1. Recipe for SEA cooking class
Chicken Pad Krapraw
Ingredients
1. Vegetable oil 3 Tbsps
2. Garlic Clove 3 chopped
3. Fresh chili (small) 4 thinly sliced
4. Ground Chicken 1 ½ lbs
5. Soy Sauce 1 Tbsp
6. Sweet soy sauce 1 Tsp (1 tsp of Sugar is applicable if you can’t find
it)
7. Long bean 1 cup Sliced (optional)
8. Fresh sweet basil 1 cup leaves only
6. Oyster Sauce 2 tbsps
Directions
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.
2. Pork Omelet
Ingredients
1. Fresh egg 3
2. Ground Pork 2 tbsps
3. Soy sauce 1 tbsp
4. White pepper powder ¼ tsp
5. Oyster sauce 1 tbsp
6. Onion a quarter Thinly sliced
7. Tomato a quarter Thinly sliced
8. Vegetable oil 8 tbsps
Directions
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.
3. Beef Green Curry
Ingredients
1. Beef 1 lb sliced
2. Green Curry Paste 2 tbsps
3. Vegetable Oil 3 tbsps
4. Egg plants/ Carrot/ Broccoli 1 cup each cubed
6. Coconut milk 1 can/box (500 ml)
7. Fish sauce 2-3 tbsps
8. Fresh long large green/red chili 2 (for garnish) thinly sliced
9. Fresh basil 1 cup leaves only
10. Sugar 1 tbsp
Directions
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.
4. Desert: Sweet Sticky Rice with Longan
Ingredients
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 cup
Ingredients for coconut sauce
1. Coconut milk 1 can/ box (500 ml)
2. Salt 1 tsp
Directions
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.
