On Wednesday we all took part in a half-day Thai cooking class. After arriving at the cooking school we had a tour of the organic garden. Here we sampled and learned about many common Thai spices such as lemongrass, basil, Thai ginger, chives, eggplant and peppers. Next we walked to a local market to view and pick up some of our other ingredients including chicken, sprouts and glass noodles. Upon returning to the school it was time to cook. We each cooked three different types of dishes: a curry (green, Penang or Massaman), an appetizer (spring rolls or Papaya salad) and Thai fast food (Pad Thai or Chicken with cashew nut). Our instructor would demonstrate the steps for each dish and then we were on our own. All of the ingredients were fresh and fragrant and we even had to make our own curry paste from scratch! Danielle volunteered to cook the ingredients for everyones spring rolls and she did an excellent job of cooking in front of the group! The best part of our experience was that we got to eat everything that we cooked. We also received a detailed recipe book so that we can recreate our dishes back home.
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| Ready to cook! |
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| Danielle prepares filling for spring rolls/ |
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| Rolling the spring roll |
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