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Green Curry, Tom Yum Koong (Hot & sour prawn soup) and Brown Rice
绿咖喱鸡,冬阴功(酸辣海鲜汤) |
One of the popular activities while in Chiang Mai is to learn how to cook Thai food. There are many cooking courses around, either cook in town or cook at farm.
The course started with a Thai welcome snack (Meang Kum), we learnt the right way how to eat it.
Firstly, fold the betel leaf as a cup (with glossy side out). Put all ingredients in the betel leaf cup, then top with the sweet syrup.
Eat the whole betel leaf cup in one bite, chew it slowly, and you will touch all flavors at one time.
Visiting an organic kitchen garden and local market tour to see and taste the spices, vegetables and herbs you will be using during the class can be a fun and unique experience.
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| Organic Herb/Kitchen Garden |
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| Lemongrass 柠檬香茅 (1) |
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| Lemongrass 柠檬香茅 (2) |
Can you differentiate these two lemongrass (柠檬香茅) ?
Yup, the first one is commonly found in our surrounding (white colour). The second one is a bit purple colour.
The usage of the two are different. First one is widely used as herb for cooking or drinks, and the second one is commonly used for insects / mosquitoes repellent.
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| Local Market |
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| Fresh Mushroom 新鲜的草蘑菇 |
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| Egg Plant 茄子 |
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| Spices 香料 |
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| Various Thai Rice 各种泰国米 |
After the market tour, we go back to our cooking class.
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| Cooking Area |
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| One Person, One Wok |
For a half-day course, you will pick one noodle or rice from 'Stir Fried' menu, one soup, one curry paste and curry.
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| Ingredients for Pad Thai (kuey teow) |
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| Ingredients for Stir Fried Hot Basil with Chicken (Pad Kra Proaw) |
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Oyster & Fish Sauce 蚝油&鱼露
(Commonly used in stir fried) |
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Ingredients for Stir Fried Noodle in Chinese Style (Pad See Uw)
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| Pad Thai (Fried Kuey Teow / Flat Noodle) |
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| Hot Basil Stir Fried |
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