Tristar Institute - Resep Masakan Thailand (Part. 2)

Tristar Institute - Resep Masakan Thailand (Part. 2)

Kursus  Authentic  Thai  Cuisine

Di “Blue Elephant Cooking School, Bangkok, Thailand”

(Part. II)

Berbicara makanan, setiap negara memiliki ciri khas kuliner sendiri. Oleh karena itu suatu keberuntungan, kami (Upi Palupi & Nurul H.) dapat menjelajahi aneka kuliner dan merasakan kenikmatan makanan di Thailand. Walaupun itu semua hanya lewat kursus di Blue Elephant Cooking School, Bangkok. Masakan apa saja yang kami buat dalam kursus kuliner kali ini?

KOONG NAAM JUN

Coconut Soup with Prawns

Ingredients:

4 pc                 Prawns

1 cup               Coconut milk

1 stem              Lemongrass (angle sliced)

2 leaves           Kaffir lime leaves (rolled and shredded)

2 cloves           Shallot (slice)

5 leaves           Holy basil leaves (rib from stem)

2 leaves           Thai saw coriander leaves (sliced)

1 tbsp              Ground peanuts

5 pc                 Birds eye chili (crushed)

1 tsp                Thai roasted chili paste and oil

1 pod               Deep fried dried chili

1 ½ tbsp          Tamarind juice

1 tsp                Lime juice

1 ½ tbsp          Fish sauce

1 tsp                Palm sugar

1 root               Coriander root (crushed)

50 gr                Chicken stock

Method:

1.      In a sauce pan on a medium heat: add chicken stock, bring to a boil.

2.      Add crushed coriander root, angle sliced lemongrass, and sliced shallots. Wait until aroma develops.

3.      Add coconut milk, prawns, season with fish sauce, palm sugar, tamarind juice, and shredded kaffir limes leaves, and crushed birds eye chilies, ground peanuts, Thai saw coriander leaves and holy basil leaves.

4.      When the prawns are cooked, remove from heat and add lime juice.

5.      Garnish with chilli oil and deep fried dried chilies.

PHAD KEE MAO SEN CHAN KOONG

Spicy Stir-fried Rice Noodles and Holy Basil with Prawns

Ingredients:

80 gr                Rice noodle (soaked in cold water for 15 mins.)

4 pc                 Prawns

3 tbsp              Chicken stock

3 tbsp              Vegetable oil

2 cloves           Garlic (crushed)

3 pc                 Birds eye chili (crushed)

6 leaves           Holy basil leaves (Bai Kra Praow)

1 pc                 Chicken egg

40 gr                Cabbage (sliced)

Seasoning:

1 tsp                Light soya sauce

½ tsp               Dark soya sauce

½ tbsp             Sugar

1 tsp                Fish sauce

½ tbsp             Oyster sauce

¼ tsp               White pepper powder

Method:

1.      In a mortar: Crushed garlic, birds ey chilies. Set aside.

2.      In the wok on medium heat: add vegetable oli, crushed garlic and birds eye chilies until aroma develops.

3.      And prawns, chicken egg, rice noodle and chicken stock. Stir fry until the noodles gets soft, add sliced cabbage. Add all seasoning, add holy basil leaves.

4.      Transfer into a serving dish.

  

KAENG PHED NUA FUK THONG

Red Curry with Beef & Pumpkin

Ingredients for Paste:

(or can be substituted by 2 tbsp of  Blue Elephant Red Curry Paste)

3 pc                 Red dried chillies (soaked in cold water for 15 minutes)

½ tsp               Shrimp paste

1 tsp                Salt

3 pc                 Garlic

2 pc                 Shallots

½ pc                Lemongrass

½ inch             Galangal

1 tsp                Kaffir lime zest

½ tsp               Ground cumin seeds

½ tsp               Ground coriander seeds

Preparation:

1.      In a mortar, put all ingredients and finely pound. This mixture yields 100 gr of curry paste.

Ingredients:

½ tsp               Ground roasted cumin seeds and coriander seeds

2 tbsp              Vegetable oil

90 gr                Beef (sliced into bite-size pieces)

80 gr                Pumpkin (cut in pieces)

250 gr              Coconut milk

2 leaves           Kaffir lime leaves, torn in half

15 leaves         Sweet basil (Horapha leaves)

1 piece             Big red chili (angel sliced)

Seasoning:

½ tbsp             Palm sugar

1 tbsp              Fish sauce

Garnish:

Sweet Basil

Method:

1.      In a saucepan on medium heat: add vegetable oil, red curry paste, cumin seed and coriander seeds mix paste with oil until an aroma develops, gradually add coconut milk.

2.      Add sliced beef, simmer until beef half-cooked, add pumpkin.

3.      Add remaining coconut milk, allow it to boil for about 1 minute.

4.      Add seasoning, kaffir lime leaves and red chili.

5.    When the curry boils, add sweet basil leaves. Gently mix well and pour the curry into a serving bowl.

6.      On the top of curry, decorate with tips of sweet basil leaves.

KUA KLING KAI

Spicy Southern Stir-fried Minced Chicken with Yellow Curry Paste

Ingredients for Paste:

2 pieces           Dried bird eyes chili

2 pieces           Big red dried chili

4 pieces           Bird eyes chili

1 tbsp              Lemongrass

½ tbsp             Kaffir lime zest

½ tbsp             Shrimp paste

1 tsp                Turmeric

½ tsp               Black pepper

3 cloves           Garlic

2 pieces           Shallot

Ingredients:

100 gr              Minced Chicken

1 tbsp              Vegetable oil

½ tbsp             Fish sauce

3 leaves           Kaffir lime leaves (finely sliced)

1 tsp                Sugar

¼ tsp               Salt

1 tbsp              Chicken stock

Method:

1.      In a mortar, pound all of the paste ingredients until well blended.

2.      In a wok, add vegetable oil and stir-fry the pounded paste until an aroma develops.

3.      Then add chicken and stir fry until cooked, then add the stock.

4.      Add seasonings; fish sauce, sugar and salt.

5.      Then add slice kaffir lime leaves and turn off the heat.

Tristar Institute

School of Culinary – Baking Pastry Art, S1 Food Technology, Hospitality, Cruise,

D3 Hotel & Culinary Business

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