled and Grated into Long thin Strips – 200 gr.
Method:• In a mortar, roughly pound the garlic and chilies. Add the Beans and pound also, then the shrimp
until crushed.
• Add the sugar, fish sauce and lime juice and stir together. Add the tomatoes and press with the
pestle.
• Add the peanuts and the papaya and stir until well mixed.
• Serve cold in a round dish lined with salad leaves.
Tom Yam Goong
Spicy Prawn Soup
3 cups Chicken stock
2 pcs. Galangal (cut into small pieces)
3 pcs. Kaffir lime leaves
3 pcs. Lemon grass
200 gr. River prawns
150 gr. Mushrooms
1 pcs. Small red chili
10 gr. Coriander
40 gr. Fresh tomato
1½ tbsp. Fish sauce or paste
1 tbsp. Thai chili paste
½ tbsp. Sugar
¼ tbsp. Salt
1½ tbsp. LimeMethod:
• Bring the stock to a boil and add the lemon grass, kaffir lime leaves, galangal then add the prawns
and mushrooms to the stock. Shimmer for 2 minutes, until the prawns are cooked. Then add chili,
sugar, salt, roasted chili paste lime juice and fish sauce. Taste and add more lime or fish sauce if
needed
• The soup should be spicy, sour and a little salty. Garnish with fresh coriander.
• Helpful hints: Do not overcook the prawns or they will become tough. Be sure to use homemade
chicken stock for the best possible flavor.
Pad Thai Kung
Wok-fried Thai style Rice Noodles with Prawns
100 gr. Rice noodles (medium size)
3 pc. Shallots, sliced
50 gr. Tofu
50 gr. Dry shrimp
20 gr. Dry pickle turnips
1 pc. Fresh egg
5 gr. Chives
10 gr. Bean sprouts
100 gr. Fresh prawns
20 gr. Roasted peanuts
Method:
Seasoning for sauce
• 200 gr. Palm sugar syrup
• 200 gr. Tamarind juice• ½ tbs. Salt
• 1 tbs. Fish sauce
Garnishing
• Young banana flower optional
• Fresh lemon
• Fresh chive
Preparation seasoning
• Mix the ingredients in a pan and cook in low heat.
• Continue to stir until a thick syrup forms
• Set aside cool
Preparation fried noodles
• Soak dry noodles in cold water until slightly soft
• Heat vegetable oil to a wok or pan
• Add fresh egg and noodles and pan fry for approximate 1 minute
• Add seasoning mixture
• Add the remaining ingredients, stir in and fry again for about a minute
• Remove from heat, garnish and servePla Tod Thai Herb Sauce
Pan-fried with Garlic and Thai Herb
1 pc. Seabass fish
3 pcs. Cloves garlic crushed
10 gr. Black peppercorns crushed
1 tbsp. Oyster sauce
1 ½ tbsp. Seasoning sauce
½ tbsp. Sugar
2 tbsp. Stock
1 cup Vegetable oil
3 gr. Lemongrass
3 gr. Galangal
3 pcs Kaffir lime leaf
Wash the fish then and transfer and deep fry until golden brown.
Remove from the oil and drain on kitchen paper and arrange on a serving dish. Pour most of
the oil from the pan and add garlic, black peppercorns and stir fry 20 seconds.
Add seasoning sauce, sugar, oyster sauce and stock then reduce the heat and allow to
shimmer for 2-3 minutes. Pour the sauce over the fish and sprinkle with it.You can also read
