Thai Menu Days 10 + 11

Know Your Thai Curries

This is a very abbreviated menu so that we can cover some basic aspects of Thai cooking, learn about the cultures and flavors of South East Asia, and be ready for a modified menu on Day 11.

PLEASE - EVERY ONE - Set up your mise en place for each dish and then talk to me before you begin cooking. I'm designing this so I can use your mise en place for demos and teaching purposes, not just production.

Sous Chef Stations #1+2 -

Make only 1/4 recipe of Green papaya salad for Day 10 and plan to make 1/2 recipe on Day 11

Jasmine rice 6 cups

Soup - only 2 quarts. Plan to make 1 gallon of soup on Day 11

1 recipe house made sriracha - do not make finished dipping sauce

Chicken rice - 1 chicken + 4 cups rice


Station #3 - Beef Satay, cucumber salad + Peanut Sauce. Prepare full recipe but we will cook only a small amount for class tasting today. The rest will be kept for service on Day 11

Stir fried Squid - Prepare only 1# of squid, but make 2x the spice paste recipe to use on Day 11

Station #4 - Make Jungle and Green Curry pastes full recipe but prepare only 1# of each curry today for tasting - the rest of the paste is for Day 11

Station #5 - Butcher all ducks + Marinate according to recipe.

 - make a small amount of red duck curry - curry paste is already made. See chef on amount. Bring copy of recipe to consult.

Fish cakes - Make full recipe of fish cake mixture but cook only 10 portions for family meal, the remainder is for service on day 11.

Station 6 - Prepare Pad Thai ingredients for 4x recipe and Seafood yam for 1x full recipe but DO NOT cook it all on day 10. Talk to chef about how much to cook for family meal and how much to save for day 11 service.