Culinary & Cocktail Class w/ Chef Bui

We put on both a live Zoom culinary & cocktail class with Chef Bui of Klein Kitchen and, our very own, Darwin Manahan, as well as, created a home course instructional for whom residence were provided custom kits.

Part 1 Southeast Mule w/ Darwin Manahan (0:08)

Cocktail Ingredients (0:11)
2x Kaffir Lime Leaves
1x Lime
2 tsp. of Sugar
½ a Pineapple Slice
Fever-Tree Ginger Beer
Jameson Irish Whiskey

Cocktail Tools (0:43)
Rocks Glass
Bar Spoon (or Chopstick)
Citrus Squeezer (or Fork)
Muddler (or Wooden Spoon)
Jigger (or any measuring device)
Ice Scoop
Cutting Board
Knife
Towel
Trash Bowl

Step 1: Prep (1:05)
• Prep 1x Lime - Cut North & South poles of lime.
• Use a knife or peeler to cut rind of lime for garnish (1 per drink), place aside for now.
• Cut lime at its equator (in half) and set aside.
• Take your Kaffir lime leaves and smack them to release the oils and aroma.
• Place one aside for a garnish and chiffonade your other leaf, by rolling it up and cutting it into long, thin strips. Place the cut Kaffir leaf into your glass.
• Take your pineapple slice and cut it in half. Place the other half back into the container and save for your prawns. Then cut the ½ of a pineapple slice into quarters and place into your glass.

Step 2: The Base (3:05)
• Add 2 teaspoons (or a heaping teaspoon for a sweeter drink) into your glass.
•Take your lime halves that you prep’ed and squeeze them into your glass.

Step 3: Muddle (3:29)
• Take your muddler, wooden spoon, or any flat bottomed tool to muddle the contents of your glass.

Step 4: Prep Garnish (4:02)
• Take prep’ed lime garnish and clean up the edges by squaring them off.
• Then cut a “V” down one side, it should resemble a paper clip of sorts!

Step 5: The Good Stuff (4:35)
• Take your jigger or measuring device and pour 2 oz. of Jameson Whiskey into your glass.
• Add ice and stir to bring the temperature of the contents down.
• Add more ice to the brim of your glass and top it off with Fever-Tree Ginger Beer.
• Lastly, add your lime & Kaffir leaf garnish. Cheers!

Part 2 Beach Prawns w/ Chef Bui Nguyen (5:53)

Beach Prawn Ingredients (6:09)
2 tbsp. of Sugar
2 tbsp. of Fish Sauce
Salt
Pepper
1x Lime
¼ Red Bell Pepper
1 cup of Coconut Water
1 cup of Regular Water
½ Fresh Coconut Shell
1 ½ Pineapple Slices
4 Fresh Prawns
Thai Basil
Thai Chili

Chef’s Tools (5:57)
Pot & Stove Top
Knife
Spoon
Towel
2 Bowls / Plate
Trash Bowl
Cutting Board

Step 1: Prep (6:43)
• Preheat stove top to medium heat.
• Add 1 cup of coconut water to your pot.
• Add 1 cup of regular water to your pot (you can use the container provided as a measuring device).
• Cut ¼ of a red bell pepper into quarters and place into your pot.
• Cut the 1½ pineapple slices into quarters and place into your pot as well.
• Cut an optional Thai Chili if you enjoy some spice and place it into your pot.
• Stir occasionally and check for the bell peppers to soften.
• Add 2 tbsp. of sugar.
• Add 2 tbsp. of fish sauce.
• While you wait, begin to pick some of the nicer Thai basil leaves for garnishing and save the rest.
• Bring the contents of your pot to a simmer.
• When ready, place the remainder of the Thai basil (stems and all!) into your pot.
• Stir a bit, you don’t want to boil herbs too long (you tend to lose the aromatics and they also tend to brown).

Step 2: Prawns (8:01)
• Shortly after placing your Thai basil in your pot, drop those prawns in.
• Set a timer for 2 minutes.
• At the 1 minute mark flip your prawns and stir the pot a bit.

Step 3: Dipping Sauce (8:26)
• Add salt & pepper to a bowl.
• Prep out 1 lime by cutting the North and South poles, cutting it in half, and then in quarters.
• Squeeze a quarter of a lime into your bowl with the salt & pepper. Easy, done.

Step 4: Plating (9:15)
• When 2 minutes are up, take out your prawns and put the on a plate with a paper towel.
• Take your coconut shell and place it in a bowl or on a plate.
• Place the prawns into the shell (head up if you’re adventurous) and garnish with the remaining Thai basil.
• Take a spoon and drizzle the pot’s contents over the prawns. Bon appétit!

Thanks for joining us, please tag us with your creations, we’d love to share via our socials!
@punchco • #drinkpunchco

Special thanks to our sponsors:
Park Fifth Towers
Jameson Irish Whiskey
Fever-Tree
Manahan+Co
Klein Kitchen