Malee Authentic Thai Cooking Class

Preparation: 30-60 minutes

• 1. Put cooking oil in the pan. Bring up the fire. Add garlic to stir until fragrant. Add prawn and yellow tofu chopped. Stir until the shrimp is cooked.
• 2. Season with tamarind juice, palm sugar, fish sauce and chilli powder if you like. Stir until all the ingredients are well mixed. Then add the vermicelli/rice noodles, add water until the noodles are soft. Scoop the noodles to the side of the pan.
• 3. Add egg to the pan. Mash the yolk until the egg starts to cook. Scoop the noodles down to stir together with the egg. Then add the chives. And bean sprouts down to stir together for a while and scoop into the plate Served with seasoning, serve with roasted peanuts, ground chili powder, lemon and side dishes with bean sprouts, Bananaflower and chives if like.
• Ingredients:
• 2 Serves
• 250 grams of Vermicelli noodles or thin rice noodles (soaked water until soft)
• 2 tablespoons of vegetable oil
• 2 tablespoons of minced garlic
• 1 Lemon or 2 tablespoons of Apple cider vinegar
• 2 Tablespoons of palm sugar (if you like it sweet)
• 3 Tablespoons of Fish sauce
• 1/2 cup of water
• 8-10 fresh prawn
• 3 Spring Onions chopped
• 250 grams of Bean sprouts
• 2 Tablespoon of Ground peanut
• 1/4 Banana flower
• 1 bunch of Chives (cut into 2 pieces)
• 1/4 cut Lemon

Pad Krapao

Preparation: 30-60 minutes

• 1. Put cooking oil in the pan. Bring up the fire. Add garlic to stir until fragrant. Add Chicken or Turkey minced or Seafood. Stir until cooked.
• 2. Add fresh Sweet chilli, chopped Carrot, Oyster sauce, Kikoman Soya sauce and a little black soy sauce. Stir well. Finally, add the basil leaves to stir for a few minutes.
• 3. Scoop onto a plate with a cup of cooked rice. Add a fried egg on top of the rice. Ready to eat!
• Ingredients:
• 2 Serves
• 200 grams Mince Chicken or Turkey minced or Seafood
• 2 tablespoons of vegetable oil
• 2 tablespoons of minced garlic
• 2 tablespoons of chopped carrot
• 2 Fried egg
• 1 Tablespoon of Oyster sauce
• 1 Tablespoon of black soy sauce
• 2 Tablespoon of Kikoman Soya sauce
• 1 Handful of basil leaves
• 1 Fresh sweet chilli slices

Yum Woon Sen

Preparation: 30-60 minutes

• 1. Vermicelli noodles boiled for 8 minutes until cooked.
• 2. Stir the chicken in hot water to cook.
• 3. Make salad sauce, add sugar, lemon juice/ Vinegar, and fish sauce.
• 4. Mix well, add minced chicken broth, add vermicelli, mix well, add vegetables, and crushed fresh garlic.
• Ingredients:
• 2 Serves
• 100 grams of Vermicelli noodles
• 300 gm of Minced chicken or pork
• Dried shrimp as you like
• 1 Lemon or 3 tablespoons of Apple cider vinegar
• 2 Tablespoons of palm sugar (if you like it sweet)
• 3 Tablespoons of Fish sauce
• 5 Cherry tomatoes
• 1 Red onion
• 3 Spring Onions
• Chilli paste as you like

Preparation: 30-60 minutes

• 1. Put the stock in a pot, and add the lemongrass, galangal, and kaffir lime leaves.
• 2. Bring the mixture to a boil over medium heat, and then add the chicken, mushrooms, salt, lime juice, fish sauce, and sugar.
• 3. Reduce the heat to low, and let the soup cook slowly (uncovered) for about 10 minutes, or until the chicken changes color.
• 4. Next, add the coconut milk and chillies to the pot. Bring the soup almost to a boil, stirring constantly for 2-3 minutes.
• 5. Finally, remove the pot from the heat and serve the soup.
• Note that it's important to cook the soup gently over low heat at the final stages to prevent the coconut milk from separating.
• Ingredients:
• 2 Serves
• 300 gm of chicken meat (preference parts such as chicken breast, hips, chicken thighs, etc.)
• 5 pieces of galangal
• 1 sliced lemongrass
• 1 Lemon or 3 tablespoons of Apple cider vinegar
• 5 torn kafir leaves
• fish sauce, 2 tablespoons
• 5 Cherry tomatoes
• coconut milk, 1/2 cup
• fresh hot pepper or red chili, smashed enough (as you like)
• Coriande as you like

