Braised Aubergine with Garlic

Braised Aubergine (EggPlant) with Garlic

Cloud 9 Cooking Class Yuangshuo

?? - Braised Aubergine with Garlic

Servers: 2

Ingredients:

• 1 eggplant, cut into 2 inches long strips
• 1/2 red pepper, cut into thin strips
• 1/2 green pepper, cut into thin strips
• 4 garlic cloves, chop small pieces
• 2 green onions, cut into 1 inches long
• 1 tsp chili bean paste
• 4 tbs of vegetable oil

Steps:

Preparation
Soak the aubergine into slighly salty water for about 10 minutes and then take out.

Cooking
After soaking aubergine, heat the wok on and add about 4 tbs of vegetable oil until hot. Then reduce the heat to medium and add the aubergine. Stir fry it intil the color turns a little brown and the aubergine is soft, then move it to a plate.

On low heat, stir fry the garlic and chili bean paste. And put the aubergine back in and season it with 1 tsp salt, 1 tsp oyster sauce, 1 tsp soy sauce. Then add water until half covering the aubergine, then put a lid on it.

When the aubergine is soft and the water is almost dry, put in some corn starch water, green onions, pepper and sesame oil to taste. Turn off the heat and ready to serve.

Eating:
<any tips/suggestions on eating the dish>

Pad Gratiem Prik - Garlic and Pepper

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Pad Gratiem Prik - Garlic and Pepper

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Servers: 1


Ingredients:

• q00g - Meat (Pork, Chicken, Beef, Prawn, Squid)

• 1/2 TSP - Pepper

• 1 tbsp - Soy Sauce

• 2 or 3 cloves - Fresh Garlic

• 1 TSP - Salt

• 1/4 cup - Vegetables (cabbage, cauliflower, broccoli etc)

Steps:

Marinate 100g of "Meat" (Pork, Chicken, Beef, Prawn, Squid) in a bowl with 1/2 TSP pepper, 2 or 3 cloves of diced garlic and 1 TSP of salt for at least 5 minutes.
Medium heat 1/4 cup of vegetable oil and put meat to cook.
Pick each piece of meat out onto the serving dish.
Into the same pan put the vegetables and stir fry until cooked.
Mix meat back in and serve.

Pad Thai - Rice Noodles

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Pad Thai - Flat Noodles Thai Style

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Servers: 1


Ingredients:

• 1 tbsp - Brown Sugar

• 1 tbsp - White Sugar

• 0.5 tbsp - Tamarind (slightly less amount of Tamarind concentrate if used)

• 1.5 tbsp - Thai Fish Sauce

• 2 tbsp - White Vinegar

• 50g - Rice Noodles (can be fresh or dried - if dried soak for 60 mins before use)

• 80g - Either Chicken, Pork, Beef, Seafood

• 0.25 cup - Spring Onion

• 0.25 cup - Garlic Chives

• 0.25 cup - Sliced Carrot

• 0.25 cup - Bean Sprouts

• 1 - Egg

• 0.5 tbsp - Shallot

• 1 tbsp - Firm Tofu (diced)

• 0.5 tbsp - Pickled Mixed Vegetables

• 1.5 tbsp - Vegetable Oil

• 1 TSP - Paprika

• 0.5 tbsp - Crushed Peanuts

• 1 tbsp - Lime juice

Preparation
Sauce Mix:-
Cooking
Cooking
Eating:
Eating:



Steps:

If dried noodles - soak for 60 minutes in water.
Cut chicken/pork/beef/seafood into small slices.

1 tbsp - Brown Sugar
1 tbsp - White Sugar
0.5 tbsp - Tamarind (slightly less amount of Tamarind concentrate if used)
1.5 tbsp - Thai Fish Sauce

Heat up the oil on a medium heat and add shallots & tofu into the pan when oil is hot.
After 1 minute add the meat and cook (with the meat in thin slices this should not take long).
When meat is ready, add the egg and scramble just a little then do the pancake movement and spread the egg around your pan.
After 1 minute add the noodles and start stirring it well together.
After 30 seconds add the Tamarind sauce mix. Stir for a total of 2 minutes.
Add the paprika powder for more colour.
The sauce must be soaked into the noodles.
The Pad Thai should start to become dry in the pan, then add the chives and sprouts then cook it for another 30 seconds.
Turn off the heat and serve on a plate.

Add some lime pieces and crushed peanuts on top when serving to each person.

Tom Xao Xa Ot - Prawn Lemon-grass and Chilli

Coconut Tour - Hoi An

Vietnamese Cooking School

Tom Xao Xa Ot - Prawn Lemon-grass and Chilli

Serves: 1


Ingredients:

• 200g - Raw Prawns - no shell or vein

• 1 stick - Lemongrass

• 1 - Chilli

• 3 TSP - Chicken Stock Powder

• 4 tbsp - Water

• 1TSP - Sugar

• 1 tbsp - Vegetable/Peanut Oil

Preparation
Cooking
Eating:

Steps:

Cut lemongrass in half.  One half chop fine the other half chop into 1cm lengths.
Finely chop the chilli and mix with a good pinch of the finely chop lemongrass.

Heat 1 tbsp of oil in pan and add lemongrass (both fine and 1cm parts), 200g prawns, and 3 TSP of chicken powder.
Quick stir and then add in 4 tbsp water.
Remove pan from the heat and add 1 TSP sugar - heat again with mix of Chilli and lemongrass.
Serve.

None just eat :-)

Dàu Hủ Kho Nấm Rơm - Caramelised Tofu and Mushroom Claypot

Coconut Tours - Hoi An

Vietnamese Cooking School

Dàu Hủ Kho Nấm Rơm - Caramelised Tofu and Mushroom Claypot

Servers: 1

Ingredients:

• 100g - Firm Tofu (could us fried tofu to cut out preparation step)
• 100g - Straw mushrooms (small buttons would work also)
• 1 tbsp - Sugar
• 1 TSP - Chicken Powder
• 1 tbsp - Soya Sauce
• 2 tbsp - Oyster Sauce
• 1 cup - Water
• 1 tbsp - Chopped Garlic
• 2 tbsp - Vegetable/Peanut oil
• 1 - Spring onion cut into strips
• 1 - Finely chopped chilli
• Pinch - Pepper

Steps:

Preparation
Cut tofu into cubes and deep fry.

Cooking
Heat 2 tbsp of oil in a pan and cook 1tbsp garlic and 100g mushrooms.
Add 1 cup of water, 1 tbsp Soya Sauce, 2 tbsp Oyster Sauce and stir.
Add Fried Tofu, 1 TSP sugar.
Cook until thick.
Add to Claypot and heat on stove top with lid on.
Top with Spring onion, pepper and chilli.

Eating:
Use hotpot to serve in (careful not to burn hands)

Ga Nuong - Chicken Lemon Leaf in Banana Leaf

Coconut Tour - Hoi An

Vietnamese Cooking School

Ga Nuong - Chicken Lemon Leaf in Banana Leaf

Serves: 1


Ingredients

• 200g - Chicken Sliced

• 50g - Lemon Leaf (bitter)

• 1 tbs - Red Onion or Shallots finely diced

• 1 tbs - Vegetable/Peanut oil

• 1 tbs - Chicken Stock

• 1 tbs - Vietnamese Fish Sauce (half of Thai and half of water)

• Pinch - 5 Spice Powder

• Pinch - Sugar

• 0.5 tbs - Garlic

Steps:


Marinade the 200g sliced chicken with:-
1 tbs - Chicken Stock
1 tbs - Vietnamese Fish Sauce (half of Thai and half of water)
Pinch - 5 Spice Powder
Pinch - Sugar
0.5 tbs - Garlic

Cooking

Heat 1 tbs - Vegetable/Peanut oil in pan.

Add 1 tbs - Red Onion or Shallots finely diced along with Chicken and Marinade.

Season with pepper after cooking.

Mix lemon leaf with the chicken.

After flaming banana leaf to soften put mix in the middle and fold to a parcel.

Surround parcel in foil and grill or BBQ for 2-3 mins.

Turn the parcel over and cook for another 2-3 mins.

Eating

Remove foil and present using banana leaf open but cutting into the top and opening up.