Issaya Cooking Studio @ Central Embassy, Bangkok
The team behind well known Thai restaurnat Issaya Siamese Club recently opened Issaya Cooking Studio in Central Embassy, offering short cooking classes where you can learn classical and basic Thai cuisine to molecular and modern culinary technique. During my recent trip to Bangkok, the boy and I visited the cooking studio to learn some cooking from the Thai culinary instructor. Sharing with you 2 of the dishes we prepared.
Spicy salad of crispy white fish, lime and lemongrass
- 25g salmon skin, deep-fried
- 20g anchovy, deep-fried
- 20g small-sized dried fish, deep-fried (for example: Japanese Niboshi)
- 40g cabbage, sliced
- 40g green mango, sliced
- 30g heart of palm, sliced
- 20g lemongrass, sliced
- 10g coriander sprigs
- 1 red finger chilli peppers, chopped
- 20g cucumber, sliced
- 30g palm sugar
- 30ml palm sugar
- 30ml lime juice
- In a blender, blend palm sugar, fish sauce and lime juice together until palm sugar dissolves.
- In a mixing bowl, toss together all ingredients and dressing. Serve immediately.
Red curry-glazed baby back ribs
- 500g baby back ribs
- 2L water
- 50 g galangal, smashed and cut into 2-cm pieces
- 50g lemongrass, cut into 2-cm pieces
- 5 kaffir lime leaves, veins removed and finely chopped
- A sprinkle of black pepper
- A sprinkle of salt
- 500g palm sugar
- 160g salted yellow bean paste
- 250g red curry paste (nam phrik kaeng daeng)
- Bring all ingredients to a boil in a pot. Reduce heat to low and let simmer for 2 hours.
- Meanwhile, melt palm sugar on low heat in a saucepan.
- Add salted yellow bean paste and nam phrik kaeng daeng (red curry paste), stir until well combined. Set aside.
- Remove ribs from pot and pour sauce over it.
- Place baby back ribs under salamander grills or broiler for 5 to 8 minutes. Serve with steamed jasmine rice on the side.