"The Siam The Siam" Chef's Direct Thai Cooking Lesson /Pattai Edition

Luxury urban resort hotel "The SiamThai Cooking Lesson Part 2 at Private Cooking School (The Siam)!

Well, after enjoying the two major soups of Thailand, "TOM KHA GAI "、It is a cooking start of the next menu "PAT THAI GOONG (Patai Kun) [ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

In the "Vessel and Travel Series" of lade project hereDamri MuksombatWe have prepared Thai food to learn from the chef!
Lesson(2) "PAT THAI GOONG (Patai Kun)

Tiger prawn 2pcs (Ebi 2 tails)
Vegetable oil 15ml (vegetable oil 15ml)
Bean curd, diced 10g (Tofu Dice Cut 10g)
Shallot sliced 15g (shallot slice 15g)
Dry shrimp 1tsp (1 tsp dried shrimp)
Rice noodles, Small 70g (Rice Noodle 70g)
Chicken stock 1ladle (1 cup chicken stock ladle)
Pickled turnip chopped 1tsp (1 tsp pickles of persimmon)
Bean sprout 20g (bean sprout20g)
Chive 2 to 3 stalk (2-3 leeks)
Peanut, chopped fine 3tsp (3 teaspoons crushed peanuts)
Garlic chive 5g (5g garlic chips)
Whole egg 1pcs (1 egg)
Lime cut half 1each (1/2 lime)
Tamarind sauce 2.5tbs (2.5 tbs tamarind sauce)
[Original Phad Thai Sauce (For) 15-20 portions) original patty sauce 15-20 times]
Tamarind juice 200ml (Tamarind juice 200ml)
Palm sugar 200g (palm sugar 200g)
Lime juice 150ml (lime juice 150ml)
Mushroom soy sauce 100ml (mushroom soy sauce 100ml)
Tomatoes paste 50g (tomato paste 50g)

[Cooking method / Cooking Method]

1.Boil the original patty sauce in a pot and keep it cool in the refrigerator.。

1. Tamarind Sauce: mixed tamarind juice, palm sugar, soy sauce and tomato paste in sauce pan and simmering for 20 minutes or till consistency, Seasoning with salt and lime juice, strain and keep cold

2.Heat the wok and pour the vegetable oil around the whole pot.、Stir-fried shrimp、When the color starts to change、Add dice-cut tofu and sliceed shallots and lightly fry。

2. Heat the wok, add vegetable oil, prawn stir fry till prawn turn to pink add bean cured, shallot stir mixed well.

3.Dried shrimp and garlic chips、I put the pickle of the persimmon、Empty the middle of the pot、Drop the eggs, take 5 seconds, and then mix quickly.。

3.Follow with pickle turnip, Dry shrimp add egg stir fried just a few minute.

4.Add rice noodles and chicken stock and heat until the noodles are tender.、Add and soften the original Pattay sauce。

4.Follow with rice noodle(Little water if necessary) Continue Cooking Till Noodles Get Soft Then Add Tamarind Sauce

5.At the end of the day, the sprouts、Chinese chives、Add the crushed peanuts、Stir quickly and stir the wok several times quickly.。(After putting rice noodles in, it's time game.)

5.In last minute before take out from the stove add peanut, bean sprout and garlic chive stir together about 10 Second and served.

6.Served neatly in a bowl、Sprinkle with crushed peanuts、Decorated lime sandand pakchi、It is completed with flowers in the color!

6. Arrange on the Dish and Garnish.

"PAT THAI GOONG (Patai Kun) " x Vessel:Wing Yue release (Gaku Shakunaga) Reversible Charlet

"Pattai (Thai style yakisoba)" which is a staple of Thai cuisine has been learned last time.、This is my second lesson!
Recipes are so easy、The knack of making well is important to be quick.、It will be a time game after introducing the rice noodle easy to stretch!
Because i get used to how to handle rice noodles if I make it many times、You will be able to make delicious without stretching!

It's also a good idea to add plenty of fresh shrimp to bring out the umami.、In Japan, there are not so many hard tofus like Thai tofu.、Do you drain cotton tofu?、You can make delicious even if you substitute it with thick fried!

Also、Because Damri Chef's original Pattai sauce does not contain nampura、Add the Nampura at the end if you like and the taste will tighten!
The original pattay sauce is not too sweet.、It's not too spicy.、It is a favorite taste in the favorite taste to become a pattai of elegant taste!

Now、Next is the introduction of the last dish (dessert) of three items!

"Private Cooking School (Private Cooking School) 3 dishes"
Time of day:10:30-12:30(If you want to add a market tour 9:30Start)
Rates:4,500THB / Per person (about 16,200 yen in Japanese yen)
Rates with market tours:6,000THB / Per person (about 21,600 yen in Japanese yen)
For more information, please contact the hotel!

The Siam
Location:3/2 Thanon Khao, Vachirapayabal, Dusit, Bangkok 10300, Thailand
TEL:+66 2 206 6999

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