thai cooking class

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Thai Cooking ClassThai Cooking Class

Vladimir Ripin

Director of Sales-Russia/[email protected]: + 66 89 649 3096

.........................................

Warm greetings from Thavorn Hotels and Resorts (THR), Phuket, Thailand.

We would like to remind about our July Cooking Class Promotion to all our partners and future guests. This promotion is consists of food preparation and fruit carving.

Everyone who is going to come and spend theirs holidays with us we would like to offer to learn how to cook few of the most popular Thai dishes. We choose 10 top Thai dishes best liked by foreigners. This food is include in menu by more than 1,000 Thai restaurants in major cities around the world. In July our guests will have ability to know how to do it at home to friends and relatives joy.

There are cooking classes 3 days per week: Monday, Wednesday and Friday. We plan to teach how to cook Thai food on Monday and Friday, the fruit carving will be on Wednesday in Old Siam Restaurant.

We would like to offer 2 courses with soup, salad, main dish and dessert.

Course N 1: Soup: Tom Kha Gai. Chicken soup flavored with coconut milk, lemon grass and galangals.Salad: Laab Moo or Kai. Minced Pork or Chicken Salad Thai Style.Main Dish: Phakapong Tord Rard Naam Prik Pao. Fried snapper fillets toped with sweet chilli sauce. Gai Hor Bai Toey. Deep. Fried chicken wrapped in pandanus served with sweet soy sauce.Desserts: Bualoy. Rice ball in sweetened coconut milk.

Course N 2: Soup: Tom Yam Kung. Hot and Spicy Soup with ShrimpSalad: Yam Yai. Pork Salad Thai Style.Main Dish: Gaeng Kiew Waan Talay. Green curry with seafood. Panaeng Neua. Beef Panaeng Curry.Desserts: Kluay Baud Chee. Sweeten banana in Coconut Milk.

We hope our guests will appreciate all our offers and will cook it at home with good memories about their holidays in Thailand.



Vladimir Ripin

Director of Sales-Russia/[email protected]: + 66 89 649 3096

.........................................

Уважаемые партнеры,

Вас приветствуют отели Thavorn Hotels and Resorts (THR), Пхукет, Таиланд.

Мы с радостью напоминаем вам о нашем июльском спецпредложении: Бесплатный класс тайской национальной кухни и уроки резьбы по фруктам для наших партнеров и гостей отеля.

Каждый, кто собирается приехать и провести свой отпуск с нами, мы хотим предложить воспользоваться возможностью и научиться готовить наиболее популярные тайские блюда. Мы выбрали 10 самых популярных блюд тайской кухни среди приезжих. Более 1000 ресторанов по всему миру уже предлагают данные блюда своим клиентам, а в июле все наши гости получат возможность узнать, как готовить тайские блюда у себя дома на радость своим друзьям и родственникам.

Вашему вниманию предоставляется на выбор 2 курса, каждый из которых будет включать в себя знакомство с

рецептурой приготовления супа, салата, основных блюд и дессерта. В завершении курса гости смогут

попробовать самостоятельно приготовленные ими блюда.

Курс 1:

Суп: Том Ка Гай. Куринный суп на кокосовом молоке с добавлением тайских специй.

Салат: Лаб Му / Гай. Салат в тайском стиле из свинины или курицы.

Основное блюдо: Пхакапон Тод Рад Нам Прик Пао. Жаренное филе рыбы в сладком соусе чили.

Гай Хо Бай Той. Жаренные кусочки курицы, приготовленные в листочках пандануса,

подается со сладким соусом чили.

Дессерт: Буалой. Рисовые шарики в сладком кокосовом молоке.

Курс 2:

Суп: Том Ям Кун. Острый суп с креветками.

Салат: Ям Яй. Острый салат в тайском стиле со свининой.

Основное блюдо: Гаен Кеу Ван Талей. Морепродукты в зеленом карри.

Панен Ныа. Говядина в карри.

