Best Thai Cooking Class. We're certified!
Apr 05, 2010
Aug 30, 2010
After buying all of our supplies for the day we were off to the kitchen, which was in the open air kitchen and over looked a garden. Beautiful! We stared with Tom Yum Soup, then Curry (panang and red), on to pad Thai and drunken noodles, papiea salad, sweet rice with mango, with a finally of flaming stirfry! We have a vedio, it's awesome. It really was the Best Cooking Class (which is actually it's name) but it lived up to it! Anyone lucky enough to have us cook for them is in for a treat, and if you don't believe me I will show you my diploma which states I have graduated from The Best Cooking Class. And that makes us the best!
The day started early in the market, filled with sights and smells both familiar and unfamiliar to us. There were many kinds of eggs: chicken eggs both large and small, duck eggs which apparently have a very rich taste and are usually used in desserts, quail eggs which are much smaller and used regularly in Thai cooking, and 1000 year old eggs which are distinguishable because they are pink but why they are different has been forgotten by us. We were told how to pick a good egg and suprised that there were no "bad egg" jokes, which I will also spare you. From eggs we moved to rice and saw the many varieties. It is used for every meal of the day. The healthy rice doesn't taste good, and the rice that tastes good isn't good for you, so most Thai's make a mixture so they have taste and nutrition. Then it was time for veggies, and there were a lot! Lots of greens including Morning Glory, which is only a flower to us, but used for cooking here. Elephant Ear Mushrooms look like, you guessed it elephant ears but felt nothing like them. We know that because we are well traveled now and have felt both:) Papaya which is considered a vegetable when it is green, and then fruit when it is red.