Here’s a few recipes learnt at the cooking classes in Chiang Mai.
Pad Thai
Ingredients:
50g Rice noodles (fresh, or dried noodles almost cooked)
50g Slices chicken or beef/pork/mixed seafood
2 tbsp. Cooking oil (Sesame, vegetable or soya. Olive oil not suitable)
1-3 Chive stalks
1 Egg (optional)
1tsp Dry shrimp (optional)
1 tbsp Garlic (crushed, no need to remove skin)
50g Hard Tofu (alternately just add more meat)
4 tbsps Water
2 tbsps Oyster sauce
1 tbsp Fish Sauce
1 tsp Sugar
1 tsp Soya sauce
1 tsp MSG (optional only outside Thailand tourists restaurants)
Method:
- Fry garlic, tofu and chicken (or other meat) on high heat until golden-brown.
- When almost cooked add egg ( just crack egg into wok and scramble) on high heat (and shrimp if used).
- Add 2 tbsps. of water and noodles, cook noodle through.
- Add fish, oyster, sugar and soy sauce.
- Cook until noodles ready.
**Add some ground peanut, ground dried chillies to taste. Serve with quarter lime to squeeze over if wanted.
Eat
Sweet sticky rice with mangoes (Khao neeaw Ma Muang )
The Thai equivalent of rice pudding, you should find the correct dry rice from an Asian supermarket but this can be attempted with normal rice.
Sticky rice preparation
Soak sticky rice in water for about 6 hours or overnight. Then clean the rice until the water runs clear, this removes the starch. Steam the rice for ½ hour, the rice will become sticky and clear. Let cool.
Sauce:
185g Cooled cooked sticky rice
7 tsp Sugar
1 tsp Salt
350ml Coconut cream (not milk)
1 tbsp Palm sugar (or other if not available)
Method:
- Heat coconut cream; add sugars and salt stir well.
- Add cooled sticky rice mix and leave off heat for 5-10 minutes.
- Stir one more time and serve on plate with large slices of mango.
Change mangoes for any other sweet fruit. (banana, pineapple, peach etc.)
