Food Steps Journal: September 2013

HOW TO COOK THAILAND CUISINE

Friday, September 27, 2013

Thailand is one of the best country that makes me curious to go back again and again to explore and learn lot of things, starting from the culture, language, art, shopping center to the history, and the most interesting thing for me as food lovers are learning how to make Thailand dishes.

Actually this is my second time to visit Thailand, and I don't know how much I love traveling and explore Thailand. But now, I'm not traveling alone, this time I've had a gift and a short weekend from Mandarin Oriental Hotel, Jakarta in cooperation with Thailand Tourism Board for me and my friend, Lina. We were stayed at Mandarin Oriental Hotel, Bangkok for 3 days and 2 night, And, the most enjoyable thing and impressed me was the service provided by the Mandarin Oriental Hotel, Bangkok is very special and can be said THE BEST! Another surprised, we get a cooking class in The Oriental Thai Cooking School - Mandarin Oriental hotel Bangkok with Mr. Narain Kittaiyotcharoen as our instructors. That day, we learned how to make four different types of cuisine and a special food preferences were quite famous in Thailand with the following details here;

1. COOKING; How to make Mango Sticky Rice / Black Sticky Rice with Egg Custard.

2. COOKING; How to make Tapioca Balls with Pork / Chicken Filling

3. COOKING; How to Make Green Curry of Chicken & eggplants

4. COOKING; How to make Stir-Fried Clams with Roasted Chili Paste

All of these recipes I learned from Thai Cooking School - Mandarin Oriental Bangkok, and in my opinion, all of this menu is quite easy for you to apply, Wanna try? And, The last thing that I never forget about the hotel itself was beautiful and very comfort also, you can see the picture below..

I really thanks Mandarin Oriental Hotel Jakarta & Bangkok and Thailand Tourism Board also for bringing me here, it was an awesome weekend and experience, especially for teach me how to make Thailand dishes, hopefully we can meet again in the future and I would love to join that cooking class again #MYWISH :) See you again....

Me, Lina, Mr. Narain as instructor & Mr. Nithee Seeprae as Director of Tourism Authority of Thailand

Our preparation!

Nice and comfort place for SPA

LOVE the Lobby and ambiance from Mandarin Oriental Hotel, Bangkok

MANDARIN ORIENTAL BANGKOK -
THE ORIENTAL THAI COOKING SCHOOL
48 Oriental Avenue, Bangkok 10,500
Ph; +66 (0) 2 659 9000
E; mobkk-thaicooking@mohg.com
www.mandarinoriental.com

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cooking

[RECIPES] HOW TO MAKE MANGGO STICKY RICE vs BLACK STICKY RICE WITH EGG CUSTARD

Friday, September 27, 2013

Khao Nio Dum Sangkhaya

Mango Sticky Rice! does anybody didn't know bout it? i don't think so, even the most tourist who come to Thailand, they are definitely will find and they will try the Manggo Sticky Rice. And, this is my first time to tasted Manggo Sticky Rice with a different look than usual! it's called Mango Sticky Rice Sunday, hmmm quite interesting, isn't it? hmm... i'm not really sure this dessert will be my favorite in Thai, but so far i enjoyed the Manggo sticky rice because it quite tasty on the tongue, so overall it's delicious .

Well, i have the good news for you guys. on that day, i also learned how to made black sticky rice with The Oriental Thai Cooking School. And, the good news is the recipe to make black sticky rice was the same as making manggo sticky rice, because it used the same basic ingredients. The following is a recipe that you can use to make the black sticky rice and sticky rice manggo also! Enjoy your cooking experience :)

Ingredients – serves 4

300 grams (1 ½ cups) coconut Milk

85 grams ( ½ cups) granulated sugar

2 grams ( ½ teaspoon) salt

400 grams (2 ½ cups) black sticky rice, soaked for 6 hours, drained and steamed.

2 eggs

100 grams ( ½ cup) coconut milk (young coconut)
100 grams ( 2/3 cup) palm sugar

As needed pandan leaves, whole (optional)

Preparation - How to cook;

1. Combine the coconut milk, sugar and salt in a pot. Bring to the boil, stirring constantly to prevent it

from separating. Remove from the heat.

