Year 8 Food Design Class Team member names Pin and Belle

Cooking lesson date and day: 29 th October 2012 Ingredients and amount: Ingredient Amount
Green curry paste Coconut milk pork 2 tablespoons (half) 1 can Five, 3 cm lengthwise slices 1 tsp cup cup 10 leaves 5 slices packet cup 2 cup 1tbsp A pinch Yes Yes Yes

Fusion Pasta Planning document

Period: 4

Dish name: Thai Chi Fusion

Equipment and preparation: School buy We buy Yes o o o o o o o Wooden spatula Pot Plate Stove Knife Chopping Board Strainer

Yes Yes

sesame Baby corn Tofu Thai basil Lotus root Angel hair pasta Pea Eggplant Thai Eggplant Canola Oil FishSauce Palm Sugar

Yes Yes Yes Yes Yes Yes Yes Yes

For preparation we need to chop the lotus roots horizontally, chop the tofu in quarters and lastly chop the eggplant into eighths. Chop the baby corn vertically and pick the basil leaves from the basil stem. Rinse the pea eggplants.

Time to Create: 50 minutes

Serves: 2

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Method / Instructions with times: 1. Put water in large pot to boil add pinch of salt, you may want to add oil so that the pasta doesnt stick. (10 minutes) 2. Fry the green curry paste with canola oil and leave it for about 5 minutes in a wok. 3. Add the coconut milk to the curry paste and stir continuously until blended.(5 minutes) 4. Place the pork and lotus roots in the wok and stir until the coconut oil is visible. (5 minutes) 5. While waiting, place the pasta in the pot and then rinse it with cold water in a strainer. Set it aside(5 minutes)

Picture example:

6. Add the tofu, baby corn, eggplant, basil, and the pea eggplant in the wok. (5 minutes) 7. Briefly pour hot water over the pasta in a strainer so that it is warm to serve. Then place pasta on a plate. (5 minutes) 8. Pour the mixture on the pasta and add the basil leaves around the plate. Sprinkle the sesame seeds around the dish. (1minute)