Culinary Cooking Class, The Pavilion, The Datai Langkawi, MalaysiaThe Pavilion, The Datai Langkawi
Cooking Class at The DataiChicken and Herbs in Coconut BrothStir-Fried King Prawns in Garlic Pepper Sauce
Words by Caning JaramilloPhotos by (The Yum List) Monica Tindall
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!Chefs for a day at The Datai Langkawi, Malaysia
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.
Recipe for Tom Kha Gai
Ingredients: 4 persons Chicken breast sliced 160 gramsAbalone mushroom 50 gramsLemon Grass 30 gramsGalangal 50 gramsKaffir lime leaf 20 gramsLime large sized 3-4 piecesCoriander roughly chopped 20 gramsSpring onion sliced 20 gramsBird eye chilli (red or green) to tasteCoconut Milk 1-2cupsSugar to taste Fish sauce to taste
Ingredients for Chicken and Herbs in Coconut Broth
1. Cut the chilli, coriander, lemon grass, galangal and kaffir lime.
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 ingredientsVoila! 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.
Recipe for Goong Phad Kratiem Prigthai
Ingredients: 4 persons Peeled king prawns 270gramsGarlic 30 gramsBlack pepper 20 gramsCoriander root 20 gramsCoriander leaf and stalks 30 gramsSpring onions sliced 15 grams Oyster sauce 5 to 7 tablespoonsSpring onion sliced 20 gramsDark soy sauce to colourSugar 1-2 teaspoons Chicken stock or plain waterCooking Oil
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 mortarMonica starts heating the pan ready to beginDelicious king prawns ready to be devoured!
Cooking complete, our table is set with steamed rice, our dishes and a couple of chilled glasses of wine. Simply super!
Dining amongst the green Andaman jungleThe setting is readyFruit platter for dessertEnjoy!
Jalan Teluk Datai
07000 Pulau Langkawi
Kedah Darul Aman
+60 4 9500500