Saturday, 11 May 2013

Chef Napa's April recipe

The famous Thai Fish Cakes (Tod Mun Pla), try it out 
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Ingredients: For 4 People
  • 300 gms of fish meat (any white fish meat)
  • 30 gms of Thai red curry paste
  • 100 gms of long green beans (thinly sliced)
  • 1 Tablespoon of corn or potato starch
  • 150 mls of peanut oil (for pan frying)
  • 50 gms of Spanish cucumber (thinly cut in cubes)
  • 1 Tablespoon of lime juice
  • 1/3 teaspoon of salt
  • 10 gms of toasted peanuts (roughly mortared)
  • 1 Big red chili (thinly and diagonally sliced)
  • 30 mls of sweet chili sauce
Preparation: Fish cakes

1.   Add the fish meat, red curry paste, and corn / potato starch to a blender and blend it.
2.   Pour the blended fish mixture into a bowl and add the sliced long green beans and mix well.
3.   Take a spoonful of mixture and form it into flat round “cookie” shapes and set aside.
5.   Pre-heat the pan over medium heat for 1 minute and then add the peanut oil and bring it to high heat.
6.   Add the oil to a pan on high heat, then drop the fish cakes in and wait until the fish cakes float back to the surface (this signals that the fish cakes are thoroughly cooked)
7.   Remove the fish cakes from the oil onto the kitchen paper to dry out the extra oil and keep warm.
Preparation: Dipping sauce
  1. In a separate sauce bowl, add the cucumber and mix it with the sweet chili sauce, lime juice and salt.
  2. Sprinkle the peanuts pieces over the sauce.
  3. The sauce can be served as a side dish or you can pour it over the fish cakes.

Friday, 15 March 2013

Cook 'An' Date Event


Hello Everyone,
I am planning to organise Thai cooking classes for singles who are looking for a companion.

The event is scheduled in Mid April 2013 either Saturday the 20th or Sunday the 21st.

It shall be a hands-on class of a 2 dishes course/ 2 hours. Single ladies and gentlemen will be paring to cook together and rotating around so that everyone has a chance to meet up/chat, exchange ideas etc.

There will be 10-15 pairs. If you or your friends wish to join, please RSVP. Right now we have 8 ladies and 5 gentlemen 
RSVPed. 

The Cupid might spells its wish on you!! Further information on reservation please contact me.

Thanks!

Friday, 1 March 2013

Chef Napa's March recipe

Here is one of the most famous Thai dishes that you might want to try:

Steamed Green Curry Fish (Hor Mok Kiewwan Pla)
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Ingredients: For 2 People
·         200 gms of any white fish meat           (sliced thinly)
·         2 tbsp of green curry paste
·         1 Egg
·         200 mls of coconut milk
·         1 tbsp of chopped coriander leaves
·         1 tsp of corn starch
·         1 tbsp of fish sauce
·         1 ½  tbsp of sugar
·         15 gms of kaffir leaves                       (sliced thinly)
·         1 Big red pepper chilies                     (unseeded and sliced thinly to garnish)
·         4 Banana leaves sockets or foil socket

Preparation: 20 minutes

1.   Whip the eggs in a large mixing bowl, add the green curry paste, coconut milk, corn starch, coriander leaves, fish sauce, and sugar and mix well.
2.  Add the fish meat with the mixing green curry and toss well.
3.  Clean the banana leaves and cut to 5 x 7 cm pieces. Fold them up to form sockets; use toothpicks to lock the edges.
4.  Fill the banana sockets with the mixing curry, and steam in a Chinese steamer for 15 minutes.
5.  Place the steamed fish sockets on a serving plate and garnish with sliced kaffir leaves and chilies. Serve hot with steamed rice.

Monday, 25 February 2013



Hello everyone, for the past months it has been an absolutely pleasurable moment for all of us Chef and students ... yes you guess it right!!! that we have been teaching all kind of patrons groups (corporate team building events, private cooking classes at  home and private chef). We were having fun, good time, exchanging ideas and nourishing our neurons and taste-buds!!! 

Here below were Chef Napa's recent activities: ILK 24-2-13



At this class we cooked:


1) Tom Yum Goong, it is a mind spicy and sour prawns with coconut milk and Thai herbs soup (galangal, lemongrass, kaffir leaves and lime juice).

