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Jumat, 03 Februari 2017

Tristar Institute - Resep Masakan Thailand (Part. 1)

Kursus  Authentic  Thai  Cuisine
Di “Blue Elephant Cooking School, Bangkok, Thailand”
(Part. I)

Belajar memasak makanan Thai sama menyenangkan dengan menikmati wisata di Thailand. Ini yang kami (Upi Palupi & Nurul H.) rasakan untuk kursus memasak beberapa masakan Thailand selama dua hari. Berikut 9 (sembilan) makanan Thailand, hasil kursus kuliner di Blue Elephant Cooking School, Bangkok, Thailand:

KAO SOY NUA
Northern Beef Curry with Egg Noodles
Ingredients:
80 gr                Beef (tenderloin, thinly sliced)
150 gr              Coconut milk
60 gr                Chicken stock
2 tbsp              Vegetable oil
2 pc                 Star anise
30 gr                Egg noodles (poached in boiling water)
Paste:
2 cloves           Garlic
4 – 6 pc           Dried red chilies (soaked in cold water for 10 minutes)
2 – 3 pc           Shallot
10 gr                Ginger
¼ tsp               Salt
1 tsp                Yellow curry powder
¼ tsp               Turmeric powder
1 tsp                Cumin & coriander seeds
Seasoning:
1 tbsp              Light soya sauce
½ tbsp                         Dark Soya sauce
1 tbsp              Sugar
Accompaniment (Condiment) & Garnish:
2 tbsp              Pickle cabbage (finely sliced)
2 – 3 pc           Shallot (finely sliced)
1 pc                 Green lime
¼ tsp               Chili powder or stir fried chili powder with vegetable oil (optional)
1 – 2 tbsp        Spring onion (finely chopped)
                        Crispy noodle (deep fry in vegetable oil)
2 – 3 pc           Deep fried dried chilies
Method:
1.      In the mortar: Pound garlic dried chili, shallot, ginger, salt, yellow curry powder, turmeric powders and cumin and coriander seeds into a paste. Set aside.
2.      In a saucepan on medium heat: add vegetable oil and paste from mortar, add coconut milk.
3.      When the curry boils, add the beef. Wait a little bit until the beef is cooked then and add the stock.
4.      Add seasoning and star anise. Wait until the curry boil again, turn off the heat.
5.      Put the poached egg noodle in a serving bowl, pour the curry over the top.
6.      Top the dish with crispy noodles.
Accompaniments: pickled cabbage (finely sliced), shallots (finely sliced) and garnish with coriander leaves on top.
KOONG PHAD KRATIEAM PRIK THAI
Stir-fried Shrimps with Garlic & Pepper
Ingredients:
2 tbsp              Vegetable oil
4                      Prawns
½ tbsp             Butter
½ tbsp             Palm sugar
½ tbsp             Fish sauce
½ tbsp             Oyster sauce
1 leaf               Kaffir lime leaf (sliced)
2 tbsp              Stock
1 stalk              Coriander leaves (choped)
1 tbsp              Deep fried garlic
Ingredients for paste:
4 cloves           Garlic
2 roots             Coriander roots
1 tsp                Pepper
Garnish
                        Deep fried garlic
Method:
1.      In a mortar: Pound garlic, coriander roots and pepper until it turns into a paste
2.      In a wok on medium heat, add vegetable oil and butter. Then, add the pounded paste. Stir-fry until aroma develops.
3.      Add prawns stock, fish sauce, palm sugar, oyster sauce and chopped coriander leaves.
4.      Transfer to a serving dish and garnish with deep fried garlic.
  
YAM OK PED LYCHEE
Duck Salad with Lychee Sauce
Ingredients for duck marinate:
120 gr              Duck breast
½ tbsp             Light soya sauce
½ tsp               White pepper powder
2 cloves           Garlic, crushed
1 tbsp              Vegetable oil
1 root               Coriander root
¼ tsp               Salt
½ tbsp                         Oyster sauce
1 tbsp              Honey
1 tsp                Five spice powder (palow powder)
Method:
1.      Marinate the duck breast with the above ingredients for 30 mins.
2.      Roast the duck breast for 20 mins and then cut into thin slices.
For Dressing:
1 tsp                Lime juice
1 tbsp              Fish sauce
1 tbsp              Tamarind
1 tbsp              Palm sugar
1 tbsp              Hoisin sauce
3 – 5 pc           Birds eye chili
2 cloves           Garlic
Ingredients for mixing salad:
2 stems            Spring onions, cut 4 cm, long
8 pc                 Cherry tomatos, halved
7 pc                 Lychee, whole
½ pc                White big onion, sliced
3 leaves           Thai saw coriander leave, finely sliced
Garnish:
1 stem              Coriander with leaves
5 pc                 Green salad
Preparation:
1.      Place the sliced roast duck in a mixing bowl. Toss in the vegetable and all seasoning, mix them together. Garnish with coriander leaves and green salad. Serve immediately.
   
