Thai Favourites, Redux, Thursday, April 24

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We have been getting a lot of requests for a Thai class lately. And on checking back, I’m not surprised – we haven’t held one for a couple of years. So, we will put our Italian and Indian Regional Series on the back burner for now (we’ll get back to them soon) and head back to South East Asia.

These recipes are personal and class favourites drawn from a decade of classes, reimagined with new inspirations, and spectacular local ingredients: lamb sirloin and Pemberton hops transform a fragrant herb salad, smoked fish amps up the umami factor in a tom yum, squid and pork are a perfect, if unexpected, match – and you will run out and buy an ice cream maker after you try the dessert.

Rare Grilled Lamb Sirloin Salad with Hop Shoots and Herbs: Yam Nuea Luk Kae Nam Tok
Hot and Sour Soup with Smoked Fish and Glass Noodles: Wun Sen Tom Yum Pla Grop
Stir-Fried Pork & Squid with Thai Basil: Muu Phat Pla Meuk Nam Prik Pow
Green Curry of Chicken and Three Eggplants: Kaeng Ma-Kheua Gai
Pandan-Infused Thai Fragrant Rice: Khao Hom
Warm Black Rice Pudding with Coconut Mango Ice Cream: Kao Niaw Kao Muun



Bubbly & Bites Kitchen Party Was A Blast


Again, South China Seas participated in the 2014 Vancouver International Wine Festival’s Kitchen Party. As always, a high energy and fun afternoon of food pairing – this year with Cava, Prosecco and Champagne – hosted by chef Dana Reinhardt. This terrific event sells out almost immediately every year, so book it at the first hint of the 2015 VIWF lineup. We prepared a jet-black Forbidden Shellfish Risotto and Bomba Rice Pudding with Saffron, Cardamom and Pistachios.


Above two photos by SCS staff Renee Chaput (Fall 2013 class).

Above two photos by SCS staff Renee Chaput (Fall 2013 class).