recipe has been published with the permission
of the Blue Elephant Cooking
School in Bangkok, Thailand. This is an
example of the type of dish you can learn to cook
at the School.
in the heart of Bangkok, the Blue Elephant Cooking
School is housed in a dazzling century old mansion
where you can discover and experience the culinary
wonders of Royal Thai Cuisine.
Blue Elephant Cooking School has fully equipped
facilities offering you the chance to put your
hand to practicing Thai Cuisine. A typical day
commences with a visit to the morning market.
Accompanied by your instructor, you will learn
to select and buy Thai ingredients for your personal
cooking lesson. Classes are followed by a meal
in the delightful Blue Elephant restaurant where
you sample your own cooking as well as additional
/ 1oz vermicelli
2 cloves garlic, peeled
2 coriander roots and stems
3 tbsp vegetable oil
pinch ground white pepper
1 tbsp light soya sauce
1/2 tsp sugar
/ 1oz carrot, grated
30g / 1 oz white cabbage, finely sliced
1/2 white part of a leek, finely sliced
1 celery stick, finely sliced
1 slice onion
30g / 1oz roasted peanuts, crushed
1 tsp raisins
4 squares spring roll pastry, 20.5cm / 8in wide
2 tsp flour - diluted with water to a thick
Red Sweet and Sour Sauce to serve
Green salad leaves
the tofu in oil heated to 180°C / 350°F
for about 4 minutes, until golden brown.
the vermicelli in cold water for 15 minutes,
then drain and cut into 5 cm / 2 in strips.
In a mortar, pound the garlic with the coriander
roots and stems. Pound the tofu separately in
the vegetable oil in a wok until very hot. Add
the pounded garlic, coriander and pinch of pepper,
then stir-fry for 2 seconds.
the tofu, vermicelli, light soya sauce and sugar
and stir for 30 seconds, then add all the remaining
vegetables. Stir-fry for about 3 minutes, until
the vegetables are cooked.
the crushed peanuts and the raisins. Remove
the mixture from the heat and allow to cool.
make the spring rolls, take 2 tbsp of the filling
and place it on a pastry square. Roll the pastry
up firmly and seal with flour paste. Repeat.
in oil heated to 180°C / 350°F for 5
minutes, then drain on absorbent paper.
Blue Elephant Cooking School