S: Thai Series
BC: Dinner & A Story for the Curious Cook by Sylvia Buchanan
FC: Dinner | I n s p i r e | & | A Story!
1: Join Me for Culinary Delights with a Tale to Tell | Dinner & A Story R.S.V.P.
2: What is Inside | page 3 Introduction to Dinner & a Story page 4/5 Fruits & Veg / Shopping List page 6/7 Food for Thought page 8/9 Introducing the Recipes page 10/11 The menu & Alternate Resources page 12/13 Vegetarian Spring Rolls page 14/15 Spring Roll Wrapping page 16/17 Chicken Satay Recipe page 18/19 Chili & Peanut Dipping Sauce page 20/21 Thai Mango Salad & Lime Vinaigrette page 22/23 Phad Thai Noodles page 24/25 Ingredients for Phad Thai page 26/27 Phad Thai Sauce -putting it together page 28/29 Mango Granita Page 30/31 The Stories of Food page 32/37 Stories continue... page 38/39 Decor & Games for Thai Theme
3: Welcome to Dinner & A Story | The Curious Cook Series combines a love of food with that of travel. It's a way to share an experience, segments of a trip, or a cooking class like this. Take Your Dinner Party to the Next Level Let your guests experience that quaint Thai Café and the fabulous food you had there, recreated by your very own Chef! Add the sound of the surf, some Thai music with candlelight and a themed decor to set the scene, as the story of food is told
4: cHICKEN wRAPS | Chef Cyndi | Thai Cuisine | BIO OF CHEF CHEF CYNDI Studied French Dining at the Paris Cuisine Opened World Renowned Restaurants in Paris, London, NewYork & Tokyo | HOT | NOW | 12 | introducing Your Chef & Agenda for Your Evening by the Seashore enjoying Thai Cuisine | Someone
5: Bring Your Dinner party to Life with Dinner and a story - Entertain your guests with fabulous food prepared by your own personal chef - Recreate a fabulous meal you had on holiday or try something entirely knew - Set the mood with the right music and the decor to match the theme Then tell a little story on how the food came to be | Or Challenge Your Guests on Nutritional Facts, a historical quiz or on ingredients in the food
6: "All happiness depends on a leisurely breakfast." ~John Gunther | Dinner Menu Vegetarian Spring Rolls with a Sweet & Sour Dipping Sauce Chicken Satay with a Peanut Sauce Mango Salad Pad Thai Noodles Mango Granita
7: Alternative Sources for Recipes | Pad Thai Recipe by renowned Chef Nongkran Daks from the food network. http://www.foodnetwork.com/recipes/kuay-tiaw-pad-thai-recipe/index.html Vegetarian Spring Rolls: http://www.food.com/recipe/vegetarian-fresh-spring-rolls-44177 Chicken Satay with Peanut Sauce: http://allrecipes.com/recipe/231307/chicken-satay-with-peanut-sauce/ Thai Mango Salad: http://www.canadianliving.com/food/thai_mango_salad.php Mango Granita: http://www.finecooking.com/recipes/mango-lime-granitas.aspx
8: The Floating Market | THAI FOOD | Your Thai Experience Begins at the Market
9: The Story of Food The Characters Rice Noodle / Rice Paper Mango Cilantro aka Coriander Chicken Satay Coconut Milk
10: The Recipes | of Thailand | My
11: The Floating Market
13: Fresh Coconut | Thailand | Shopping List | Rice Noodles Rice Paper Coriander Coriander Root Curry Powder Bean Sprouts Chili Pepper Cumin Peanuts Ketchup Fish Sauce Limes Soy Sauce Eggs Sugar Ground Coriander Carrots Shrimp Rice Vinegar Coconut Milk Chicken Peanut Butter Green Onions Mint Red Pepper Mango Vinegar Salad Greens Cucumber Oil Garlic
14: Sylvia Buchanan | Vegetarian Spring Rolls | Ingredients Rice paper wrappers, 3 Minced coriander root 1 Large grated carrot, Bean Sprouts (optional) 1 Clove garlic crushed 3 Green onions chopped Directions 150 gm Vermicelli Rice Noodles 1 tbsp of Fish Sauce 1/2 cup Chopped Coriander | Medium | 12min | 6 | Over medium heat cook carrot, garlic, coriander root, and green onions for 3-4 min, Add rice noodles to pan along with the fish sauce. Cook a few minutes add fresh coriander. Using a large spoonful roll in rice wrapper | Stove Top | Continued | Vegetarian Spring Rolls
15: Vegetarian Spring Rolls with a Sweet & Sour Dipping Sauce | "All happiness depends on a leisurely breakfast." ~John Gunther | Rice Noodles PreSoaking in Boiling Water | See page 16 for Dipping Sauce and page 12 for wrapping the spring rolls.
