The second class with Martin was aptly named “Delicate Thai and Chinese Fusion”, and it was carried out 2 hours later from the first class
A smiling shot of the hot assistant =)
Martin was going to show us how to cook, “Yellow Egg Noodles, Chicken Curry with Cucumber Relish”
And, a “Crispy Fish with Pomelo, Coriander, Mint and Chilli Dressing”
Martin holding up a Pomelo so everyone could see how the fruit looked like ^_^
Crispy Fish with Pomelo, Coriander, Mint and Chilli Dressing
Starting off with the Crispy Fish Salad (again, thanks to my genius editing, you get to see it in a way that makes sense *grinZ*)
Start by mixing up 250g flathead fillets in a bowl with fish sauce (80 ml) and placing on drying racks (wire racks for cakes) on a tray. Place in oven and dry out on 140degrees Celcius for about 2 hours until dry but not crispy and then cooling it down.
Martin showing how it should be after the drying process…
Blend the cool dry fish in a food processor with 50g of smoked trout and it should have a bread crumb-like consistency
Heat the canola oil in a wok (160-180degrees) and rain in a small hand full of the flat head as can be seen in the video below (I’m getting all cool with technology now!)
Place fish on serving plate…
Dressing: Pound 1 long red chilli,3 garlic cloves, 2 coriander roots & 10g ginger to a paste, add 40g of palm sugar and 30ml of fish sauce. Por over 150g of lime juice and mix together well.
Mix the salad ingredients together & lightly dress ingredients with some dressing.
Place dressed salad over the fish & serve. Serve the rest of the dressing on the side =)
Yellow Egg Noodles with Chicken Curry and Cucumber Relish
First of all, heat up a wok/heavy based pan and put in chopped: 1 red onion, 8 garlic cloves (peeled), 6 coriander roots, 1x4cm tumeric (peeled), 8 long dried chillies (seeded and soaked)
Dry fry them until the caramelise…
Random shot of fresh ingredients and the egg noodles =P
Dry roast 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of fennel seeds
Combine the first and second step and blend together until it forms a thick yellow paste.
Seal the chicken pieces (4 chicken marylands, wuartered with skin on) by deep frying them until golden brown.
Place the coconute cream in a heavy-based pan on medium heat until it melts.
Add the curry paste (4 tablespoons)
Add some fish sauce into the curry paste as well and fry until fragrant
Add in the coconut cream (1 cup) and chicken. Season with palm sugar (100g) and 100ml of thick ABC kicap manis (thick soya sauce)
Whilst the curry is simmering, bring a good amount of water to the boil and also heat some oil in a woke to 160degrees.
Fry about 75g of noodles (per serve), whilst keeping another 75g of the blanched noodles aside.
Top the blanched noodles with a portion of curry, then pace the fried noodles on the top with some coriander leaves and serve relish on the side.
Cucumber relish was made with chopped cucumbers, red onion and seasoned with vinegar and sugar (I can’t remember if there was anything else besides salt that was added)
I am wondering why this are considered Thai/chinese fusion food 🙁