Дессерт: Клуай Бауд Чи. Бананы в кокосовом молоке

Для более наглядного знакомства обратитесь к ссылке www.thavorngroup.com/thaicookingclass/

Мы надеемся, что наши гости останутся довольны и будут готовить тайские блюда у себя дома, вспоминая

свой отличный отдых в Таиланде.

С наилучшеми пожеланиями,


Thai Cooking ClassThai Cooking ClassMENU COURSE

Soup:

1. Tom Kha Gai. Chicken soup flavored with coconut milk, lemon grass and galangals.

2. Tom Yam Kung. Hot and Spicy Soup with Shrimp

Salads:

3. Laab Moo or Kai. Minced Pork or Chicken Salad Thai Style.

4. Yam Yai. Pork Salad Thai Style.

Main Dish:

5. Phakapong Tord Rard Naam Prik Pao. Fried snapper fillets toped with sweet chilli sauce.

6. Gai Hor Bai Toey. Deep. Fried chicken wrapped in pandanus served with sweet soy sauce.

7. Gaeng Kiew Waan Talay. Green curry with seafood.

8. Panaeng Neua. Beef Panaeng Curry.

Desserts:

9. Bualoy. Rice ball in sweetened coconut milk.

10. Kluay Baud Chee. Sweeten banana in Coconut Milk.



Tom Kha GaiChicken soup flavored with coconut milk, lemon grass and galangals

Ingredients

160 g Sliced chicken breast 60 g Mushroom

5 g Fresh young galangal 10 g Kaffir lime leaf

30 g Shallot 40 g Fish sauce

50 g Lime juice 140 g Coconut milk

10 g Dried roasted chili 5 g Coriander

20 g Lemon grass 10 g Sweet chili paste

Preparation:

1. Slice chicken breast, fresh young galangal and Kaffir lime leaf.

2. Finely slice chili and coriander.

3. Put coconut milk in pot and boil. Add galangal, Kaffir lime leaf, lemon grass, shallot,

mushroom and chicken.

4. Simmer over low heat. When chicken is tender, stir in coconut cream (cream of

coconut milk). Remove from heat.

5. Season to taste with sweet chili paste, lime juice, salt and fish sauce.

6. Serve in bowl and topped with coriander and dried roasted chilies.



Tom Yam KungHot and Spicy Soup with Shrimp

Ingredients:

400 ml Chicken stock 10 g Coriander leaves, to garnish

2 prawns Prawns, shelled, devein, rinse 4-5 pieces Bird chilies, seeded to garnish

2 pieces Lemongrass, bruised, chopped 1 table spoon Fish sauce

4-5 pieces Galangal, thinly sliced 1 tea spoon Granulated sugar

2 pieces Shallots (red onion), cut in half 1 tea spoon Roasted chili paste in oil

2-3 leaves Kaffir lime leaves, tone in half 1 table spoon + 1 tea spoon Lime juice

50g Straw mushrooms, drained, cut in half

Preparation:

1. Place in a pot with chicken stock and bring to boil. Add lemongrass, galangal, shallots

and mushrooms and simmer 2 minutes.

2. Add fish sauce, sugar and roasted chili paste and stir well.

3. Add prawns and cook 2-3 minutes until the prawn turn pink.

4. Add kaffir lime leaves and stir in the lime juice to taste and simmer until boiling. Then

add chilies if you like and coriander leaves.

5. Remove from the heat and serve.



Laab Moo or KaiMinced Pork or Chicken Salad Thai Style

Ingredients:

180 g minced pork or chicken 3 g dry roasted chili, ground

10 g shallot, sliced 1 tblsp fish sauce

5 g saw parsley 1 tblsp lemon juice

5 g spring onion, sliced 5 g fresh mint leaves

10 g roasted brown rice, ground 2 tblsp chicken stock

Preparation:

1. Stir fry minced pork( or chicken) until cooked.

2. Dry fry rice until golden brown, grind in pestle and mortar.

3. Add fish sauce, lemon juice, shallot, parsley, spring onion and rice.

4. Add dry chilli, mix together.

5. Served immediately and garnished with fresh mint leaves.



Yam YaiPork Salad Thai Style

Ingredients:

