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
easy to make and monosodium glutamate free, Blue
Elephant Special Sauce requires several hours
of reduction. It may be replaced by Maggi liquid
/ 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
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.
the liquid through a sieve and add the unsweetened
black soya sauce, the sugar and the salt. Stir
sauce will keep in the refrigerator for up to
a week or up to three months in a freezer.
make a smaller quantity, halve all the ingredients.
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.
an example of a recipe using the sauce <click
500 ml / 17 fl oz / 2 1/4 cups
Blue Elephant Cooking School