Sofitel Centara Grand Bangkok - Thai Cooking Class
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“La Tiang” – Minced Pork & Shrimp in a Egg Net
“Phad Mee Krob” – Crispy Sweet & Sour Rice Noodles
“Hor Mok Pla” – Steamed Fish Curry in Banana Leaves
“La Tiang” - Minced Pork & Shrimp in a Egg Net
Ingredients:
1 tbsp well pounded mixture of coriander root, pepper, and garlic
1 cup ground pork
½ cup ground fresh shrimp
¼ cup diced onion
3 tbsp fish sauce
3 tbsp sugar
½ cup ground roasted peanuts
2 tbsp cooking oil
6 eggs beaten
2 thinly sliced red spur chillies
¼ cup coriander leaves
Preparation:
Fry coriander root mixture until fragrant, add pork and fry until done, then add shrimp and onion, and then fish sauce and sugar. Add the peanuts and continue frying until dry.
Spread thin layer of oil over entire inner surface of a frying pan and place on low heat. When hot, dip fingers into egg, then slightly spread, by quickly moving your hand, allowing thin streams of egg to fall onto the pan. Continue in this way cross-crossing the pan to make a net. When egg net is cooked, remove from pan.
Place the egg net down on a flat plate so the smooth side is on the bottom. Make a cross with sliced red spur chilli in the centre, and then add the coriander leaves, and finally 2 tbsp of cooked pork filling, then fold up into a square envelope and serve.
Repeat procedure with the balance of ingredients, then serve.
“Phad Mee Krob” - Crispy Sweet & Sour Rice Noodles
Ingredients:
150 grams very fin thin rice noodles
3 cups cooking oil for frying
1 tbsp of chopped garlic & shallots
¼ cup finely chopped pork
¼ cup finely chopped fresh shrimp
1 tbsp fermented soybeans
1 tbsp vinegar
1 tbsp fish sauce
4 tbsp sugar
1 tbsp ground dried chilli
1 tbsp lemon juice
1 cake yellow soybean curd, cut to match stick size pieces and fried crisp
2 pickled garlic bulbs, finely sliced
2 tbsp coriander leaves
1 finely sliced red spur chilli
50 grams bean sprout
3 Chinese leek plants
Preparation:
Fry noodles in hot oil until crisp and golden, then drain.
Heat ¼ cup oil in a frying pan. Fry garlic and shallots until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar and ground dried chillies. When thick, add the lemon juice to your taste, add just enough to obtain sweet, sour, and salty flavour.
Reduce heat, add the noodles and continue turning them until they stick together, then add the bean curd and place onto plates.
Sprinkle with the pickled garlic, finely sliced lemon rind, coriander, and red spur chilli. Place bean sprouts and Chinese leek leaves on the sides of the plates.
“Hor Mok Pla” - Steamed Fish Curry in Banana Leaves
Ingredients
Banana Leaves (or small Shells)
300 grams white fish, skinless
2 tbsp coriander leaves, chopped
pepper
3 tbsp fish sauce
3 cups coconut milk / rice flour
2 tbsp red curry paste
1 egg
¼ cup sweet basil leaves, or coriander leaves, chopped
2 kaffir lime leaves, chopped
1 thinly sliced red spur chilli
Preparation:
Prepare 15 banana leaf cups 2 ½ inches in diameter, or use shells.
Cut fish, cut into thin slices. Knead in 1 tbsp of finely ground coriander and pepper. Marinate fish meat with 1 tbsp fish sauce.
Mix ¾ cup coconut cream from the top of coconut milk with 1 tsp rice flour, heat to boiling, remove from heat; this will be used to top the fish.
Mix the remaining coconut milk with curry paste, then stir in the fish meat, next the egg, the fish sauce, and then the rest of the coconut milk a little at a time. Finally stir in a little each of sweet basil, coriander and kaffir lime leaves to add fragrance.
Line the bottoms of the banana leaf cups or shells with the remaining sweet basil leaves, fill each cup with the fish meat mixture, and steam for 15 minutes. Then remove steamer trays, pour some prepared coconut cream onto each serve, sprinkle each with coriander, kaffir lime leaves and red spur chilli.
Steam for another minute, then remove from the steamer and serve.
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