Pots & Pans Culinary Studio

Back in the kitchen with our alumni 👨‍🍳❤️

This time, we came together to cook just one delicious dish, but left with plenty of great memories!

A reminder to all Pots & Pans alumni: our Alumni Engagement Classes are FREE to join. Simply contact your Sales Assistant to register for upcoming sessions!

See you at the next one 👋

people dont believe is okay i okay gwenchana

wowwww okay but its still strawbenita’s fault

The first time i had this was when i was in Vietnam early this year. So, i decided to learn the recipe and make it myself this time!

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INGREDIENTS

Batter

- 130g rice flour
- ¾ cup all-purpose flour
- 1 tbsp turmeric powder
- 1 tsp salt
- 1 box coconut milk (about 200–250ml)
- Water (about 1–1½ cups, adjust as needed)
Filling/Toppings

- Shrimps
- Mung beans (cooked until soft)
- Onion, thinly sliced
- Taugeh (bean sprouts)
For Serving

- Lettuce
- Coriander
- Tomato

Fish Sauce Dip (Nước Chấm)

- ¾ cup sugar
- ¾ cup boiling hot water
- 7 Thai chillies, finely chopped
- 1 tbsp garlic, minced
- ¼ cup lime juice
- 6 tbsp fish sauce

DIRECTIONS

1. Mix rice flour, all-purpose flour, turmeric powder, salt, coconut milk, and enough water to form a thin batter. Let it rest for 10 minutes.
2. For the fish sauce dip, dissolve sugar in boiling water. Stir in fish sauce, lime juice, garlic, and chillies. Set aside.
3. Heat a lightly oiled pan over medium-high heat. Sauté onions and shrimps, then add some mung beans.
4. Pour in a thin layer of batter and swirl to coat the pan. Cover and cook for 2–3 minutes.
5. Add bean sprouts to one side, then continue cooking until the pancake is golden and crispy. Fold in half and remove from the pan.
6. Repeat with the remaining batter and filling.
7. Serve with lettuce, coriander, tomato and the fish sauce dip. Wrap pieces of bánh xèo in lettuce with herbs and dip before eating!

Failed the first time but we did it the second time!
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INGREDIENTS

- 260g bread flour
- 4g yeast
- 5g sugar
- 4g salt
- 185ml cold milk

Shaping butter
- 20g x6

DIRECTIONS
1. In a bowl, add your yeast, sugar and salt to your flour. Make sure you place the salt away from the yeast and sugar. Mix it together first then add you7r cold milk. Mix to form a dough and then knead until it is smooth
2. Shape it into a ball then cover and let it rise for 1 - 1.5 hrs (room temp)
3. After 1 - 1.5 hrs, divide the dough into 6 equal parts. Shape it into a tear drop shape then cover it and let it rise again for about 30 - 45 mins until it has doubled in size
4. Flatten the top, roll and stretch while holding the bottom to make it really long and about 4 fingers wide. Place your block of butter and roll it from top to bottom. Let it rest on your tray for about 10-15mins before baking it in the oven for 8 mins at 200°C (top and bottom heat, with fan)
5. After 8 mins, brush the melted butter on your tray on your shio pan then bake it again for another 4 mins.
6. After 4 mins, you’re done!

8hrs flight and i’ll update asap

Making my own food now cos all i need to know is the basics of cooking and i’m good to go

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INGREDIENTS

Meat Balls
- 200g minced chicken (you can use your beef/pork as well)
- 1 tbs soy sauce
- 1 tbs sesame oil
- white pepper

Tom Yum ban mian
- ban mian
- 2 cups water
- 1 cube of chicken stock
- Choice of vegetables
- 4 tbs of tom yum paste (you can add more if you want)
- 2 lime leaves
- 1 stalk of beaten lemongrass
- 1 tomato
- 1 egg

DIRECTIONS
1. In a bowl, mix together all the ingredients. Make sure to do it vigorously so that it will stick together even when it is in the soup later. Once done, cover with cling wrap and set it aside.
2. In a pot, add water followed by your cube of chicken stock. Stir everything until the stock has dissolved in the water.
3. Add your lemongrass, tomatoes, tom yum paste and lime leaves. Stir and bring it to a boil.
4. Once it is boiling, add your choice of vegetables followed by your minced chicken (use a spoon to scoop and drop it into the soup)
5. Add your ban mian noodles and let it cook.
6. In a bowl, crack your egg and then pour your tom yum ban mian into it. Once done, time to eat!

It’s giving lazy dinner but still taste good
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INGREDIENTS
- leftover fried chicken
- 2 portion rice
- 2 cups water
- 1 cube chicken stock
- 1 tbs soy sauce
- white pepper

DIRECTIONS
1. Break apart your chicken, removing the skin (reheat later)
2. In your rice cooker, add your washed rice together with a cube of chicken stock that has been mixed together with water
3. Season it with soy sauce and a pinch of white pepper
4. Cook it like how you would normally cook your rice
5. Once done, stir everything together – breaking apart your chicken into smaller pieces. Add your reheated chicken skin and mix it again
6. Time to serve it!

war is over because salt bread recipe coming soooon 👀

failed the first time making it but the second time, we did it!