Cooking Class @ School of Wok

On April 13, I got a chance to team up with Chef Jeremy Pang from School of Wok for an exclusive fun-filled night with top journalists, where students learned how to make Rosa’s signature dishes from our Rosa’s Thai Cafe the Cookbook. We cooked Salmon Red Curry, Spicy Pork Patties, and Grilled Aubergine Salad from Rosa’s Seasonal Menu. You can learn how to cook these dishes by following the recipes below.

Some students were very experienced in making Thai food, others were completely new to it! I was pleasantly surprised that many were able to cook some really lovely dishes with well balanced flavours.

I had such an enjoyable time teaching my new students! We hope to partner up with School of Wok again in the near future.


Pork Patties
Aubergine Salad
Salmon Red Curry

Spicy Minced Pork Patties (Laab-Tod)

Makes 4-6 patties

300g (10oz) minced pork
3 small red onions or ½ large onion, thinly sliced
3 garlic cloves, chopped
Small bunch of coriander, finely chopped
2 tablespoons lime juice
2 lemon grass stalks, sliced into circles
1 tablespoon chilli flakes
2 tablespoons nam pla (Thai fish sauce)
3 lime leaves, shredded
2 tablespoons roasted rice (available from Asian Supermarkets)
Vegetable oil, for shallow-frying
Side salad, to serve

Mix all the ingredients except in the oil in a large bowl, using your hands to blend everything evenly. Divide the mixture into 4–6 portions. Roll each portion into a ball, then flatten it slightly into a pattie shape.

Heat enough oil for shallow-frying in a wok over a medium heat.

When hot, shallow-fry the patties for about 2 minutes on each side, or until they are cooked through. Drain on kitchen paper, then serve with a side salad.

Thai Aubergine Salad (Yum-Makuer-Yao)

Serves 2
2 Thai Long Eggplants (green or purple)
1 red onion
1.5 teaspoons of chicken powder
1/2 tablespoon of lime juice
1/2 tablespoon of fish sauce
3-5 Thai red chilli (I love spicy – I’m going to add 5!)
5 gram palm sugar
1 sprig coriander, to garnish
1 spring onion, to garnish
1 teaspoon of white sesame seeds, to garnish
1 hard-boiled egg, halved
2 jumbo prawns

Char-grilled or oven grill the aubergines until the skin is brown/black. Set aside to cool.
For the sauce, mix palm sugar, fish sauce and lime juice. Stir well until palm sugar is completely dissolved. Add chicken powder to the mixture. Finish off the sauce with chopped red chilli.  Once aubergine is cooled, peel off the charred skin. Cut them into chunks.

Poured the sauce over the aubergines before serving so it doesn’t get soggy. Garnish with red onion, coriander, spring onion, sesame seeds and boiled egg. Serve at room temperature.

Salmon Red Curry (Chu-Chi-Pla)

Serves 2 
2½ tablespoons vegetable oil
2 tablespoons Red Curry Paste (homemade or store-bought)
250ml (8fl oz) coconut milk
2 tablespoons nam pla (Thai fish sauce)
1 tablespoon palm sugar
2 salmon steaks, about 150g (5oz) each
Steamed rice, to serve

to garnish
1 lime leaf, shredded
1 red spur chilli, sliced
5cm (2 inch) piece of lesser galangal, thinly sliced lengthways
Thai basil leaves, shredded

To make the sauce, heat 2 tablespoons of the oil in a wok set over a medium heat and sauté the curry paste until it is fragrant.

Add 200ml (7fl oz) of the coconut milk, the fish sauce and the palm sugar and bring to the boil. Reduce the heat to medium and cook, stirring continuously, for about 3 minutes until the oil from the curry paste starts rising to the top and the mixture is smooth and thick. Add almost all the remaining coconut milk (you want to save a tablespoon for garnish). Bring to the boil again. The sauce should have a perfect balance of spicy, salty and sweet. Reduce the heat to low.

Clean the salmon, pat dry with kitchen paper and pan-fry in the remaining vegetable oil until cooked to your liking.

Place the salmon steaks on plates and pour over the curry sauce. Top with the lime leaf, chilli, galangal and basil and pour over the reserved coconut milk. Serve with steamed rice.


 Now you’ll be able to cook up a feast for the whole family! Enjoy and don’t forget to share your photos on our Facebook, Twitter, Instagram #AskSaiphin


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