The lesson was taught by IndoChine’s newly appointed Executive Chef Stuart Hickman and Sous Chef Boonsong Srihakul, who has been a member of the IndoChine kitchen team for over 6 years.
The class which was attended by more pupils than originally anticipated explained to guests how three of IndoChine’s most popular dishes were prepared.
First off, Chef Boonsong demonstrated how to make their simple but delicious “Fresh Prawn Rolls.” This is a mouth watering combination of cooked prawn, spring onion, rice vermicelli julienne carrot, mint, saw and basil leaves, lettuce, coriander, and a special sauce wrapped in Vietnamese rice paper. The pupils managed to get to grips with this one quite easily and managed to devour their attempts even easier.
Next on the menu was IndoChine’s Loatian grilled pork/chicken larb. Chef Boonsong demonstrated how to cook the pork/chicken, with a dash of a lemon juice like a professional teacher. Whilst allowing the meat to cool he then mixed together the remaining ingredients; lemongrass, red onion, shallots, galangal, coriander, chilli powder, lime juice, fish sauce and roasted rice powder. This mixture was then added to the meat and mixed once more, until well blended. A few of the guests then tried their hand and the outcome was larbs with a variety of different tastes, depending on differing amounts of ingredients they had each used. However, each was enjoyable in its own unique way.
For the final demonstration, it was Chef Stuarts turn to take the helm and he certainly had his work cut out by choosing to demonstrate and get the guest to replicate his special “Stuart Dessert,” which is a white chocolate cup filled with chocolate ganache and topped with a walnut and piped white chocolate. The initial stage of painting the metal moulds with white chocolate, to make the white chocolate cups went quite successfully. However, once the cups had been allowed to cool and set in the refrigerator it was time for the fun to begin. The next task was to remove the white chocolate cups from their moulds. This didn’t go quite according to plan and resulted in many broken cups being eaten before they had even managed to get to the filling stage.
The remaining cups, which were successfully removed without damage, were fairly distributed amongst the pupils and filled with the chocolate ganache and topped with their walnut and piped white chocolate. The finished products were certainly eaten a lot quicker than the time it took to prepare them and Chef Stuart was breaking out in a sweat at the end of his lesson.
When we say this was a cooking class, it was certainly not as serious as many of the cooking classes held on the island. This was a great fun event and we would like to thank Sue Ma and the team at IndoChine for thinking of inviting us to participate.
Please look out for more cooking classes at IndoChine in the future; it really is an event that you shouldn’t miss.