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Last May 30, 2012, I was able to attend what I thought was another "sit and dine" foodie event at The Cookery Place. What happened was really one of the coolest food event I've ever been to! The hosts let us experience how to cook the Thai meals that we are about to eat. Oh my! We [the bloggers] got nervous because some of us really don't know how to even fry a fish. :)
Okay, so, these is how it all happened:
Chef Rhenee Sy, Jan Viray and Paul Samson showed us how to prepare, heat, grill, toss, and plate all the recipes in the menu.
The Menu
Grilled Beef Salad
Ingredients
- 350g Beef, tenderloin
- 1 tbsp vegetable oil
- 2 tbsp oyster sauce
- 2 tbsp salt and pepper
- 1/4 cup water
- 2 tbsp palm or brown sugar
- 2 pcs bird's eye chili (sliced)
- 1 pc cucumber (sliced thinly)
- 1/2 pc onion (sliced thinly)
- 40g long beans (sitaw) (sliced)
- 1/2 cup mint leaves (shredded)
- 2 cloves garlic (minced)
- 2 tbsp Thai fish sauce
- 2.5 tbsp lime juice
- 2 pcs tomato (quartered)
- 50g kinchay (sliced)
- Marinate the beef in oil, oyster sauce, salt and pepper. Set aside
- Grill beef according to desired doneness, turning once. After both sides are cooked, allow the beef to rest for about 10 mins before slicing thinly
- Dressing: In a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add garlic, fish sauce, lime juice and Thai red chili. Let cool
- Add the cucumber, onion, tomatoes, sitaw, kinchay, mint and sliced steak. Toss and serve right away
Finished Product
Pineapple Fried Rice
Ingredients
- 2 cups rice (cooked)
- 1/2 cup coconut milk
- 1 cup pineapple (diced)
- 4 tsp curry powder
- 2 tsp sugar
- 2 tbsp soy sauce
- 4 stalks spring onion (diced)
- 1 tsp bird's eye chili (sliced)
- 2 pcs tomato (sliced)
- 1/4 cup ham (diced)
- 2 tsp cilantro leaves
Procedure
- Pour the coconut milk in to a wok or pan on medium heat and cook until the oil surfaces. Add the curry powder and stir until fragrant
- Add the pineapple and stir-fry, mixing everything together
- Add in the rice and stir-fry. Season with sugar and soy sauce. Stir to mix everything together. Adjust the seasoning if necessary
- Transfer the rice to a plate. Top with sliced tomatoes, spring onion, ham, and chili before serving
Finished Product
Chili Prawns
Ingredients
- 200g prawns (peeled)
- 1/4 cup shrimp stock
- 1/4 tomato ketchup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp chili paste
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 1 tbsp garlic (minced)
- 1 tsp ginger (minced)
- 1 tsp shallot (minced)
- 2 pcs bird's eye chili (sliced)
- 1 pc egg (beaten)
Procedure
- In a bowl, combine the stock, ketchup, soy sauce, rice vinegar, chili paste, and sugar. Set aside
- In a hot wok or pan, add the oil and stir-fry the prawns until cooked. Remove from the pan and set aside
- Using the same wok or pan, add oil, garlic, ginger, shallots and bird's eye chili. Stir-fry until fragrant
- Add the sauce and stir a few seconds before adding the egg in a circular motion to thicken the sauce
- Add the cooked prawns and mix well with the sauce
- Remove from the heat and serve
Finished Product
Wow! Watching them looked so easy. So, it's our turn to remake all the dishes they taught us. We were grouped into 3 teams with 3 members each. Sir Edwin, Aileen and I were given the red apron. We got on and started heating up the pan. :)
[caption id="attachment_1046" align="aligncenter" width="640" caption="Edwin Sallan slicing the grilled beef while I stir-fry the prawns"]
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And tada!! Here's our group's version of the 3 awesome meals :)
What can I say? Kainan na!! :)
It's not usual for people to go to a particular place not just to dine in but to cook what they are going to eat as well. The Cookery Place makes it possible for couples, kids, company employees, and friends to spend time together, enjoy unleashing their "inner chef" and have a fantastic and meaningful time while they do it! Recreational cooking is really cool!
The Cookery Place
Unit 2 G&H Kensington Place Condominium, 1st Ave. cor 29th St. Bonifacio Global City, Taguig City, Philippines
- Tel: 632 8227068
- Email: info@thecookeryph.com
- Website: www.thecookeryph.com
- Facebook: facebook.com/thecookeryph
- Twitter: twitter.com/thecookeryph