Tuesday, September 16, 2014
This class is a gift for Alexie's friend birthday. They couples love cooking and Thai food. I could say they are doing well in their own kitchen, especially having a beautiful sous chef next to the cook:) Thank again to having me host a special day in my class.
Monday, September 8, 2014
There are a lot of dessert that made from Tapioca pearl and this Thai traditional dessert call Sako . They come with difference size and color, most popular in Asian as dessert or drink. The green color from the picture is a fresh extract from pandant leave which is the most popular favor for Thai suing for dessert as USA use vanilla. It can add difference topping such as corn or taro. They are great and cute to serve for any party.
Golden Bag or Thong Tong is very popular appetizer in Thailand and have a cute looks. The stuffing can be either just shrimp, crab or pork but I mixed Pork and shrimp which is great combination, on-top of that I add the tofu and sweet corn. It is very easy and this great pastry can make ahead of time if you are planing to have a big party. You can fry this up after bring it out from the refrigerate just 5 minutes and ready to serve with the sweet and sour sauce.
Saturday, September 6, 2014
Thai Puff Pastry or Karee Puff in Thai is not easy to make as you can compare making a croissant. The filling which most popular is stir-fried chicken with potato and of course as other favors which are all good, for example pineapple, sweet taro and red bean paste. The difficult part to making this dish is making a dough and pattern of the dough on the side. There are two type of dough need to assemble together-outside is more crispy texture and inside soft and moist. It is very good to be an appetizer or whole meals. You could made this ahead of time and just freeze it in the refrigerator and when you want to use just take it out for 5 minutes then it is ready to deep fried.
It was so much fun with this tour group which came with Daytripping company. It was some kind of adventure working some of people who neither never cook at all or never had Thai food before, but after all chopping, stirring and good team work was very impressive how this group can do. Thanks again for wonderful time and chat after the meals.
This Stir-Fried eggplant is incredible easy and delicious. It aromatic of favoring fermented soy bean with garlic and chilies with the oil. The flavorful of Thai sauces and basil. It can be a bit spicy but it shouldn't be too much and serve on the rice or some people eat as a side dish as well. The most in common in Thailand , you will see this dish come with difference type of eggplant which it is green color but here i found that long purple color of fat purple eggplant give me the same favor when I use it on my wok.
I love stir-fried ,especially with my favor egg noodle or hok-kean in Chinese. This noodle is great for many dish as I just made Lad Nar a week ago with this noodle and go with many kind of veggies and meat, even vegetarian. It take only 10 minutes to stir-fried this dish on the wok in high heat, so if you are starving for any meal and have this at home, so this dish is the one to go:)
I love baking macarons and when Kate- the bride asked me to make it for her rehearsal wedding , of course the answer is" Yes". I made 4 color in difference favors with chocolate ganache - white rose, dark chocolate orange, lemon and jasmine. These macarons are really great for many occasional with the bright color and cute shape.. Try one if you never, it will melt in your mouth at least 5 for each time:)
Thursday, September 4, 2014
It was my honor hosting Kate & Dale special day- rehearsal wedding dinner. We had 40 guest and serve 4 course meals- Papaya Salad, Fresh Spring Roll With Peanut Sauce, Pad See Ew and Macarons . The menu according from both of them who picked the dishes as they have been to class class for several times and know what they like. I knew Dale from my friends who came to the cooking classes and several dinner that I hosted until become friends then Dale brought Kate along to have a birthday party in my cooking class. On top of I was invited to their wonderful wedding after the rehearsal dinner. Congratulation and Thank again for honor me to part of your special day.
This cream puff pastry is very popular in Asian and including in USA. I use a recipie from Le cordon Blue in Paris which The pastry dough actually called "pate au choux" and the cream filling is creme patisserie- today The dough is crispy outside and quite empty inside where you can fill the cream. I made two favors, vanilla and coffee. It is simple recipes and everyone love it. You should give a try , may be with green tea or any favor you like.
The most common for Lad Nar is stir- fried with the big flat noodle but the rest is the same. You can find this dish anyway, especially street food vendor but you might have to ask for crispy egg noodle otherwise you will get the white big flat noodle when you order.
Tuesday, July 22, 2014
Wednesday, July 16, 2014
Tuesday, July 8, 2014
Ly and her family visit San Francisco after move to Japan for many years and she miss Thai food. In Japan, Thai restaurant is not easy to find and compare to the price here is better to know how to make it. So, I teach them how to make a Tom Kha Soup and Basil chicken. This lesson just only two hours with her daugther, Emily and I didn't hear any noise from crying babe- lovely family and wish they move back to SF.
It was fun and delicious to teach Lita how to make Hor Mok Pla or Steam fish with curry paste! Actually the way we make this dish in Thailand , we will use a banana leaf instead of muffin tray and steam it but in this lesson I apply to bake it in the oven with bath the mixed which came out great and beautiful as it should be.. Garnish, glaze with coconut milk onto with the kaffir lime leaf and Thai chilies..
Tuesday, July 1, 2014
My husband caught Rock Cod and we had a class for my friends, learning how to clean and preparation fish. We also made the fish into difference style, Thai style soup,salad and American Fish & Chip.
Tom Yum Pla or Spicy Sour Soup!
This is the best using the meat close to the bone. You will get the most favor from the bone and when the soup is ready when you can smell the aroma form all Thai herb, galangal, kaffir lime leaf and lemongrass all over in your kitchen. Spicy & Sour, Yummyyyy!!!
Yum Pla Dook Foo
Crispy Fish With Green Mango Salad!
Come to the meat part, I use for two dishes, first The combination of the dressing,sweet, spicy and tartness over the crispy light mince fish is the reason why I love Thai food,absolutely delicious . It is typical appetizer in Thailand and very popular salad which you can find it all year round, especial goes well with the drink.
The second dish I made from using the fish meat is deep fried, american style fish&chip. The light crispy bladder coat on any veggies would be good and with the Thai spicy, sweet and sour dipping. Are you full:)))
Deep Fried Rock Cod!
Saturday, June 21, 2014
It was nice having Andrew for the second time in my class and tonight kind of a special private class for him:) Anyway, after cooking and making his favor dish then we got to exercise our food a bit. You might not believe that he was a good leader. We did couple step of Waltz and Cha Cha Cha.. It was a fun night!
Wednesday, June 18, 2014
Welcome back Julia and Mark in my class! For this time, she brought her team from Stanford University joined me cooking. Everyone are very nice and great team, start with chopping, organizing and cooking! It was fun afternoon activity and thanks Julia again to picked my class as it is an annual activity for the team do .
Tuesday, June 17, 2014
We had Justanswer accountant team here cooking delicious Thai dishes!!!! Thanks Robin who brought the team and Gavin who recommence my class to this team. I hope everyone got full stomach and starting cooking after take my class:)