2) Green curry chicken, it is a slightly spicy curry dish and cooked with Thai eggplants (soft green golf ball-size eggplants, sweet-basil and other authentic Thai herbs and sauces) more info about Thai herbs and ingredients, please visit "ingredients corner" on our website www.thaicookingclassathome.com 

3) Stir-fired minced pork with Thai holy-basil, this dish is one of "the must to have" dishes in Thai cuisine. It is cooked with many herbs and vegetables (carrot, green beans, garlic, holy-basil, chili etc) and it does not take much time to prepare. 









Friday, 7 September 2012

My Lastest Activities

Here are other snap shots of my last activities...

6th July 12: ATMA Couples Cookout- Thai Cuisine



                                                     

12-Aug-12 ATMA Couples Cookout (Event 2)...


Cooking Classes at Private Homes...

 


Sunday, 15 April 2012

Irene's class (4th March 2012) - Thai cooking classes

Irene's class (4th March 2012) - Thai cooking classes

Private Hands-on Thai Cooking Class

Menu list of that day:

- Pad Thai
- Minced chicken with Thai herbs salad
- Red curry prawns with asparagus

We had a wonderful class, a full course of cooking class where students will start from - learning how to choose ingredients and know where to get them, a thorough cooking processes and after class ended you will enjoy your wonderfully cooked dishes!!!

Thank you Irene !

Sunday, 25 September 2011

Thai Cooking Class at i Love Kitchen, K11 Mall, B104, Tsim Sha Tsui, Kowloon

Chef Napa in cooperation with i LOVE Kitchen is pleased to invite you to participate in cooking classes at the brand new premises of i LOVE Kitchen in Tsim Sha Tsui.

To celebrate The October HK Wine & Dine Festival, Chef Napa will be dedicating this day to provide you with her special Thai recipes!
         
The class theme will be a demonstration of Thailand cuisine, a four courses cooking class (*):

Sunday 30th October 2011 at (11.00am – 13.00pm)

  • Starter: Lanna Clouds (Honey tofu wrapped in vermicelli noodles served with sweet and sour dipping sauce)
  • Soup: Thai Sour Coconut Soup (Baby coconut  in lemongrass, kaffir leaves, galangal and lime clear soup)
  • Main course: Phra-ram Chicken (Chicken marinated in satay syrup and wrapped in pandanus leaves served with shallot-tamarind dipping sauce)
  • Dessert: Sweet Summer Mango (Sticky rice and sliced mango pieces served with coconut milk syrup)


Fee:                 HKD300 per person

Enrolment:     Advance booking is required due to limited number of seats. Bookings are on first-in-first served basis. Please remit your payments 3 days prior to the class day in cash or credit card at any i love Kitchen store (please go to http://www.ilovekitchen.com/ for informations). The attending fee is not refundable but may be forwarded to another date.

Venue:            K11 Mall, B104, Hanoi Road, Tsim Sha Tsui, Tsim Sha Tsui MTR (Exit N3)

Tel:                 (852) 9104 5590 or 3122 4131

You may also consult us at:

Email:  thaicookingclassathome@gmail.com;  info@ilovekitchen.com
      Website: www.thaicookingclassathome.webs.com; www.ilovekitchen.com

* Class will be mainly conducted in English but Chef Napa also speaks some Cantonese

Thursday, 11 August 2011

EWGA Thai Cooking Class & Dinner 28-Aug-2011


EWGA (English Professional Women Golf Association)

      


Thai cooking class & Dinner night (28th July 2011)

Despite a brief downpour on 28th July night, 15 lives of EWGA members were having fun of observing my Thai cooking demonstration class. That night I was introducing 6 different Thai dishes which include:

1. Thai style papaya salad
2. Red Paneng Chicken
3. Yellow curry pork
4. Fish nuggets with sweet & sour chili sauce
5. Chiangmai sweet sausage salad
6. We closed our menu course with mixed Thai fruits salad in mild coconut syrup

Some of the members were at first afraid of the spiciness but later found that each dish was actually combined various tastes a bit like an orchestra of flavors playing in their mouths-- spicy was part but not really outstanding the other tastes such sweet, sour, salty and it played some legendary scores that all members can't stop serving themselves for more. I was really happy to see my students enjoyed the cooking course and tasted and finished all dishes that we cooked! Thank you all


Sunday, 15 May 2011

Thursday, 5 May 2011

4th May 2011 Hiroko & Friends

Yesterday we cooked:  Tom Yum Goong, Chicken with bamboo soup, Miced chicken salad and Fried chicken wrapped in pandanus leaves! 

The wrapping pandanus leaves part was a real challenging task for my Japanese pupils but in the end everyone was so happy about their wrapping achievement!!!