Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Delicious, home cooked meals for busy families

Thai Cooking Class

Thai Cooking Class

Thai Cooking Class at Bangkok Garden

This Thai cooking class at Bangkok Garden was definitely a fun experience. Honestly, I’ve never been to this restaurant but I heard that this was the best Thai restaurant in Toronto. I found this event through Single in the City and I’m glad I went. Throughout the Thai cooking class, I got to meet different people with a common love of food. We also got to know each other by playing an icebreaker game. I won a book and sipped on a delicious Nutella martini, one of Bangkok Garden’s signature drinks.

In addition, we got to work together to create chicken spring rolls which were a lot easier to make than I thought. If you’re looking to make a healthy appetizer, this spring roll recipe is the one to make. The secret is to wet the rice wrappers and work with a damp cloth to prevent sticking. Also during the Thai cooking class, the chef made us a nice Pad Thai dinner. I specified before I came here that I was allergic to shrimp due to my eczema (one of the reasons why shrimp is not on my blog). Luckily, I was spared and I was served a chicken pad thai instead. I’ve attached the recipe for the spring rolls. You’ll love the taste and feel inspired to make these two delicious dishes at home – or go to Bangkok Garden for an authentic taste of Thai cuisine.

Fresh Spring Rolls

thai spring rolls

Ingredients

  • 15 Iceberg lettuce sliced thin
  • 10g Green mango shredded
  • 3 leave Fresh mint spring
  • 5 g Fresh coriander spring
  • 5 g Red pepper julienned
  • 10 g Chicken breast steamed
  • 5 g Bean sprout steamed
  • 10 g fried tofu
  • 5 g carrot sliced
  • 5 g water chestnut chopped
  • 3 sheet rice paper (makes 1 spring roll)

Instructions

  1. Soak rice paper thoroughly in a medium bowl of warm then rest on the damp clean cloth for at least 15 seconds or until the rice paper softens
  2. Place lettuce, green mango, chicken, mint, corriander, bean sprout, tofu, water chestnut and carrots one inch from the bottom of the rice paper and spread them one inch close to both ends of the rice paper
  3. Now fold the bottom end of the rice paper wrap around all the ingredients
  4. Roll up half way fold both end to form a roll and keep going to the end
  5. Cut five to six bite size
  6. Serve with plum sauce, peanut sauce or hot sauce
https://foodie2luv.com/2018/10/05/thai-cooking-class/

 

 



%d bloggers like this: