{"id":15106,"date":"2013-12-16T17:37:07","date_gmt":"2013-12-16T16:37:07","guid":{"rendered":"https:\/\/www.tasteaway.pl\/en\/?p=15106"},"modified":"2018-06-06T10:23:01","modified_gmt":"2018-06-06T08:23:01","slug":"thai-cuisine-cooking-class-spicy-beef-salad","status":"publish","type":"post","link":"https:\/\/www.tasteaway.pl\/en\/2013\/12\/16\/thai-cuisine-cooking-class-spicy-beef-salad\/","title":{"rendered":"Thai cuisine: cooking class and spicy beef salad"},"content":{"rendered":"

Cooking\u2026 is definitely not my thing, although I\u2019d like to change it. Actually, I\u2019d like to change it pretty often. \u0141ukasz laughs at me because I\u2019d like to do a million things, but WHEN??? However, I still want to do them and I believe that one day I will find the time, or maybe someone will find a way to prolong my days, or (s)he will invent a substitute of sleep that will allow me to gain a few more hours a day for myself. And this substitute wouldn\u2019t be illegal or harmful \ud83d\ude42<\/p>\n

So, I almost never cook. I just sometimes make pasta for my pasta-loving son, or for pasta-loving me, or even sometimes for \u0141ukasz. It\u2019s quick and it doesn\u2019t require my full commitment, as I have to simultaneously take care of Maks, or reply to many professional e-mails. Unfortunately\u2026 I am additionally discouraged by the fact that I\u2019d have to prepare one thing for Maks and another for \u0141ukasz (spicy!!), because when I tried to find a midpoint, the dish would be too spicy for Maks and \u0141ukasz would nonetheless ask: \u201cdid you add any spices?\u201d \ud83d\ude42<\/p>\n

I just hope that when I\u2019m pregnant again (if this ever happens), or maybe during my maternity leave, I will find the time and we will once more have homemade granola for breakfast or other more advanced morning options than tomato sandwiches, as we used to in the \u201cpre-Maks\u201d time \u2026 If not then, than I don\u2019t know \u2013 my cooking will probably have to wait until retirement! \ud83d\ude42 But I still don\u2019t abandon hope! \ud83d\ude42<\/p>\n

Due to this lack of time and dearth in the field of \u201cI wanna cook!\u201d, I\u2019ve always been interested in all sorts of culinary workshops, cooking classes, and similar exciting events. Obviously, it\u2019s preferable to experience it abroad, as it\u2019s best to learn about Thai cuisine in Thailand, French \u2013 in France, and not in Warsaw. I\u2019ve been dreaming about it for a while, but it has never happened before. Because we couldn\u2019t find the time in our tight travelling schedule, because it\u2019s expensive, because we wanted to do it together and we didn\u2019t have a sitter for Maks\u2026 but this year we finally made it! The Vijitt Resort Phuket<\/a> hotel, where we were resting after our month-long trip, invited me to participate in a Thai cooking class. <\/b><\/p>\n

I learned one thing from this two-hour-long class: if you have the chance to participate in this kind of experience during your trip, don\u2019t hesitate! <\/b>You\u2019ll get the chance to become familiar with the local flavours, to see vegetables and herbs that constitute the basics of a cuisine, and that you can\u2019t even recognize, and afterwards you can create your own dishes under the supervision of a chef\u2026 and eat them. I don\u2019t know how it works in other places, but in Thailand another advantage is that you suddenly realize that it\u2019s much easier, and not so time-consuming to prepare dishes you love, and long for in Poland. It\u2019s most important to have the right products and you\u2019re ready to begin \ud83d\ude42<\/p>\n

\"coooking<\/a>

apron, cap, cooking booth and let\u2019s go!<\/p><\/div>\n

Our cooking class<\/strong>\u00a0started with a visit to the hotel vegetable-garden. We were shown the herbs, plants and vegetables used in Thai cuisine. We were looking at them, touching them, smelling them. Thai basil, kaffir lime leaves, Chinese cabbage\u2026 I remembered the smell of pandan leaves most \u2013 in Thai cuisine (and other cuisines) they are added to rise, curry and very often to deserts \u2013 i.e. in Cambodia we had a delicious cr\u00e8me br\u00fbl\u00e9e<\/em>\u00a0flavoured with pandan leaves.<\/p>\n

Also the Thai eggplant gets your attentions because it looks completely different than our eggplant! It\u2019s a small, green, ball-shaped, and often used in curry-type dishes \u2013 we added them to the chicken green curry. You can see it here<\/a>.<\/p>\n

With this broad knowledge on the ingredients used in Thai cuisine, we\u2019re off to cooking. A visit in a vegetable-garden is a good start. Other cooking classes that we\u2019ve seen advertised in Thailand and Cambodia usually started with a visit to a local bazaar where you can also see, smell, and taste\u2026<\/p>\n

