Some very fresh ingredients at the local market.
Our cooking class was held in a converted barn on an organic farm. We each had our own cooking stations.
Chef Steve wokking it up with tofu basil stir fry.
Part 1 of feast which included: Tom Ka Soup, Red Curry, Yellow Curry, Tom Yam Soup, Tofu Basil Stir Fry, and Green Papaya Salad (left to right). We also made Pad Thai, Pad See Ew, Mango with Sticky Rice, and Pumpkin in Coconut Milk after lunch. More images can be viewed at: http://picasaweb.google.com/robyou/BangkokAndChiangMai878122010#
Chiang Mai, the 2nd largest city in Thailand, is well known for their cooking courses, so Steve and I tried our hand at mastering some of our favorite Thai dishes like Tom Ka Soup, Pad Thai, and Green Papaya Salad. We were first taken to a local market and given explanation of some of the base ingredients used in Thai cooking like the different varieties of rice, coconut ingredients, and sauces (soy, oyster, mushroom, and of course, fish sauce which is used in EVERYTHING). Next stop was the organic farm and kitchen where our fresh ingredients for the course are grown and where we would be cooking and eating our results. After about 4 hours of grinding, chopping, and stirring over a hot wok, we had cooked up a fairly good 10-dish meal. Surprisingly, everything was pretty good as the instructor made it pretty failproof, and we had cooked up a full day's worth of meals. The best part of the course was that we didn't have to do any of the washing up! So if anybody wants a Thai meal cooked up by yours truly, we are happy to oblige, as long as we get out of doing the washing :)
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