Chiang Mai Thai Cookery School
Trip Start Dec 30, 2007
115Trip End Dec 27, 2008
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Tom Yam Goong: Thai Hot and Sour Prawn Soup
Gaeng Kheo Wan Gai: Green Curry with Chicken
Tord Man Plaa: Thai Style Fish Cakes
Phad Thai: Thai Fried Noodles
Nam Prik Ong: Minced Pork Northern Style Salad
Tab Tim Grob: Water Chestnuts with sugar syrup and coconut milk
So I love Thai food. It's so unique, the flavors are great and unlike any of the American/ Italian/ Mexican/ French and even Chinese food I'm used to eating back at home. I checked around and found this school came the most highly recommended, and I totally agree with everyones assessmentwww.thaicookeryschool.com
They have six courses and each is a day long. I looked through all the course offerings and picked two days to go specifically because of the dishes being taught on those days; dishes I really wanted to learn. It was so much fun and I really learned a lot, we made the dishes listed below and got to keep a cook book with all the instructions for all six courses. The teachers were young and fun and very skilled and the food we made was SO great! We ate each dish as we prepared it, you don't need to eat breakfast before or dinner after class - this is enough food for a day! The classroom was really comfortable and the open air kitchen with a bunch of individual work stations was a trip to cook in!
Chiang Mai Thai Cookery School: Day 2: June 15th: Course 3
Tom Kha Gai: Chicken in coconut milk soup
Gaeng Phed Plaa: Red Curry with fish
Phad Hed Ruam Khao Pod Om: Fried Mixed mushrooms with baby corn
Raad Nah Muu: Fried big noodles with thick sauce and pork
Son Tam: Papaya Salad
Khanom Kluay: Steamed Banana Cake
We spent the morning at the market where 'Umm' (not sure if that is how you spell her name) our teacher showed us a whole bunch of different Thai vegetables, rices, noodles, etc
We made a dish in the second day called Raad Nah (one of my all time favorites and why I chose course 2) which is thick rice noodles in a brown gravy with veg and your choice of meat. I always wanted to know how the heck they made the sauce, it's so good and before this class I wouldn't have had the first clue, but now I've made it myself and it's totally easy. Provided you have an Asian market nearby, and do they have fresh noodle mongers in the states? I'll have to check the yellow pages....