Tristar Institute - Resep Masakan Thailand (Part. 1)
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
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PIN.
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Surabaya
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Telp.
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25D164CF
Surabaya
|| Jl. Raya Kaliwaron 58 -60
Telp.
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Kota
Batu || Jl. Bukit Berbunga No. 10
Telp.
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Tangerang
|| Jl. PahlawanSeribu – Raya SerpongRuko BSD Sektor 7 Blok RL 31-33
Telp.
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Bogor ||
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Telp.
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Galaxy
Akademi
Ruko
Royal Serpong Village No. 901 WTC Matahari Mall Serpong
Telp.
0822 4466 6266, 0822 3414 4243 PIN. 2BBAF0C5
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