Thai & Asian Cooking Class

Yesterday I went to a cooking class at ‘The Smart School of Cookery’ and learnt some fantastic thai and asian inspired dishes. It was an amazing experience and I learnt so much, not just recipes but general tricks and tips in the kitchen. I even bought another four class vouchers.

I sat in the corner hoping to take photos (as it was not allowed) of the dishes although it was really hard. I did though take down notes of things I learnt. These included:
– Freezing fruit before adding to a sorbet or an ice-cream realises the natural sugars which means there is no need for added sugar.
– Freezing chilli distributes the heat through out and makes it easier to grate.
– 90% of a herbs flavour is in the stalk
– Eat and buy fish that is wild rather then farmed as farmed fish grow by consuming each others waste and don’t contain a lot of meat as they don’t have room to swim like wild fish do.
– A pinch = three fingers and a thumb.
– Dry noodles contain a plastic film which keeps them long life. Before cooking with them put them in boiling water and use thongs to separate. The film will come off and the noodles will not be glugy.
– Don’t wash mushrooms as they are to delicate.
– When cooking fish/ seafood make sure you only turn once to prevent it from going watery.
– Use icing sugar to tame the heat of chilli.
– For sticky use short grain rice add twice the boiling water

I learnt all of these new today which I found very resourceful for my future cooking. Especially the icing sugar in chilli, I can’t tolerate spice.

In the class we made a variety of dishes. I will post the ingredients and recipes as well as extra tips I remember.

Thai Fish Cakes

200g Chosen fish/ Prawns, (cooked and flaked/chopped)
60g Mayonnaise
1 Spring Onion, chopped
100g Breadcrumbs
1 Egg White, semi stiff

Mix all ingredients except the egg white and breadcrumbs together and form small balls or cakes.

Roll in the semi stiff egg white then place in breadcrumbs.

Fry in a little oil until golden. Remove to paper towel to remove extra oil.

Sweet Chilli Sauce

2 Chillies, frozen
200ml Water
1/2 Cup Sugar
1 Tsp Oil

Grate the chillies and place in a saucepan with water, sugar and oil.

Bring to the boil and reduce by half.


Vegetable Noodel Broth
500ml Vegetable/ Chicken Stock
1 Tsp Garlic Paste
2 Tsp Ginger, frozen and grated
1 Tsp Chilli, frozen and grated
1 Tbsp Fish Sauce
1 Tbsp Soy Sauce
Juice and zest of 1 Lime and Lemon
1 Pack Dried Egg Noodles, soaked to remove wax
Shredded Vegetables – carrot, bok choy, snow peas, mushroom etc
Coriander and Shallots to season.

Chop/ slice all vegetables.

Place egg noodles in boiling water to remove wax film. (Noodles should be al dente).

Bring stock, garlic, ginger, chilli, fish sauce & soy sauce to the boil. Season to taste and add more flavours if desired (you should be able to taste each ingredient).

Add vegetables & noodles for two – five minutes.

Serve with a generous amount of coriander and shallots.

Season with lemon and lime juice.

IMG_9895 IMG_9896

Whole Baked Sea Bass with a Thai Infused Sauce
Whole Sea Bass/ Fish of choice
400ml Coconut Milk
2 Tsp Chilli
2 Tsp Garlic Paste
2 Tsp Ginger, grated from frozen
1 Tsp Soy Sauce
1 Tsp Fish Sauce
1 Tsp Turmeric
Lemon Juice
Salt and Pepper

Place fish on a baking tray covered in foil and then baking paper.

Score both sides of a Fish and squeeze lemon in each section.

Mix together the coconut milk, chilli, garlic, ginger, soy sauce, fish sauce & turmeric.

Pour half of the sauce over the fish.

Cover with foil and bake for 20 minutes.

Heat extra sauce in microwave a pour over fish and rice when serving.

Mango Rice

1 Onion, sliced
Basmati Rice (1 cup = 2 serves)
1 Mango
1/2 Cup Icing Sugar

Sweat the onion in a fry pan.

Add the rice to a saucepan adding same amount of water plus one cup. (e.g. 4 cups of rice, 5 cups of water)

Cover and put in oven on 200 degrees for 15-20 minutes or until water has all gone and rice is fluffy.

Meanwhile dice mango and place on a baking tray sprinkling with the icing sugar. Place in oven for the last 15 minutes (mango will caramelise).

Mango Sorbet/ Granita
2 Mangoes, cut into chunks
1/2 Cup Sugar
1/2 Cup Water

Place mango in a food processor or blender and puree.

Place water and sugar in a saucepan until sugar is dissolved.

Add mango and heat.

Place on a lined baking tray and freeze until desired.


Leave a Reply

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

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

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s