Cooking Class
Koh Samui

STIR FRIED CHICKEN WITH CASHEW NUTS

 

INGREDIENTS:

 

300 grams chicken breast thinly sliced

1 TBS chopped shallot

1 cup tempura flour

1 cup vegetable or palm oil

1 onion sliced

1 cup of roasted cashew nuts

1 cup spring onions cut into 1 inch pieces

1 TBS fish sauce

1 TBS oyster sauce

½ TBS soya sauce

1 TBS palm sugar

½ TBS sesame oil

1 TBS dark rum

1 green pepper

1 red pepper cut into 1cm pieces

 

METHOD:

 

Toss the chicken in the tempura flour and fry in hot oil until almost golden.

Pour oil out of pan.

Fry the shallots in a tiny bit of oil over medium heat until golden.

Season with fish sauce, oyster sauce, palm sugar, sesame oil and rum.

Add the chicken and fry until cooked

Add spring onions, cashew nuts and peppers and toss to combine for 1 minute.

Serve on a plate.

 

 

 

 

FRIED RICE WITH CHICKEN

 

INGREDIENTS:

 

Chicken breast finely sliced

Tomatoes

Carrots

Onions

Kale

Spring onions

Cut all above into small pieces.

1 TBS oil.

1 TBS fish sauce

½ TBS soya sauce

Light soya

1 tsp sugar

1 egg

Lime

Rice

 

METHOD:

 

Add vegetable oil to a pan and add the chicken.

When the chicken is cooked add the egg and scramble it.

Add all other ingredients and fry until tender.

Add rice at the end and serve on a plate.

 

 

 

PORK WITH FRIED GINGER

 

INGREDIENTS:

 

Ginger finely julienned

Pork sliced

Ear or Black mushrooms

Garlic finely cut

Red pepper sliced

Spring onions

2 TBS water

 

SEASONING:

 

1 TBS Oyster sauce

½ TBS Soya sauce

½ TBS dark soya sauce

½ TBS light soya sauce

½ TBS fish sauce

½ TBS salty soya bean sauce

½ TBS sesame oil

½ TBS sugar

 

METHOD:

 

Add a little oil in a pan and fry the garlic.

Add the ginger and then the pork and fry until pork is cooked.

Lower the heat and add the seasoning ingredients.

Turn the heat up high and add mushrooms, red pepper and water and fry for 30 seconds.

Turn off the heat and add the spring onions.

Serve on a plate.

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CHICKEN OR PORK WITH GARLIC AND PEPPER SAUCE

 

INGREDIENTS:

 

Chicken or pork sliced thinly

1 cup of vegetable oil

1 TBS black pepper

4 cloves of garlic

½ onion sliced

½ red pepper cut into small pieces

½ red pepper cut into medium pieces

1 spring onion

1 TBS oyser sauce

½ TBS fish sauce

½ TBS sugar

½ TBS soya sauce

½ TBS light soya sauce

½ TBS rice wine

1 TBS water

 

METHOD:

 

Mix the oyseter sauce, fish sauce, soya sauce, light soya sauce and some water in a small bowl.

Crush the garlic.

Crush the pepper and small sweet pepper together

Fry the garlic in 3 TBS of oil until crispy and golden and remove from the pan.

Fry the onions and medium pieces of red pepper for 1 minute.

Add the chicken and cook until done.

Add the black pepper and red pepper and fry for 10 seconds.

Add the seasoning from the small bowl and fry for 1 minute.

Add the crispy garlic and spring onions on top.

Serve on a plate.

 

 

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STIR FRIED CHICKEN WITH BASIL

 

INGREDIENTS for 2 people

 

250 grams minced chicken

3 TBS crushed garlic

3 TBS green or red hot chilli crushed

3 TBS vegetable oil

2 TBS light soy sauce

2 TBS oyster sauce

2 TBS fish sauce

1 TBS soya sauce

1 TBS sugar

1 TBS dark soya sauce

1 cup holy basil leaves

3 TBS water or chicken stock

 

METHOD:

 

Heat oil in a pan over a medium heat.

Fry the garlic and chili until fragrant

Add chicken and cook until almost done.

Add water or chicken stock.

Season with oyster sauce, fish sauce, light soya sauce, dark soya sauce and sugar.

When everything is cooked add the basil leaves and toss to combine.

Turn off the heat and serve on a plate.

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DEEP FRIED or fried PRAWNS WITH SWEET AND SOUR SAUCE

 

INGREDIENTS:

 

300 grams fish cut into 2cm pieces

1 cup tempura flour

1 cup vegetable oil

½ onion cut into wedges

1 tomato cut into wedges

4 slices pineapple

4 slices cucumber

2 peppers, 1 red and 1 green cut into wedges

2 bunches spring onion cut into 2cm lengths

½ TBS fish sauce

½ TBS soya sauce

1 TBS oyster sauce

½ TBS dark rum

1 TBS tomato sauce

1 TBS sweet chilli sauce

½ cup water

 

METHOD:

 

Toss the fish in tempura flour

Fry in hot oil until almost golden

Remove the fish to a plate and remove oil from the pan

Add fish sauce, oyster sauce, tomato sauce, sweet chilli sauce, soya sauce and dark rum to the pan.

Add pineapple, onion, tomato, cucumber, sweet chilli and spring onion and cook for 1 minute.

Add the fish and cook for 1 minute.

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