Jeff and I had the pleasure of attending a Media Thai cooking class in Culver City. Renown Chef Nooror Somany Steppe from the Blue Elephant Cooking School in Phuket, Thailand was our instructor. The Tourism Authority of Thailand put on the event as a kick off to Thai Restaurant Week in Los Angeles. The week long event coincides with Thailand’s Songkran New Year Festival. With over 20 restaurants participating, they offered pre-fix menu, some including special Songkran dishes. Chef Nooror has brought her passion for authentic Thai dishes to all her Blue Elephant restaurants around the world.
Our cooking class took place at the New School of Cooking in Culver City. Our instructor, Chef Nooror and her daughter Sandra, began the class with a delicious Paneang Red Curry with beef dish. Using red curry paste, ground spices, coconut milk, sliced beef, kaffir lime leaves, sweet basil, fish sauce, peanut butter and red chilies, this dish hit all the right notes in your mouth. After the demonstration, it was our turn to cook this dish. With a little help from one of the assistant chefs we were able to come close to Chef’s Nooror’s dish.
Ingredients for Paneang Nua
Our Assistant Chef and Jeff
Paneang Nua: Paneang Red Curry with Beef
Next demonstration was a little more difficult; Loom, Thai Egg Bed Snacks. Chef Nooror, explained this was a “Royal” recipe that takes some patience. She started out making a filling with peanuts, garlic, palm sugar, fish sauce, coriander roots, sweet turnips, red chili, prawns and minced chicken. Once that was completed, she made a criss-cross pattern with beaten eggs in a medium hot pan. After placing the egg design on a plate she scooped in the filling and folded the eggs into a small square package. On top she garnished with coriander leaves and finely sliced red chilies.
Ingredients for Loom, Thai Egg Bed Snacks
Chef Nooror creating the Egg Bed
The egg base for Loom
Finished Loom
The Last thing we made was a fresh Thai Salad with a California flavor. Our trusty assistant chef guided us to delicious results.
Thai salad with a California twist.
Our assistant helping
Thai California Salad with poached egg.
Jeff and Donna Baker
We had a delightful time and learned so much about Thai cooking and it’s ingredients. We hope to travel to Thailand one day and take one of Chef Nooror’s classes at the Blue Elephant Cooking School in Phuket, Thailand.