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Hipcooks: Thai Three

The Hipcooks classes have continued, with my latest assistantship this past Tuesday night for their Thai Three class.  And I keep learning a great deal of information.  I was excited to learn more about the flavors and ingredients in Thai cooking, having tried a few Thai dishes at home but without any proper instruction.  I can definitely say that everything that was made in class tasted very delicious and pretty darn authentic.  I also feel much more comfortable shopping for and using Thai ingredients.

To start the class learned to make shrimp dumplings (great methodology but I will be altering my filling from the classes) and larb, which is a very popular ground meat salad that we served in lettuce wraps with a spicy nam prik sauce.  The larb was so delicious, using pork and ground up toasted rice to soak up the juice.

Really delicious larb salad.
Really delicious larb salad.

Next we made a panang curry fresh from several ingredients including:  garlic, ginger, shrimp paste, galangal, lemongrass, dried chilies, green onion, peanuts, cumin, and other things I cannot remember.  For the panang we added beef, bell peppers and of course coconut milk.  This came out really thick and delicious.  The other entree we learned was a pad see ewe, essentially Thai noodle stirfry with rice noodles, Chinese broccoli, and egg.  This one was left vegetarian and I quite enjoyed it that way.  A pretty easy dish to make but so much flavor and I love the chew of large rice noodles.

Panang curry with beef
Panang curry with beef

To conclude the meal we made a Thai iced tea mousse.  For this we steeped black tea, cinnamon, star anise, and cardamom in cream before chilling that and then whipping the cream into a thick mousse.  Very good but I think I took more out of that for ideas on a chai panna cotta or something similar.

All in all I learned so much, ate quite a bit and even took home some for leftovers.  I also met the other instructor; a very nice girl, my age, from Midland, MI.

Chelsea

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