Virtual Thai Cooking Class to Fund the Frontline Against Covid

I hope you are all doing well. I am finally adjust to Stay-at-Home and would like to do something special on this Mother’s day. I would like to celebrate the Mother’s Day with Thai food enthusiasts and fans out there. Whether you are a mom or just want to take this opportunity to learn Thai cooking over the zoom online platform. I hope you will have a chance to join me in my kitchen studio from your home. The fee for this class will help purchase lunch and dinner for the workers on the frontline against COVID.

I chose this time frame, hoping that where ever you are, you can take this virtual class with me for Pacific Time, Eastern Time or from Southeast Asia.

We are now as close as ever. Thank you and wishing you have a good weekend.

How it works:

Virtual Thai Cooking Class to Fund the Frontlines against COVID

Pranee’s Thai Kitchen, Seattle Washington

Phad Thai & Sticky Rice and Mango

Sunday, May 10th, 2020 

Pacific time: 3pm-4pm, Eastern Time 6pm-7pm

Register Here: https://squareup.com/store/markhomemadethai/

Please forward your receipt to: Pranee@ilovethaicooking.comto receive your zoom access and recipes. 

Pranee will reveal and share with you the technique to make the best Phad Thai for your family & friends. She will help you master the best Phad Thai Sauce and Sweet Sticky Rice & Mango and will cover important tips, techniques and ingredients. Menu: Phad Thai (Phad Thai Noodles Stir–fry with Prawns) Kao Neow Mamauang (Sticky Rice & Mango).

If you are unable to attend on May 10th, you can purchase 3 tickets and schedule for your private 1hour zoom class on a mutually agreeable future date and time based on the same menu.

Here is the process;

  1. Please forward your receipt to: Pranee@ilovethaicooking.comto receive your zoom access and recipes. 
  2. Also I will send you a link for specific Thai ingredients that you can order to enjoy cooking right away.
  3. We will have 8 attendees in the zoom class.
  4. When you purchase 3 tickets, you can schedule your own virtual private class and share with up to 5 friends.
  5. This is not refundable with kind intention to support a good cause.

Website:I Love Thai Cooking

Blog: Pranee’s Thai Kitchen

Instagram: I Love Thai Cooking

Pandan Tapioca Peal Cake – ขนมหยกมณี – Khanom Yok Manee

Another ancient Thai dessert, Pandan Tapioca Pearl Cake, it’s Thai name is  Jade Gemstone – ขนมหยกมณี – Khanom Yok Manee

Steamed Pandanus Tapioca Pearl Cake

Khanom Yok Manee


The photo above was from my visit to Phuket and I had this childhood dessert for breakfast. This dessert can be prepared in an instant. Simply have tapioca pearl, coconut milk and sugar in your pantry. Pandan leaves are available in the market and please see note of how to make green pandan extract. You can prepare this Thai dessert without pandan leaves but since the name Yok Manee is derived from the color green of jade gemstone – then the pandan water is necessary for this ancient Thai dessert. Stock up the pandan leaves in your freezer as well and you will enjoy many uses of pandan leaves in your kitchen. 

Serves 8

Preparation time: 5 minutes

Cooking time: 15 minutes

1 cup tapioca pearl

2 cups water

2 tablespoons tapioca starch

½ cup pandanus water

2/3 cup sugar

½ teaspoon salt

6 tablespoons grated coconut flake

1 teaspoon toasted sesame seeds

Arrange a steamer, with 2 inches water. 

Place tapioca pearl in a strainer, rinse and set a side.

Bring water to boil in a saucepan. When the water is boiling pour in tapioca pearl, tapioca starch, pandanus juice, sugar and salt. Stir until it well-mixed and sugar is melted. Spoon about 4 tablespoons of tapioca mixture into 8 ramekins. Sprinkle evenly about 2 teaspoons coconut flake on top of each tapioca cake. Then place 8 ramekins in the steamer and bring to a boil and steam tapioca cake on high heat for 10 minutes. Garnish with toasted sesame seeds before serving.

