Cooking Class Koh Samui
with Bung and Mong
SMILEY COOK Thai Cooking Class
at Koh Samui
Extra
Thai melon, tapioca pearls and corn in coconut
INGREDIENTS:
6 pieces of diced thai melon
Tapioca pearls 1 full tablespoon
Corn 1 full tablespoon
SEASONING :
Coconut milk 1 cup
Brown sugar 1 full tablespoon
Salt 1 pinch
METHOD:
Cook the tapioca pearls in boiling water until they are soft and clear. Drain and rinse them once with cold water.
Pour coconut milk into a pot. Boil until it boils.
Add salt and sugar.
Then add corn and tapioca pearls. Wait for the corn to cook.
Put the diced thai melon in a cup.
When the corn is cooked, turn off the gas and pour the mixture into the cup with the cantaloupe.
Then serve.
Mango And Sticky Rice
INGREDIENTS:
1 cup sticky rice
1/2 cup coconut milk
1 full tbsp brown sugar
1 pinch salt
Sweet mango
METHOD:
Soak glutinous rice in room temperature water overnight and steam the glutinous rice in a steamer until the glutinous rice is cooked.
Put coconut milk in a pot and heat it up. Bring the coconut milk to a boil, then add salt and sugar. Stir until the sugar and salt dissolve.
Then put the glutinous rice in the pot and stir until the glutinous rice and coconut milk are well combined.
Make sure the coconut milk is not too dry and not too watery. Turn off the gas.
Place the glutinous rice on a plate with sliced mango on the side.
Banana In Coconut Milk
INGREDIENTS:
1 cup coconut milk
1 full tbsp brown sugar
1 pinch salt
1 ripe banana cut into desired pieces
METHOD:
Pour the coconut milk into a pot and place it over medium heat.
Once the coconut milk starts to simmer, add salt and palm sugar.
Stir until completely dissolved.
Add the ripe bananas to the pot.
Cook over medium-low heat until the bananas are soft.
Serve hot.
Chicken Satay
Chicken Marinade Recipe:
Ingredients:
4 thinly sliced chicken pieces
Skewer
1 teaspoon curry powder
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
A pinch of brown sugar
Method:
Put the sliced chicken into a mixing bowl. Add the curry powder, sugar, light soy sauce, and oyster sauce to the mixing bowl. Mix everything together.
Marinate for about 30 minutes.
Skewer the marinated chicken and grill. When cooked, arrange on a plate and set aside.
Satay Sauce Recipe:
Ingredients:
1 cup coconut milk
1 tablespoon roasted crushed peanuts
Half a tablespoon of Panang curry paste or to taste. If you don't like it spicy, add a little bit of a tablespoon.
A little bit of palm sugar
1 tablespoon tamarind juice
½ teaspoon salt
How to make:
Add coconut milk and Panang curry paste and stir-fry until the coconut milk starts to separate.
Add palm sugar, tamarind juice, and salt and simmer until everything is well combined. Add crushed peanuts and mix well. Scoop into a serving bowl.
Pickled vegetables:
Ingredients:
5 tbsp vinegar
4 tbsp sugar
1/2 tsp salt
2 tbsp water
1/4 cucumber, sliced
Chopped chili, cut in half and sliced
Shallots, sliced
Method:
Mix water, vinegar, salt and sugar in a pot, bring to a low heat and simmer until the sugar dissolves. Set aside to cool.
Cut cucumber, chili and sliced shallots, prepare in a cup.
Then pour the preserved pickled water into the bowl and it's done.
Vegetable Spring Rolls
INGREDIENTS:
Fresh spring roll sheets
1 handful of white cabbage, sliced
1 cup glass noodles
1 handful of carrots, sliced into long strips
1 cup of bean sprouts
1 handful of taro, sliced into long strips
1 egg
SEASONING :
Oyster sauce 1 tbsp
Sugar ½ tbsp
Soy sauce ½ tbsp
Light soy sauce ½ tbsp
Sesame oil ½ tbsp
Fish sauce ½ tbsp
Vegetable oil 1 tbsp
METHOD:
Heat oil in a pan over medium heat.
Add glass noodles, white cabbage, carrots, bean sprouts and stir-fry. Then add all the seasonings and mix well. Stir-fry for about 1 minute. Remove from heat and let cool.
Unroll the spring roll sheet, put the filling in and roll it up carefully. Cover with the egg.
Fry the spring rolls in hot oil until crispy and golden brown.
Serve with sweet chili sauce and crushed peanuts.
