As anyone who knows me would probably tell you, I'm a huge fan of Asian cooking especially Thai food. I cook a lot of wok dishes and curries, usually leaning towards the pretty spicy as more than one guest has found out. It was a no brainer then when I was invited by the guys at Saba to visit Saba To Go for a personal cookery lesson that I jumped at the chance. So last Tuesday evening saw me standing in the Saba To Go kitchen with Saba Executive Chef is Tweesak Trakoolwattana (known as Tao) wearing an apron and preparing to learn about my favourite food from a native and professional (Tao was born and trained in Bangkok).
Tao began by bringing me through the different ingredients that are key to good Thai food. Perhaps unsurprisingly at the core of this was fresh vegetables and the best cuts of meat. Saba To Go use nothing but the freshest vegetables and ingredients, prepared each day. Tao stressed that it was beyond important to use nothing but freshly prepared ingredients. From here he took me through the different types of Thai Curry Pastes and ways in which different Soy Sauces, Fish Sauce and Oyster Sauce are used.
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So with prep all covered and a good understanding of the basics, it was now time to cook. The three dishes I would be cooking were Chicken Thai Green Curry, Beef Phad Nam Prik Pao and Prawn Phad Prik Sod. Of course as I prefer the spicy each of these was going to have a little extra chilli.
Chicken Thai Green Curry
1. Add oil to the wok and turn up the heat (it needs to be hot!).2. Put a large tablespoon of Green Curry Paste in the oil and sauté until fragrant, then reduce the heat and gradually add 1 cup of thick Coconut Milk and a 1/4 cup of water.
3. Add the chicken and Kaffir Lime Leaves, continue cooking for 3 minutes until the chicken is almost cooked through. Season with 1/2 tablespoon Palm Sugar and 2 tablespoons Fish Sauce.
4. Add the vegetables (Aubergine, Chillies, Peppers, Bamboo Shoots, Green Beans and Onions) and cook for a further 2-3 minutes (you want the vegetables to still have a crunch).
5. Finally add Sweet Basil Leaves and turn off the heat.
6. Serve with Jasmine Rice.
Beef Phad Nam Prik Pao
1. Add oil, a large tablespoon of Chopped Garlic and a large tablespoon of Chopped Chillies to the wok and turn up the heat to high.2. Put a large tablespoon of Red Chilli Paste in the oil and sauté until fragrant, then reduce the heat slightly.
3. Add the beef and continue cooking for 3 minutes (the beef can be cooked to your liking - rare to well).
4. Season with 2 tablespoons Fish Sauce, 1 tablespoon Oyster Sauce and 1/2 tablespoon Dark Soy Sauce.
5. Add the vegetables (Chillies, Mushrooms, Peppers, Baby Sweetcorn and Spring Onions) and cook for a further 2 minutes (again, you want the vegetables to still have a crunch).
6. Serve with Jasmine rice.
Prawn Phad Prik Sod
1. Add oil and a large tablespoon of Chopped Garlic to the wok and turn up the heat to high.2. Add the prawns and continue cooking for 2 minutes.
3. Season with 2 tablespoons Fish Sauce, 1 tablespoon Oyster Sauce and 1/2 tablespoon Dark Soy Sauce.
4. Add the vegetables (Chillies, Woodear Mushrooms, Peppers and Onions) and cook for a further 2 minutes.
5. Finally add Sweet Basil Leaves and turn off the heat.
6. Serve with Jasmine rice.
Not only were each of these dishes easy to make but they were unbelievably tasty. I highly recommend trying them out yourself, and if you aren't eager to try out the cooking yourself then get on the phone to Saba To go and order some in. You won't be disappointed.
For more information on the cookery lessons that Tao does you can contact Fabulous Food Trails whom run the courses on Saba's behalf. Either call them on 01-4971245 or email info@fabfoodtrails.com. The lessons are run both for individuals and groups, and can be done onsite or in your own home.
My biggest thanks go out to Alan Cadden, Saba To Go's Owner, and Tao for the opportunity to do all of this. Much appreciated :)
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