Cooking Class Menu 1
TOM YUM GOONG (PRAWN) – Tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chilli.
KEANG KHIAO WAN GAI(CHICKEN) – Green curry chicken literally sweet green curry is a variety of curry in Thai cuisine. The name “green” curry derives from the colour of the dish.
GREEN CURRY PASTE
PAD THAI GOONG (PRAWN) – Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, dried chilli, plus any combination of bean sprouts, shrimp, chicken or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. It is usually served with spring onions and pieces of raw banana flower.
THAI SPRING ROLLS -Spring rolls with a combination of pork mince, glass noodle, carrot, bean shoots, coriander, palm sugar and spring onion.