2. In a mixing bowl pour the cooked coconut milk over the black sticky rice. Mix well and cover with

cling film for 45 minutes.

3. In a mixing bowl. Beat the eggs gently and combine with coconut milk and palm sugar. Add the

pandan leaves and mix well by hand, making sure the palm sugar dissolves properly.

4. Strain the mixture into a pan with raised edges and steam for 10 minutes until it has set. Leave to cool

then cut into pieces. Serve the sticky rice topped with the custard.

MANDARIN ORIENTAL BANGKOK -
THE ORIENTAL THAI COOKING SCHOOL
48 Oriental Avenue, Bangkok 10,500
Ph; +66 (0) 2 659 9000
E; mobkk-thaicooking@mohg.com
www.mandarinoriental.com

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BANGKOK

[RECIPES] HOW TO MAKE TAPIOCA BALLS WITH PORK / CHICKEN FILLING

Friday, September 27, 2013

Sakhoo Sai Moo

This is my second menu with The Oriental Thai Cooking School - Sakhoo Sai Moo. Tapioca Balls is one of our appetizer before we learned another recipes. It was really yummy and you can also try this Tapioca Balls and used the recipes from the mandarin oriental Bangkok. The taste is savory with fried garlic at the top and delicious with pork filled inside, can you imagine how it feels if i filled the tapioca balls with grilled pork. well, it time for you to cook, you can choose and filling the balls with anything you likes such as a chicken or seafood! How to make it? it easy, you can following this step by step.. enjoy :)

Ingredients

12 grams (1 tablespoon) soybean oil

20 grams (2 tablespoons) garlic, finely chopped

5 grams (1 tablespoon) coriander roots, finely chopped

50 grams (½ cup) minced Pork

30 grams ( ¼ cup) onion, coarsely chopped

50 grams ( ½ cup) salted daikon
10 grams (1 tablespoon) fish sauce

40 grams (3 tablespoon) palm sugar

30 grams ( ¼ cup) ground roasted peanuts

2 grams (1 teaspoon) ground white pepper

100 grams (1 cup) tapioca pearls, rinsed and drained

100 grams ( ½ cup) hot water

10 grams (2 tablespoons) crips fried garlic

As needed lettuce, coriander and bird’s eye chillies

Preparations;

1. Heat the oil in a wok then sauce the garlic and coriander roots. Add the pork and keep stirring to break any lump, then add the onion To cook until soft.

2. Add salted daikon and flavor with fish sauce and palm sugar. Keep stir-frying until fairly dry, then add the peanuts and white pepper. Remove from the heat and let cool.

3. Rinse the tapioca pearls through a stainer. Transfer to a mixing bowl and gradually add hot water. Stir well with a wooden spatula then keep wrapped so that it won’t dry out.

4. Form the tapioca dough from above into a ball of 1 ½ inches in diameter and flatten it. Place a rounded teaspoons of the filling mixture in the centre. Gather edges to form a ball again. Repeat until all the dough is used up.

5. Poach the tapioca balls in hot water for about 2-3 minutes. Remove from the heat. Sprinkle with crips fried garlic and serve with lettuce, coriander and bird’s eye chillies.

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BANGKOK

[RECIPES] HOW TO COOK STIR-FRIED CALMS WITH ROASTED CHILLI PASTE

Friday, September 27, 2013

HOI LAI PHAD NAAM PHRIK PHAO

A lot of people said that cooking is not easy as we seen on tv or web, for me, sometimes i thought the same thing, until Mr. Narain gave me some advice and teach me how to make delicious dishes in 5 minutes. i can't believe it until i made this menu and the taste was really good..

