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Recipe for :

Blue Elephant Special Sauce
 

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.

While easy to make and monosodium glutamate free, Blue Elephant Special Sauce requires several hours of reduction. It may be replaced by Maggi liquid seasoning.

Ingredients

1kg / 2 lb 4oz white cabbage, roughly chopped
500g / 1 lb 2oz carrot, roughly chopped
500g / 1 lb 2oz onions, roughly chopped
375ml / 13 fl oz yellow bean paste
1 tbsp salt
1 tbsp palm sugar
2 1/2 tbsp unsweetened black soya sauce

Method

  • Put the vegetables in a saucepan with 5 litres / 9 pints water and the yellow bean paste. Bring to the boil and simmer over a very low heat until reduced by two thirds, stirring from time to time. This will take several hours.
  • Filter the liquid through a sieve and add the unsweetened black soya sauce, the sugar and the salt. Stir to dissolve.

Notes:

The sauce will keep in the refrigerator for up to a week or up to three months in a freezer.

To make a smaller quantity, halve all the ingredients.

It is a good idea to keep the sauce in small containers or ice cube trays in the freezer so that you only need to defrost the quantity you need for a particular recipe.

For an example of a recipe using the sauce <click here>

Makes 500 ml / 17 fl oz / 2 1/4 cups

© Blue Elephant Cooking School

 
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