Cook’s note: Pandanus is a green leaf from screwed pine tree family.

Step by Step: How to Make Pandan Water, น้ำใบเตย – Pandan Extract Recipe

© 2020 Pranee Khruasanit Halvorsen I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.Her website is: I Love Thai cooking.com .




Phuket Fish Cake with Red Curry & Lime Leaf


Serves6 as a main dish, 12 as an appetizer

Yield:3 cups to make about 12 patties

Preparation time:20 minutes

Cooking time:20 minutes

5 shallots, minced

4 cloves garlic, minced

2 tablespoons red curry paste

3 tablespoons chopped cilantro

1½ pounds snapper, or other firm white fish

1 tablespoon sugar

1 tablespoon light soy sauce

½ teaspoon salt

1 egg

¼ cup coconut cream (the creamy part from the top of a can of coconut milk)

4 fresh kaffir lime leaves, or 10 basil leaves, chiffonade

7 green beans, sliced

High-heat oil for frying (e.g., peanut, safflower, or sunflower oil)

Preheat oven to 375° F.

In a food processor, add shallots, garlic, red curry paste, cilantro, fish, sugar, light soy sauce, salt, egg and coconut cream; blend for 5 seconds.

Place the fish in a bowl and stir in shredded kaffir lime leaves or basil leaves and green beans with a solid wooden spoon until blended. Let the mixture stand in the refrigerator for 15 minutes or longer. Pan-fry a small portion of the mixture to test; adjust seasonings as needed.

Using an ice cream scoop, form ¼ inch-thick patties (like crab cakes), and place them on a baking sheet. Heat the frying pan with 2 tablespoons cooking oil and pan-fry fish cakes on each side until golden yellow. Set them aside on a baking sheet until all are done. Bake in the oven for 6 to 10 minutes. Serve with cucumber salad and sweet chili sauce from recipe below.


Cucumber Salad with Sweet Chili Dressing

Yield:3 cups

Preparation time:15 minutes

1 cup sweet Thai chili sauce

½ cup vinegar

¼ teaspoon salt

1 English cucumber, quartered lengthwise and sliced (about 3 cups)

¼ cup chopped cilantro

¼ cup ground peanuts, optional

Combine sweet chili sauce, vinegar and salt. Stir in cucumber and cilantro. Garnish with ground peanuts if desired. Serve as an accompaniment to Thai appetizers such as Thai fish cake.

© 2018 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com .

Here are classes that offer at Pranee’s Kitchen Studio: Thai Noodle Bowls, Asian Market Tour & Cooking Class, Thai Made Easy, Vietnamese Made Easy, Thai Wok


For Richer or For Poorer

This slideshow requires JavaScript.

In Thailand, fish sauce is called nam pla. It is made of anchovies and salt which are fermented for 6 to 12 months under the tropical sun. The process of fermentation leaves behind an elixir laden with flavor and concentrated glutamic acid. This elixir creates a mouthful of flavor when added to salads, soups, curries, stir-fries, dipping sauces, rice and noodle dishes, or served simply as an everyday condiment – Nam Pla Prik. It is is a medium-brown liquid  that is available in bottles of various sizes ready to use for seasoning and cooking.

When it comes to Thai cuisine and culture, one can’t live without fish sauce. It is important to get the best quality fish sauce, so I have some recommendations for buying it outside of Thailand.  My favorite fish sauce brands, which I use interchangeably, are Thai KitchenTiparos and Three Crabs. Once the bottle has been opened, you can leave it out at room temperature if you cook with fish sauce often, otherwise you can keep it in the fridge for up to 6 months. When it gets too salty or stale, replace it with a new bottle.

