Cooking Class #2

Last night I was really tired and so I posted some very cute pictures of our dogs. The reason why I was so tired was because after work my friend Donna, her mom, and I attended another cooking demo/class at Sobey’s.

Last night’s theme was Thai comfort food, I have to say it didn’t disappoint. Chef Patrick created a menu that is easy to replicate and tastes so divine. It gave me the chance to hear him speak about his experiences on Chopped Canada that aired this past Saturday night. Any regular reader of this blog will already know that I love all the behind the scenes info and I was glued to Chef Patrick’s every word about how it works off camera. The other awesome thing about last night was that I got to meet his lovely fiancee Andrea Lauren who was super sweet and I am so thrilled for the both of them, they are busy planning their wedding and planning a honeymoon in Thailand!

Last night’s dishes in order in which they were served were:

COCONUT AND LEMONGRASS SOUP WITH SHRIMP

IMG_5242[1]

INGREDIENTS

1 tablespoon coconut oil, melted

1 thumb size piece fresh ginger, minced

1 stalk lemon grass, white bulb minced, stalk reserved for soup pot

2 teaspoons red curry paste

4 cups vegetable broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

2 cans coconut milk

1/2 pound fresh shiitake mushrooms sliced

1 large tomato, chopped

1 pound medium shrimp – peeled and deveined

1 lime, zested and juiced (need about 2 tablespoons of juice)

1/4 cup chopped fresh cilantro

3/4 cup chopped scallions

STEPS

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute until fragrant. Slowly pour the vegetable broth over the mixture stirring continually. Stir in the fish sauce, brown sugar and lime zest simmer for 5 minutes. Stir in the coconut milk, mushrooms and tomato; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp and cook until no longer translucent about 5 minutes. Stir in the lime juice and states; soup should have equal balance of spicy, sweet, salty, and sour. Garnish with cilantro and scallions and enjoy!

I have to say that when I looked at the ingredient list, I had reservations about liking this soup. I’m NOT a fan of cilantro but for some reason the flavour of the cilantro did not over power the rest of the flavours. I would have eaten a huge bowl of this if I had been able to. I would love to make it at home but no one but me would eat it, which may not be a bad thing.

Nest up:

THAI GREEN MANGO SALAD

IMG_5244[1]

INGREDIENTS

2 red or green Thai chiles, with seeds, chopped

1 clove garlic chopped

1/2 cup fresh lime juice

3/4 cup fish sauce

2 tablespoons avocado oil

2 teaspoons light brown sugar

4 green mangoes julianned

1 cup of bean sprouts

2 medium shallots, thinly sliced

1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

1/2 cup fresh cilantro leaves

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup dry unsweetened coconut

2 tablespoons toasted dried shrimp (optional)

2 tablespoons toasted sesame seeds

kosher salt

STEPS

Puree chiles, garlic, lime juice, fish sauce, oil, and sugar in a blender until smooth.

Toss mangoes, bean sprouts, shallots, peanuts, coconut, cilantro, mint, basil, dried shrimp if using, sesame seeds, and dressing in a large bowl; season with lightly with salt, enjoy!

The hardest part about this is getting everything sliced and diced once it’s all tossed up it’s SO good. You can make the dressing ahead of time and it keeps for a while.

This salad was served alongside our next recipe:

THAI PORK SATAY

IMG_5243[1]

The pork all marinated ready to grill (or in our case broil)

INGREDIENTS

1 cup coconut milk

3 tablespoons chopped lemongrass

2 tablespoons coconut oil

1 tablespoon chopped galangal or ginger

1 tablespoon chopped garlic

1 tablespoon dark brown sugar

1 tablespoon yellow curry paste

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon fish sauce

2 limes, cut in half

12 oz. pork loin, cut into 1″-wide, 1/4″ thick slices

STEPS

Wooden skewers soaked (this is only for presentation so feel free to skip)

Puree 1/2 cup coconut milk, lemon grass, oil, galangal (or ginger), sugar, garlic, spices, fish sauce and curry paste in a food processor. Toss paste and pork in a large bowl and marinate for at least 30 minutes and up to 4 hours. Don’t leave any longer than 4 hours as the the texture of the meat will change.

Set a grill over medium high heat. Thread a couple slices of pork on each skewer, brush with remaining coconut milk and grill turning once until charred and cooked through, about 7 minutes total. Remove from the grill and squeeze fresh lime juice all over satays. Enjoy!

