See you at two thousand NINE

Thank you ladies, hope you're enjoyed Thais cooking class for the past 2008. Some students had spices up their kitchens with a little tips and tricks that they had learned. I got some comments from one of my "Cooking with Herbs" , she said she is now falls in love with coriander and trying to growth them in her little garden.. good luck..

But one of my "Curry Lovers" had tried to make a curry but she burned it and she tried to adds some water..the taste became a little salty..So I suggested next time, when you cook any curry or anything with has coconut milk, you should cook it with the low heat and always stir...if you already burned it and don't want to wasted it, try to take the top layer out and put in a new pot, add some more coconut milk and cook it with low heat and that should be fine but try not to burned it, its better!!

Most of the students said, their family don't eat rice everyday or some don't like rice but they like to try or to have Thais food so we have done so many different kinds of Thais food and many of them actually go very well with Bread or Pasta.. so they're all happy..

2008 Our cooking classes had been so much fun, new faces, old faces...from big groups to small groups. I enjoyed having exchanging conversations, sharing tips , family, kids..every class we have learned something new... I really do appreciated and hope to see you next year..

Till then..." Wishing you a joyous Holiday Season and a Prosperous, Healthy New Year"

Kitty Doll
KD CUISINE

November-December special..

Toward to the end of the year.. I will continue the healthy diet style food. As the winter is just around the corner, I will be introduce the way of making variety of "Thai Soup" .. "Thai stew" (vegetables and meat) and also "Sukiyaki" (Shabu shabu, Thai style, and the original Thai sukiyaki sauces) Its a great time for the family to sit around one big hot pot and cooking together. Come and learn one of the famous meal in Thailand that you also can have it at home.

RSVN / more info pls. contact 090-5333-0130 or kittimarphorn@gmail.com

Get back in shape!

Hope you all enjoyed summer holidays. I do gain a few pounds during holidays as I'd enjoyed so much my home food with my family. I know some of you might have the same feeling...right now just want to get back in shape and get rid of those pound you have put on! So I've create a healthy menu yet helping you shed of those pounds. Its simple Thai dish, complete with nutrition and very tasty. Something that you will enjoy and doesn't put on your weight but does make you look good and feel great from inside out.



KD Cuisine "Thai Flavor by Kitty"

kittimarphorn@gmail.com

Coconut

We're use a lot of coconut at the moment because we are having fun cooking so many different kinds of curry and yes coconut is the must... here from the class we learns that there are two kind of coconut can in the supermarket.

Coconut Milk : Coconut milk can be either obtained by grating the coconut flesh, soaking it in boiling water and then squeezing out the liquid using fine sieve, or by using can of coconut milk from Asian food store. This coconut milk we use for the curry.
Coconut Cream : Coconut cream is the thick top layer which forms after making coconut milk. We put coconut cream on top of some curry or for dessert. Also available in the Asian Store.

In Japan we can find it in Hanamasa, National Azabu Supermarket, Nissin or Pororoca Supermarket..

A Thai Curry for Father's Day / June 15th 2008

Hope you celebrated a wonderful Mother's day..


Here some Father's day special... this year father's day will be on June 15th..


Learn an easy way to make Thai curry plus the tip, how to make a perfect Thai curry at home...a simple gift dish for Dad who loves curry.....

Select the favorite curry;

Green curry (Gaeng Keow Wan)
Red curry(Gaeng Ped)
Yellow curry(Gaeng Ka Ree)
Orange curry(Panaeng)

Select the favorite meet;

Chicken/Beef/Prawn/Fish

Select the date (please give 2-3 options)

Price per Mom 5,000 yen..including all materials in the class, and thai ingredients to bring home to cook a Dad's favorite curry..

From May 15th - June 14th 2008.
Time 9am to 2pm.
Class take about 2 hrs.
RSVN at kittimarphorn@gmail.com



THAI CURRY PARTY SERVICE AVAILABLE UPON REQUEST

Please contact at my email or call 090-5333-0130

Get to know about ...Thai Chili (PRIK)

There are several chilies used in Thai cooking. They come in a number of sizes and colors. If the type of chili specific in a particular recipe is unavailable, substitute with care...The smaller the chili, the hotter it is, and green chilies are hotter than the red ones of the same size. The quantity of chili used depends on the palate-always start with a little, and add more.



Thai Chili Peppers (PRIX KHEE NOO) : These are tiny red or green chilies used to add heat to the dish.

Dried chilies are also used in cooking and are called PRIK KHEE NOO HEANG.

Ground chili pepper is called PRIK KHEE NOO PON.

Tinned chilies may not be as hot as the fresh ones, so check after adding.



Jalapeno Pepper ( PRIK CHEE FA) : These are large red or green chilies used in milder dishes. Remove the seed to reduce the heat further.

The large pale green chilies are not hot and can be used like capsicums

Up coming Thai cooking class.................... Feast of Spring / May 14th 2008

The Menu...

YUM GOONG HEANG ( Sun Dried Shrimps)
These sun dried shrimps act as a very good substitute for meat when a lighter dish is desired. And it is one of tasty salad that you can enjoy with any meal.

MOO SATAY ( Thai Barbeque Pork)
Satay's are oneof Thailand's most popular appetizers. Serve with peanut sauce and cucumber sweet and sour dip. It's also one of kid's favorite.

KAO-OB SAPPAROD (Baked Rice with Pineapple)
The pineapple in this recipe serves dual purposese: First to enhance the flavor, and second to provide an attactive presentation.

CHA DUM YEN (Thai Tea Late')
A unique flavor of Thai Black Tea, sweet and bitter taste, with or with out milk. Its end the meal wonderfully.

7,000 yen/person..all material are included
(Gilf away, some ingredients to bring home to cook for your love one)
Class begin..10.00am demo..
Lunch..12.00pm.
End..13.00pm.

Get to know about Basil

Basil
My favorite herb that I love to used in my cooking, not only Thai but international food as well. There are 3 kinds of Basil.
* Bai ga-prow : This is the hot form of basil. If it is unavailable then the sweet basil can be substitued but the taste will not leave the burning sensation on the palate. It is sometimes called white basil or light green basil.
*Bai horapa: The valiety which is most commonly used in Thai curries, this type of basil is similar to sweet basil, but it has a slight aniseed flavor and reddish purple color. Ordinary sweet basil makes a good substitute.
*Bai manglak: A plant which has smeller leaves but similar taste to sweet basil, which can be used substitute, it can be sprinkled in soups and salads. It is sometimes called Greek basil or bush basil.

Cooking Tip

Tip for the perfect boiled egg..easy to peel...before set the fire , in the pot just put some salt into the water and then gentle drop the egg in..put on stove, cook in the medium heat for about 15minutes for hard boiled, 8 minutes for solf boiled..(time it when the water starting to boil).. it will be so easy to peel the shell...result...you will get the perfect, smooth boiled egg..