Yesterday, Tom and I went on the traditional farang (tourist) activity of attending a Thai cooking course in Chiang Mai. And it was awesome.
We chose one that was located on an organic farm, and while all of our ingredients did not come from the farm, it was good to see how their garden worked. We started the day at a local market, learning about noodles, rice, and coconut milk and cream. Did you know that the Thai label the year that the rice was picked, such that you know how much water to cook it with. It’s another variation of vintage wine… or something. We were able to wander about, take some pictures and talk to the vendors as our teacher picked up the ingredients for the day.
We arrived to the farm, learned about the various plants and herbs that they grow, and cooked FIVE dishes each. Our teacher, nicknamed Nice (seriously), was pretty sweet. She summed up Thai vegetables and their petite size by simply stating that everything in Thailand is small. I imagined trying to say that about America, and quickly pushed that thought from my head.
The food we produced was pretty delicious. I made yellow curry, chicken in coconut milk, papaya salad, phad thai, and mango with sticky rice. I’ve decided that hence forth mango with sticky rice will be my potluck contribution of choice. Tom made green curry, Tom Yam with shrimp (soup), chicken with cashew nuts, spring rolls, and bananas in coconut milk. With so much food, we took some home, and didn’t find a need to have dinner at night.
I appreciated the course not just for the farm or the food, but for opening the invisible door that I feel with cooking. Even though I had a teacher, a preparation and a clean up crew, I cooked the food. And it was delicious. Granted, when I’m at home, I won’t be using fresh coconut milk or some of the more exotic veggies and herbs, but I’m not afraid to try.
And yes, we’ll have you all over for dinner.
Rice at the Market:
Mortar and Pestle for Curry:
Awesome Aprons:
Banana Tree in the Garden:
Cooking!
