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Archive for December, 2008

Banana Blossom and Artichoke Salad

Chef Chai made this dish without artichokes and it was wonderful.  Instead of using fresh banana blossoms, he showed that using canned ones were easier and just as tasty.  Like artichokes, you have to do a lot of work to get to the tender hearts.  If you’re using canned artichokes, make sure that you don’t […]

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Chicken Satay

Here’s another favorite from the classes with Chef Chai Siriyarn: Chicken Satay (satay gai) (Serves 4) 1 pound chicken tenders or chicken breast, boneless and skinless 1/2 tablespoons lemongrass, finely sliced 1 tablespoon Thai thin soy sauce (Aisle 13) 2 tablespoons cooking oil (Aisle 15) 1 tablespoon melted butter 1 tablespoon sweetened condensed milk (Aisle […]

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Rice Flour Balls in Coconut Sauce (Khanom Bua Loy)

Rice Flour Balls in Coconut Sauce (khanom bua loy) (Serves 4-6) Rice Flour Balls 1 cup glutinous rice flour 1/3 cup mashed, cooked kabocha squash 1 tablespoon coconut cream, skimmed from top of can 1/3 cup water Sauce 2 cups coconut milk 1 cup water 3/4 cup granulated sugar 1 2 tablespoons palm sugar, or […]

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Stir-Fried Rice Noodles with Soy Sauce, Chinese Broccoli and Pork (Guay Tiaw Pad Si Ew Moo)

Stir-Fried Rice Noodles with Soy Sauce, Chinese Broccoli and Pork (guay tiaw pad si ew moo) (Serves 2) 1 tablespoon + 1 teaspoon oyster sauce (Aisles 10 & 13) 2 tablespoons + 1 teaspoon sugar 1 teaspoon cornstarch 4 tablespoons cooking oil 1 tablespoon water 2 pinches ground white pepper 1 cup pork loin or […]

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Green Curry with Prawns (Kaeng Kiaw Waan Goong)

Chef Chai pointed out in class that he likes to pre-cook the shrimp to avoid overcooking them.  Just bring some water to a boil, and add your shrimp.  When the shrimp turns pink (within a few seconds), remove them from the water.  Then, add them to your soup pot at the very end to warm […]

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Spicy and Sour Soup with Prawns (Tom Yum Goong)

This soup is quite easy to make, and is very flavorful.  If you use canned chicken stock, be careful with the amount of fish sauce that you add, since the canned stuff is often quite salty. Chef Chai pointed out in class that he likes to pre-cook the shrimp to avoid overcooking them.  Just bring […]

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Chicken Stock

Chicken Stock Yields 5 quarts 4 lb Bone-in Chicken (Cut up a whole chicken, use chicken breasts, thighs, etc.) 2 gallons water Place the chicken and water into a large pot.  Bring to a boil, and then turn down the heat to a simmer.  Cover and simmer for 1-2 hours.  Skim surface of stock as […]

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Miang Kum (Appetizer)

Thank you to Chef Chai Siriyarn and the Thai Trade Center for spending a few days with us!  All of the dishes were delicious and easy to make. Chef Chai was gracious enough to allow us to post his recipes from the class online.  All these recipes and more are available in in cookbook, Thai […]

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Chef Chai’s recipes and video clips will be available online

For those of you who missed the cooking classes with Chef Chai Siriyarn, we extend our deepest condolences…  They have been a lot of fun!  What’s really great is that there lots of recipes beyond the traditional dishes that we normally see in Thai restaurants.  Chef Chai is gracious enough to allow us to provide […]

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Thai Cooking Classes are full (almost)

Wow!  The demand for the cooking classes has been phenomenal! The Thai Cooking Classes on 12/1, 12/2 are completely full. We can take a few names for the 12/3 waiting list, and there are a few spaces left for 12/4. For those who are unable to attend, Chef Chai Siriyarn is gracious enough to allow […]

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