Cooking Class Menu 2
STEAMED CRABMEAT WONTON DUMPLINGS – delicious crabmeat and mince pork dumplings wrapped in wonton sheets with spring onion, coriander, grated ginger and a delicious dipping sauce.
TOM KHA GAI – is a spicy hot soup in Lao Cuisine and Thai Cuisine. This soup is made with coconut milk, galangal, lemongrass, kaffir lime leaves, and chicken, and often contains straw, shiitake, or other mushrooms, as well as coriander leaves (see below). The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.
DEEP FRIED FISH WITH CHILLI/TAMARIND SAUCE – deep fried whole fish with a sauce of garlic, red chillies, shallots, palm sugar, coriander and tamarind.
MASSAMAN GAI (CHICKEN) – according to one theory, it originated in central Thailand at the court of Ayutthaya in the 16th century CE through a Persian envoy and trader. According to another theory, it originated in southern Thailand and its contacts with Arab traders. This curry is most commonly made with beef, but can also be made with duck, tofu, chicken.
MASSAMAN CURRY PASTE – the flavouring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamon pods, cinnamon, star anise, palm sugar, fish sauce, chilli and tamarind sauce.