In the morning we took it easy, then had our first lunch at Railay East.
We had first class tractor transportation from Railay East to the cookery school near Diamond Cave
These are the recipes of the the dishes we made. We had a choice between 2 items for each portion of the meal, and we collectively voted for the following with two other couples. Our classmates were all North American which is odd because most of the tourists seem to be from Europe.
Spring Rolls (Poh piah thod) makes 6 total
Ingredients:
Glass noodles: 1/2 cup (soak 15-20 minutes if dry)
Cabbage: 1/2 cup
Carrot: 2 inch, 2 cubes
Spring onion: 2
Chinese Celery: 1 (or 1/2 normal celery)
Jelly mushroom: 2 cut small
Garlic: 2 cloves minced-keep separate
Egg: 2
Oil: 2 tsp
Sugar: 1/2 tsp
Soy sauce: 2 tsp
Spring roll sheets
Soup stock: 1 tsp (any flavor)
Tempura flour and water
Preparation:
1) heat oil
2) brown garlic
3) add eggs
4) add ingredients with soy sauce, stock, sugar
5) stir until soft
6) Put stuff in one corner of "tortilla", roll tight, over folding and tucking, then roll halfway, tuck sides, put "glue on top corner (use flour with water for glue), fold over
8) fry in wok (can be packed before friend for storage)
Green Curry (Kaeng Khiao Wan)
Ingredients
Eggplant: 2 small green cut into fourths
Wax gourd: 2 inch then cut small x 2 (can use zucchini)
Kaffir lime leaves: no substitute;can use dry 5-6 leaves or 4 fresh leaves; cut off stem, fold, roll, cut small and put separate.
Red chili: 6 slices
Sweet basil: 10-15 leaves whole (don't cut them)
Chicken: if not chicken, add more veggies
Oil: 2 tsps
Green curry paste: 2 tsp=medium spiciness
Coconut milk: 3 cups
Sugar: 2 teaspoon
Salt: 1 teaspoon
Preparation
1) Stir oil and paste
2) Add coconut milk and increase heat
3) Cook to boil eggplant, zuchinni, sugar, and salt
4) Boil 5-10 minutes until soft
5) Add sweet basil, kafir leaves, and chili--cook one minute
6) Turn off heat and put into bowl
Chicken in coconut milk soup (Tom Kha Kai)
Ingredients
Galangal: 2 inch long and slice thick
Lemon grass: 2, cut thicker
Shallot: 2 small-smash
Kaffir lime leaves: 4; no stem, tear in half
Mushroom: (oyster mushroom): 1/2 cup; keep separate
Tumeric: 1 pinch of powder or 1 small slice and smash
Spring onion: 1 pinch on top of soup
Chicken: 1 cup (1 extra mushroom if no chicken)
Coconut milk: 3 cups
Sugar: 2 teaspoon
Fish sauce: 2 tablespoon (can use soy sauce)
Salt: Soup stalk 1 teaspoon
Lemon juice: 2 teaspoon
Preparation
1) Bring coconut milk to boil
2) 1st add galangal, lemon grass, shallot, kaffir lime leaves, tumeric; cook 7-10 minutes
3) Add mushroom; cook 1 minute
4) Sprinkle onions on top
Fried noodles Thai Style (Phad Thai)
Ingredients
Bean sprouts: 1 cup
Chives: (or 2 spring onions), but big, cut off stems
Cabbage: 1/2 cup
Tofu: 2 inch small cubes--keep separate; slice
Garlic: 2 cloves chopped--keep separate
Rice noodles: 1 cup; if dry--soak 1/2 hour
Egg: 2
Oil: 2 tablespoons
Sweet chili sauce: 2 tablespoon
Fish sauce: 2 tablespoons
Black thick soy sauce: a couple drops
Garnishes: peanuts, lemon, cucumber
Preparation
1) Heat oil on low heat
2) Add tofu when oil is hot
3) Stir 1 minute
4) Add garlic until brown, keep stirring
5) Add egg and scramble
6) Add noodles--cook couple of minutes
7) Add everything else except garnish
8) Turn up to high heat
9) Stir until all soft and dry (no liquid)
Banana in Coconut Milk
Ingredients
Banana: 2
Coconut milk: 1 cup
Sugar: 1 1/2 tablespoon
Salt: 1 pinch salt
Preparation
1) Boil milk, sugar, salt until it boils
2) Pour over banana
3) Eat cold
Second Lunch...we gorged a little too much. Oh, why did we eat before our class????
Diamond Cave!...for 80 baht
