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Recipe for :

Po-Pea Jay - Devilled Ladies Fingers
 

This 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.

Located 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.

The 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 Thai dishes.

Ingredients

30g / 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

30g / 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 paste
Red Sweet and Sour Sauce to serve

For the garnish:
Green salad leaves

Method
  • Deep-fry the tofu in oil heated to 180°C / 350°F for about 4 minutes, until golden brown.
  • Soak 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 a mortar.
  • Heat the vegetable oil in a wok until very hot. Add the pounded garlic, coriander and pinch of pepper, then stir-fry for 2 seconds.
  • Add 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.
  • Add the crushed peanuts and the raisins. Remove the mixture from the heat and allow to cool.
  • To 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.
  • Deep-fry in oil heated to 180°C / 350°F for 5 minutes, then drain on absorbent paper.

Serves 4

© Blue Elephant Cooking School

 
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