At cooking this week all grades helped prepare a special Thai lunch for our guest Hayden who came to talk about Cambodia. I would like to thank all the children for their great efforts especially the grade 3 and 4's who especially impressed our lovely helpers, Janine, Kath, Ana , Sally and Cheryl.
OUR THAI MENU
Thai vegetarian spring rolls with sweet chilli sauce
Satay chicken skewers
Sweet pork lettuce cups
Thai beef salad
Coconut mango sticky rice
Iced watermelon drink.
They children identified different ingredients like lemongrass, palm sugar, fish sauce, ginger, coriander, and lime juice. We looked at the different flavours and taste buds of sweet, sour, hot and salty and used our noses to smell the aromatics of fragrances of south east Asia.
Here is our basic marinade recipe for satay chicken, serve with your favourite peanut sauce!
1/4 cup finely chopped lemon grass
2 tsp cumin powder
1 tbs coriander powder
1 tsp tumeric
1 tbs grated palm sugar
2 tbs peanut oil
chilli to your taste
combine and you can either rub your chicken with this mix , or add 1 can coconut milk and toss it all in to sit . Reserve your marinade and add roasted peanuts, soy sauce etc to amke your peanut sauce.
Thai beef salad dressing and marinade;
The kids chopped up a salad of red onions, cucumber, tomatoes and fresh coriander. We marinated the steak in half the mix and poured the other half over our salad. The steak was cooked on the bbq , left to rest then sliced thinly over the salad.
3 tbs lime juice
2 tbs palm sugar
2 tbs fish sauce
4 tsp sesame oil
2 tsp soy
4 tsp grated ginger
1 tsp garlic
chilli to taste.
