6-Day Club Med at Home Cooking Challenge

Ingredients
• 200g Fresh mushroom
• 100g Lemon grass stalks
• 3 pcs Kaffir lime leave
• 10g Coriander roots
• 250g Shrimps
• 2 pcsBird eye chilies (whole fried)
• 2g Lime juice
• 10g Spring onions
• 4g Fish sauce
• 30g Chicken stock
• 500g Boiled water
• 20g Tomato
• 10g Galangal or ginger
• 20g Shallot (peeled)
• 30g Tom yam paste
• 2g Sugar
• Salt and Pepper

Serving size: 4 persons

Recipe

• Heat the water & stock in a large saucepan over medium heat and cook the galangal, lemongrass, coriander roots, lime leaves, shallot till to allow the flavors to intensify
• And than add the tom-yam paste.
• Add the shrimps, tomatoes, mushrooms, and cook well.
• Seasoning with fish sauce, lemon juice, sugar, chicken stock.
• Before serving add coriander leave and spring onion on the top

Ingredients
• 100g Fresh mushroom
• 100g Lemon grass stalks
• 3 pcs Kaffir lime leave
• 100g Galangal or Ginger
• 200g Chicken breast or leg
• 2 pcs Bird eye chilies (whole fried)
• 2g Lime juice
• 50g Cherry tomatoes
• 4g Fish sauce
• 30g Chicken stock
• 250g Boiled water
• 500g Coconut milk
• 20g Shallots (peeled)
• Coriander

Serving size: 4 persons

Recipe

• Cut the lemongrass into 3 cm lengths, fold the lemon leaves, wash and slice the galangal.
• Cut the mushrooms into halves. Dice the tomatoes.
• Slice the chicken fillets.
• Add 1/4l of water and heat. Add the chicken, mushrooms, shallots and tomatoes and the chicken stock, simmer for 5 minutes.
• Heat the coconut milk and lemongrass. Simmer for 2 minutes.
• Season with fish sauce and lemon juice. Remove the lemongrass and lemon leaves before serving.

Ingredients
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup unbleached all purpose flour
• 1/4 teaspoon salt
• 1 egg, beaten
• Crystalline sugar, chopped

Serving size: 4-6 people

Recipe

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and
  salt. Add to the butter mixture and blend until the dough is smooth.
• On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter.
  Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees.
• Brush refrigerated logs with beaten egg and roll in crystalline sugar.
• With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a
  parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly coloured around the edges.

Ingredients
• 10g Slice onion
• 150g Thai cucumber
• 100g Green curry paste
• 150g Thai eggplant
• 125g Coconut milk
• 20g Lemongrass stalks
• 500g Diced Chicken
• 6g Fish sauce
• 10g Thai basil
• 1 chili
• 125g water
• 20g Chicken stock
• 3pcs Kaffir lime

Cooking time: 30 mins
Serving size: 4 people

Recipe

• Boil the water in a saucepan.
• Add green curry paste and shallots. Fry for a minute to release the aromas.
• Add the diced chicken, sliced eggplant, chopped Thai cucumber and combine.
• Add coconut milk and bring to the boil, cook for 3 minutes.
• Seasoning with chicken stock, fish sauce, add chili big, Thai basil.
• Serve with steamed rice.

Ingredients
• 1 whole chicken
• 1 scallion, cut into 1-inch pieces
• 4 slices peeled ginger
• 6TBS olive oil
• 6 to 8 cloves garlic
• 4 cups long-grain rice
• 1TSP fine salt
**
Chilli Sauce:**
• 3TBS lemon juice
• 2TBS chopped fresh red chilies
• 5 cloves garlic, chopped
• Salt

Cooking time: 2 hours
Serving size: 4 people

Recipe

• Make the Chicken and Rice: Bring a large pot of salted water to a boil, Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down.
  Lower the heat and cook, covered, until just cooked through, about 40 minutes.
• Transfer the chicken to an ice water bath for about 5 to 6 minutes.
• Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and
  keep hot.
• Heat the oil in a saucepan. add the garlic and stir-fry until fragrant. add the rice and stir-fry for 1 to 2 minutes, add enough hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low, cover, and steam until cooked, about 30 minutes.
• Whisk 1/4 cup of the hot chicken stock into the chili sauce.
• Arrange the rice and poached chicken on a platter and drizzle with the chili sauce.

