Thai House Workshop

Taste of Asia

 

 

Thai House Workshop & Catering

 

The Thai House Workshop is open only on Sundays.

 

Day

Time

 

Sunday

16:00-20:30

 

 

Terms of the WORKSHOP:

 

  • Minimum 4 persons
  • Total Cost: 25,00

This includes the recipe pack, and the use of kitchenware & accessories

 

  • Reservation : at least 1 day before the lesson or as agreed with Mr. Sombat.

 

  • Payment : pay on the day of the workshop

 

  • The Thai Cooking Workshop will be held in English and/or Thai.

 

How to Register:

 

Please click the button below. You can also tell us which dishes you would like to learn.

 

For the WORKSHOP and/or CATERING, you can also email your application & inquiries to info@thaihouseworkshop.be

Or contact us at:

 

Telephone: 016/221788

Fax: 016/652672

 

Suggested Dishes:

 

Soups

 

  • Tom Yum (Shrimp soup): Lemon grass + Galangal + Kaffir leaves + Lime + Fish sauce+ Palm sugar + Bird chilli + Chilli paste + Coriander and Shrimps or Chicken

 

  • Tom Kha (chicken soup): Lemon grass + Galangal + Kaffir leaves + Lime + Fish sauce + Palm sugar + Bird chilli + Chilli paste + Coconut milk + Spring onion and chicken or shrimp or filet fish

 

  • Poo Taek (Thai bouillabaisse): Lemon grass + Galangal + Kaffir leaves + Lime + Parsley + Coriander + Fish sauce + Palm sugar + Bird chilli+ Chilli paste and seafood (Fish + Squids + Shrimps + Mussels )

 

  • Kiew Nam (wonton soup): Wonton pastry + Pork + Ingredients + Chinese kool + Sesame + Soya sauce + Boullion soup

 

  • Kauy Tiew Nam (noodle soup): Recipes Thai House : Whole chicken + Chinese radish + Palm sugar + Light soy sauce + Pickle garlic + Coriander + Spring onion + Pickle Radish + Peanut + Fried garlic

          + Rice stick noodle

 

 

Thai salads (Yum)

 

  • Som Tum (salad papaya): Young Papaya + Fish sauce + Palm sugar + Long green bean + Lime 

         + Dried shrimps + Tamarind sauce +Tomato

 

  • Yum Woonsen (salad vermicelli): Grass noodle + Shrimps + Pork + lack champignons + Coriander

          + Fish sauce + Pickle garlic + Fresh chilli

 

  • Yum Nue (salad beef): Filet beef + fish sauce + Lime + Mint + Bird chilli + Onion + Spring onion

 

  • Nam Tok (salad pork): Filet pork or beef + Fish sauce + Lime + Mint + Bird chilli + Red onion + Spring onion + Lemon grass + Rice + Fresh vegetables

 

  • Lab Kai (salad chicken): Filet chicken + Lime + Mint + Fried chilli powder + Red onion + Spring onion + Lemon grass + Fresh vegetables


Curries with Coconut Milk


  • Red Curry : Fresh red curry paste + Coconut milk + Kaffir leave + Spur chilli + Bamboo or Straw mushrooms + Sweet basil + Fish sauce + Palm sugar and Filet chicken

 

  • Green Curry : Fresh green curry paste + Coconut milk + Kaffir leave + Spur chilli + Round eggplant (Thai aubergine) + Small eggplant + Sweet basil + Fish sauce + Palm sugar and Filet chicken

 

  • Yellow Curry : Fresh yellow curry paste + Coconut milk + Bay leave + Sweet potato + Tomato + Fish sauce + Palm sugar and Filet chicken

 

  • Panang Curry : Fresh Panang curry paste + Coconut milk + Kaffir leave + Spur chilli + Sweet basil + Fish sauce + Palm sugar and Filet chicken or Beef or Shrimps

 

  • Massaman Curry : Fresh Massaman curry paste + Coconut milk + Bay leave + Bay seed +Sweet potato + Onion+ Fish sauce + Peanut + Palm sugar and Filet chicken or Lamb


Stir Fried Curries

 

  • Prik Khing Curry : Fresh Prik Khing Curry + Oil + Kaffir leave + Long green bean Fish sauce + Palm sugar and Pork or Chicken

 

  • Red Curry : Fresh red curry + fresh pepper + Kaffir leave + Fish sauce + Sugar or Palm sugar and Pork of Chicken
  • Chilli Paste : Chilli paste + Seafood or Shrimps + Lemon grass + Kaffir leave + (Prik Pao) Fresh chilli + Fish sauce + Sugar/Palm sugar + Sweet basil + Coconut milk
  • Chuchee : Fresh red curry + Coconut milk + Kaffir leave + Fish sauce + Sugar or Palm sugar + Filet fish
  • Green Curry : Fresh green curry + Coconut milk + Kaffir leave + Krachai + Fish sauce Sugar or palm sugar + Filet fish


Vegetables and Herbs in Wok

 

  • Pad Krapraow : Holy basil + Chicken or Pork or Beef or Shrimps + Fish sauce + Garlic Fresh spur chilli or bird chilli + Sweet soya sauce + Long green bean+ Thai eggplant

 

  •  Pad KeeMouw : Chicken or Pork or Beef or Shrimps + Fish sauce + Garlic + Root coriander + Fresh spur chilli or bird chilli + Soya sauce + Long green bean + Bamboo + Thai eggplant

 

  • Pad Prik : Chicken or Pork or Beef or Shrimps + Fish sauce + Garlic + Fresh spur chilli or bird chilli + Soya sauce + Bamboo + Onion

 

  • Pad Samros : Chicken or Pork or Shrimps + Fish sauce + Vinegar + Sugar or Palm sugar Garlic + Fresh spur chilli or Sambal chilli + Soya sauce + Onion + Coriander

 

  • Pad Thai : Thai rice noodle + Yellow tofu + Soya + Chinese leave + Red onion+ Garlic + Pickle Chinese radish + Ground peanut + Dried chilli powder + Sugar + Fish sauce + Tamarind sauce + Vinegar + Oil


If you wish to learn other types of dishes not found above, please tell us and we would be happy to assist you.

 

Thank you,

 

Thai House Workshop

 

 

Website Design by: 3rings

 

 

Thai House Workshop

Taste of Thailand

 

 

 

 

Application can be sent via email with the required information from you:

1. Name

2. Address

3. Contact number / GSM

4. Day & Date of the workshop

 

 

For more information, please send your inquiries to:

info@thaihouseworkshop.be