Positioned on the shores of the majestic Andaman Sea, we recently had the pleasure of staying in one of Malaysia’s most iconic properties, The Datai Langwaki. This luxurious resort presents an extensive range of leisure experiences, even for the most discerning of guests, right on site. One of the activities I appreciated this visit was a cooking class designed for wanna-be chefs just like me!Set in the resort’s Thai restaurant, The Pavilion, we enjoyed tree top views of the surrounding rainforest from the building’s open walls. All of the hard work (shopping, washing, and prepping) is already done for participants, so all we have to do is put the ingredients together under the skilful eye of the resorts’ Thai chef.
You need to try my cooking – YUM!
Our first dish, was chef’s mother’s own recipe for Tom Kha Gai, translated to English as Chicken and Herbs in Coconut Broth. Here’s the recipe for this tasty soup.
2. In a pot, bring the chicken stock to a boil over a high flame.
3. Add the previously chopped ingredients along with the sliced chicken and continue to cook until half done.
4. Reduce the flame to medium and add the mushrooms and coconut milk.
5. Season the soup with sugar and fish sauce.
6. When the chicken is fully cooked, take the pot off the flame, and finish with the spring onions, coriander and fresh lime juice.
|Chopping the ingredients|
|Voila! Our delicious Tom Kha Gai is ready to be served|
The second dish, Goong Phad Kratiem Prigthai is translated to Stir Fried King Prawns in Garlic and Black Pepper Sauce.
|Ingredients ready for our Stir Fried King Prawns and Black Pepper Sauce|
1. Grind the garlic, coriander roots and black pepper together for about 5 minutes in a pestle and mortar, until you get a soft paste of these ingredients.
2. Heat the pan to medium and add the cooking oil. Once the oil is hot, we add the paste and wait until they turn a yellowish colour.
3. Add the king prawns and sear lightly before setting aside.
4. In the same pot add the oyster sauce, chicken stock or plain water, then simmer the sauce until it thickens.
5. Season the sauce with sugar, fish sauce and dark soya sauce to taste.
6. Return the prawns to the pot and continue to cook over a medium heat.
7. Garnish with coriander and spring onions.
|Blending the ingredients with pestle and mortar|
|Monica starts heating the pan ready to begin|
|Delicious king prawns ready to be devoured!|
|Dining amongst the green Andaman jungle|
|The setting is ready|
|Fruit platter for dessert|
Jalan Teluk Datai
07000 Pulau Langkawi
Kedah Darul Aman
+60 4 9500500