Ingredients
• 1 1/2 cups flour
• 14 grams yeast (2 packets)
• 1/4 teaspoon salt
• 2/3 cup water
• 6 ounces white chocolate chips

Servings: 10
Yield: 1 loaf

Recipe

• Place the flour, salt, & yeast in the bowl of an electric mixer. Mix on medium-low or first speed for 1 minute.
• Add 2/3 of the water at first, then add the rest as needed and mix for 10 minutes. If the dough needs more water, add as needed. The dough should be smooth, homogenous, and should not stick to your fingers when you touch it. It should pull away from the sides of the bowl.
• Add the chips and mix for an additional 2-3 minutes or until the chips are well distributed throughout the dough.
• Take the dough out of the bowl and lightly knead into a ball. Let rest for 5 minutes. Preheat the oven to 400°F
• After the 5 minutes of resting, pound the dough flat and then form the dough into the desired shape of the loaf you want. This can be done by folding the dough into the middle and sealing it with your palm. Repeat this procedure until you have formed a loaf shape. Place the loaf on a lined sheet pan with silpat or parchment paper and let rest for approximately 45 minutes or until it has doubled in size. If you are in a dry environment, place a damp cloth over the loaf.
• Once the dough has doubled, place in the oven(make sure to place 1/2 cup of water in a pan or directly on the oven bottom to create vapor) and
  bake approximately 20 minutes at 400°F or until nicely browned on top. Don’t be alarmed if the white chocolate chips exposed are burned, this is normal.
• Once the bread is baked, remove from the oven and let rest on a cooling rack for 10 minutes and serve warm.

Ingredients
• 150g Carrots
• 1 Egg
• 2 Tsp Cooking Sake
• 2 Tsp Soy Sauce
• 2 Tsp Mirin
• 2 Tsp Sugar
• 1 Tsp Sesame Oil
• 1 Tsp White Sesame

Serving size: 2 people

Recipe

• Peel the carrots.
• Slice carrots into match sticks.
• Add sesame oil to frying pan heated over medium heat add carrots until carrots are softened.
• Whisk egg in a bowl, then add the egg mix to the pan and fry until cooked.
• Serve on the plate and sprinkle white sesame seeds to complete.

Ingredients
• 280g Glutinous (sweet) rice
• 320g Unsweetened coconut milk
• 60g Sugar
• Pinch of Salt
• 15g Sesame seeds , toasted lightly
• 150g Mango

Serving size: 6 people

Recipe

• In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold
  water to cover overnight.
• Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve
  should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes,
  or until tender (check water level in pan occasionally, adding more water if necessary).
• While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup
  sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
• Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30
  minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2
  hours ahead and kept covered at room temperature.
• While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with
  remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl
  and chill until cool and thickened slightly.
• To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce
  and sprinkle with sesame seeds. Divide mango slices among plates.

Ingredients
• 300g Green papaya
• 100g Long beans
• 100g Cherry tomato
• 25g Dry shrimps
• 8g Fish sauce
• 6g Lime juice
• 2g Palm sugar
• 1 chili (crushed)
• 10g Peanut
• 5g Garlic, peeled
• 150g Carrot, peeled
• Coriander

Serving size: 4 people

Recipe

• Peel papaya & carrots and cut into julienne (match sticks).
• Cut the long beans in 2 inch sections.
• Add chili, garlic and long beans. Crush until you release the aromas.
• Add palm sugar, lemon juice and fish sauce, mix well untill the sugar dissolves.
• Add papaya & carrots, tomato, dry shrimp and peanuts.
• Season with fish sauce
• Garnish with coriander