Culinary Cooking Class, The Pavilion, The Datai Langkawi

Caning Jaramillo and 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 grams
Abalone mushroom                   50 grams
Lemon Grass                             30 grams
Galangal                                    50 grams
Kaffir lime leaf                          20 grams
Lime large sized                       3-4 pieces
Coriander roughly chopped       20 grams
Spring onion sliced                    20 grams
Bird eye chilli (red or green)         to taste
Coconut Milk                                1-2cups
Sugar                                             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 ingredients
Voila! 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                          270grams
Garlic                                                30 grams
Black pepper                                     20 grams
Coriander root                                   20 grams
Coriander leaf and stalks                  30 grams
Spring onions sliced                         15 grams
 Oyster sauce                        5 to 7 tablespoons
Spring onion sliced                          20 grams
Dark soy sauce                                 to colour
Sugar                                        1-2 teaspoons
Chicken stock or plain water
Cooking 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 mortar
Monica starts heating the pan ready to begin
Delicious 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 jungle
The setting is ready
Fruit platter for dessert

The Datai
Jalan Teluk Datai
07000 Pulau Langkawi
Kedah Darul Aman
+60 4 9500500

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