We spent a couple nights in Chiang Mai, Thailand’s second largest city. Besides the rows of stalls in the weekend street market, one of the city’s main attractions are the abundance of Thai cooking schools. As we both love to cook and feast on Thai food we took an all-day course in hopes of bringing home some authentic recipes and tasty dishes.
Some of the prettier parts of Chiang Mai.
The “weekend walking street” each Saturday and Sunday a street is closed down in the evening and several hundred make shift stalls are set up.
The “weekend walking street” each Saturday and Sunday a street is closed down in the evening and several hundred make shift stalls are set up.
The three types of ginger and ear mushrooms (they kind of look like elephant ears)
Bananas, dragon fruit and durians.
Rambutans- furry on the outside and similar to litchi on the inside.
Palm oil, fish oil, soy sauce and the many others that make it all taste so good.
Some very fresh fish on the grill at the market.
Now for the cooking. The course was very hands on, from the preparation to working the wok. We each made 6 dishes, including pad thai, spring rolls, coconut curry soup, fresh curry paste, some curries and a dessert. We were uncomfortably stuffed by the end of the six hours.
Sue's coconut curry and Graham's hot and sour soup.
Penang Curry about halfway through.
and all the way through- spicy.
Dessert was fruit, or it was fruit at one point. Deep fried banana and mango with sticky rice (and 3 kinds of sugar) Went from healthy to not in about 10 mins.
The night market where we got thai foot massages and watched the passersby.
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