Cooking up an explosion of flavors(2)

Deep-fried banana Thai style [Photo by Valerie Ng/China Daily]

Green Papaya Salad

INGREDIENTS:

Peeled and grated green papaya 100g (Can be substituted with carrot, cucumber, mango) Dried shrimps 10g Garlic 5g Lime Juice 10g Crushed roasted peanuts 5g Tomato – cut into batons 20g Fish sauce 10g Palm sugar or sugar or honey 10g Small chili 3g or adjust according to taste String beans – cut into 6cm long 10g White cabbage – thinkly sliced 20g

METHOD: 1. Using pestle and mortar: pound chili, garlic and dried shrimps and roasted peanuts

2. Add fish sauce, palm sugar and lemon juice

3. Add papaya, tomato and mix well, taste and adjust seasoning according to preference

4. Serve with fresh string beans and white cabbage

Green/Red coconut curry chicken/beef

INGREDIENTS:

Chicken or beef – sliced 130g Coconut milk 300g Green or red curry paste 30g White eggplant – cut into 1cm slices 80g String beans – cut into 3cm each 30g Basil leaves 2g Red chili – cut into slices 5g White sugar 5g Fish sauce 10g Salt 5g Kaffir lime leaves – cut into slices 2g

METHOD: 1. Heat coconut milk in wok, add green/red curry paste and mix well

2. Add chicken or beef and white eggplant and simmer for 5 minutes

3. Add string beans, simmer for 2 more minutes and then add kaffir lime leaves

4. Serve and garnish with red chili and basil leaves

Phuket stir-fried egg noodles

INGREDIENTS:

Squid and shrimps shelle and de-veined 50 + 50g Egg noodles (Phuket mee sapum) 100g (You can substitute with other types of noodles) Vegetable oil 30ml Chicken stock 110g Asian bok-choy – sliced 70g Oyster sauce 10g Light soya sauce 10g Dark soya sauce 5g Sugar 5g White pepper powder 5g Garlic – finely chopped 2g

FOR CONDIMENT: White vinegar 10g Chili powder 10g Fish sauce 10g Sugar 10g

METHOD: 1. Heat oil in wok, add garlic and seafood and stir-fry until nearly cooked

2. Add egg noodles and Asian bok-choy and stir-fry in light soya sauce, oyster sauce, dark soya sauce, sugar and chicken stock, simmer for 1 minute

3. Serve and sprinkle with white pepper powder and other condiments to match your personal taste

Deep-fried banana Thai style

INGREDIENTS: Banana – cut into thick strips 2pcs Rice flour 80g Cake flour 40g Dry shredded coconut 100g Milk 100ml Sugar 10g Salt 5g White sesame seeds 10g Water 70g Egg yolk 1pc Vegetable oil (for deep-frying) Cinnamon + star anis powder 5g Sugar 50g

METHOD: 1. Mix together the two types of flour, milk, egg yolk, sesame seeds, salt, sugar and shredded coconut

2. Dip banana into batter mixture and deep-fry until golden brown

3. Mix together cinnamon and star anis powder, and sugar

4. Remove banana from deep-fryer and toss with the cinnamon-star anis-sugar mixture

Indigo Pearl's Sous Chef Anongrat Meklai supervises the final preparation and cooking process. And finally, we are able to sit down and taste the feast of our labor. All four of us are proud of "our" creations, and "oohs" and "aahs" are heard all around. As an even sweeter ending to it, we are each presented a certificate for completing the Thai Culinary Course. All of us agree that we can't wait to go home and show off our skills to our family and friends.