We’ve got some really special cooking events coming up in the next couple of weeks.
Scott Sharot will be teaching a Thai cooking class this Wednesday, April 29, and a Dim Sum class on May 2. His classes are a lot of fun, and you learn how to make all of these wonderful foods from scratch. [...]
We’ve got some great cooking classes lined up for April and May:
Asian Favorites
Meatless Marvels
A Taste of Thai
Dim Sum Delights
Open to novices and experienced cooks alike, you’ll be able to work hands-on in our kitchen, learn new techniques, and get your questions answered.
Registration is only available on-line. If you don’t have computer access or a credit [...]
Spicy and Sour Coconut Chicken Soup
(tom kha gai)
Serves 4)
2 cups coconut milk
1 1/2 cups chicken stock
1 lemongrass stalk, slightly pounded and cut into 1-inch pieces
10 slices galangal (1-inch in diameter)
6 kaffir lime leaves
12 oz. chicken breast or thigh, sliced
1 cup fresh mushrooms, button or cremini, quartered
4 tablespoons fish sauce
5 tablespoons lime juice, freshly squeezed
1 tablespoon [...]
Prawns in the Blanket (goong hom pha)
Serves 4)
1 pound, prawns in shells, (26-30 or 21-25 count per pound)
3 tablespoons oyster sauce
2 pinches salt
2 pinches sugar
2 tablespoons minced fresh garlic
1/2 tablespoon garlic powder (optional)
1/4 cup cilantro, finely chopped
1/2 teaspoon ground white or black pepper
1 bag (20-25 pieces) square egg roll wrappers (8×8 inches)
4 strips cooked sliced [...]
Coconut Pudding (ta co haew)
(Yields 7 4 oz. cups)
Bottom layer
1 1/4 cups water
1/4 cup rice flour (Aisle 15)
1 tablespoon cornstarch (Aisle 15)
1 cup sugar
1 cup canned water chestnuts, coarsely chopped (Aisle 11)
Top layer
1 1/4 cups coconut milk (Aisle 13)
1/2 cup water
1/4 cup rice flour (Aisle 15)
2 teaspoons sugar
1/2 teaspoon salt, or to taste
rose petals, for [...]
Rice Noodles Stir-Fried with Chicken, Fresh Chili, Garlic and Basil
(guay tiaw pad kee mao gai)
(Serves 2)
2 tab1espoons sugar
1 tab1espoon fish sauce (Aisle 13)
1 tab1espoon catsup
2 ta11espoons oyster sauce (Aisle 10)
1/2 tablespoon white vinegar
2 tab1espoons Sriracha chili sauce (Aisle 12)
1 teaspoon paprika
3 tablespoons cooking oil
1-2 tablespoons minced serranos or jalapenos, or to taste
1 tablespoon minced garlic
1/2 [...]
Yellow Curry Pumpkin with Pork
(kaeng karee moo gub fak thong)
(Serves 4)
2 1/2 cups coconut milk
1/3 cup yellow curry paste
1-2 tablespoons cooking oil (if needed)
1 1/2 pounds pork loin, sliced
3 tablespoons fish sauce
1/2 teaspoon salt
2 teaspoons palm sugar, or brown sugar (Aisles 13 & 15)
3 cups kabocha squash, cut into large cubes
1 cup chicken stock
1 tablespoon [...]
Fried Corn Cakes (tad mun kao pode)
(Serves 2-3)
1 cup fresh sweet corn, thinly sliced from the cob
3 tablespoons tempura flour (Aisle
1 large egg
1/2 tablespoon Sugar
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooking oil
sweet and sour chili sauce (Aisle 13), to serve
cucumber salad, to serve
In a mixing bowl, comhine all the ingredients [...]
We quickly sold out of Chef Chai Siriyarn’s cookbook, Thai Cuisine Beyond Curry during the classes. But we just received a new shipment.
Thai Cuisine Beyond Curry is packed full of information on the history of Thai cuisine and has a great section on all of the ingredients. What’s even better are the gorgeous photos of [...]
This delicious dessert is perfect for the summer. It’s both a delight to see, and the crunchiness of the waterchestnuts make it absolutely amazing!
Siamese Ruby (tub tim grob)
(Serves 3-4)
1 cup canned water chestnuts (preferably in syrup), cubed (Aisle 11)
pomegranate juice (Aisle 4) or 1/4 teaspoon red food coloring, diluted with 1/2 cup water
Syrup
1 cup sugar
1 [...]