CHU CHI PLAA TAAB TIM
Red Tilapia topped with Red Curry Sauce
Ingredients:
1 tbsp              Vegetable oil
1 tbsp              Red curry paste
70 ml               Coconut milk
½ tbsp             Dried shrimps
10 leaves         Sweet basil
1 tbsp              Cream of coconut milk
2 leaves           Kaffir lime leaf, finely sliced
1 pc                 Big red chilli (finely sliced)
80 gr                Red tilapia “Plaa Taab Tim” (medium sliced)
Seasoning:
1 tbsp              Palm sugar
1 tbsp              Fish sauce
Garnish:
2 leaves           Kaffir lime leaf (finely sliced)
5 leaves           Sweet basil leaves
                        Chilli
Method:
1.      Pound the dried shrimps in a mortar.
2.      Heat the oil in a wok until hot. Add the red curry paste and stir fry for about 2 minuts until an aroma develops.
3.      Add the coconut milk and bring it to the boil.
4.      Add the dried shrimps, sugar and fish sauce. Stir fry 5 seconds.
5.      Add ½ kaffir lime leaf sliced and sweet basil in mix well then remove from the heat.
6.      Steamed the red tilapia in steamer boiling water for 1 minute.
7.      Arrange the red tilapia in a serving dish. Put the curry sauce on top of the steamed red tilapia.
8.      Pour over the cream of coconut milk, then sprinkle with the ½ kaffir lime leaf an finely sliced chilli. Topped with sweet basil leaves.
  
KAO NIEW SANGKAYA
Sticky Rice with Coconut Custard
Ingredients for sticky rice:
60 gr                Sticky rice (soaked in water for ½ hr)
1 tbsp              White sugar
¼ tsp               Salt
½ cup              Coconut milk
Preparation:
1.      In a mixing bowl: add sticky rice, white sugar, coconut milk and salt. Mix well.
2.      Steamed it if about 20 minutes.
Ingredients for Coconut custard:
2 pc                 Egg
10 gr                White sugar
25 gr                Palm sugar
½ cup              Coconut milk
1 leave             Pandanus leave
Preparation:
In a mixing bowl, mix all ingredients until it becomes smooth. Steamed it for 15 minutes.
Tristar Institute
School of Culinary – Baking Pastry Art, S1 Food Technology, Hospitality, Cruise,
D3 Hotel & Culinary Business
Kampus Tristar Institute, ada di:
Surabaya || Jl. Raya Jemursari 244
Telp. 031-8433224/25, 081233752227, 081234506326, 081216181016. 081357866283,
PIN. 2B517ECB, 25D164CF, 2A1CE131, 53B4EFD8
Surabaya || Jl. Prapen Indah J-5
Telp. 081216181016, 081233752227,  PIN. 25D164CF
Surabaya || Jl. Raya Kaliwaron 58 -60
Telp. 031-5999593, 0822 3005 9993, 085895799993, PIN. 5BOD4B28; 595410A6
Kota Batu || Jl. Bukit Berbunga No. 10
Telp. 0341-3061525, 0812 3253 9310, PIN. D34223AE
Tangerang || Jl. PahlawanSeribu – Raya SerpongRuko BSD Sektor 7 Blok RL 31-33
Telp. 021-5380668, 0813 3656 3094, 081232539310, PIN. D34223AE
Bogor || Raya Tajur No.33, Bogor
Telp. 081217929008, 082231372022, PIN. 53B4EFD8, 2A6A1F4E
Galaxy Akademi
Ruko Royal Serpong Village No. 901 WTC Matahari Mall Serpong
Telp. 0822 4466 6266, 0822 3414 4243 PIN. 2BBAF0C5

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