Thai Cooking Session with Chef Queenie of Thai Queen

Juan and I went home full of joy and tummy full from the Thai Cooking Session with Chef Queenie of Thai Queen. We learned how to prepare Som tam ma-la-kor (Papaya Salad), Gai Pad Med Ma-muang (Stir-fried Chicken with Cashew Nuts, Phad Thai (Stir Fry Thai Noodles) and Takoh Sakuh (Thai Dessert). The dishes were inspired from the real recipes used in the Royal Thai Palace.

Juan and I definitely had a  kid  great time while cooking classic Thai dishes. We brought home the dishes we cooked because it's John's favorite cuisine. 

This cooking session was in partnership with Heritage Nuts, @HeritagePhilippines, (my favorite brand when it comes to almonds).

If you wish to learn Thai cooking, like we did, at Thai Queen, give them a call at 817-8335. Cooking session, which feautures 5 dishes. per pax is P3,500 and comes with apron, certificate, recipe cards.

If you want to taste  authentic Thai food visit Thai Queen at Arkipelago ,7481 Bagtikan Street, Makati City.

GAI PAD MED MA-MUANG STIR-FRIED CHICKEN WITH CASHEW NUTS
(GOOD FOR 2 SERVINGS)

INGREDIENTS100 GRAMS:

CHICKEN FILLET CUT INTO BITE SIZE4 TABLESPOONS PLAIN FLOUR4 TABLESPOONS CASHEW NUTS, ROASTED4 TABLESPOONS DRIED CHILI FRIED CUT INTO 1 CM SEGMENT40 GRAMS PEPPER/CAPSICUM40 GRAMS  ONION BITE SIZE2 STALKS SPRING ONION, 2 CM1 ½ TABLESPOONS THAI CHILI PASTE6 TABLESPOONS STOCKS OR WATER2 TABLESPOONS OYSTER SAUCE2 TEASPOON  SUGAR2 CUPS VEGETABLE OIL FOR DEEP FRYING 2 TABLESPOONS VEGETABLE OIL FOR STIR FRY

PROCEDURE:

1. COAT CHICKEN PIECES WITH PLAIN FLOUR ( SHAKE OUT EXCESS FLOUR), DEEP  FRY ON MEDIUM HEAT UNTIL COOKED AND TURN  SLIGHTLY BROWN. THEN SET ASIDE REMOVE EXCESS OIL.

2. OVER MEDIUM-HIGH HEAT, STIR FRY PEPPER/CAPSICUM, ONION WITH VEGETABLE OIL, FOLLOW BY STOCK/WATER.

3. THEN ADD SEASONING; THAI CHILI PASTE, OYSTER SAUCE, SUGAR AND MIX THEM WELL.

4. LAST, ADD FRIED CHICKEN, FRIED DRIED CHILI, CASHEW NUTS, SPRING ONION, AND STIR TO COMBINE AGAIN.

PHAD THAIRICE NOODLES THAI STYLE
(GOOD FOR 2 SERVINGS)

INGREDIENTS100 GRAMS THIN RICE NOODLES4 MEDIUM SIZE PRAWN, HEADED, DEVEINED & TAILED1  SHALLOT20 GRAMS HARD TOFU10 GRAMS SALTED RADDISH10 GRAMS DRIED SHRIMPS5 TABLESPOONS WATER/STOCK2 TABLESPOONS FISH SAUCE1 ½ TABLESPOONS SUGAR1 ½ TABLESPOONS PALM SUGAR2 ½ TABLESPOONS TAMARIND PASTE2 TEASPOONS VINEGAR½ TEASPOON CHILI POWDER2  EGGS30 GRAMS BEANSPROUT20 GRAMS CHIVES2 TABLESPOONS VEGETABLE OIL2 TABLESPOONS ROASTED WALNUTS, CRUSHED1 SLICE LIMEFRESH VEGETABLES FOR GARNISH

PROCEDURE:

1. ON MEDIUM HEAT, POUR HALF AMOUNT OF OIL INTO A WOK, FRY PRAWNS AND SET ASIDE.

2. IN THE SAME WOK ADD THE SHALLOT , TOFU, SALTED RADDISH, DRIED SHRIMPS AND STIR WELL.

3. PUT IN THE NOODLE, WATER/STOCK AND STIR FRY UNTIL THE NOODLE IS SOFTENED.

4. QUICKLY ADD THE FLAVORS. MOVE THE NOODLE TO THE SIDE OF NOODLE, POUR THE REST OF THE OIL, BREAK THE EGG ONTO THE OIL.

5. SPREAD THE EGG, TO PARTIAL COOK, THEN BRING BACK THE NOODLES TOP OF THE EGG, FLIP OVER AND STIR TO COMBINE.

6. LASTLY ADD THE BEANSPROUT, CHIVES AND STIR UNTIL EVERYTHING COMBINE WELL AGAIN.

7. SERVE IN A PLATE, TOPPED WITH PRAWNS, CRUSHED PEANUTS ALONG SIDE WITH VEGETABLES AND SLICE OF LIME AND CHILI FLAKES.