Tristar Institute - Resep Masakan Thailand (Part. 1)

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Kursus  Authentic  Thai  Cuisine

Di “Blue Elephant Cooking School, Bangkok, Thailand”

(Part. I)

Belajar memasak makanan Thai sama menyenangkan dengan menikmati wisata di Thailand. Ini yang kami (Upi Palupi & Nurul H.) rasakan untuk kursus memasak beberapa masakan Thailand selama dua hari. Berikut 9 (sembilan) makanan Thailand, hasil kursus kuliner di Blue Elephant Cooking School, Bangkok, Thailand:

KAO SOY NUA

Northern Beef Curry with Egg Noodles

Ingredients:

80 gr                Beef (tenderloin, thinly sliced)

150 gr              Coconut milk

60 gr                Chicken stock

2 tbsp              Vegetable oil

2 pc                 Star anise

30 gr                Egg noodles (poached in boiling water)

Paste:

2 cloves           Garlic

4 – 6 pc           Dried red chilies (soaked in cold water for 10 minutes)

2 – 3 pc           Shallot

10 gr                Ginger

¼ tsp               Salt

1 tsp                Yellow curry powder

¼ tsp               Turmeric powder

1 tsp                Cumin & coriander seeds

Seasoning:

1 tbsp              Light soya sauce

½ tbsp                         Dark Soya sauce

1 tbsp              Sugar

Accompaniment (Condiment) & Garnish:

2 tbsp              Pickle cabbage (finely sliced)

2 – 3 pc           Shallot (finely sliced)

1 pc                 Green lime

¼ tsp               Chili powder or stir fried chili powder with vegetable oil (optional)

1 – 2 tbsp        Spring onion (finely chopped)

                        Crispy noodle (deep fry in vegetable oil)

2 – 3 pc           Deep fried dried chilies

Method:

1.      In the mortar: Pound garlic dried chili, shallot, ginger, salt, yellow curry powder, turmeric powders and cumin and coriander seeds into a paste. Set aside.

2.      In a saucepan on medium heat: add vegetable oil and paste from mortar, add coconut milk.

3.      When the curry boils, add the beef. Wait a little bit until the beef is cooked then and add the stock.

4.      Add seasoning and star anise. Wait until the curry boil again, turn off the heat.

5.      Put the poached egg noodle in a serving bowl, pour the curry over the top.

6.      Top the dish with crispy noodles.

Accompaniments: pickled cabbage (finely sliced), shallots (finely sliced) and garnish with coriander leaves on top.

KOONG PHAD KRATIEAM PRIK THAI

Stir-fried Shrimps with Garlic & Pepper

Ingredients:

2 tbsp              Vegetable oil

4                      Prawns

½ tbsp             Butter

½ tbsp             Palm sugar

½ tbsp             Fish sauce

½ tbsp             Oyster sauce

1 leaf               Kaffir lime leaf (sliced)

2 tbsp              Stock

1 stalk              Coriander leaves (choped)

1 tbsp              Deep fried garlic

Ingredients for paste:

4 cloves           Garlic

2 roots             Coriander roots

1 tsp                Pepper

Garnish

                        Deep fried garlic

Method:

1.      In a mortar: Pound garlic, coriander roots and pepper until it turns into a paste

2.      In a wok on medium heat, add vegetable oil and butter. Then, add the pounded paste. Stir-fry until aroma develops.

