Cooking Class
Koh Samui
with Bung and Mong
BANANA IN COCONUT MILK
For 2 persons
Choose banana between yellow and green
Boil coconut 25 cl milk for 2 minutes with 3 table spoon white sugar with 1 pinch of salt.. till coconut milk get more thick...
With pandan leave if you have
Add banana inside .
Cook 20 seconds.
Serve with crushed peanuts on the top.
Enjoy!
STEAMED FISH
SAUCE for 1 person:
Fresh chillies cut finely
Garlic cut finely
Coriander roots chopped finely
½ TBS sugar
1 TBS lime juice
1 ½ TBS fish sauce
1 TBS water
Mix together.
INGREDIENTS:
Ginger finely julienned
2 kaffir lime leaves
Fish
METHOD:
In a sheet of aluminium foil place your fish on top of the kaffir lime leaves.
Put ginger on top of the fish and add the sauce on top.
Close the parcel of aluminium well and place in an ovenproof dish.
Cook for 7 minutes, depending on size of fish.
Check that the fish is well cooked.
MANGO AND STICKY RICE
INGREDIENTS:
Sticky rice
Coconut milk
White sugar
Salt
Sweet mango
METHOD:
Soak the sticky rice in cold water overnight.
Steam the rice in a steam cooking pot.
Mix the coconut milk with the sugar and pinch of salt.
Add sticky rice into the coconut milk, but must not be too runny.
Serve the sticky rice hot with the sliced mango on the side.
CHICKEN SATAY
MARINADE:
Chicken – sliced in thin, long pieces.
½ TBS yellow curry
½ tsp salt
1 TBS brown sugar
Mix all above ingredients
Marinade the chicken in the fridge for 1 hour.
Grill or fry the chicken.
SALAD:
Cucumber julienned
Shallots sliced thinly
Red sweet peppers julienned
2 TBS vinegar
½ tsp salt
1 TBS sugar
Mix all together.
SATAY SAUCE:
Coconut milk
1 tsp panang curry paste or red curry paste
½ tsp salt
1 TBS coconut sugar
1 TBS fish sauce
1 TBS yellow curry powder
1 TBS crushed peanuts
Add all ingredients to a pot and boil for 3 minutes.
VEGETABLE SPRING ROLLS
INGREDIENTS:
Spring roll sheets
White cabbage
Glass noodles
Ear mushroom
Carrots
Spring onion
Bean sprouts
1 TBS Oyster sauce
½ TBS sugar
½ TBS soya sauce
½ TBS light soya sauce
½ TBS sesame oil
1 TBS fish sauce
1 small bowl sweet chilli sauce and crushed peanuts.
METHOD:
Heat oil over a medium heat in a pan.
Add Glass noodles, white cabbage, mushroom, carrot, spring onion, bean sprouts and then add the seasoning – fish sauce, oyster sauce, soya sauce, light soya sauce, sesame oil and sugar and fry for 1 minute.
Remove from heat and allow to cool completely.
Spread out the spring roll sheets, add the filling and roll carefully and close with egg yolk.
Fry the spring rolls in deep hot oil until crispy and golden.
Serve with sweet chilli sauce and crushed peanuts on the side.