Nam Pla Prik as a condiment

Thai people from all walks of life always have fish sauce in their kitchens and typically use it every day, either in their cooking or as a condiment. Thais value its significant flavor and Nam pla is part of Thai people’s lives, regardless of whether they are from rural villages, big towns or the capital city of Bangkok. In fact, it is a Thai’s best friend in all life situations, but especially in economic down times, or for newly married couples starting their lives together. When Thais face financial struggles, one often says “a fish sauce and warm rice is simply enough” (in Thai: มีข้าวกับน้ำปลาเพียงพอแล้ว).  When we go through a tough time and have just  enough money to buy rice and fish sauce, life is still good, still filled with hopes and dreams, and we still have each other, for richer or for poorer.

Nam Pla Prik


Spicy Fish Sauce

Nam Pla Prik 


Yield: 1/4 cup

Nam pla prik is no secret to Thai dining;  Thais use  it the way Americans use salt and pepper. This liquid of chili and garlic-infused fish sauce is delicious over warm steamed jasmine rice or just about any Thai food you are about to savor. The fresh layer of fish sauce enhances the food and adds another dimension to each mouthful, heightening the experience on your palate. My favorite way to use it is over a fried egg and steamed hot jasmine rice, with fresh sliced cucumber and tomatoes alongside. Any time you are dining at a Thai restaurant, you may ask for nam pla prik the same way that you would ask for salt and pepper.

¼ cup fish sauce
2 Thai chiles or a jalapeno pepper, sliced
2 cloves garlic, sliced
½ teaspoon sugar
½ teaspoon lime juice, optional

Stir fish sauce, Thai chiles, garlic, sugar and lime juice together in a small bowl. Use this spicy fish sauce for seasoning. You may keep it in an airtight jar up to 2 weeks in the refrigerator.


Thai Condiment Set – with Nam Pla Prik

© 2011 Pranee Khruasanit Halvorsen
I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com .
Follow Me on Pinterest

Related articles

Curry Without the Hurry

Sometimes we can add a little creativity and time to an ordinary Thai curry dish and a magic spell happens. When you bring the food to the table it produces a touch to the heart as well as a gastronomic experience. When I returned home for a visit, my mom’s kitchen invoked a fond memory of her preparing stuffed southern style eggplant in Phuket red curry sauce — her specialty. The Thai people often speak the language of the heart with food, and I remembered well those days of a warm welcome home. My version of stuffed sweet peppers in green curry sauce was prepared and served at my family table here in Seattle. I took a few photos, knowing that one day I would share this curry recipe so that you could try this curry without the hurry: Braised Stuffed Sweet Peppers in Thai Green Curry.

Stuffed Sweet Pepper Thai Green Curry with Thai Eggplant

Braised Stuffed Sweet Peppers and Thai Eggplant in Green Curry

With only a little effort you can surprise someone with a memorable result when you prepare Braised Stuffed Sweet Peppers in Green Curry Sauce. I chose to make this dish with the mini bell peppers that are available in the market all year round so you can enjoy this recipe at any time. My favorite times for preparing this dish is in the fall when local varieties of sweet peppers are available, or in the winter when the weather is cold, but the kitchen is cozy and warm. You can cook without the hurry—just let the peppers simmer away without the worry and enjoy the fragrance throughout your kitchen.

Stuffed Sweet Pepper

Stuffed Sweet Peppers

Use a paring knife, slit the peppers on one side and open them with one straight line the length of pepper. Using your thumb, press at the bottom and with your index finger press at the top, squeezing the pepper to make it open up. Remove the seeds then stuff in the meat mixture. If desired, you can complete this step ahead of time and keep the stuffed peppers in the fridge until you are ready to cook them.

Thai Eggplant

Thai Eggplant

Thai eggplant is a typical vegetable to add to green or red curries. You can make this recipe with or without them. Simply remove the stems and cut each of them into 6 wedges. Soak the wedges in salted cold water to prevent the eggplant from turning brown. Drain them just before adding to the curry.

Gaeng Keow Wan Prik Yad Sai  

Stuffed Sweet Pepper Green Curry


I love to prepare this dish and once taught it to my Seattle area students during the winter months. The best part is letting the stuffed sweet peppers braise away in the green curry sauce. Don’t worry about the time, the curry has a way of telling you when it is ready when the fragrance of the sweet coconut milk, spices and herbs reach their highest level.

