ON the last Saturday of every month, The Maya Kitchen Culinary Center features a celebrity chef as guest chef of a special cooking class. This morning (May 25, 2013), the celebrity guest chef was Chef J Gamboa of Cirkulo Restaurant, Milky Way, Tsukiji and AzuThai. Chef J had only to cross over from his family-owned Milky Way building along Pasay Road, Makati, to conduct the Thai cooking class with his Thai chef at AzuThai, Chef Malichat.
Chef J belongs to a family of restaurateurs, with his sister Malu Gamboa running the restaurant chain. Chef J is a graduate of the Univesity of Massachussetts at Amerst and the Culinary Institute of America in Hyde Park, New York. He serves as executive chef of his family-owned restaurants Cirkulo, Milky Way, Tsukiji and AzuThai.
Chef Malichat, meanwhile, is a native of Nakhon Sawan, Thailand, and has worked in five-star hotels in Germany, China, Pakistan, Ukraine and Thailand.
Together, Chef J and Chef Malichat taught the class how to cook Geng Kew Wan Gai (Green Chicken Curry), Pla Naeng Ma Naw (Steamed Whole Boneless Apahap with Lime, Fish Sauce, Garlic, Coriander and Chili), Tom Yam Goong (Hot and Sour Prawn Soup with Lemongrass, Kaffir Lime Leaves and Fresh Coriander), Goong Pad Prik Kratiem (Chili Garlic Prawns), and Mango with Sticky Rice. It took the two chefs barely an hour to finish cooking the five Thai dishes that are obviously best-sellers at AzuThai.
After the demo, participants in the class got to taste everything.
Absent from The Maya Kitchen’s special monthly cooking classes for some time now due to work load and out-of-town trips on weekends, I made a real effort to be able to attend this Thai cooking class. I miss Thailand, I love Thai food, The Maya Kitchen Culinary Center led by Tita Rorie Subida and its publicist Tess Laurente are good friends, and so is Chef J Gamboa. That’s why. Now that my schedule permitted, there was no way I would miss this class.
Well, everything came together harmoniously. I even bumped into colleagues Norma Chikiamco and Irene Perez of Philippine Daily Inquirer and Maan D Asis Pamaran of Manila Bulletin, and we all had a wonderful Thai lunch together.
I’d like to share the recipe of Goong Pad Prik Kratiem (Thai Chili Garlic Prawns) with you all. Tomorrow (May 26, 2013), I will upload the recipe of Pla Naeng Ma Naw (Steamed Whole Boneless Apahap with Lime, Fish Sauce, Garlic, Coriander and Chili). The rest of the recipes I am saving for FLAVORS Magazine, so be sure to get a copy of the magazine every month, because it’s packed with awesome recipes from awesome chefs.
1 Tbsp. vegetable oil
200 grams prawns (about 5 pcs.), headless, split, with tail and shell intact
1 Tbsp. minced garlic
1 Tbsp. minced chili
1 Tbsp. chopped spring onion
THE SEASONING MIX:
2 Tbsps. white sugar
3 Tbsps. Thai light soy sauce
1 tsp. salt
1/2 cup water
1. First, combine ingredients for the seasoning mix in a bowl and mix well. Set aside.
2. In a wok, heat oil and stir-fry prawns just until done. Remove prawns and set aside.
3. In the same wok, sauté garlic and chili, add the seasoning mix, and bring to a boil. Put prawns back in the wok. Toss well and top with spring onion. Serve.
(The Maya Kitchen Culinary Center is located at 8/F, Liberty Bldg., 835 A. Arnaiz Ave. (formerly known as Pasay Road), Makati City. For inquiries, visit www.themayakitchen.com or call 892-1185 or 892-5011 local 108.)