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