{"id":8021,"date":"2019-07-08T14:48:56","date_gmt":"2019-07-08T12:48:56","guid":{"rendered":"http:\/\/www.avocadobanane.com\/?p=8021"},"modified":"2020-03-12T22:05:37","modified_gmt":"2020-03-12T21:05:37","slug":"travel-guide-in-search-of-the-blue-elephant","status":"publish","type":"post","link":"https:\/\/www.avocadobanane.com\/en\/travel-guide-in-search-of-the-blue-elephant\/","title":{"rendered":"Travel Guide – In Search of the Blue Elephant"},"content":{"rendered":"

Sawasdee ka!<\/p>\n

Today let’s not think of a pink elephant, but of a blue one. We are talking about the Thai brand Blue Elephant, and not just about the brand but about the Blue Elephant cooking school in Bangkok.<\/p>\n

A few tips on traveling to Thailand first. I have been to Thailand a few times. It’s easy to reach, not too expensive, you can go to the sea, to a big city or simply drive inland or fly and go on a voyage of discovery there. I always see Thailand as “Asia for beginners” simply because it is so uncomplicated and is now very much adapted to European needs.<\/p>\n

Most people speak English, there are good alternatives, if certain food is not good for you, traveling within Thailand is also not so difficult. Unlike in Indonesia, where I spent 3 days last year to get to the right place in Raja Ampat. If you travel to Thailand, I think you should definitely stay a few days in Bangkok. It’s on the way anyway.<\/p>\n

This year we were lucky to be in Bangkok at the Chinese New Year and had to make a little trip to China Town. If you’re not afraid of crowds, this is the ideal time to travel.<\/p>\n

If you are, then don’t travel in February, because Chinese New Year is where everyone there has vacation and is out celebrating.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Our next highlight was Jay Fai, who is extremely hyped on social media and Co, Street-Food on star level. We waited almost 5 hours to finally get our food because we just wanted to try it.<\/p>\n

You sign up for a list, have a look at how many are still in front of you and just stay close if you are patient. Of course I didn’t know that you can also make a reservation (woopsies). In the meantime we went to a nearby temple, walked through a park and just strolled through the area.<\/p>\n

The good Jay Fai, who still cooks almost everything herself, is worth a visit. Only her way of cooking, equipped with ski goggles, hood and gloves makes some passers-by stop. The most important dish on the menu is probably the crab omelette, which has also given her her star. I have to say, it was extremely good, but I’m sure you can get similar quality for a smaller price elsewhere.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

After having tasted a bit of Bangkok’s cuisine, we wanted to find out how it works. So we went to the Blue Elephant cooking school and got some inspiration there.<\/p>\n

I even have a recipe for you that we learned at school. It’s easy, quick and can be prepared with the ingredients you get in Austria. Before we started cooking, we went with the cooks to a local market and organized our ingredients. Unfortunately, not all of these ingredients exist in Austria. It’s a good thing that Blue Elephant Curry Pastes are also available in our supermarket.<\/p>\n

Here are some impressions from our cooking day.<\/p>\n

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No ratings yet<\/div><\/div>\n<\/div>\n

Prawns with garlic and pepper<\/h2>\n
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\n<\/happy-cart-button>\n<\/div>\n

Ingredients<\/h3>
  • 4<\/span> tbsp<\/span> oil to fry<\/span><\/li>
  • 12<\/span> prawns<\/span> cleaned, gutted<\/span><\/li>
  • 1<\/span> tbsp<\/span> butter<\/span><\/li>
  • 1<\/span> tbsp<\/span> brown sugar<\/span><\/li>
  • 1<\/span> tbsp<\/span> oyster sauce<\/span><\/li>
  • fish sauce<\/span><\/li>
  • 2<\/span> Kaffir lime leaves<\/span><\/li>
  • Coriander according to taste<\/span> finely chopped<\/span><\/li>
  • 1<\/span> tbsp<\/span> fried garlic<\/span> sliced, as garnish<\/span><\/li>
  • 4<\/span> tbsp.<\/span> broth<\/span><\/li><\/ul><\/div>

    For the paste<\/h4>
    • 8<\/span> cloves<\/span> of garlic<\/span><\/li>
    • 4<\/span> coriander roots<\/span> available at Asiashop<\/span><\/li>
    • 1-2<\/span> tablespoons<\/span> white ground pepper<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • For the paste, first mix the garlic, coriander roots and pepper together in a mortar to make a paste.\u00a0<\/div><\/li>
      • Heat butter and oil over medium heat in a wok. Then fry the paste in it.<\/div><\/li>
      • Fry prawns, broth, fish sauce, sugar, oyster sauce and coriander with the paste in a wok until the prawns are glassy.\u00a0<\/span><\/div><\/li>
      • Garnish with garlic and serve with rice.\u00a0<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n

        <\/p>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        Sawasdee ka! Today let’s not think of a pink elephant, but of a blue one. We are talking about the Thai brand Blue Elephant, and not just about the brand but about the Blue Elephant cooking school in Bangkok. A few tips on traveling to Thailand first. I have been to Thailand a few times. 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