
The Le Cordon Bleu alumna shares two of her favourite, gourmet recipes.
By Tom McLean
Born and raised in Bangkok, I took my formative steps into the culinary world with classes at UFM Baking & Cooking School during the summer holidays. These short lessons sparked a love of cooking that led me to study under talented chefs at Le Cordon Bleu, Australia and Le Cordon Bleu, Dusit Thani, with a focus on both food preparation and restaurant management. Having graduated from Le Cordon Bleu with Le Grand Diplôme, my cooking style leans towards both classic French dishes and international fare, which my parents are often given the job of critiquing. With the COVID-19 lockdown allowing me more time to pursue my passions, I have recently begun selling a variety of baked goodies on Instagram (@sweetmagic_th), with a view to pursuing my lifelong dream of owning a small restaurant or café.
CLASSIC BISQUE
PREP TIME: 30 MINUTES
TOTAL TIME: 45 – 60 MINUTES
SERVING: 2-3
INGREDIENTS:
• 500g-1kg crab and/or prawns
• 2 tbsps olive oil
• 2 onions, diced
• 1 carrot, diced
• 1-2 leeks or celery stalks, diced
• 4 tomatoes, chopped
• 1–2 tbsps tomato paste
• 2 cloves of garlic, finely chopped
• 10g black peppercorn
• 2 bay leaves
• 1 sprig of thyme
• 60ml dry white wine (optional)
• 30ml Calvados or brandy (optional)
• 500ml fish or chicken stock
• Salt & pepper to taste
• 1-2 pinches of sugar
• 50–100g cream and butter (to garnish)
• 5g flour (for thickening)
INSTRUCTIONS:
PREP TIME: 30 MINUTES
TOTAL TIME: 45 – 60 MINUTES
SERVING: 2-3
INGREDIENTS:
• 200g Arborio rice
• 50g onions, finely chopped
• 10g garlic, finely chopped
• 500ml mushroom stock
• 300g mushrooms of your choice (Portobello, champignon etc.)
• 50g cream and butter
• Salt and pepper to taste
• Parmesan cheese (optional)
• 2 tbsps olive oil
• 1 tbsp truffle paste (optional)
• 1 sprig of parsley, chopped (to garnish)
• 100ml white wine (optional)
INSTRUCTIONS: