Recipe for SEA cooking class Chicken Pad KraprawIngredients1. Vegetable oil 3 Tbsps2. Garlic Clove 3 chopped3. Fresh chili (small) 4 thinly sliced4. Ground Chicken 1 ½ lbs5. Soy Sauce 1 Tbsp6. Sweet soy sauce 1 Tsp (1 tsp of Sugar is applicable if you can’t findit)7. Long bean 1 cup Sliced (optional)8. Fresh sweet basil 1 cup leaves only6. Oyster Sauce 2 tbspsDirections 1. Heat a wok over the gas stove over high heat. 2. Add the oil, garlic and chili. Cook until the garlic begins to become light brown. 3. Add the chicken and stir-fry until the chicken begins to brown, this might take 2-3 minutes. 4. Add the soy sauce, sweet soy sauce (sugar 1 tsp) and oyster sauce. Stir-fry until the liquid is reduced. If the wok becomes too dry, add a little water or chicken stalk. 5. Add the sliced long bean and cook until the chicken is cooked through. This should take about 3-4 minutes. 6. Add the sweet basil and white pepper. Give it a quick stir to combine the ingredient. 7. Serve with Jasmine rice.
Pork OmeletIngredients1. Fresh egg 32. Ground Pork 2 tbsps3. Soy sauce 1 tbsp4. White pepper powder ¼ tsp5. Oyster sauce 1 tbsp6. Onion a quarter Thinly sliced7. Tomato a quarter Thinly sliced8. Vegetable oil 8 tbspsDirections 1. Crack the egg into a bowl. Add the soy sauce, oyster sauce ground pork, onion, tomato, and whisk with a fork until mixed and frothy. 2. Add the oil to the pan or wok on high heat. Wait until the oil is dancing around in the pan and almost smoking. 3. Slowly pour the egg mixture into the oil 4. Cook until lightly browned. Flip and cook the other side until brown as well. This should take only about 1-2 minutes. 5. Turn off the heat. Leave the egg hanging for a few minutes to remove the excess oil. 6. Sprinkle the pepper over the egg. 7. Serve over rice.
Beef Green CurryIngredients1. Beef 1 lb sliced2. Green Curry Paste 2 tbsps3. Vegetable Oil 3 tbsps4. Egg plants/ Carrot/ Broccoli 1 cup each cubed6. Coconut milk 1 can/box (500 ml)7. Fish sauce 2-3 tbsps8. Fresh long large green/red chili 2 (for garnish) thinly sliced9. Fresh basil 1 cup leaves only10. Sugar 1 tbspDirections 1. Drizzle 3 tablespoons of oil in a wok over medium-high heat. Add the green curry paste and stir-fry to release the fragrance (1 minute). Add beef and stir fry until cooked. 2. Once the beef is cooked, add coconut milk in the wok, stir and let it boil. 3. Add mixed vegetables and simmer until vegetables have softened. 4. Add fish sauce and sugar. 5. Add fresh basil leaves and chili. Turn off the heat 6. Serve in a bowl, garnish with basil leaves.
Desert: Sweet Sticky Rice with LonganIngredients 1. Sticky Rice 2 cups 2. Water 1 liter 3. Sugar 1 cup 4. Tapioca flour or maize flour ½ cup 5. Water 1 cup 6. Longan 1 cupIngredients for coconut sauce 1. Coconut milk 1 can/ box (500 ml) 2. Salt 1 tspDirections 1. Wash sticky rice twice. Soak it in water overnight. 2. Add sticky rice and water in a pot. Simmer with low hear, stir regularly until the rice is soften and cooked. This process might take about 20 minutes. 3. Add sugar and Longan. Stir until the sugar dissolved. 4. Mixed tapioca or maize flour with 1 cup of water, stir until dissolved. Pour the mixture into the pot slowly 5. Stir sticky rice while pouring tapioca mixture. Once the sticky rice is sticky, turn off the heat and leave it rest for a while. 6. For coconut sauce, pour coconut milk in to a small pot. 7. Add salt and heat it on medium heat. 8. Simmer it for about 5 minutes until boil. 9. Serve the sticky rice in a small serving bowl; pour two spoonful of coconut sauce on top. Serve at room temperature.