Thai Queen x Heritage Nuts: Thai Cooking Class (recipes included)!


Thai Queen Heritage Nuts Philippines 

Raise your hand if you love Thai food! They're colorful, vibrant, refreshing, and healthy. With its complex yet balanced flavor of sweet, sour, salty, bitter, and spicy, I never thought that cooking Thai food is something even a beginner at the kitchen can do!

I don't usually cook. I prefer making snacks or desserts that require minimal cooking or none at all. But on this fine day, my cooking skills (if there are) were put into use as my 4-year-old son and I are up for a cooking class at Thai Queen, located inside ARKIPELAGO, Bagtikan Street, Makati City.
Thai Food Cooking Class at Thai Queen, in collaboration with Heritage Nuts Philippines  

The whole restaurant was setup for a cooking class, with our tables filled with a burner, ingredients, pan, knife, chopping board, wooden spoon, tong, and of course, Heritage Nuts.
table ready! 

Thai Queen offers Thai Cooking Class with none other than Chef Queenie Boloron who was trained by the chefs at the Royal Thai Palace.

Fee: Php3,500

Inclusions:
  • 5 dishes
  • Apron
  • Recipe Card
  • Ingredients
  • Certificate

Send a message to Thai Queen's Facebook Page (https://www.facebook.com/thaiqueenph/), or Instagram Account (https://www.instagram.com/thaiqueenph/), or contact +63943 8180 590 to inquire. 
ingredients ready! 

What we had was a special Mother and Kid Cooking Class, a great post Mother's Day activity, which include 4 Thai dishes: Som Tam Ma-la-kor (Papaya Salad), Pad Thai (Rice Noodles Thai Style), Gai Pad Med Ma-muang (Stir-fried Chicken with Cashew Nuts), and Takoh Sakuh.

My son, Rhyme, was the youngest student in class yet he was able to help in the preparation and cooking. He enjoyed pounding the papaya strips and other ingredients, which is said to be done with a smile, even dancing! With my supervision, he was able to slice some vegetables and even stir-fry.
Chef Queenie Boloron of Thai Queen 

The recipes are foolproof that by just carefully following Chef Queenie's instructions, we were able to come up with delicious Thai food! I so love the Pad Thai that I was able to finish it before proceeding to the next dish to cook -- and that was good for two. Even though a little bit on the spicy side, Rhyme enjoyed the Stir-Fried Chicken with Cashew Nuts that he was asking for more!

Below is the list of ingredients and steps for the 4 dishes we made.
Mom and Rhyme are ready to cook! 

SOM TAM MA-LA-KOR (Thai Papaya Salad) 
pound them with smile slicing the string beans 

Ingredients:
  • 100 grams young papaya
  • 4 pieces cherry tomatoes, halved
  • 2 pieces string beans
  • 2 tablespoons roasted almonds 
  • 2 tablespoons ground dried shrimps
  • 2 cloves garlic
  • 3 pieces hot chilis
  • 3 tablespoons fish sauce 
  • 2 tablespoons lime juice
  • 1 tablespoon palm sugar
  • fresh morning glory for garnish

Steps
  1. Put garlic and chilis into a mortar and pound roughly
  2. Add roasted peanuts, crushed and then follow by string beans, and tomatoes. Gently pound
  3. Add flavor with lime juice, fish sauce, tamarind paste, palm sugar, and grounded dried shrimps. Mix well together until palm sugar is dissolved by using a pestle and spoon
  4. Then add the papaya and gently pound and toss well until everything is combined
  5. Serve on a plate with fresh string beans, morning glory and other vegetables

Good for 2 servings
Som Tam Ma-la-kor (Thai Papaya Salad) 

