Q: Hi Wickedfood Chef I recently bought a whole lot of “party snack food” for the rugby and my partner and i agreed that all of the stuff i had bought tasted rather bland. Do you have any suggestions on what i could make rather than go out and buy? As we are getting into summer and outdoor entertaining i would some inspiration on new cocktail/snack food, can you help?

A: Yes I most certainly can, store bought snacks are convenient but never taste as good as the home made alternative. Here is a recipe for some really tasty Sâté’s, as we teach and Wickedfood cooking school in our Thai cooking classes . We will also be holding a “All you wanted to know about… cocktail snacks” class where we will be making some rather interesting and tasty snacks. Click here to get more info.

Quick and easy with a delicious peanut sauce. One of Thailand’s most popular appetisers, made with strips of chicken, beef and/or pork.

Marinade

1/4 tin coconut milk
2T fresh coriander leaves, finely chopped
3T brown sugar
1/2T red curry paste
3T fish sauce
1T oil

4 (400g) large chicken breasts (or ±400g beef or pork) cut in long narrow strips ±5cm x 2cm
±25 x 20cm bamboo skewers, soaked in water to stop from burning.

1. Mix together all the marinade ingredients in a large bowl.
2. Add the meat pieces to the marinade, cover and leave for a minimum of 15 minutes (refrigerate if longer than 1 hour). In the meantime, soak the skewers in water.
3. Weave each strip of meat onto a skewer.
4. Grill for ±5 minutes on each side basting with leftover marinade (or pan-fry for 2-3 minutes on each side, basting with leftover marinade). Take care not to burn the sticks.
5. Serve with peanut or sweet dipping sauce.
6. Makes ±24.

Peanut sâté sauce

Versatile peanut sauce for sâtés, fresh spring rolls and chicken salad.

1T red curry paste
1/2 cup smooth peanut butter
3/4 tin coconut milk (remainder from marinade above)
1/4 cup brown sugar
1/4 cup fish sauce
1/4 cup tamarind juice
1/2 cup water

1. In a saucepan heat ±4T of the cream from the coconut milk, together with the curry paste. Fry until the coconut milk splits and it becomes fragrant.
2. Reduce the heat to low, and stir in the peanut butter and remaining coconut milk.
3. Add the sugar, increase the heat and continue to cook until it caramelizes, stirring all the time so as to prevent burning.
4. Add the fish sauce and tamarind juice and cook for 1 minute, then add the water and simmer for 5 minutes or until thickened.

Makes ±3 cups and keeps for a week in the fridge.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

While traveling through Thailand Phat Thai (Fried noodles) became on of Wickedfood Cooking School film crew’s favorite snack food. We now teach this recipe in out Thai cooking class. You need a large wok for this recipe. Follow the different steps of preparation carefully, the end result is worth it.

200g rice noodles, soaked in water to soften
1/2 cup cooking oil
1T crushed garlic
1T chopped shallots
50g pork cut into thin slivers
10 prawns, shelled and deveined
50g pickled white radish, chopped
50g bean curd, sliced
1T dried shrimp
1t dried chillies
4T tamarind juice
3 eggs
3T fish sauce
2T palm sugar
200g bean sprouts
Shredded Chinese cabbage
Julienned carrots

To serve
Chopped coriander
Chopped spring onion
1/2 cup chopped roasted peanuts

1. Heat 3T oil in a large frying pan or wok and fry garlic and shallots for a few minutes. Add pork and prawns and stir fry until cooked. Add pickled white radish, bean curd, dried shrimps and chillies. Mix well and move to the side of the wok.
2. Add another 3T oil to the side of the pan and add the drained noodles. Add tamarind juice to the noodles and turn constantly to prevent sticking to the wok. Mix noodles and pork mixture and push to the side again.
3. Add another 2T oil to the side of the pan and break in the eggs. Spread the eggs in a thin layer with a spatula. When set, mix into noodle mixture. Add fish sauce, sugar and half the bean sprouts. Mix well. Add Chinese cabbage and carrots and mix through, stirring until heated.
4. Serve sprinkled with coriander, spring onions and peanuts, and wedges of limes or lemons.

Serves 2

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

Wickedfood Cooking School teaches students how to make this soup in our Thai cooking class. This delicious recipe was inspired by one we saw being made at Thai House Cooking School in Bangkok. According to Pip, of Thai House Cooking School, a good tom yum soup (Sour and spicy prawn soup) should be made and served immediately.