Salad Dressing:

30 g Smashed peanut 5 tblsp Fish sauce

20 g Chopped garlic 10 tblsp Palm sugar

10 tblsp White vinegar 2 g Bird chilli

Vegetables for salad and dished:

200 g Fresh lettuce 30 g Spring onion

50 g Onion (sliced) 20 g Carrot cut in julinne

60 g Cucumber (sliced) 60 g Cooked pork filet (thinly sliced)

60 g Tomato (sliced) 3 pcs. Boiled eggs (sliced)

Preparation:

1. Mix all ingredients for salad dressing in bowl.

2. Add fish sauce, vinegar, palm sugar. Toss

3. Add smashed peanut and sliced bird chilli

4. Add lettuce in salad bowl with others. Tossed with dressing.

5. Slice pork thinly Topped with boiled egg.



Phakapong Tord Rard Naam Prik PaoFried snapper fillets toped with sweet chilli sauce

Ingredients:

150 g Fish fillet, sliced Sweet Chilli Sauce:

½ cup Wheat flour ¼ cup Roasted chili paste in oil

1 pinch Salt 1 tea spoon Palm sugar

1 pinch Pepper 1 cup Coconut cream

1 egg Chicken egg, beaten

Cooking oil

Preparation:

1. Sprinkle salt and pepper onto the fish both side and soak the fish in the egg. And roll

the fish with flour, shake off any excess.

2. Heat the oil in a wok or large frying pan and slide the fish into the wok and fly the fish

until golden brown. Remove the fish, drain on kitchen paper and set aside.

3. For the sauce: pour the coconut cream into a saucepan and boil.

4. Add roasted chili paste, cook and stir until smoothly. Add palm sugar and stir about

2-3 minutes until the sauce creamy. And remove it.

5. Place the fish on a serving plate and pour the sauce over.


Thai Cooking ClassThai Cooking ClassGai Hor Bai Toey. Deep

Fried chicken wrapped in pandanus served with sweet soy sauce

Ingredients:

100 g (4 pieces) Boneless chicken

1 tea spoon Oyster sauce 2 table spoons Milk cream

½ tea spoon Seasoning sauce 1 tea spoon Chili sauce

1 tea spoon Sesame oil ½ tea spoon Dark soy sauce (Sie-Eiw-Dam)

½ tea spoon Palm sugar 4 leaves Pandanus leaves

½ tea spoon Granulated sugar 1 tea spoon Mmixed parsley, garlic, pepper

1 tea spoon Thai whisky (Meakhong) Cooking oil for deep-firing

Giggle Sauce:

4 table spoons Granulated sugar Salt

1 tablespoon Rice vinegar White Sesame

1 teblespoon Dark soy sauce Giggle slices

(Sie-Eiw Dam) Pandanus leaves

Preparation:

Make the Sweet Soy Sauce: Mix all the ingredients together except the sesame. And before

serving, sprinkle the sesame onto the sauce.

Make the deep-fly Chicken:

1. Cut the chicken into bite-size pieces and set aside.To make the marinade mix:

Mix Oyster sauce, Seasoning sauce, Sesame oil, Palm sugar,Granulated sugar, Thai

whisky (Meakhong),Milk cream,Chili sauce ,Dark soy sauce (Sie-Eiw-Dam). Mmixed

parsley, garlic, pepper

2. Put the chicken pieces in a dish and pour over the marinade for 30 minutes.

3. Wrap the chicken up by Pandanus leave.

4. Heat the oil in a wok until medium heat and deep-fire the chicken until the chicken is

cooked and golden brown. Drain on kitchen paper.

5. Serve and accompanied with the sweet soy sauce.



Gaeng Kiew Waan TalayGreen curry with seafood

Ingredients:

50 g Assorted fresh seafood (prawns, fish, squid) 50 g Green curry paste

200 ml Coconut cream (the first squeeze out) 200 ml Coconut milk

50 g White (crisp) eggplants, cut in half 40 g Pea eggplants

6 leaves Kaffir lime leaves, tone in half 20 g Sweet basil leaves

5 chillies Red chillies (Prik Chee Fah), seeded

Seasonings:

1½ tablespoons Fish sauce

1 teaspoon Palm sugar

Preparation:

1. In a wok or saucepan, bring half the coconut cream to the boil and add green curry

paste and stir and cook until fragrant for a few minutes.

2. Add the rest of the coconut cream, coconut milk, fish sauce and palm sugar and bring

back to the boil.

3. Add the white eggplants and pea eggplants, and simmer until eggplants are cooked.

4. Add the fish and simmer until the fish changed the colour and add the shrimps and

squid and bring back to the boil.

5. Stir kaffir lime leaves, chillies and sweet basil leaves and bring back to the boil and

remove the heat.

6. Serve with steamed rice.



Panaeng NeuaBeef Panaeng Curry

Ingredients:

160 g Beef (sliced) 40 g Fish sauce

30 g Red curry paste (Panaeng curry) 140 g Coconut milk

10 g Kaffir lime leaf 10 g Red chili

30 g Palm sugar 20 g Sweet basil

Preparation:

1. Marinate sliced beef with oil, salt, coriander root

2. Heat coconut milk and red curry paste (Panaeng curry) in saucepan.

3. Add Kaffir lime leaves, beef tenderloin. Simmer till beef is tender.

4. Season to taste with palm sugar and fish sauce.

5. Put in bowl and topped with sweet basil leaf and red chili. Serve immediately.


Thai Cooking ClassThai Cooking ClassBualoy

Rice ball in sweetened coconut milk

Ingredients:

1 cup Coconut cream ¼ tea spoon Salt

4 table spoons Palm sugar 1 leaf Pandanus leaf

To make rice balls:

Water

Glutinous (sticky) rice flour Pumpkin, steamed and mushed

Taro, steamed and mushed Pandanus water, soak pandanus leaves in a water

Preparation:

1. Prepare mushed taro, mushed pumpkin and pandanus water.

2. Make three kinds of rice balls:

Put the glutinous-rice flour in a bawl. Add a little water at a time and knead to a soft

dough. Add the mushed taro into the half of dough and knead well. Roll into tiny

balls and set aside. Add the mushed pumpkin into the rest of dough and knead well.

Roll into tiny balls and set aside. Put the glutinous-rice flour in a bawl. Add a little

pandanus water at a time and knead well. Roll into tiny balls and set aside.

3. Put the water in a saucepan and bring to the boil. And the taro balls, pumpkin balls

and pandanus balls and simmer until the balls are floated. Scoop the balls up into

clean cold water.

4. Bring the coconut cream to the boil. Add the palm sugar, salt and pandanus leaf

stirring constantly until boiling and remove from the heat. Take the pandanus leaf out

and add the taro balls, pumpkin balls and pandanus balls.

5. Serve hot.



Kluay Baud CheeSweeten banana in Coconut Milk

Ingredients:

5 pcs. Banana cut half (in ala minute)

2 cups coconut milk

200 g palm sugar

¼ teasp. Salt

1 tea.sp sesame seed

To taste

Preparation:

1. Boiled coconut milk in a pot and add sliced banana

2. Use low heat, add castle sugar and a little salt. Stir until sugar is melted.

3. Boil some minutes until cooked. Remove from the heat.



HOTELS & RESORTSPHUKET

www.thavornpalmbeach.com www.thavorngrandplaza.comwww.thavornbeachvillage.com

c/o Thavorn Grand Plaza Hotel40/5 Chana-Charoen Rd., Muang Phuket,83000 Thailand

Tel:(66 76) 222 280(Hunting Lines) Fax:(66 76) 222 270-1www.thavorngroup.com

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thai cooking class

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cooking class promotion

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