3.      Add prawns stock, fish sauce, palm sugar, oyster sauce and chopped coriander leaves.

4.      Transfer to a serving dish and garnish with deep fried garlic.

  

YAM OK PED LYCHEE

Duck Salad with Lychee Sauce

Ingredients for duck marinate:

120 gr              Duck breast

½ tbsp             Light soya sauce

½ tsp               White pepper powder

2 cloves           Garlic, crushed

1 tbsp              Vegetable oil

1 root               Coriander root

¼ tsp               Salt

½ tbsp                         Oyster sauce

1 tbsp              Honey

1 tsp                Five spice powder (palow powder)

Method:

1.      Marinate the duck breast with the above ingredients for 30 mins.

2.      Roast the duck breast for 20 mins and then cut into thin slices.

For Dressing:

1 tsp                Lime juice

1 tbsp              Fish sauce

1 tbsp              Tamarind

1 tbsp              Palm sugar

1 tbsp              Hoisin sauce

3 – 5 pc           Birds eye chili

2 cloves           Garlic

Ingredients for mixing salad:

2 stems            Spring onions, cut 4 cm, long

8 pc                 Cherry tomatos, halved

7 pc                 Lychee, whole

½ pc                White big onion, sliced

3 leaves           Thai saw coriander leave, finely sliced

Garnish:

1 stem              Coriander with leaves

5 pc                 Green salad

Preparation:

1.      Place the sliced roast duck in a mixing bowl. Toss in the vegetable and all seasoning, mix them together. Garnish with coriander leaves and green salad. Serve immediately.

   

CHU CHI PLAA TAAB TIM

Red Tilapia topped with Red Curry Sauce

Ingredients:

1 tbsp              Vegetable oil

1 tbsp              Red curry paste

70 ml               Coconut milk

½ tbsp             Dried shrimps

10 leaves         Sweet basil

1 tbsp              Cream of coconut milk

2 leaves           Kaffir lime leaf, finely sliced

1 pc                 Big red chilli (finely sliced)

80 gr                Red tilapia “Plaa Taab Tim” (medium sliced)

Seasoning:

1 tbsp              Palm sugar

1 tbsp              Fish sauce

Garnish:

2 leaves           Kaffir lime leaf (finely sliced)

5 leaves           Sweet basil leaves

                        Chilli

Method:

1.      Pound the dried shrimps in a mortar.

2.      Heat the oil in a wok until hot. Add the red curry paste and stir fry for about 2 minuts until an aroma develops.

3.      Add the coconut milk and bring it to the boil.

4.      Add the dried shrimps, sugar and fish sauce. Stir fry 5 seconds.

5.      Add ½ kaffir lime leaf sliced and sweet basil in mix well then remove from the heat.

6.      Steamed the red tilapia in steamer boiling water for 1 minute.

7.      Arrange the red tilapia in a serving dish. Put the curry sauce on top of the steamed red tilapia.

8.      Pour over the cream of coconut milk, then sprinkle with the ½ kaffir lime leaf an finely sliced chilli. Topped with sweet basil leaves.

  

KAO NIEW SANGKAYA

Sticky Rice with Coconut Custard

Ingredients for sticky rice:

60 gr                Sticky rice (soaked in water for ½ hr)

1 tbsp              White sugar

¼ tsp               Salt

½ cup              Coconut milk

Preparation:

1.      In a mixing bowl: add sticky rice, white sugar, coconut milk and salt. Mix well.

2.      Steamed it if about 20 minutes.

Ingredients for Coconut custard:

2 pc                 Egg

10 gr                White sugar

25 gr                Palm sugar

½ cup              Coconut milk

1 leave             Pandanus leave

Preparation:

In a mixing bowl, mix all ingredients until it becomes smooth. Steamed it for 15 minutes.

Tristar Institute

School of Culinary – Baking Pastry Art, S1 Food Technology, Hospitality, Cruise,

D3 Hotel & Culinary Business

Kampus Tristar Institute, ada di:

Surabaya || Jl. Raya Jemursari 244

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Surabaya || Jl. Prapen Indah J-5

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Surabaya || Jl. Raya Kaliwaron 58 -60

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Tangerang || Jl. PahlawanSeribu – Raya SerpongRuko BSD Sektor 7 Blok RL 31-33

Telp. 021-5380668, 0813 3656 3094, 081232539310, PIN. D34223AE

Bogor || Jl. Malabar I No. 11

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Galaxy Akademi

Ruko Royal Serpong Village No. 901 WTC Matahari Mall Serpong

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