Chiang Mai Thai Cookery School

Trip Start Dec 30, 2007
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Trip End Dec 17, 2008


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Friday, June 13, 2008

Chiang Mai Cooking School: Day 1: June 13th: Course 1
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 assessment.  If you are in Chiang Mai and you like Thai food, this class is a fantastic way to spend a day - or a week!  www.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.  My favorite stop on the market tour was the noodle monger.  His shop was right next to the butcher and their operation was really similar.  The Noodle guy had piles and piles of 'uncut' sheets of noodles behind him.  Some were made from rice, some from flour and some from bean sprouts (mung beans).  When a customer came up, they told him which kind they wanted and how they wanted the noodles cut, then he used a big butches block and a cleaver to cut the folded noodle sheets into little spaghetti's or big wide noodles, or anything in between.  He was lightening fast, and had the noodles off the block and into a bag before I was even able to understand what was happening.  Can you imagine being able to get fresh made & cut noodles for supper every night? Yum! 

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....
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