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Cooking workshop for Thai food lovers

india Updated: Nov 02, 2012 17:03 IST
Shweta Mehta
Shweta Mehta
Hindustan Times
Highlight Story

On Saturday, HT Café hosted a Thai cooking workshop exclusively for some of its readers. Winners of a contest held via our Twitter handle (@htcafe) were treated to an interactive lesson with Chef Phongthorn Hinracha of Red Zen, Courtyard By Marriott.

The menu had a starter, a main course and a dessert, which the participants observed and helped prepare. Dishes included vegetarian and prawn spring rolls, stir fry tofu and prawn with black pepper and a traditional Thai dessert, Tako Thai.

“The dessert was unusually good. It’s something I’d never have learned otherwise. The chef was awfully sweet,” said one of the participants, Shubhra Chatterji. She and the rest left the session with a box of the dessert and some handy tips on Thai cooking.


Goong Hom Sabai
(prawn spring roll)

150 g white prawns
30 g spring roll sheets
10 g garlic
10 g batter flour
5 g salt
5 g white pepper
5 g chicken broth powder
5 ml sesame oil

Marinate white prawns with all the ingredients.Wrap with spring roll sheet.Deep fry in medium heat oil till the prawn is cooked. Serve with Thai chilli sauce.

Main course:
Stir fry Prawn with Black Pepper

150 g white prawn peeled
30 g onion cubes
3 colour capsicum
30 g shitake mushroom (boiled)
10 g spring onions
10 g garlic (chopped)
15 g black pepper (crushed)
30 ml light soy sauce
30 ml dark soy sauce
10 ml vegetable stock concentrate
10 g sugar
10 g potato starch
30 ml cooking oil
100 ml water
30 ml Chinese wine
10 ml sesame oil

Sauté garlic with black pepper till the garlic turns golden brown. Add water. Place onion, capsicum, shitake mushrooms and season with soy sauce, salt, pepper, sugar and vegetable stock. Add potato starch to thicken it (potato starch has to be mixed separately in water)
Add prawn with sesame oil and Chinese wine and stir on a high flame. Fast cook in wok and serve with steamed rice

Tako Thai

Ingredients: (bottom layer):
50 g tapioca flour
50 g corn flour
150 g sugar
10 g salt
50 g corn cream
480 ml water

Ingredients: (upper layer):
50 g tapioca flour
50 g sugar
1/2 teaspoon salt
720 ml coconut cream
Pandan (screwpine) leaves: Choose the broad type, washed, wipe dry with a cloth and make into small square cases to be filled with the above cooked ingredients.

Combine and cook the bottom ingredients in a deep pot over low heat and keep stirring until slightly thick. Remove spoon batter into the pandan leaf cases until half filled. Leave them to cool. Combine and cook the upper ingredients over low heat, stirring until slightly thick and dish out, spoon onto the cooled bottom layer in the pandan leaf cases until full. Level the surface with a wet spoon and chill in the fridge before serving.