Cooking Class Koh Samui

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!

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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.

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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.

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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.

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