Cooking Class
Koh Samui

CHICKEN SALAD

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INGREDIENTS:

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Chicken cut in small pieces
Red shallots finely sliced
Mint
1 lime
Spring onion
Coriander
Chilli powder

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SEASONING:

1 lime
1 tsp chili powder
1 ½ TBS fish sauce
½ TBS brown sugar
1 TBS sticky rice powder

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METHOD:

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Add 3 TBS water in a pot and add the chicken and cook until the chicken is cooked.
Remove the water.
Add the shallots, chili powder, fish sauce, sugar, lime and sticky rice powder.
Mix well together.
Add mint, coriander and spring onions.
Serve on a plate with some rice.

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PAPAYA SALAD

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INGREDIENTS:

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1 green papaya grated
Carrots grated
1 long bean cut into 2cm lengths
1 cup peanuts
½ cup dried shrimps
2 tomatoes cut into large pieces
1 – 5  red or green spicy chilies (do not cut them)
2 cloves garlic
½ TBS palm or brown sugar
2 TBS fish sauce
2 TBS lime juice

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METHOD:

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Crush the chili, garlic and dried shrimps in a pestle and mortar.
Add sugar, fish sauce, lime juice and continue crushing
Add the papaya, carrots, long beans, tomatoes and peanuts and mix together with a spoon.
Adjust your seasoning.  The original taste of the dish is a balance between sweet, spicy, salty and sour.
Serve on a plate with cabbage and cucumber on the side.

 

 

BEEF SALAD

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INGREDIENTS:

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Beef filled sliced thinly
Pineapple cut into medium pieces
Tomatoes cut into medium pieces
Onions
Shallots
Hot chili
Fresh mint
Spring onions
Chinese celery
1 ½ TBS fish sauce
½ TBS sugar and chili paste / tom yum paste
1 TBS lime juice
1 TBS water

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METHOD:

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Add the water and a pinch of salt into a pot.  
When the water is boiling add the beef and turn off once beef is cooked.
Add shallots, chili and the seasoning and mix well together.
Add pineapple, onions, tomatoes, spring onion, Celery and fresh mint and mix well together.
Serve on a plate and enjoy as a starter.

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GREEN MANGO SALAD

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INGREDIENTS for 1 person:

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Green mango peeled and julienned
Shallots thinly sliced
Long bean cut into very small pieces
Dry shrimps
Crispy fish
Peanuts
Chili powder
1 ½ TBS fish sauce
½ TBS palm sugar

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METHOD:

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In a bowl mix together shallots, fish sauce and palm sugar.
Add the green mango, chili powder and mix together.
Add all other ingredients and mix together.