This is Mr. Earth - one of our Thai Cooking Class Instructors.
'Green Curry with Pork (or GAENG KIEW WAAN MOO)' is nearly flawless and is the best green curry I have ever tried in the globe so far. Of course, it is not because it is cooked by me. Suddenly, I have finished all plain rice and green curry. The taste has been adjusted by our instructor - Mr. Earth.
'Spicy & Sour Prawn Soup (or TOM YUM KUNG)' has a well-balanced taste of sweet, sour and coconut juice flavour. All food materials are fresh and freshly bought from the market. I like it very much too.
'Fried Noodles Thai Style w/ Chicken (or PAD THAI SAI GAI)' is one of the Thai foods I do not like. There is no exception here, even though it is cooked by myself. I do not like the strange taste of sweet and sour in fried noodle. I therefore have not bought any such noodle in the street.
Pumpkin in sweet coconut milk (or BUAD FUG TONG) is in fact having both tastes of salt and sugar, this is the authentic Thai flavour. Pumpkin skin has not been peeled off (and should not be peeled off), but it has been boiled to chewable softness . I hope to try this dessert soup again in Hong Kong. If any one knows where it is available, please inform and leave message. Thank you in advance.
Lemongrass Thai Cooking Class
Arunaummarin Road, Bangkok, Thailand.
Tel: 086 9819593 (Earth)
Contact: by http://lemongrasscooking.webs.com / or the travel agencies in Bangkok, or email to lemongrasscooking@hotmail.com
Opening Hours: 0900-1630 Daily
Style: Thai authentic cooking
Average spending: HK$250 (US$35 for half day)
Date: February 2010
Teaching medium: English
Website: -
Email: lemongrasscooking@hotmail.com
Remarks: The US$35 course includes round trip transfer, all cooking supplies and ingredients, cooking recipe and certificate.
It is an added value to attend a Thai cooking class in a travel to Bangkok. It takes about one whole morning for a half day class (there is one whole day class as well). Apart from preparing and cooking foods, we have a chance to buy food materials in local Thai fresh market. Totally there are six classmates in this class. It is for sure an enjoyable experience to cook, eat and chat together.
To me, green curry and tom yum are two representative dishes in Thai cuisine. I am happy to have the chance to prepare and cook them, particularly in Bangkok, the experience is much valuable. I am glad to have cooked and tried these two dishes, which are almost the best quality I have tried ever. Especially the green curry, it should have a heavenly palatable Thai flavour.
I have a worry after the class. When I come back Hong Kong, I would have much higher request on Thai food or it is not easy to allocate Thai eateries of comparable taste quality. The fact is so. When I am back Hong Kong and order these two dishes in a Thai restaurant which is famous for its authentic Thai flavour, I am sorry that those two dishes ordered in Hong Kong are not so delicious as those cooked in this class, this is expected. Therefore, there must be two sides of a coin.
Anyhow, it is a valuable experience to take this Thai cooking class in Bangkok. I have no hesitation to make a recommendation to all of my blogmates, of course, including you.
Service: 3.5/5
Price: 3.5/5
Food: 4/5
Environment: 3/5
Variety: 3.5/5
Hygiene: 3.5/5
Overall: 3.5/5
Half Day Thai Cooking Class in Bangkok
We go straight to a market very close to cooking school, after gathering in the morning. Totally there are only six students today. Our instructor is Earth who speaks in fluent English.
Mr. Earth is a young man but he is very professional in food cooking.
We buy seafood, pork, vegetable, herbs and ... in the Thai fresh market.
After about 30 minutes shopping in local Thai fresh market, we arrive at cooking school. It is on the ground floor of a residential building and does not occupy a large area. It is good enough for less than ten students to attend class together.
Each student would have his own set of oven, cooking utensils and seasoning platter.
We prepare green curry paste first. The first thing is to chop all food materials into small pieces.
All are put into this stone grinder. It takes about ten minutes non-stop grinding, until they become green paste.
We follow the instructions and put food materials into the wok one by one. Thai egg-plant is one of the tips for cooking tasty green curry. Earth would taste the curry to ensure the taste is right. If not, he would modify the taste by adding brown sugar or coconut juice or others.
It becomes the first yummy dish in the lesson - Green Curry w/ Pork & Plain Rice.
These are the materials (prawn, tomato, lemongrass, onion, ginger and mushroom) for Tom Yum.
It is not difficult to cook Thai foods . All we need to do is to follow the instructions and put all materials into the pot.
This is the portion for one person. It is of course very delicious and flavorful. This is the authentic Tom Yum cooked in Bangkok.
The portion is in fact not small. It is sufficient for one person.
These are the materials (bean sprout, chicken meat, peanut, onion, tofu, egg and dry shrimp) for Pad Thai (Fried Thai Noodle).
Bean sprout and egg would be put into the wok immediately.
It is similar in appearance to those served in Thai restaurants and in the street of Bangkok. /Deli Prince Club
