Thai Cooking Course

As Scotty and I planned out the trip in the first few days, Scott was pouring over notes and info that other travelers had given him.  I was delighted when he suggested that we take a cooking course while we were in the northern city of Chiang Mai.  It had been recommended by some of his Kiwi friends that had he had been traveling with earlier in the month.

As I set out on my expedition, I had always considered food as one of the main facets in which to focus on as I traveled.  I not only wanted to experience it from a consumption standpoint, but also analyze it from an ingredient, historic and culturally significant component of a place.  To do this effectively I really wanted to learn to cook various kinds of regional foods.  I always expected Asia to be the most exciting place to do this.

It has become a touristy activity to take a cooking course in Thailand, with cooking schools given in english, and booked from various hotels and backpackers all over the country. As I have learned with somethings, being touristy doesn’t matter or taint the experience much, and taking a cooking course was definitely one of these activities.

We booked the course from Julie House, our hostel in Chiang Mai for the afternoon.  The course was about 4 hours and included a tour and explanation of ingredients from the organic garden at the school, and a tip to a local market.

Here the teacher takes us through the garden of Thai ingredients.

Thai Ginger

Thai Ginger

Eggplant/Aubergine

Lime

Kaffir Lime

Kaffir Lime

Tum Leung

Tum Leung

Eggplant/Aubergine

Eggplant/Aubergine

Thai Chili.  They call these little bastards "bombs" for good reason.

Thai Chili. They call these little bastards "bombs" for good reason.

Ginger

Ginger

Lemon Basil. Yes it comes in the flavor!

Lemon Basil. Yes it comes in the flavor!

Sweet Basil

Sweet Basil

Crazy Long String Bean

Crazy Long String Bean

After the garden tour we headed down the road to the local market.

Veggies at Thailand Market

Veggies at Thailand Market

Veggies at Thailand Market

Veggies at Thailand Market

Lime and Chili

Lime and Chili

Bags of everything, and Scotty posing awkwardly.

Bags of everything, and Scotty posing awkwardly.

How many types of rice can you count?

How many types of rice can you count?

Fish

Fish

After the market we headed back to the kitchen.  We all sat around a long table, and decided what we wanted to make.  We had the opportunity to choose between 5 categories, and pick out 3 dishes to prepare.  As a group we had to pick 3 categories so that the school could shop and get us the ingredients.  From those 3 categories we where able to individually choose 3 dishes to assemble.

A great little appetizer.  Beetle nut leaves, lime, onion, ginger, roasted peanuts, and roasted almond. Tied together with a sesame sauce.

A great little appetizer. Beetle nut leaves, lime, onion, ginger, roasted peanuts, and roasted almond. Tied together with a sesame sauce.

Fold it all up in the beetle nut leave, drizzle a little sauce and....

Fold it all up in the beetle nut leave, drizzle a little sauce and....

Enjoy!

Enjoy!

Getting ingredients for our individual dishes, and chopping.

Getting ingredients for our individual dishes, and chopping.

My Setup

My Setup

Getting ready to cook.

Getting ready to cook.

Scotty makes his first successful spring roll.

Scotty makes his first successful spring roll.

Making Our Second Course, Curries!

Making Our Second Course, Curries!

1,2,3 is the rule. 1 spoon of sugar, 2 dashes of fish sauce, 3 dashes of oyster sauce.

1,2,3 is the rule. 1 spoon of sugar, 2 dashes of fish sauce, 3 dashes of oyster sauce.

ME

ME

Scotty!

Scotty!

Tom yum and Marsamam Curry

Tom yum and Thai Red Curry

Tom Yum soup and Marsaman Curry

Tom Yum soup and Massaman Curry

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2 responses to “Thai Cooking Course

  1. Dan Corretore

    Impressive! I was hungry after seeing this post.

  2. Aunt Sandy Harper

    Oh my gosh – loved these pics, Phil

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