Thai court cooking at the cooking school of "Leabasriya Bangkok" hotel!

Riverside hotels in BangkokRiva Surya Bangkok(Reba Surya Bangkok) activity, cooking school!

In bangkok hotels、Cooking school has become a very popular activity、Learn traditional Thai food and sweets in a foreign country!

What i'm going to try this time is、One of Thai traditional court dishes is Kanom Chor Muang (Steamed Thai Dumplings with Chicken or Pork) Kanom Cho Muang!!

All-Dining Restaurant "Babble & Rum at Riva Surya BangkokWearing an apron in a private room of (Bubble & Lamb)、Under the chef's one-on-one instruction、Cooking start!

First of all,、I receive the explanation of the ingredients necessary for making this court dish "Canom Cho Muang"!

Contains coriander and palm sugar, which are essential for Thai cuisine、When kneading the dough、By changing the color, you can finish it in vivid colors by adding the popular butterfly pea juice!

I was impressed to see the steamed dumplings of the sample that the chef made in advance!
The steamed dumplings with beautiful blue-purple、It has a pretty shape with flowers!
Because tapioca powder is in the dough、It is said that you can enjoy the texture of mochimochi!
I am very interested in the court cuisine that I eat for the first time in Thailand!

First done from filling making、Then make flour dough。

Wrap the sweetly seasoned filling in the dough and round it.、Make each delicate petal using a special wooden tweezer、It is completed if the shape of the flower is applied and steamed!

Because it is necessary to finish the flour dough to the flower quickly、You will be forced to compete with time!

There is a delicacy as if making a paste of Japanese sweets、The moment I finished the petals was the most difficult.、While making a fuss between the girls、It's a very fun lesson as if you were having a women's party!

Spread banana skin in a steamer、When oil is applied and steamed,、It made me so happy that it was completed in beautiful shades!

When I put on the freshly prepared steamed dumpling "Kanom Cho Muang"、From the hot dumplings with a sticky texture、You can taste plenty of sweet and juicy seeds.、The remaining incense of Pakchi that comes out to the nose is a taste that becomes a habit to amuse the exotic feeling、It is very delicious in the dish that you can enjoy in the sense of a snack!

Cooking school that can be recommended for those who love cooking and those who love to eat! It's a good experience!

[Filling Materials]
Minced chicken or pork 150g. (150g minced chicken or pork)
Palm sugar 1 1/2 tablespoon (1/2 tbsp palm sugar)
Chopped onion 1 1/2 table cup (11/2 table cup cut with fine dust of onion)
Sugar 1 tablespoon (1 tbsp sugar)
Coriander roots 1 tablespoon (1 tbsp coriander roots)
Garlic 1/2 tablespoon (1/2 tbsp garlic)
Salt 1/2 teaspoon (1/2 tsp salt)
Pepper Ground 1 tablespoon (1 tbsp ground pepper)

[Materials of dumpling fabric]
Rice flour 130g (rice flour 130g)
Arrowroot flour 20g (20g powder of kudzu)
Tapioca flour 15g (tapioca powder 15g)
Glutinous rice flour 10g (mochi rice flour 10g)
Water or butterfly pea juice 270g (water or butterfly pea juice 270g)
Vegetable oil 20g (vegetable oil 20g)

How to make a filling
1. Pound Coriander root, garlic, pepper thoroughly.
2. Heat the oil. Add Coriander roots, garlic, and pepper and stir fry.
3. Add minced chicken or pork, onion and stir to combine.
4. Season with Palm Sugar, sugar and salt. Sample if the taste is just right then leave it to cool.
1.Slightly dusted with coriander roots and garlic。
2.Put the oil in a frying pan and heat it.、Put the root of the coriander and garlic.、Add pepper and fry。
3.ground chicken or pork、Add the onion and mix.。
4.Palm sugar、Sugar、Adjust the taste with salt、Remove the preheating of the filling and let it cool down.。

How to make dough flour
1. Knead rice flour, tapioca flour, arrowroot flour, and glutinous rice flour together and gradually pour butterfly pea juice. Add oil and stir to combine
2. Stir in a brass pan. As Soon as the Flour Begins to Form, knead with tapioca flour so it won't stick
3. Divide the dough into equal pieces. Spread it out to add the filling. Cover It Up and Make a Flower Shape by Tweezers
4. Steam in Banana Leaves for About 8 minutes. Sprinkle with Garlic Oil
5. Serve with Lettuce and Chili
1.Rice flour、Tapioca powder、Kuzu powder、Kneading glutinous rice flour together、Pour butterfly pea juice little by little。Add the oil and mix.。
2.Put the brass pot on the fire.、Stir over low heat。
I'm going to do my best to make it.、Continue to twist、Be careful not to stick.。
3.Divide the dough evenly、Spread it out and add the filling。
Cover with dough and round it up.、I will make the shape of the flower in order from the outside with a special tweezer。
4.Spread banana leaves in a steamer、When lined up, apply garlic oil with a brush.、Steam for about 8 minutes。
5.Lettuce and Pakchi、Served with Chili、If 盛ri付ketara instrument is finished!

"Cooking School Fee"
850THB / 1People (about 3,060 yen in Japanese yen)
1500THB / 2People (about 5,400 yen in Japanese yen)
(This price is subject to 10% service charge and 7% VAT.)
Time of day:15:00-17:00(Advance reservation is required one day before class))
For more information, please contact the hotel!

Babble & rum restaurant (bubble & ram)
Hours of operation:6:30to 0:00(All-dining)

Riva Surya Bangkok (Reba Surriya Bangkok)
Location:23 Phra Arthit Road Phra Nakhon, Bangkok, 10200, Thailand
TEL:+66 2 633 5000

Click here to make a great hotel reservation!

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