Cooking Class TOTT, with Chef Julie Yee: What a cracking day today was
I have to say this was great fun. Back in June, Mary bought me a gift card, and today I honoured it by having a Cooking Class TOTT, with Chef Julie Yee. I decided on this course because it was Thai Cuisine and very good cuisine it was too. 3 other budding cooks were in the class. We ended up making 4 dishes in total; Homemade green curry, Thai olive fried rice, Thai fish and prawn Otah mousse, and Thai steamed sponge boat.
Great work Chef Julie, I really enjoyed myself today thanks.
If you are into your cooking, you should try one of these courses. It really was very good. I had great fun doing my Cooking Class TOTT, with Chef Julie Yee. Chef Julie is 1/2 Peranakan, and like me she used to cook with her grandmother. This time though for commercial sales of Peranakan pastries. She has also written a rather good cookbook, Peranakan Snacks, and Desserts. Have a look at Chef Julie on Facebook, or come to have a cooking lesson with her here at TOTT. TOTT is located at 896 Dunearn Road in the Sime Derby building.
How did it go;
Yours truly reading up on the recipes at Cooking Class TOTT, ready to rock ‘n’ roll.
Bring it on Chef Julie and Cooking Class TOTT!!!
The great lady herself and the other 3 budding Chef wannabees at Cooking Class TOTT.
The Thai green curry paste is made from scratch. Wish you could smell this, absolutely amazing!
And we’re off at Cooking Class TOTT.
“Looking good Chef Dad….”, says Baby Jude.
That’s the Thai homemade green curry done. Seriously good this, and the smell, OMG.
I learned a lot on this one, especially the making of the Rempah Spice (curry paste). Blend things separately, and then combine, don’t blitz them all together. Cook in quite a lot of oil, but NOT Olive oil. You could leave it to cool and keep it in the fridge. The oil will rise to the top, so you can skim that off to get to the good stuff.
We used chicken, potato, and eggplant in this. It came out absolutely pucker. Great work Cooking Class vTOTT, with Chef Julie Yee. The green paste was incredible so here is the recipe for that;
- 15 Green spur chili;
- 8 Green bird’s eye chili (Malaysian);
- 1 tablespoon of;
- lemon grass;
- galangal;
- Kaffir lime leaf;
- 4 tablespoons of shallot;
- 2 tablespoons of garlic;
- 2 tablespoons of coriander root;
- 1 teaspoon of turmeric;
- 1/2 teaspoon of;
- roasted coriander seeds;
- roasted cumin seeds;
- roasted cracked black pepper; and
- 5 tablespoons of cooking oil (NOT Olive oil).
Next up is Thai fish and prawn Otah mousse, wow this dish was incredible.
Firm white fish like mackerel or yellow tail, peeled prawns, red curry paste, a beaten egg, coconut cream, chopped Kaffir lime leaves, palm sugar, and fish sauce. Roughly chop the fish and prawns, and then get everything in a bowl and mix it like buggery until sticky and airy. On those oiled banana leaves, fold and bake in the oven for about 8-10 minutes – BOOM!
Lying down the aired mousse on to blanched banana palm. Looks interesting in this form, hoping it looks better when cooked haha!
You have to get your hands in and ‘slap’ the fish and prawns to the side of the bowl to get air into it so it becomes fluffy like a mousse. This was knackering, absolutely knackering.
Slather some oil and the spoon in the mousse, and then fold them up and on to baking tray.
A little fish sauce in the rice before frying it off – I learnt a new thing today re fried rice!
I being all Chef like tossing the rice. This was amazing – I’ll be doing this one again!
Get some soya sauce in there for saltiness and colour, and
BOOM – check that bad boy out.
Fry two beaten eggs with cracked black pepper and fish sauce, and set aside. Then the rice with some fish sauce. And finally the garlic, shallot, and Kai lan until wilted. In with some prawns and sliced chicken and fry until cooked. Then go the sliced mushroom and olives. Add in some sugar, fish sauce, and soya sauce. Hey presto – some absolutely bloody brilliant fried rice.
Otah’s all done now, check them out, all light and fluffy literally like little mousse’s.
Here’s my take-home work. I tell you what these dishes were so so good – Mary commented the best rice ever, and also she loved the Otah.
And here we all are having successfully completed the cooking class – what fun that was!