Serves: 4 to 8

8 small, whole mini sweet peppers, or Anaheim peppers

1 clove garlic, peeled

1 tablespoon chopped cilantro stems

5 black peppercorns

1 pinch of salt

½ pound coarse-ground chicken

1½ cups coconut milk

2 to 3 tablespoons green or red curry paste

4 kaffir lime leaves or lime peel

4 Thai eggplants, please see the preparation above

½ to 1 tablespoon sugar

1 teaspoon fish sauce, as needed

¼ cup basil leaves

Use a paring knife to slit open peppers on one side with one straight line the length of pepper. Then use your thumb at the bottom of the pepper, and your index finger at the top to squeeze them open; remove the seeds.

Place garlic, cilantro stems, black peppercorns and salt in a mortar. Pound with a pestle until they become a paste. Place into a medium-size bowl with the ground chicken and mix well. Stuff the meat mixture into the peppers and set aside. (This step can be done ahead of time and the stuffed peppers kept in the fridge until ready to cook.)

In a saucepan on medium-high heat, bring ½ cup of coconut milk and green or red curry paste to boil; stir well. Let the mixture cook until the oil separates and curry is fragrant, about 5 minutes.

Add kaffir lime leaves or lime peel and stuffed peppers to the mixture. Add the remaining 1 cup coconut milk to cover all ingredients; bring to a boil. Let cook on medium-low heat for 8 minutes, then stir in Thai eggplant and keep cooking until the chicken filling is cooked and the peppers are soft, about 7 minutes. Check the center of the stuffed pepper to make sure chicken is done, then stir in sugar, fish sauce and basil leaves. Bring mixture to a boil and remove from heat.  Serve with steamed jasmine rice.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen

What is a Fruit, Eaten as a Vegetable, and Used as a Sponge?

Wait—you are eating luffa? Yes, in Thailand luffa fruit is eaten at a young stage as a vegetable. It is soft, sweet and aromatic after cooking, either in a stir-fry or a soup dish. We eat the whole fruit except for the skin.

When I have a craving for luffa as a vegetable, I only choose the youngest luffa available. As the fruit gets older, the fibrous veins becomes more visible and tough and the flesh gets more airy and dries out to become a sponge. Farmers leave many healthy-looking luffa fruit longer on the trellis in order to harvest seeds and sponges as the annual vine grows old, dies, and dries up. The last harvest for the plant is healthy seeds and luffa sponges for bathing or cleaning pots and pans.


บวบหอม – Smooth Luffa – Luffa aegistiaca

We enjoy two species of luffa as a vegetable in tropical and subtropical countries. The above luffa is บวบหอม – buap homSponge Luffa or Smooth Luffa. Below is the บวบเหลี่ยม – bump liam –  Ridged Luffa or Angled Luffa.

Growing up in Thailand I felt that what makes a Thai village scene beautiful is walking around and seeing both kinds of luffa growing in and around granny’s home, either on the fences or the chicken penthouse or on a tree. And one doesn’t need a fancy vegetable garden to grow them, just two square feet of fertile ground, routine watering, then a bit of training to get the vine to climb up a twig or fence as it grows. After that it can take care of itself and all you have to do is admire the yellow flowers, harvest the luffa, collect seeds for the next season and enjoy a supply of sponges.

