Ingredients, per student, for the 1-day Thai cookery course. Please read the following carefully before shopping. Thai@Haymarket: 39 Dalry Road Tel. 313 4888 has agreed to supply the correct ingredients for this course, please ask them if you are not sure to avoid buying incorrect items: However the ingredients are also available in other Chinese supermarkets. Block 1: For Thai supermarket to organise ingredients for you. Approx. cost £60.- (both block 1&2) Quantity Description 1 small pack spring roll pastry. Spring Home brand (50 small sheets, frozen). Take it out a night before as you might forget. 100g. translucent or glass(round) vermicelli (spaghetti shape-made from mung beans) for spring roll (NOT the flat shape)– วุ้นเส้นสำหรับทำเปาะเปี๊ยะ 1 small bottle oyster sauce (Lee Kum Kee-Panda is the best - other brands are not suitable). If you are vegetarian: Please buy ‘Vegetarian stir fried sauce, the same brand). 1 small tub palm sugar ‘MaeSri’ in a plastic tub/bottle not plastic bag or in block! น้ำตาลปีปใน กระปุกของแม่ศรี 1 stem fresh lemon grass ตะใคร้สด 1 fresh small galangal root (will last 10 days if refrigerated) 1 small bottle Maggi sauce (Nestlé brand only) or Golden Mountain sauce ซ๊อสแม้กกี้ของเนสเล่ หรือซ้อสตราภูเขาทอง 1 small bottle Thick, dark soya sauce (made in Thailand NOT sweet dark soya sauce) ซีอิ้วดำของไทยไม่ใช่แบบหวาน 1 small pack fresh Pak-choi or Choi sum (you can buy from any hypermarket) 4 bulbs garlic (total approx. 35 large cloves, (please peel ready for your lesson a few days if you don’t have time.) 150 g. square/triangular shaped noodles – or rice-flake noodles (Cock Brand with red rose; only available at Pat’s Chung Ying and Thai supermarkets. ) เส้นก๋วยจั๊บ 1 small bottle Thai soya bean paste (Healthy Boy Brand manufactured by the Yan-Wal-Yon Co.) เต้าเจี๊ยว 1 small bottle fish sauce (Thai, Squid Brand is the best NOT Tiparos fish sauce) เอาน้ำปลาตราปลาหมึก ไม่เอาทิพรส. If you are vegetarian: Please buy ‘Light soya sauce – Healthy Boy brand). 1 tin-400ml. coconut milk (liquid) (Choakoh brand gives the best result. Not in a block) ชาวเกาะ 1 tablespoons home-made ground roasted chilli powder (available at Orient Thai & Thai@Haymarket) พริกป่นไทย 1 small bottle non-brewed/distilled vinegar or Thai vinegar –น้ำส้มสายชูของไทย (no rice vinegar for Japanese cooking). 6 fresh (Thai) lime leaves (fresh or frozen but not dried) can be kept for up to 3 weeks - available in Thai supermarket, 1 fresh (Thai) Kaffire lime fruit (can be kept for up to 3 weeks) or dried zest ]ลูกมะกรูดสด ถ้าไม่มี เอา แบบแห้ง 2 tablespoons Masaman curry paste (at the curry paste section - Mae-Sri (for vegetarian as no shrimp paste), Mae-ploy or Nam-jai, Nittaya brands only) 2 fresh bay leaves (available in Pakistani vegetables shops or supermarkets) (will last up to 3 weeks) ½ cup sweet chilli sauce (Thai) (also available in Sainsburys or Morrisons vegetables shops) 1 fresh red chilli (also available in Sainsburys or Morrisons vegetables shops) พริกแดงสด ไม่ใช่พริกขึ้หนูสด 100 g coriander (also available in Sainsburys or Morrisons vegetables shops) 1 teaspoon turmeric powder or fresh turmeric 1 pack tamarind (a block made in Thailand that will last up to 1 year) มะขามเปียกไทย 1 small pack. small black fungus (small fungus is better than large) เห็ดหูหนูแห้ง Note: Some ingredients will be too much for one, you can share: black fungus,tamarind,lime leaves, lemongrass,galangal, curry paste,vinegar, soyabean paste, fish sauce, thick dark soya sauce, light soya sauce, Maggi, Block 2: You can buy from supermarkets such as Sainsbury’s, Morrison or Waitrose Quantity Description 1 fresh sweetcorn on the cob (not baby sweetcorn) 5 chicken drumsticks 1 lemon or lime ½ white cabbage* 2 carrots* (approx. 150 g) 300g. chicken breast 150g. potatoes 1 each white onion and ginger root 7 pcs. cherry tomatoes (approx. 