Bangkok: Cooking School

types rice thailand

Various Types of Rice @ Thailand

I finally succumbed to it. I went for a cooking course in Bangkok. The idea had flit through my mind on and off, whenever I read through a blog, browsed through a food site or flipped through a magazine. I would be not fair to myself and my blog readers if I do not go and learn the secrets of Thai Cooking right?

I researched the net for the cooking school that would suit me, finally settling for Silom Cooking School because it has the most reasonable price with good review as well. Extra bonus is that it includes local market shopping beforehand.

My cooking instructor, N, a really sweet guy, guided me to his place and paid for the fare as well as he could not pick me from my busy hotel at Sukhumvit road.Once there, I joined up with a family from Hong Kong, a lady with her husband, daughter of six and mother (or in-law, I’m not sure). They are really a nice bunch and it was great fun learning cooking with them.

The first session was we head straight to a small local market near N’s place. First thing we bought is freshly grated coconut for our curries. Then N proceeds to explain the various kinds of curry paste used in Thai cooking. He says that there are 3 common curry pastes: green, red and yellow. All are nearly the same except that green paste is made from fresh green chillies while the red paste is from dried red chillies and the yellow paste added with turmeric for color. It does sound simple the way he said it.

types of curry paste in thailand

Various kind of Curry Paste

Then we head out to the vegetable stall, where it seems like N’s usual place to go for the students as the lady at the stall knows what to get for him straight away. She was also oblivious to N poking at her vegetables while explaining to us about it. N explained various Thai herbs to various gingers as well as various eggplants.

Types of Thai Herbs

Types of Thai Herbs

Each of us had a little basket to do our market shopping. Here is my bountiful basket herbs and spices:

thai herbs basket

My Thai Herbs basket

After that we lug our basket of treasures back to his place. I was impressed by the beautiful cooking place setup.

silom cooking school

Silom Cooking School

Everything was nicely plan, with one room for wet preparation, such as pressing coconut juice included with a place to wash the vegetables.

thai vegetables

Thai Vegetables

Another room was for the dry preparations such as cutting, pounding and so on. At the dry preparation, we are all rationed from the tray with what is needed to cook our one-portion dish. Then N showed us what to do with it.

Then we head out with our tray and do some cooking. Here is my final own cooked version of Tom Kha Gai (coconut milk chicken). It is my first time eating this dish so I can’t judge with the authentic ones out there, but this soup is definitely a filling one. I could not finish the coconut milk.

tom kha gai

Tom Kha Gai

Next I dished up another one-person portion of Gai Pad Med Mamuang (Fried Cashew Nut with Chicken).

Gai Pad Med Mamuang

Gai Pad Med Mamuang

Then N explained on various Thai rice and how each is cooked and consumed. Then he proceeds to show how they traditionally steam the sticky rice.

Thai Steamed Sticky Rice

Thai Steamed Sticky Rice

Next N showed us how to make Yam Wun Sen (Spicy Mungbean Noodle Salad). It is served nicely presented with the now-cooked sticky rice.

Yam Wun Sen (Spicy Mungbean Noodle Salad)

Yam Wun Sen

Next we shared make Thod Mun Pla (Fried Fish Cakes). The process was a bit messy but the finish product, once again nicely presented by N, was definitely a delicious sight and delicious to eat as well. We also get to make the Thai Sweet Chilly Sauce to accompanied it ourselves.

Thod Mun Pla (Fried Fish Cakes).

Thod Mun Pla

Next we prepare the red curry paste and then dished up Kang Phet Gai (Red Curry Chicken).

Kang Phet Gai (Red Curry Chicken).

Kang Phet Gai

Finally, courtesy from N as I requested, he taught me how to make Som Tam. How can I missed this beloved dish right? I get to pok-pok the salad together. Turn out it is really simple, now I am going to go against what I preach, and make one for myself at home soon.

som tam young mango salad thai

Som Tam

So that’s the end of my experience in Silom Cooking School. I had tremendous fun and would like to thank N for the wonderful dishes and expanded waistline. N also gave us his own compiled recipes before we leave, how thoughtful. So what is the secret of Thai cooking? The secret lies in fresh local ingredients. That’s all really. Everything else is really simple and easy, especially if you know Asian way of cooking. Now when am I going to make these dishes at home as I promised to J?

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