PAD THAI (Rice Noodles Thai Style)
stir frying our table 

Ingredients:
  • 100 grams thin rice noodles
  • 4 medium size prawn, headed, deveined, tailed
  • 1 shallot
  • 20 grams hard tofu
  • 10 grams salted radish 
  • 10 grams dried shrimps 
  • 5 tablespoons water/stock
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons palm sugar
  • 2 1/2 tablespoons tamarind paste
  • 2 teaspoons vinegar
  • 1/2 teaspoon chili powder
  • 2 eggs
  • 30 grams beansprout
  • 20 grams chives
  • 2 tablespoons vegetable oil
  • 2 tablespoons roasted walnut, crushed
  • 1 slice lime
  • fresh vegetables for garnish 

Steps:
  1. On medium heat, pour half amount of oil in wok, fry prawns, then set aside
  2. In the same wok, add the shallot, tofu, salted radish, and dried prawns. Stir well
  3. Put in the noodle, water/stock, and stir fry until noodle is softened
  4. Quickly add the flavors. Move the noodle to the side, and pour the rest of the oil. Break the egg onto the oil
  5. Spread the egg to partially cook, then bring back the noodles on the top of the egg. Flip over and stir to combine
  6. Lastly, add the beansprout, chives, and stir until everything is combined well again
  7. Serve in a plate, topped with prawns, crushed peanuts, alongside with vegetables, slice of lime, and chili flakes 

Good for 2 servings 
Pad Thai (Rice Noodles Thai Style)

GAI PAD MED MA-MUANG (Stir-fried Chicken with Cashew Nuts)
deep frying the chicken doing his part 

Ingredients:
  • 100 grams chicken fillet, bite size
  • 4 tablespoons plain flour
  • 4 tablespoons cashew nuts, roasted
  • 4 tablespoons dried chili fried, cut into 1cm segment
  • 40 grams pepper/capsicum
  • 40 grams onion, bite size
  • 2 stalks spring onion, 2cm 
  • 1 1/2 tablespoons Thai chili paste
  • 6 tablespoons water/stock
  • 2 tablespoons oyster sauce
  • 2 teaspoon sugar
  • 2 cups vegetable oil for deep frying 
  • 2 tablespoons vegetable oil for stir frying 

Steps:
  1. Coat chicken pieces with plain flour. Shakeout excess flour. Deep fry on medium heat until cooked and slightly brown. Set aside and remove excess oil
  2. Over medium to high heat, stir fry pepper/capsicum and onion with vegetable oil. Add in water/stock
  3. Add seasoning, Thai chili paste, oyster sauce, sugar, and mix them well
  4. Lastly, add fried chicken, fried dried chili, cashew nuts, and spring onion. Stir to combine again 

Good for 2 servings
Gai Pad Med Ma-muang (Stir-fried Chicken with Cashew Nuts)  

TAKOH SAKUH
Rhyme learning how to make the pandan leaves molders 

Ingredients:
  • 350 ml pandan juice
  • 30 pieces pandan leaves
  • 1 cup sugar
  • 300 ml coconut milk
  • 100 ml coconut cream
  • 10 grams tapioca pearls
  • 1 teaspoon salt
  • 20 grams rice flour
  • 40 grams tapioca flour
  • 100 grams water chestnut
  • 50 grams macademia nuts
  • 30 grams desiccated coconut

Steps:
  1. Prepare the pandan leaves. Set aside
  2. In a pot, pour the pandan water, add sugar and salt
  3. Add the sago pearls and/or water chestnuts
  4. Bring to a boil. Add the tapioca flour and coconut cream until it thickened
  5. Pour one at a time into the pandan molder
  6. In a separate pot, prepare the coco cream toppings
  7. Add the rice flour to thickened
  8. Add pandan flavor
  9. Pour over the half-filled pandan leaves molders
  10. Top with chopped nuts and desiccated coconut
Takoh Sakuh 

So whether you want to learn how to cook delicious Thai dishes, or you just long for authentic Thai food, visit Thai Queen here at ARKIPELAGO, Makati City.
with Chef Queenie Boloron of Thai Queen 

Thai Queen
Arkipelago Food Park, 7481 Bagtikan Street, San Antonio, Makati City
Thai Queen Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer: I was invited as a blogger to feature this event. I did not pay anything. Pictures with my watermark are mine.
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