Thai Cooking Class

Last night, a few girlfriends and I went to a Thai cooking class. It was great and we learned many delicious new recipes. I'm including a few of my favorites. In fact, I'm making the Garlic Pork recipe tonight.

Kratiem Prik Thai Moo
(Garlic Pork Tenerloin)

Servings 8
Preparation: 15 min
Cooking: 5 min

1/2 to 1 tbl black peppercorns
1/4 to 1/2 tsp salt
10 cloves garlic
1 tbl chopped cilantro stems (stems are more peppery and flavorful)
3 tbl soy sauce
1 tsp brown sugar
whole pork tenderlion
5 tbl cooking oil
cilantro and lime for garnish

In mortar, place black peppercorns, salt, 5 cloves garlic and cilantro stems. Pound with pestle until it becomes paste. Stir in soy sauce and sugar to make a marinade sauce. Pour marinade over sliced pork tenerloin and mix well. Let set for 15 minutes.

In frying pan, fry remaining garlic (chopped) in oil until yellow golden. Remove and set aside. In the same frying pan, fry sliced pork tenerloin on both sides until cooked, about 3 minute on each side.

Place pork on serving plate and garnish with fried garlic, cilantro and lime wedges.
Serve with jasmine rice.



Phanang Neua
Beef in Phanang Curry
(I liked this best, but will substitue chicken the next time. Curry is very spicy in this dish)

Serves: 4
Prep Time: 15 min
Cooking: 5 min

2 tsp coriander seeds
1/2 tsp cumin seeds
2 tbls red curry paste (Thia Kitchen brand is good to use)
1/4 to 1/2 cup coconut milk
1 lb beef top sirloin steak, thinkly sliced
1/2 tsp sugar
salt and fish suace as needed
3 tbl basil leaves, thinly sliced

Roast coriander and cumin seeds in fry pan over md. heat until fragrant and seeds are brown. Let them cool and then grind in spice grinder.

Pan-fry curry paste, coriander and cumin with 1/4 cup coconut milk and let it cook on md-high heat until oil is separated and the curry is fragrant. Stir in beef until cooked. Add coconut milk as needed to make it creamy but not soupy. Remove from heat when beef is cooked. Add sugar, salt and fish sauce as needed.

Garnish by sprinkling witha few tbl of coconut milk and basil.



Saku Peark
(Tapioca Pearls with Sweet Coconut Cream)

Yeilds: 4 cups
Prep Time: 10 min
cooking: 5 minuts

4 cups wates
1 cup small tapioca pearls
1 cup sugar
1 cup coconut cream
1/2 tsp salt
1/2 cup toasted coconut flakes

Bring water to a boil in saucepan. When the water is boiling, pour in the tapioca pearls and stir until they become translucent. Pour in sugar and stire until it is melted. Divide into 8 serving bowls.

In samke saucepan, heat coconut milk and salt together until the salt is dissolved and milk is warm. Pour 2-3 tbl coconut milk over tapioca in each bowl. Garnish with toasted coconut flakes. Best served right away while still warm. Also good with banana, mango, and papaya mixed in.