Episode 11

Cooking School recipes

Tom Yum Chili Paste

10 Tbsp oil

3 Tbsp chopped carrot

3 Tbsp chopped onion

(Fry together for 1 min)

2 Tbsp chopped garlic

(Fry together until garlic is brown)

3 Tbsp dry chili

Turn off heat 

2 Tbsp soy sauce

2 tsp brown sugar

2 tsp lime/lemon juice

Mix and then blend.

Fry for 1-2 more minutes.

 

 

Tom Yum Soup

 

1-1/4 cup water

2 cut Kaffir lime leaves

2 slices galangal

2 half-inch pieces of lemongrass.

1 Tbsp chopped carrot

1 Tbsp coarsely chopped onion

1 Tbsp coarsely chopped tomato

1 Tbsp tofu

1 small handful of mixed vegetables

Once boiling, add:

1 Tbsp dark soy sauce

1Tbsp light soy sauce

1 tsp brown sugar

Turn off the heat once the vegetables are tender

but before the water is all gone.

1 Tbsp of mixed chopped spring onions and cilantro

1 tsp lime juice

1 tsp Tom Yam chili paste

1 Tablespoon coconut milk

 

 

Peanut Sauce

 

1 Tbsp oil

1/2 coarsely chopped tomato

Crush the tomato in the wok

1 teaspoon red or Tom yam chili paste

Fry until fragrant

6 Tbsp coconut milk

1 Tbsp crushed roasted ground peanuts

2 tsp sugar

1 teaspoon lime juice

1/2 tbsp mixed light and dark soy sauce

 

 

Massaman curry

 

1 Tbsp oil

1 Tbsp shredded carrot

1 Tbsp coarsely chopped onion

1 Tbsp chopped tomato

1/2 tsp red chili paste

1 tsp curry powder

Fry until fragrant, add water if needed.

3 Tbsp water

6 Tbsp coconut milk

Cook until thick

1 Tbsp mixed light and dark soy sauce

2 tsp sugar

1 small handful of vegetables (steamed sweet potato or pumpkin)

1 Tbsp tofu

Mix well, then add:

2 tbsp coconut milk

1 tsp lime juice

Top with roasted peanuts and 1 Tbsp coconut milk.

 

 

Pad Thai

 

1 Tbsp oil

1 Tbsp chopped carrot

1 Tbsp coarsely chopped onion

1 Tbsp coarsely chopped tomato

1 Tbsp tofu

1 Tsp minced garlic

1 egg

3 Tbsp water

1 portion of presoaked noodles

Mix well

1 Tbsp mixed light and dark soy sauce

1 Tsp sugar

1 Tbsp mixed bean sprouts

and chopped spring onion

1/2 tbsp crushed roasted peanuts

Add to taste:

1 tsp chili flakes

Juice from 1/4 of a lime