60 g) 1 bunch of spring onion Quantity Description 4-6 medium size eggs 1 small bag granulated sugar 1 litre sunflower oil 1 bottle ground black pepper 1 small pack salted KP peanuts 1 small bottle salt 1 small pack Supermarket brand white Basmati rice (not basic, long grain or easy-cook rice as this will produce poor results) 1 small bag self-raising flour PLEASE NOTE: After the lesson, some ingredients may be left over, as it is not possible to buy exact quantities. Last minute shopping by some students has, in previous lessons, resulted in problems that have resulting in disappointment. Regrettably, the School is unable to resolve problems that may be encountered at short notice. If you have any questions or are unclear please contact Ru at the Krua Thai Cookery School. Tel/Fax (0131) 664 3036 (7 days: 9am.-10pm.) or leave a short message or preferably via e-mail for a quick response. [email protected] (kruathai.co.uk). We look forward to welcoming you. Thai Cookery Course-Beginners A warm welcome or “Sawadee” in Thai to the “Thai Cookery” Course. I am pleased to offer a one-day cookery lesson providing a brief insight into traditional Thai cookery. The lesson will be presented by a professional Thai chef and will include a demonstration on how to prepare and cook Thai food in the traditional manner. Students will complete a beginner’s course of 6 dishes that are suitable for those who enjoy cooking and entertaining. Unfortunately, the school is unable to supply ingredients. Students are responsible for providing their own ingredients. Although, Thai ingredients are available at Hing Sing and Pat’s Chung Ying, both on Leith Walk, and the Thai@Haymarket, 39 Dalry Road Tel. 313 4888 have been specifically briefed on this class and can help with your purchases. They can organise imported Thai ingredients and have them ready for uplifting. The following is a list of dishes that will be prepared and cooked by each student to take home: 1. POH-PIA-TOD (mini Thai spring rolls) 2. NONG-GAI-TOD (deep-fried chicken drumsticks with garlic and Thai herbs) 3. PAD-GUAY-TIEW (stir-fried rice noodles with eggs and Pak Choi or Choi Sum (Green Chinese leaves) 4. GAENG-MAS-SA-MAN (chicken curry with spices, peanuts, galangal and lemon grass) 5. KAAW-PAD-CHOW-NA (fried rice with garlic & tomato to northern Thai farmers’ authentic recipe) 6. TOD-MAN KAAW POD (Deep-fried sweetcorn balls with lime leaves and coriander with a dipping sauce) As it is not possible to buy exact quantities some ingredients may be unused at the end of the lesson. Students are requested to: 1. wear flat shoes for comfort and safety; 2. bring their own apron; 3. bring their own wok and pot (sauce pan large enough to boil 1 cup of rice); 4. wooden spoon (not a spatula), 5. perforated metal spoon and can opener; 6. provide a peeler, sieve, chopping board and scissors, 7. provide 3 tea towels; 8. provide 8 containers in which to take their dishes home; 9. provide a metal container for left-over hot oil. If you wish to take hot oil home. 10. mortar (only if you have one); 11. A plate for noodles at lunch and a cup; 12. provide a sharp chopping knife 6-10” long (not serrated and not a small knife please). 13. provide your own drinks and snacks if required; but we will cook noodles for lunch in the class. 14. washing-up liquid and sponge. Note: Class will start promptly at 9.30 am. Please allow sufficient time to get organised. A copy of the recipes will be provided for each student. Should you have any inquiries please do not hesitate to contact Ru at the Krua Thai Cookery School: e-mail: [email protected] (kruathai.co.uk). Tel: 0131 664 3036 (9 am-10 pm) or leave a short message (your name, telephone number). We will call back as soon as possible. I look forward to welcoming you. Tutor: Rujira Herd BA(Hons) IHM, Dip. Cul, Dip HTM, Dip BA
Posted on: Thu, 29 Aug 2013 13:31:44 +0000
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