These were simply fantastic!

Up next:

THAI DRUNKEN NOODLES

IMG_5246[1]

INGREDIENTS

1 200g package pad Thai noodles

4 chicken thighs cut into bite size pieces

1 cup basil leaves, preferably Thai

2 shallots, chopped

2 scallions, white and green parts chopped

3 large cloves of garlic, minced

2 Thai bird chillis finely chopped (if you can’t find these just use good old Jalapeno)

2 eggs beaten

2 tablespoons peanut oil

SAUCE

3 tablespoons oyster sauce

1 1/4 tablespoon mushroom soy sauce (or just plain Thai soy sauce)

1 1/2 tablespoons normal dark soy sauce

2 teaspoon sugar

1/4 cup Sake rice wine

STEPS

Cook noodles according to instructions on package. Drain when ready. Make sure to rinse noodles under cold water.

Put Sauce ingredients in a small bowl and mix to combine.

Heat oil in wok or pan over high heat. Add garlic and chilli and cook for 10 seconds. Add the eggs and cook stirring constantly until just set. Add chicken and fry until cooked partially through, about 2 minutes.

Add the shallots/scallions and about 1 tablespoon of the sauce and stir fry for 30 seconds, just to coat the chicken. Add the noodles and sauce and cook for a couple minutes until the sauce has coated the noodles completely and they start to brown.

Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately. Enjoy with a cold Tiger Beer.

Chef Patrick gave a great tip for this one, make sure ALL of your ingredients are ready to go, all cut up and the sauce is mixed ready to go. Don’t wait until the end to cook the noodles have those done before starting to fry.

Last but not least:

THAI FRIED BANANAS WITH COCONUT CREAM

IMG_5247[1]

INGREDIENTS

1/2 cup desiccated coconut

1 can coconut milk, well stirred

1/2 cup whole milk

1/4 teaspoon kosher salt

1/4 cup granulated sugar

4 egg yolks, at room temperature

vegetable oil, for frying (don’t use olive oil, use a neutral flavored oil)

2 tablespoons brown sugar

3/4 cup hot water

3/4 cup rice flour

1/2 cup desiccated coconut, toasted

1/2 cup coconut milk well stirred

1/4 cup all-purpose flour

2 tablespoons baking powder

8 ripe baby bananas or 4 large normal bananas

1/2 cup salted dry-roasted peanuts, roughly chopped.

STEPS

FOR THE COCONUT CREAM SAUCE: Toast the desiccated coconut in a small saute pan over medium heat until just browned. combine the coconut milk, toasted coconut, whole milk, and kosher salt in a small saucepan and bring up to a simmer over medium-low heat. Simmer for 5 minutes, and then turn off the heat and steep for 30 minutes.

Strain the coconut mixture through a fine-mesh strainer and into another small saucepan, using a wooden spoon or spatula to press down on the solids. Bring the mixture to a simmer over medium heat. Whisk together the sugar and egg yolks in a mixing bowl, and then whisk in 1/4 cup of the hot coconut milk mixture to temper the eggs. Gradually whisk in the rest of the hot coconut milk and transfer the mixture back to the saucepan. Using a wooden spoon stir over medium-low heat until the mixture thickens and coats the back of the spoon, for 10 to 12 minutes. Strain into a mixing bowl and place plastic wrap directly on to of the sauce to prevent a skin from forming. Allow to cool at room temperature while you make the fried bananas.

FOR THE FRIED BANANAS: Fill a wok with 3 inches of vegetable oil or a large dutch oven with 2 inches. Heat the oil to 375 degrees F over medium-high heat.

Put the brown sugar in a small bowl, add the hot water and stir until the sugar is dissolved. In a baking dish whisk together the rice flour, desiccated coconut, coconut milk, all-purpose flour, baking powder and the sugar/water mixture to form a thin batter. Allow the batter to sit for 10 minutes while you prep the bananas.

If using baby bananas, simply peel and slice each lengthwise, if using normal bananas slice each in half and then again lengthwise. Dip the sliced bananas in the batter, shaking off any excess and fry the bananas until golden brown and crispy, turning occasionally for 1 to 2 minutes. Place the fried bananas on a baking sheet lined with paper towels to absorb any excess oil. Serve with chopped peanuts and coconut cream sauce for dipping. Enjoy!

I would eat this meal again in a heartbeat! So good. please let me know  if you end up trying any of these, I would love to see your pictures and know what you thought.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s