Happy Mother’s Day

Happy Mother’s Day

All the best wishes and happiness on Mother’s Day

Dancing Shrimp – Pia Goong – Thai Shrimp Herbal Salad

Serves 4

Preparation time: 20 minutes       

Cooking time: 5 minutes

20 shrimps, peeled and deveined

3 Thai chili peppers, sliced, or 1 teaspoon ground roasted red pepper

1 tablespoon roasted red chili paste, known as Nam Prik Pow or Chili jam

2 tablespoons thinly sliced shallots 

2 tablespoons fish sauce

4 tablespoons lime juice 

1 tablespoon palm sugar, or more as needed

3 tablespoons chopped green onion (about 1 green onion)

3 tablespoons cilantro leaves, chopped

3 tablespoons sliced lemongrass (about 1 stalk lemongrass)

½ cup mint leaves

4 garlic cloves, sliced

1/8 teaspoon grated galangal

4 kaffir lime leaves, chiffonade

Cook shrimp with 2 tablespoons water in a medium sauce pan over medium heat until they turn pink, about 1 minute. Drain all liquid and let cool. 

Whisk Thai chili, roasted red chili paste, shallot, fish sauce, lime juice and palm sugar in a salad bowl until the palm sugar dissolves. Mix in shrimp, green onion, cilantro, lemongrass, mint, garlic, galangal and lemongrass. 

Copyright by Pranee K. Halvorsen May 5, 2021

Asian Market Cooking

https://www.pccmarkets.com/class/asian-market-cooking/
Thursday, May 20, 4:30 – 5:30 pm
Online Demo

Fill your basket with vegetables from local Asian markets and use them with confidence. From selecting and storing to prepping and cooking, Pranee will share everything she knows about these market finds along with tips for perfecting her favorite recipes. She’ll introduce you to gai lan — an Asian green with thick stems and florets similar to broccoli but with a stronger taste — which works wonderfully in Phad Khana Nammun Hoi (stir-fried gai lan with oyster sauce). You’ll also learn how to make stir-fried prawn egg noodles, known as Phad Mee Hokkien, served with Choy Sum Som Tum (green papaya salad with lime-peanut dressing).

Thai Grill

https://www.pccmarkets.com/class/thai-grill/
Wednesday, May 26, 5:00 – 6:00 pm
Online Demo

Street food is a quintessential part of Thai culture. Join Pranee as she demonstrates how to grill meat dishes that would feel right at home on the streets of Bangkok. She’ll guide you through the process for making Near Yang (grilled tri-tip beef with lime-mint dipping sauce and sticky rice) and Yum Mamuang Goong Pao (grilled prawns with mango salad). You’ll also learn how to balance Thailand’s essential flavors — sweet, sour, salty and spicy — as she prepares a dressing for the mango salad.

Thai Spring & Summer Rolls

https://www.pccmarkets.com/class/thai-spring-and-summer-rolls/
Thursday, June 3, 4:30 – 5:30 pm
Online Demo

Get rolling with Pranee as she shows you how to make summer and spring rolls at home. She’ll take you through the steps for crafting Thai restaurant favorites, including Por Pia Sod (summer rolls with prawns, rice vermicelli and fresh herbs) and Por Pia Tod (spring rolls with cellophane noodles, shiitake mushrooms and green onions) with hoisin-peanut and spicy-sweet dipping sauces. Learn how to balance flavors, master proper knife skills and pick up tips to make working with rice paper easy.
With seafood and peanuts; no meat, dairy, or eggs. Optional gluten (hoisin-peanut sauce).

Phad Thai At Home

https://www.pccmarkets.com/class/phad-thai-at-home/
Tuesday, June 8, 4:30 – 5:30 pm
Online Cook-Along, Gluten-Free

Take home the secrets to authentic Thai cooking! Pranee will teach you how to build and balance sweet, sour, salty and spicy flavors as she guides you through a quintessential take-out favorite: Phad Thai. Cook along with Pranee and learn to make restaurant-quality Phad Thai at home, from scratch-made sauce to stir-fried vegetables and eggs. You’ll also make Kluey Bud Chee (banana in coconut milk) for dessert.With seafood and eggs; no dairy or gluten.

BANH MI

https://www.pccmarkets.com/class/banh-mi/
Monday, June 14, 5:00 – 6:00 pm
Online Demo

With their distinctive fluffy baguette and pickled vegetable garnish, banh mi sandwiches are a delicious vehicle for flavorful fillings. Join Pranee as she takes you through the steps for crafting this satisfying Vietnamese classic. For that signature sour crunch, she’ll prepare quick-pickled daikon and carrots followed by the main ingredient — grilled lemongrass chicken. You’ll be ready to enjoy banh mi at home anytime you like!
With poultry and gluten; no dairy or eggs.
*Banh Mi with Grilled Lemongrass Chicken and Quick-Pickled Daikon and Carrots

Quick & Easy Thai Curries

https://www.pccmarkets.com/class/quick-and-easy-thai-curries/
Wednesday, June 30, 5:00 – 6:00 pm
Online Demo

Learn how to make curry in a hurry! After this class, you won’t need to order takeout every time you crave Thai food. Pranee will show you how to prepare authentic dishes using easy-to-find, store-bought ingredients and fresh, seasonal produce. Watch as she makes Gaeng Daeng Gai (red curry chicken with bamboo shoots, eggplant and basil) and Phad Prik King Neua (stir-fried curried beef and green beans with shredded ginger and lime leaf). She’ll demystify traditional Thai herbs and spices, and discuss how to balance sweet, sour, salty and spicy flavors.
With meat, poultry and gluten.

A TRIP TO THAILAND: 5-DAY KIDS’ CAMP

https://www.pccmarkets.com/class/a-trip-to-thailand-5-day-kids-camp/
Price: $150
AGES 8 TO 15  COOK-ALONG  GLUTEN-FREE

Junior chefs will explore their favorite Thai dishes with expert guidance from Pranee. She’ll demonstrate how quick and easy it is to cook food from her homeland, building confidence in the kitchen while sharing techniques for authentic Thai cooking. Along the way, kids will learn basic knife skills, the secrets of stir-frying, and tricks for balancing the sweet, sour, salty and spicy flavors that Thai cuisine is known for.
With poultry and seafood; optional eggs; no gluten or dairy.

Day 1: Monday, August 2, 9:30 – 11:00 am
Day 2: Tuesday, August 3, 9:30 – 11:00 am
Day 3: Wednesday, August 4, 9:30 – 11:00 am
Day 4: Thursday, August 5, 9:30 – 11:00 am
Day 5: Friday, August 6, 9:30 – 11:00 am

MENU
Day 1: Fresh Rolls with Sweet Chili Dipping Sauce; Coconut Sticky rice with Mango
Day 2: Red Chicken Curry with Young Corn and Bamboo shoots; Jasmine rice; Banana in Coconut milk
Day 3: Stir-Fry Cashew Chicken; Pineapple Fried Rice
Day 4: Phad See Ew; Tapioca Pearl Coconut Pudding
Day 5: Tom Yum Goong; Larb Gai