Classical Thai I Jason Bailey I Thai Chef Taste the history…Feel the difference….+61 2 4872 3007
admin@classicalthai.com.au - Southern Highlands
Thai Cooking
Royal Thai Coconut Milk Based Curries
Curries of the modern day bear little resemblance to those of days past, due to the fast food type being so much easier to master . They are often watery, thin and over seasoned. The intensity of heat is always there but with no balance. Due to heat being the easiest flavor to work with. [...]
Ancient Khmer Thai Spicy Salad – Yum Khmer
Ingredients: 200 gram of blanched pork neck, sliced 200 gram of cooked prawns, peeled and devained 1 cup of coconut cream 2 cups of coconut milk 1 cup of beansprout, tailed off 6 sneak beans, cut into about 1 inch long pieces 1/2 banana flower, finely sliced 1/2 cup of lemon basil leaves Salad Dressing: [...]
Ancient Dried Chili and Grilled River Prawn Dip – Num Prik Haeng Thai Bo Lan
Ingredients: 1/4 cup of Dried Long Red Chilli, deseeded and soaked 2 tbsp of Garlic cloves 1 tbsp of Roasted Shrimp paste (Gapi) 3 tbsp of Tamarind pulp, Finely diced. 1/4 cup Coarsely Chopped, fresh – high quality – grilled Prawn or Scampi (fresh water if possible). 2 tsp of Palm sugar 1 tbsp [...]
Ancient Style: Clear Beef Spicy Soup ‘w’ Hot Basil – Kaeng Tom Jew
Ingredients: 2 cups of beef stock 80 gram of stewed Gravy Beef (Can put more if desired to make it a singular meal but adjust the other measurements in accordance) 100 gram of sweet potato, cut into 2 cm neat cubes 3 tsp of Tamarind juice 3-4 Asian small red onion, sliced 5 Bird eyes [...]
Food In Thailand Links The Gentle Past With The Crazy Future. “Calm Down Chefs and Food Writers, It’s All OK”
There was an outcry when Australian Chef David Thompson opened Nahm in Bangkok, because he said that Thai cooking has less complexity and variation than it once did: This started Thai Chefs, Food Writers and Western Thai Cuisine Chefs making the most out of it. All in all they claimed to each have the birds [...]
Pork Braised with Dried Bamboo and Peanut – Kaeng Hong Nor Mai
Recipe 1 cup of dried bamboo shoots (Rinse and gently squeeze with fresh water and drain 3 times, then soak overnight) Available from Asian Grocery Stores. 1 cup of pork neck and or pork leg – deboned, Cut into 3/4 inch cubes 1/3 cup of roasted peanut. 1 star anise 1 tsp of white pepper [...]
Tips On Tom Yum Goong
Tom Yum Goong is often used as a measuring stick for Chefs of Royal Thai Cooking. So lets talk about how these guys do it differently to the average Cook of Thai Cuisine: Firstly you want large wild scampi if you can get them or some large wild prawn. Use the heads to make a [...]
Ancient Clear Beef Curry ‘w’ Num Prick Gapi – Kaeng Run Juan
Recipe 2 cups chicken stock 1/2 cup of Num prik gapi 4 cloves of garlic 4 red onion cut in quarters 1 stalk of lemongrass, finely sliced Handful of Thai sweet basil 200 gram of Pork Neck, sliced but not to thin Method Bring 2 cups of chicken stock to a gentle simmer: Put whole [...]
A Quick Summary OF Thai Cooking
I have often been asked to describe how Thai cooking is different from other cuisines and what is a quick overall view of the cuisine in a few words: The mortar and pestle to the Thai is what a knife is to a french chef. Stocks are not Thai but have been adapted over the [...]
Steamed Whole Fish With Lime Juice Dressing
1 Barramundi or Bream 500 grams 4 Tablespoons of Sliced Garlic 4 Tablespoons of Fish sauce 4 Tablespoons of Lime Juice 1 Cup Chicken Stock Method: Slice Fish diagonal to the bone with 4 cuts up each side of its body. Place the fish in a steamer over gently simmering water and steam for around [...]
Refreshing Thai Style Fishermans Salad
Ingredients: 4 Prawns 4 Scallops 4 Fish Balls 1/2 Spanish onion Small bunch coriander 1 Tablespoon preserved Chinese Cabbage 2 Tablespoon Fish Sauce 2 1/2 Tablespoon of Lime Juice Fried Garlic for Garnish 1 or 2 Birds Eye chilli, seeds left in and sliced METHOD: Blanch Seafood in slowly, simmering boiling water. Transfer to a [...]
Tom yum Goong/Thai Hot and Sour Soup
Ingredients 5 to 7 Prawns 275g Chicken stock 5g Galangal 5g Lemongrass 1g Lime leaf 2 or 3 units of birds eye chili 2 Units of coriander root scraped and cleaned 30g Button mushroom quartered 25g Fish sauce 20g Lime juice 6g sugar Coriander leaf for Garnish Method: Gently simmer chicken stock. Add the lemongrass, [...]
Red Curry Duck Recipe
70g Roasted duck 30g Fresh pineapple 2 or 3 Cherry tomato’s halved 2 coriander roots 1 garlic clove Half a Spanish onion 1/4 of a teaspoon of dry roasted coriander and cumin seeds 2 tablespoons red curry paste 1 Full teaspoon of sugar 1 tablespoon of fish sauce 2 lime leaves finely sliced 265mls of [...]
The Secret Of Thai Stir Frys Part 2
Last time we spoke about intensifying the flavor of your stir-fry by adding extra seasoning and a herb base. The second point I want to add today is: To thin and combine these flavorings you will need to add at least 70mls of chicken stock to your stir-fry. Try to use chicken stock and not [...]
Storing Tropical Herbs and Vegtables in Your Fridge
I have often been asked about how our Vegetables and herbs at Classical Thai Cravings are so fresh. Do we buy daily? The answer is, No. It comes down to the handling of the produce when it is bought from a trusted supplier who genuinely has a passion for produce. These type of suppliers are not [...]
Lamb Satay Recipe
Ingredients: For the marinade in order of cooking. 2 teaspoon of oil 5 g ground fresh turmeric 2 g curry powder 7 g of ground coriander root and garlic 3 g of pandanus leaf, finely sliced 1g of white pepper 2g sugar 1g salt 1g seasoning or soya sauce 120g coconut milk 160g lamb meat, [...]
The Secret of Thai Stir frys
What makes Classical Thai in Mittagong a town next to Bowral, stir-frys taste so good. First it is always good to have a herb base. Thai and Chinese stir-frys are not the same. When you heat oil in your wok try not to do this till smoking point like is said in western cook books [...]
Speed Pad Thai, My Style
Ingredients: 100g of 3mm dried rice noodles 130g of Chicken or Prawn 1 egg Handful of Chopped Spring Onions Handful of Bean Sprouts 3 heaped teaspoon sugar 2 tablespoon fish sauce 1 tablespoon lemon or lime juice 1 tablespoon of crushed peanuts Instructions: Soak 100g of 3mm dried rice noodles in cold water for 2 [...]
The Foundation of Thai Seasoning and Flavour
The first matter I want to clear up with Thai cooking is FLAVOR BALANCE. A very common misunderstanding that is taught in the west is that Thai cooking is all about balancing Hot, Sweet, Salty and Sour. Now if that is the case you will end up with the same seasoning taste for everything you [...]