Angled Luffa on the arbor - Angled luffa - Luffa acutangula

บวบเหลี่ยม – Angled Luffa on the trellis – Luffa acutangula

This picture was taken a few years back when I visited my mom and uncle and we walked around my village in a circle. The angled luffa is young, long, and round with ridges. This one is a perfect size for harvesting. It could be from 1 to 1 and 1/2 inches in diameter and 8 to 12 inches long. The yellow flowers were bright against the dark green guard hanging on the chicken coop to provide shade for chickens. I trust that the yield of luffas from this single plant provided many meals, stir-fried, in a country-style soup, or served with Nam Prik – Thai Chili Dip

Step-by-Step: How to Peel and Cut Luffa 

One year when I visited mom I found her in the kitchen just about to prepare stir-fried luffa with egg for lunch. Because I wanted to share the technique and recipe with you and all my blog followers, I asked her if she could do this in slow motion and let me interrupt her so I could take photos of her peeling and cutting luffa the way everyone from our Thai village always did. I want to share with you this treasured culinary moment in my mom’s kitchen.

how to peel angled luffa

How to peel angled luffa

The luffa is actually related to the cucumber family. They are alike in many ways but the luffa is softer. We use a cucumber peeler to peel the ridged skin.


Angled luffa looks like a soft cucumber

After peeling and rinsing, we do the oblique cutting or roll-cutting.

oblige cut is a cutting style for stir-fried luffa

The oblique cutting style is used for stir-fried luffa

Please click here to see a video and the explanation from Simply Ming about how and why oblique and roll cutting is used in Asian Cuisine.

The reason we love luffa so much is that it is succulent, moist, sweet and tender. Therefore we don’t need many ingredients in this stir-fried dish. We often enhance the flavor with some protein like egg, prawn or pork, then a little fish sauce or soy sauce for salt. The taste has a hint of zucchini and cucumber. It has a delightful silky smooth texture that is soft, but firmer than a marshmallow.

Mom's style stir-fried angled luffa with egg served with steamed jasmine rice

Mom’s style stir-fried angled luffa with egg, served with steamed jasmine rice

Both species of luffa can be cooked in the same way. There is not a big difference between the two, but I prefer angled luffa over smooth luffa as it is more succulent and sweet. This recipe, and the photographs were recorded many years ago in my mom’s kitchen in Phuket. It captured our fine day visiting and savoring real Thai home cooking.

Stir-fried Angle Luffa with Egg

Buab Phad Khai
Serves: 4

Like any Thai stir-frying dish, cooking on high heat is the key. Shrimp or pork are popular proteins used in stir-fried angled luffa, and almost always with egg, some soy and fish sauces and a pinch of sugar. It can be served as a side dish or a main dish with steamed jasmine rice.

3 tablespoons high heat cooking oil such as canola, peanut or soy bean oil

3 cloves garlic, chopped

2 eggs

3 large or 4 medium-size angled luffa, peeled and oblique-cut, about 1 and 1/2 pounds

1 tablespoon fish sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 cup water or chicken broth

Heat a wok on high heat until it is hot. Pour in cooking oil and stir in garlic. When garlic is golden, stir in eggs and stir a few times. When the egg is cooked, stir in luffa. Stir for 1 minute and add fish and soy sauces and sugar. Add water or chicken broth and let cook for 1 to 2 minutes with the lid on. It should have a soft texture and some sauce like the recipe above. Serve warm.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
Lets connect on  Twitter,  FacebookYoutubeInstagram and Pinterest
For more in-depth in Thai ingredients and Hand-on Cooking Class please check out
Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen

Related Links


How to Grow Your Luffa Sponge


Roll-Cutting Video


Pranee's Thai Kitchen

My very  first breakfast in Yangon.

When I was in Yangon last year I spent my first morning looking for a market near the hotel. It was a street that had many stalls and breakfast type food stands. Everything in Yangon was very exciting for me, as a neighbouring country to Thailand. I found that our culture and cuisine are very different in many ways. The thing that catched my eye most was a lady making an almond pancake on the street. I stood in line and signalled for some almond pancake, the same one that she just did for the customer in front of me.  First she poured the pancake batter in the pan, sprinkled generous amount of almond on top, then she placed a charcoal heater on top. Like baking, the cake actually rise after a few minutes. She then gave it to me in a plastic bag. I ate there on the street. I really loved it, as its almond flavor and…

View original post 539 more words

%d bloggers like this: