ok, so i came across this girl who teaches thai cooking. her family owns a thai resto. i persuaded her to give the class at my place, u know, so i can have halal meat, my own bartan, etc. and she’s agreed, but she lives in the bronx and queens is a long way for her to come, so i need to find her another student. anyways, i think it’d be more fun if it were 2-3 of us… so who’s interested in learning to make authentic thai food?
her rate was 35 per hour, but it’s totally negotiable…
and it’ll be like 3-4 hrs of cooking. i guess it’s up to us… what menu we pick and all that.
i wanna learn how to make pad thai, pad kee mao noodles, that wicked garlic-basil-chili sauce, pad prik trik whatever that chicken qeema thing they make, oh and thai iced tea and the curries are easy of course, those i already know..
Namkeen...its so so so easy to make.. this is my husbands speciality... as long as u have all the Thai ingredients...its a quick, easy and scrumptious salad...
Lab Kai (Spicy Ground Chicken)
3 tablespoon lime juice ( I use Lemon all the time)
3 tablespoon chicken stock ( have a little more on hand, us desis like the meat over cooked!)
3 tablespoon fish sauce (nam pla) ( Cannot be substituted!!)
5 teaspoon prik phom (ground dried red chilies ) ( I tend to just use the Chili Flakes)
4 shallots chopped ( or onion very finely chopped IS FINE AS WELL)
1/2 stalk lemon grass very thinly sliced
1 kaffir lime leaf shredded or 1 teaspoon lime zest
2 spring onions thinly sliced
4 oz chicken (ground)
Garnish:
lettuce, parsley, sliced radish and mooli, coriander leaves.
Method:
Line a serving dish with the lettuce leaves. Chop the chicken (in a food processor, or with two cleavers, or get the butcher to do it for you. In a fairly high wok, with a very small amount of oil, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients (if using precooked meat, simply add everything to a hot wok together), and stir until heated through and the chicken is cooked. Serve on the bed of lettuce leaves and garnish to taste. Serve with steamed sticky rice (if you prefer you can use jasmine rice)
mmmm i will go look for nam pla this wknd in an asian shop i heard of in elmhurst.
any other recipes Gummy? i esp love tod mun.
i'm gonna try to make that garlic basil sauce today... it's too good!
i've tried thai food a couple of times but i didnt really like it :( i dunno maybe i've been going to the wrong places? its not horrendous but i have yet to try something that makes me understand why some people rave about it so much.
anyways what timings are u taking these classes. oh how my mom would love me if i signed up with you for them! but unfortunately i cant at the moment with GMATS coming up and all.
shweetz, i think you’ve been going to the wrong places. remind me to take u to my fave thai resto… i’ve been going there for the last 7 years and i still can’t get enuf of it. i’ll prolly take the classes sometime in may/june… so u have time to think abt it.
sara, u too. come to queenz more often
CA: stopppppp!!! i’m craving some fried rice too… can’t wait to get home and try gummy bear’s recipe. i have to find nam pla tho.
Namkeen, I'd be totally interested, if it can be done on a weekend. I live in Long Island and wouldn't be able to make it out to queens during the weekdays after work. Email me and lemme know if you're going to be hiring her. I have no problem with the rate, and would love to learn authentic thai cooking.
Btw how come I never see u on MSN anymore 
