Hola foodies/travellers! Presenting Episode-06 of Travel&Spice for your dose of spicy travel, where travellers share interesting stories about their favourite meal, restaurant or food encounters.
Today, Michelle from MichWanderlust talks about an interesting hands-on cooking experience. Michelle is a travel blogger and aspiring tree-hugger who shares her love for unconventional adventures and new cultures over at MichWanderlust.
“One of my favourite things about Thailand is the food. It’s an exquisite and finely-balanced combination of flavours and – this cannot be stressed enough – so cheap! Cheap and good food – what more can you ask for?
One of the best experiences I’ve had in Bangkok was taking a cooking class with Silom Thai Cooking School. For just THB 1000 (USD 30), we got an entire afternoon, which included visiting a local market to buy the ingredients and learning to make classics such as green curry chicken and tom yam goong (seafood).
The afternoon kicked off with a tour of a local food market, where our instructor introduced us to common ingredients used in Thai cooking, such as lemongrass and curry leaves. As a Singaporean, many of these ingredients were familiar to me, but others were new even to a fan of Thai cuisine like me.
We picked out the ingredients we’d need for the cooking class and brought them back to the school (the cost of the ingredients was covered in the class price, so we didn’t pay an extra cent for this).
On stepping into the room, I was blown away by the beautiful decor and layout (you can’t praise the Thai sense of aesthetic enough).
She demonstrated to us each step of making the dishes, throwing in plenty of jokes along with her explanations. (It’s been 2 years, and I can’t remember how to cook those dishes, but I do remember laughing at those jokes)
First, we made Tom Yam Goong (spicy-sour prawn soup), followed by Pad Thai. Pad Thai is one of my favourite dishes, but she told us that it isn’t traditionally cooked at home – it’s more known as a street food.
That was the best Pad Thai I’ve ever had in my life.
Next up was Larb Gai (minced chicken salad), followed by green curry chicken, and mango sticky rice for dessert. We ate each dish piping hot before diving into the next one, so everything was evenly spaced out. But I was still completely stuffed by the end of the afternoon.
Pro tip: don’t eat anything before going!
Everything we made was from scratch, but I was impressed by how little time it took to whip up these dishes. Of course, nowadays there are premixes for everything, which is great for the time-starved Thai food lover. It’s also great if you can’t find the fresh ingredients that you need at your local supermarket. My only slight quibble about the experience was this: they gave us a recipe book to take home at the end of it, but the steps inside didn’t correspond exactly to what we’d done (as far as I could remember). So I would recommend taking notes or amending the recipe book as soon as you can, while your memory is still fresh (unlike mine).
Have you tried cooking Thai food before? What’s your favorite dish?”
You heard that, foodies. Thanks to MichWanderlust, you now know what Thai cooking classes are like. Please carry your note-books to class. 🙂
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Eat – Travel – Enjoy