1 litre water
2 lemongrass stems, cut into 5cm pieces
5 slices galangal
3 shallots, sliced
4 kaffir lime leaves, torn into pieces
300g prawns, shelled and deveined
200g mushrooms, cleaned and halved
3-4 chillies, just broken with a pestle
4T lime juice
4T fish sauce
2 coriander plants, chopped coarsely (with the roots and stems)

1. Bring the water to the boil.
2. Add the lemongrass, galangal, shallots and kaffir lime leaves and simmer for 4 minutes.
3. Add the prawns, mushrooms and chillies and return to the boil.
4. Add the lime juice and fish sauce, taste and adjust the seasoning.
5. Add the chopped coriander and serve immediately.

Serves 4

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

Cooking schools in South East Asia

Thai House cooking school • Bangkok • Thailand

Chiang Mai Thai Cookery School • Thailand

Red Bridge Cooking School • Hoi An • Vietnam

Books reviewed by Wickedfood on Asian food:

Secrets of the Red Lantern

Kylie Kwong: Recipes and Stories

A Passion for Thai Cooking

Balance & Harmony, Asian Food

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

SUNNINGHILL>> information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

BOKSBURG>> information & bookings (011) 823-5365 boksburg@wickedfood.co.za

Hi

We hope you all had a relaxing break and are now ready for the second quarter of the year. As mentioned in the last newsletter, a video on teambuilding cooking classes is now live, click here to see the video, hope you enjoy.

Wickedfood Cooking School news

Our May programme is up on the Internet for the full programme – Sunninghill / Boksburg. Once again we have some exciting classes on offer, including:

• Sunday 17 May at 4pm – Sweet treats – the art of baking (R360pp). Learn the secrets of baking with confidence, including cupcakes, Black Forest chocolate cake, cheesecake, crunchies and quiche.
• Tuesday 19 May at 6pm – Jamie’s Ministry of Food – quick meals and pastas (R350pp). We consider Jamie Oliver’s latest book his best. It is a perfect book for any beginner. Each month we take six recipes from the book and re-interpret them, with plenty of tips along the way. Learning the secrets to successful easy cooking, including spicy Moroccan stewed fish with couscous, chicken and leek stroganoff, broccoli and pesto tagliatelle, classic tomato spaghetti, macaroni cauliflower cheese bake and banana tarte tatin, with a wicked twist.
• Sunday 24 May at 4pm – Thai cooking class (R370pp). In this class learn to cook mouthwatering authentic Thai dishes include Tamarend flavoured fish soup, Waterfall beef, Tofu salad with vegetables, Chicken rice and Fried bananas

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

May individual class programme….. click here

Wickedfood Cooking School, boksburg

May individual class programme….. click here

What’s new on the Wickedfood blog
Apart from our weekly newsletter, we’re also very active posting interesting food-related articles on the Wickedfood blog. New articles this week include:

• Recipes

Steak Tartare
Green pawpaw salad – This tasty recipe originates from  Chiang Mai Thai Cookery School, see article below.

• Food-related articles on travel

Southeast Asian cooking schools - Chiang Mai Thai Cookery School in Thailand is the oldest cooking school in Chiang Mai and one of the slickest operations Wickedfood came across in Asia.

There are also a host of other mouthwatering recipes and travel related articles on the blog. Please feel free to comment, or let us know if you cook any of them and how they turn out.

Cookbook of the week
Wickedfood cooking school has specially imported A Passion for Thai Cooking, filled with over 100 easy-to-follow, authentic recipes, compiled by Sompon Nabnian, internationally recognized TV chef personality and owner of the Chiang Mai Thai Cooking School. Read more …..

Did you know – The omelette is thought to have originated in ancient Persia. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges in a dish known as ‘kookoo’. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette.

Food quote of the week: – “Let nothing which can be treated by diet be treated by other means”. – Maimonides.

Food tip of the week: – After boiling pasta or potatoes, cool the water and use it to water your house plants. The water contains nutrients that your plants will love.

Recipe of the week – Green pawpaw salad

A Thai classic, found throughout Southeast Asia. At Wickedfood Cooking School we include a version of this dish inspired by Chiang Mai Thai Cooking School, in one of our Thai cooking classes. To make this properly you need a large mortar. If doubling up on quantities, make in two separate batches. If green papaya is not available, it is just as delicious with strips of cucumber, minus the seeds, grated carrots, or strips of green beans. Delicious with sticky rice and barbecued chicken. Click here for the recipe.

Look forward to hearing from you.

The Wickedfood Team

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.