Culinary Cooking Class, The Pavilion, The Datai Langkawi, Malaysia

The Pavilion, The Datai Langkawi

Cooking Class at The Datai

Chicken and Herbs in Coconut Broth

Stir-Fried King Prawns in Garlic Pepper Sauce

Words by Caning Jaramillo

Photos by (The Yum List) 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.

Image may be NSFW.
Clik here to view.

You need to try my cooking - YUM!

Image may be NSFW.
Clik here to view.

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

Image may be NSFW.
Clik here to view.

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.

Image may be NSFW.
Clik here to view.

Chopping the ingredients

Image may be NSFW.
Clik here to view.

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

Image may be NSFW.
Clik here to view.

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.

Image may be NSFW.
Clik here to view.