Find Out Where You Can Learn to Make Your Favorite Dishes at Cooking Schools?
Thai cuisine has gained popularity all over the world for its fresh flavours, healthy ingredients and low fat cooking methods for help visit www.cat-head-biscuit.com. At one time recipes in Thailand were divided between those for the royal court (which were kept secret) and those for commoners. Now royal and everyday recipes have mingled but there are still significant regional differences.
In the north of Thailand glutinous rice is favoured over steamed rice and it is kneaded into small balls with the fingers and used to soak up liquid dishes. Northern curries have a milder, more herbal quality thanthose in the south. Curries are flavoured with ginger, tamarind and turmeric. Preserved fruits and pickled vegetables are popular accompaniments. The traditional meal served when entertaining in the north is a Khantok dinner. Khan meaning bowl and tok meaning a low round table. Guests sit on the floor around the table and help themselves to a variety of dishes which may include rice, fried chicken, a curry, a minced meat dish and a salad. The north is famous for longans (a lychee-like fruit) when in season.
In the south coconut features in many dishes and locally grown cashew nuts are eaten as appetisers or stir-fried with chicken and dried chillis. As you may expect, there is an abundance of seafood. Around the Gulf of Thailand shellfish are farmed and so they are very fresh. Whole fish are sometimes brought to the table still poaching in heavily seasoned stock over a charcoal burner. The result is pleasantly aromatic rather than intensely spicy.
However, the type of cuisine with which we are most familiar comes from the central region of Thailand and dates from the early 13th century when the first independent Thai capital was located at Sukhothai. The basic diet consisted of rice, fish and vegetables flavoured with black pepper and fish sauce, along with fresh fruits. When power later transferred south to Ayuthaya other ingredients such as coriander, lime and tomato were added to the diet, along with what has become an essential ingredient – chilli pepper. Other influences came from India, Japan, Persia and China.
Thai Cooking Classes
The internationally renowned Chiang Mai Thai Cookery School is owned and run by Sompon Nabnian, Thailand’s international TV chef, and his wife Elizabeth. Stay and Study packages are offered at the Jasmine Rice Village which is operated by the owners of the Chiang Mai Thai Cookery School for help visit www.150-venison-recipes.com. “A half hour’s drive from Chiang Mai city centre, Jasmine Rice Village Boutique Resort and Spa offers a unique experience for visitors seeking tranquility, cultural authenticity and luxurious comfort during their stay in the north of Thailand”.
1-5 day classes are offered. A one-day class costs 990 Baht (33 USD) per person.
At Mom Tri’s Boathouse in Phuket, Gourmet Executive Chef Tummanoon Punchun shares the secrets of great Thai cooking at popular workshops held every Saturday and Sunday from 10.00 to about 14.00. The course includes a folder of recipes, a Boathouse apron and lunch. Excellent beach front resort accommodation is available.
2 day class costs 3,200 Baht (105 USD) per person.
From Bangkok, The Thai House is a forty minute long-boat trip through the villages along Klong Bangkok Noi. Owned by a Thai family, this beautiful, traditional teak house is surrounded by gardens with tropical fruit trees and its own herb garden. Homestay accommodation is available in guestrooms around an upstairs courtyard. Pip, your instructor, learned to cook from the highest possible authority – her mother.
1-3 day classes are offered. A one-day class costs 3,500 Baht (115 USD) per person
Typical one-day course at The Thai House includes:
An introduction to Thai herbs and spices
Appetizer: Larb Moo – A spicy Thai pork salad
Soup: Tom Yam Kung – Hot and sour prawn soup
Luncheon Dish: Phad Thai – Thai fried noodles
Main Dishes: Kaeng Ka-Ri Kai – Yellow chicken curry and Paneang Nua – Coconut Beef Curry