This was such a funny experience. We were picked up and driven to a local market in the back of a pick-up truck with two rows of seats and a roof, the typical mode of transportation here in Thailand known as a sorng-taa-ou in Thai. Perm, our market guide and cooking instructor taught us several good tips for choosing food in the market and what the difference between coconut milk, water and cream is (water is the juice, cream is what comes from smashed coconut meat and milk is a combination of the two). After checking out the market we were driven out of town to Perm’s house which was totally outfitted for a small cooking class.
We each had our own gas burner, cutting board, table surface and cooking utensils. We started off making tom yam, a delicious soup with lemongrass, ginger, lime leaves and shrimp. Mmmm, it’s so delicious! Then as a group we made sum tam, a papaya salad, mango with coconut sticky rice and vegetable spring rolls. Then Perm showed us how to make the sauces from different ingredients, mostly fish or soya sauce, sugar and oils.
After that I made a green curry, pad thai and cashew chicken while Spencer made panang curry, drunken noodles and stir fried vegetables. We learned how to make a huge flame in the wok cooking the vegetables and tricks for peeling garlic super easily. I can’t wait to show Rebecca. At the end we got to eat as much as we could then take the rest home. So much fun and Perm kept cracking jokes and making us laugh. The only thing was we were so tired from New Years the night before, but it was fun anyway.