Let\u2019s start! The \u201cchef\u2019s\u201d booth features ingredients, such as soy sauce, oyster sauce, curry paste, chilli paste, garlic, vegetables, coconut milk and palm sugar. Well, cooking would be marvellous at home if someone else took care of providing ingredients and of preparation \ud83d\ude42 I have a feeling that in these circumstances my cooking would be much better! \ud83d\ude42<\/p>\n

\"pasta<\/a>

green curry paste<\/p><\/div>\n

\"cukier<\/a>

palm sugar – it has a different texture from our sugar \ud83d\ude42<\/p><\/div>\n

\"sa\u0142atka<\/a>

let’s go – spicy grilled beef salad<\/p><\/div>\n

The lesson is about one-hour-long and there are 5 dishes to prepare! It\u2019s so nice to have everything ready for you while you just have to stir, fry, add, taste, and not have to slice, wash, chop, etc. So, what are we cooking?<\/p>\n

1) spicy grilled beef salad <\/b>for starters<\/p>\n

2) the famous spicy shrimp soup called Tom Yum Goong<\/b>\u00a0or Tom Yam Kung<\/p>\n

3)\u00a0chicken green curry \u2013 <\/b>one of the dishes usually associated with Thailand<\/p>\n

4) trivial fried vegetables in oyster sauce<\/b><\/p>\n

5) and bananas in coconut milk <\/b>for desert \u2013 delicious and easy to make, although I still regret that I didn\u2019t have the chance to learn how to make the divine famous Thai desert \u2013 sticky rice with mango.<\/i><\/p>\n

Don\u2019t worry, we\u2019re not going to keep the secret knowledge to ourselves \u2013 today we\u2019re posting the first recipe for one of the dishes we prepared. We\u2019re not going to act wise, because it\u2019s not our field of expertise, but we believe that it would be a shame to keep the recipe to ourselves \ud83d\ude42 There\u2019s still some time before Christmas, so it\u2019s time to try something light and oriental before we dig into the traditional dishes: carp, Polish dumplings, herring and mushroom soup!<\/p>\n

So, let\u2019s start with the <\/b>spicy grilled beef salad<\/b> (yum nuea yang)\u00a0<\/b>\u2013 a perfect starter or a snack for a meeting with friends\u2026<\/p>\n

\"pikantna<\/a>

spicy grilled beef salad<\/p><\/div>\n

What do we need? (for a single portion, or for two small \u201cstarter\u201d portions if you\u2019re planning a few more dishes to follow ;))<\/p>\n

– beef sirloin \u2013 150 g<\/p>\n

– strip-sliced cucumber \u2013 approx. 100 g<\/p>\n

– strip-sliced tomatoes \u2013 a small handful<\/p>\n

– strip-sliced onion \u2013 half a handful<\/p>\n

– chopped green part of spring onion<\/em> – 2 stems<\/p>\n

– chopped chilli \u2013 according to your preferences but don\u2019t go too wild, unless you are as immune to spiciness as \u0141ukasz! \ud83d\ude42<\/p>\n

– limejuice – 2 table spoons<\/p>\n

– fish sauce – 2 table spoons<\/p>\n

– sugar – 1 tea spoon<\/p>\n

As you can see, in this case the ingredients aren\u2019t very fancy. You can get most of them in a large store; even the fish sauce is becoming more available.<\/p>\n

How do we prepare the salad? Quickly, easily and with pleasure, so it\u2019s my favourite way.<\/p>\n

Fry or grill the beef \u2013 according to your preferences \u2013 ours was \u201cmedium\u201d and it was delicious! We fried it for 1.5-2 minutes on each side. When it cools down a bit, you slice it into think strips. Afterwards, you mix the beef, cucumbers, tomatoes, onion, spring onion and chilli, and stir well. You add the fish sauce, limejuice and sugar, and stir again. You serve it right away, when the beef is still warm! Marvellous! \ud83d\ude42<\/p>\n

You can also make a vegetarian version of the salad, choose a different type of meat, or go with a fish \ud83d\ude42<\/p>\n

I\u2019d love to have it right now!<\/p>\n","protected":false},"excerpt":{"rendered":"

Cooking\u2026 is definitely not my thing, although I\u2019d like to change it. Actually, I\u2019d like to change it pretty often. \u0141ukasz laughs at me because I\u2019d like to do a million things, but WHEN??? However, I still want to do them and I believe that one day I will find the time, or maybe someone […]<\/p>\n","protected":false},"author":1,"featured_media":15755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2990,2999,2981],"tags":[],"yoast_head":"\nThai cuisine: cooking class and spicy beef salad<\/title>\n<meta name=\"description\" content=\"While we were in Thailand, we took professional Thai cuisine cooking classes in our hotel in Phuket.\" \/>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tasteaway.pl\/en\/2013\/12\/16\/thai-cuisine-cooking-class-spicy-beef-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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