Thai cooking class #1

I was so excited to start my Thai cooking class this week and happy to discover that a friend Gloria is taking the class as well. Although the class wasn't as hands on as I had hoped it was still really fun learning some new recipes. On the menu was Tom Sam Pla (sour soup with fish and veggies) and Garlic Prawn in Hot Sauce. Overall I couldn't believe how simple the recipes were to make. In comparison to making Balinese sauce this is a cake walk. I can't wait to test these out on Jeff! Did I mention they were delicious?

Tom Sam Pla

Ingredients:

• 200 gr fish fillet cut into 1" chunks (we used snapper)
• 200 gr cabbage shredded
• 100 gr green beans sliced diagonally
• 2 spring onions sliced diagonally
• 2 garlic cloves chopped
• 1 T ginger chopped
• 2 tsp cilantro root chopped (apparently its common to use the root portion in Thailand)
• 2 tsp shrimp paste
• 1/2 tsp turmeric powder
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 2 T oil
• 1 1/2 L chicken stock
• 3 T tamarind water
• 2 T palm sugar
• Chopped cilantro leaves

Directions:

1. Combine the ginger, garlic, cilantro root, shrimp paste, turmeric powder, and tamarind water in a food processor and blend to a smooth paste
2. Heat the oil in a deep saucepan and stir fry the spice paste for ~5 min. Add chicken stock, salt, pepper, fish, and palm sugar and bring to a boil.
3. Add the cabbage, green beans, and spring onion and cook for 10 - 15 minutes. Serve with cilantro.

Garlic Prawn in Hot Sauce

Ingredients:

• 1 kg fresh prawn peeled and cleaned
• 1 onion sliced
• 2 garlic cloves chopped
• 2 tsp ginger sliced (like matchsticks)
• 2 red chiles seeded and sliced
• 100 gr sliced bamboo shoots (canned)
• 2 T sweet chili sauce
• 2 T fish sauce
• 3 T chicken stock
• 1 T corn starch mixed with a little cold water
• Basil leaves for garnish

Directions:

1. Mix sweet chili sauce, fish sauce, chicken stock, and corn starch together.
   
2. Heat oil in wok and add garlic, onion, ginger, and chili. Stir fry until softened, just a few minutes. Add prawn and stir fry until they turn pink. Add bamboo shoots.
3. Pour sauce into the wok and stir until thickened. Serve garnished with basil leaves.

We had these two dishes with rice for lunch - yum.

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