16: Rolling Rice Paper
18: The Ingredients
19: Chicken Satay with Peanut Sauce
20: Chili & Peanut Dipping Sauce
21: The Ingredients
22: Salad Dressing 1/4 cup (50 mL) vegetable oil 1 tsp (5 mL) grated lime rind 2 tbsp (25 mL) lime juice 1 tbsp (15 mL) fish sauce 2 tsp (10 mL) granulated sugar 1 tsp (5 mL) minced hot pepper 1/4 tsp (1 mL) each salt and pepper In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
23: Coriander | Sylvia Buchanan | Thai Mango Salad | 1/2 cup (125 mL) coarsely chopped peanuts 2 mangoes, 1 sweet red pepper 2 carrots, coarsely grated 4 cups mixed greens 1/2 cup (125 mL) thinly sliced green onions 2 tbsp (25 mL) coarsely chopped fresh mint Slice mangoes lengthwise in strips. Seed, core and thinly slice red pepper.Grate carrots, slice onions and mix with greens. | Thai Mango Salad | 30 min | 4
24: Pad Thai
25: Pad Thai
26: The first step in making Phad Thai is to prepare the eggs. Beat 3 to 4 eggs and pour into a hot wok, cook in the same manner as an omelet. As the egg begins to set, push the edge towards the centre to allow remaining liquid to flow into the pan and cook. Once the egg is slightly firm flip one side towards the middle, then flip again to form a roll. Remove from pan. Slice into segments and set aside.
27: The Ingredients
28: To begin putting the dish together, start by soaking the rice noodles in bowl of boiling water until softened, then drain. Next put 2 tbsp of oil in the wok and cook shrimp until they turn pink, then remove from pan. If adding chicken, cook it until it is no longer pink. For the sauce, mix ketchup, soy sauce, fish sauce and sugar together. Put drained noodles into wok, adding the sauce and juice of one lime. Cook over medium heat for 3 or 4 minutes before adding the bean sprouts, shrimp and egg. Garnish with chopped peanuts, green onion, and coriander. Serve with a wedge of lime.
29: The Ingredients
30: Cool Ice
31: Mango Granita | 3 Mangos 1/4 cup Sugar 2 Cups of Water | Cut the mango and chop coarsely into 1-inch pieces; In a food processor, combine the mango and lime zest. Process until completely smooth, 1 to 2 min Transfer the purée to a medium bowl and add the water, sugar, and lime juice. Stir with a large spoon or whisk until the sugar has thoroughly dissolved. Pour the purée into a 9-inch-square shallow baking pan. Put the pan in the freezer and stir every 30 minutes, being sure to scrape the ice crystals off the sides and into the middle of the pan, until the mixture is too frozen to stir, about 3 hours
32: The | That | Bind Us | And Bring | Together | Us
33: Entertain your guests with More than just a fabulous meal, challenge them with facts about their food and tell a little story | ever wondered where your food came from? where it's journey began before it hit your table?
34: History of the Rice Noodle The dish had been known in ancient Siam in various forms for centuries. The variant of noodle was brought to the ancient Thai capital of Ayuthaya by Vietnamese traders. However, it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand
35: For many years, the origin of noodles has been a topic of much debate. Some argue that noodles were first created in the Mediterranean region. Others claim that the first technology for creating noodles was developed in the Middle East. However, the oldest written records referring to noodles date back to the East Han Dynasty around AD 25 to AD 200, and archaeologists recently unearthed the world’s oldest noodle in China. That noodle was about 4,000 years old. So the evidence now suggests that ancient inhabitants of modern China were among the first to produce noodles,1 although whether or not the Chinese acquired noodle technology from the Middle East is still a matter of debate
36: Making | Rice Paper
37: made of rice flour instead of mung bean or potato starch, rice noodles are eaten throughout Asia | the rice paper lies on the racks to dry before being stacked and packaged for shipping
38: The Mango; It's Home & Native Land
39: The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The center of diversity of the Mangifera genus is in India. | Create Your Own | OR
40: Decorating Tips & Dinner Games
41: Impress Your Guests with a Complete Thai Experience from the Food to the Decor