Preparation: 30-60 minutes

• 1. Begin by putting oil in the pan and heating it to medium heat. Add chopped garlic and stir-fry until it’s charred.
• 2. Then add chicken and stir-fry quickly until the chicken is cooked.
• 3. Add cut onions and stir-fry quickly, then crack an egg and stir it until it’s shredded and cooked.
• 4. Add cooked rice to the pan and increase the heat to high.
• 5. Stir the rice quickly to separate the grains and avoid clumping. Add salt, pepper, tom yum paste if like and soy sauce to thicken the mixture.
• 6. Finally, add Kailan / Brocollie if you like and spring onions and stir everything together. Serve with cucumber and lemon chilli fish sauce.
• Ingredients:
• 2 Serves
• 2-3 tablespoons of vegetable oil
• 150g chicken breast, sliced into bite-sized pieces
• 3 eggs,
• 2- 3 tablespoons of chopped garlic
• 3 cups of cooked Jasmine rice
• 1/2 teaspoon of sea salt
• 3 tablespoons of sliced onion or 1 whole brown onion
• 1 large Tomato sliced into bite-sized pieces
• 1 bunch of Spring onions chopped
• 1 bunch of Kailan (Asian greens or broccoli)

Preparation: 30-60 minutes

• 1. Put vegetable oil bring up to low heat
• 2. Add Panang curry paste, and stir until fragrant
• 3. Add beef and kafir leaves to stir-fry
• 4. Add coconut milk, and stir until mixed
• 5. Stir-fry until the beef is cooked and tender and the sauce begins to thicken
• 6. Season with fish sauce and palm sugar. Lift from the stove, and scoop into a plate, You can use sliced bergamot leaves and red chilli as a garnish, ready to eat with rice.
• Ingredients:
• 2 Serves
• 2 tablespoons of vegetable oil
• 1 cup of coconut milk
• 2 tablespoons of Panang curry paste
• 300 grams of thinly sliced beef
• 5 torn kafir leaves,
• 1 tablespoon of fish sauce or sea salt
• 1/2 teaspoon of sea salt
• 1 tablespoon of palm sugar

Preparation: 30-60 minutes

• 1. Put coconut milk bring up to low heat.
• 2. Add Panang curry paste, and stir until fragrant
• 3. Add deep fried Baramandi and kafir leaves to stir-fry
• 4. Season with fish sauce and palm sugar. Lift from the stove, and scoop into a plate, add fresh coconut milk on top. You can use sliced bergamot leaves and red chilli as a garnish, ready to eat with rice.
• Ingredients:
• 2 Serves
• 1 cup of coconut milk
• 2 tablespoons of Panang curry paste
• 300 grams of deep-fried Baramandi
• 5 torn kafir leaves,
• 1 tablespoon of fish sauce or sea salt
• 1/2 teaspoon of sea salt
• 1 tablespoon of palm sugar
• 3 tablespoons of coconut milk

Preparation: 30-60 minutes

• 1. Put coconut milk bring up to low heat.
• 2. Add Panang curry paste, and stir until fragrant
• 3. Add deep fried Baramandi and kafir leaves to stir-fry
• 4. Season with fish sauce and palm sugar. Lift from the stove, and scoop into a Grilled Salmon, add fresh coconut milk on top. You can use sliced bergamot leaves and Fresh sweet chilli slices as a garnish, ready to eat with rice.
• Ingredients:
• 2 Serves
• 1 Cup of coconut milk
• 2 Tablespoons of Panang curry paste
• 2 Pieces Grilled Salmon
• 5 Torn kafir leaves,
• 1 Tablespoon of fish sauce or sea salt
• 1/2 Teaspoon of sea salt
• 3 Tablespoons of coconut milk
• 1 Fresh sweet chilli slices