Ingredients

25 grams (2 tablespoons) Soybean oil

20 grams (2 tablespoons) garlic, finely chopped

30 grams (1 ½ tablespoon) roasted – chilli paste

10 grams (1 tablespoon) fish sauce

25 grams (2 tablespoons) oyster sauce

5 grams ( ¾ tablespoon) sugar

50 grams ( 1/3 cup) coconut milk
250 grams (3 cups) calms, boiled until open and drained

25 grams ( ¼ cup) Thai orange chillies, cut up

25 grams ( ¼ cup) Thai red chillies, cut up

20 grams (1 cup) sweet basil, picked

PREPARATION;

1. Heat the oil in the wok for about 1 minute. Add the garlic to stir-fry until golden.

2. Add chilli paste, fish sauce, oyster sauce, sugar and coconut milk. Keep stir-frying.

3. Add the calms, together with Thai red and orange chillies and sweet basil. Stir well and remove from the heat.

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BANGKOK

[RECIPES] HOW TO MAKE GREEN CURRY OF CHICKEN & EGGPLANTS

Friday, September 27, 2013

Gaeng Khio Waan Gai - Green Curry

Green curry chicken is one of the top 10 famous food in Thailand, besides tom yum gong or thai chicken basil. i cooked this green curry with The Oriental Thai School, and i can't believe for what i did, the taste is really delicious, even my instructor said i must be proud for what i made, he like it also... Yeaaaa... I really thanks for my instructor for teaching me this recipes, so if you want to make this green curry, try this recipes.. enjoy :)

Ingredients

1 grams (1 tablespoon) coriander seeds, dry - roasted

½ grams ( ¼ teaspoon) cumin seeds, dry-roasted

13 grams (3 tablespoons) lemon grass, thinly sliced

1 ½ grams (1 teaspoon) kaffir lime zest, thinly sliced

12 grams (1 tablespoon) galangal, thinly sliced

6 grams (2 teaspoons) coriander roots, chopped
20 grams (3 tablespoons) garlic, thinly sliced

18 grams (3 tablespoon) shallots, thinly slied

2 grams (1 teaspoomn) fresh yellow turmeric, thinly sliced

17 grams (2 tablespoons) green bird’s eye chillies, sliced

10 grams (2 teaspoons) shrimp paste, wrapped in banana leaf and grilled

330 grams ( 1½ cups) coconut cream

100 grams ( ½ cup) water

40 grams (6 tablespoons) fish sauce

20 grams (2 ½ tablespoons) palm sugar

400 grams (2 cups) coconut milk

450 grams (2 cups) chicken tight, cubed or sliced

180 grams (1 cup) round eggplants, quartered

30 grams (1/2 cup) pea eggplants

15 grams (4 tablespoons) banana pepper, coarsely shredded

As needed Thai big red chillies, finely shredded

As needed sweet basil

As needed kaffir lime leaves, finely shredded

PREPARATION / HOW TO COOK

1. To make the paste, pount the coriander seeds and cumin seeds until fine. Add the lemon grass, kaffir lime zest, galangal and coriander roots, continue to pound until smooth and well mixed. Add the garlic, shallots, turmeric and chillies, pounding until fine and smooth paste forms. Add the shrimp paste and pount until thoroughly incorporated. Set aside. (For this recipe use 50 grams/3 tablespoons)

2. In a wok heat the mixture of coconut cream and water and stir well until separated.

3. Add the curry paste and stir well until aromatic, over a medium low heat.

4. Season with the fish sauce and palm sugar then gradually add the coconut milk/.

5. Bring to the boil then add the chicken, round eggplants and pea eggplants. Keep cooking for about 5 minutes.

6. Add the banana pepper, big red chillies, sweet basil and kaffir lime leaves. Remove from the heat.

Ingredients

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HOW TO COOK THAILAND CUISINE

[RECIPES] HOW TO MAKE MANGGO STICKY RICE vs BLACK STICKY RICE WITH EGG CUSTARD

[RECIPES] HOW TO MAKE TAPIOCA BALLS WITH PORK / CHICKEN FILLING

[RECIPES] HOW TO COOK STIR-FRIED CALMS WITH ROASTED CHILLI PASTE

[RECIPES] HOW TO MAKE GREEN CURRY OF CHICKEN & EGGPLANTS

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