Stuntman And Lover Of Cheese

by Dan Bostonweeks

More Yummy Thai Goodness

Last night was our third Thai cooking class. I didn’t write about class last week, but Chris did. We talked a lot about sticky, or glutenous, rice. Generally used by the working class because it fills you up is it also used in snacks and desserts. We were also introduced to a black variety of sticky rice that when soaked (you have to soak sticky rice before cooking it) the water turns almost the color of wine. There was also a brown rice that needs to be soaked for 22 hours before cooking and had the most amazing flavor with nothing added to it. This week had the

following menu:

Garlic Peppered Shrimp (and Pork) - This is one of those dishes
that you just love. Basically you take shrip (shells on) and toss
them with ground white pepper, tapioca starch, and chopped garlic.
Once the oil in your wok is hot you toss them in and let them cook
for a few minutes. All you do is make sure they aren't touching
after a minute. The deep frying makes the shells edible (and you
can even do the shrimp with the heads on if you want). Served on a
bed of lettuce with some tomatoes around it this was an appetizer
for our class and disappeared fast. We also made it with pork cut
into thin strips (across the grain of the meat). Same great effect
but with pork.
  • Hot and Sour Calamari Salad – I like squid a lot, but the preparation can take a while. Thankfully there were many people in the class and it went fine. Mixing the squid with cuttlefish we blanched them for 30 seconds and then tossed them into a bowl with mint, cilantro, lemongrass and galanga. Once the herbs had wilted we covered it with the hot and sour sauce made of pulverized garlic and thai chilis, lime juice, fish sauce, and some sugar as a balancing agent. Just the sauce was awesome. Perfect hotness and a great sour. Easy to fix and not tough at all this is one of those “oh wow” dishes you can do.

  • Stir fried long beans with basil and garlic – taking long beans, making them between 1.5” and 2” long and then stir frying them with garlic and chili paste. I’ve always loved that dish and I never knew how easy it was to prepare. Because of the roasted chili paste it had a sweet flavor that wasn’t too hot and would be good in many settings.

  • Coconut-Flavored Sticky Rice with Mangoes – cook up the soaked sticky rice. In another pan mix coconut milk, a little sugar, and a tiny bit of salt. Add in pandanus leaves for flavor. When the rice is done pour a small amount of the coconut milk over the rice, but not too much, just enough to coat the rice fully. When you serve it you can put more of the coconut milk on top. With the pandanus leaves there is a distinctive flavor to the dish. An excellent dessert.

  • Black Sticky Rice Pudding – using the black sticky rice you cook it and then form it with a bowl. Sprinkle toasted sesame seeds and shredded coconut over top. Another great dessert and very unique.

All in all it’s a great class. I’m learning a lot and I can’t wait to take the intermediate class.