which the milk will later be extracted.
The students also visit a fresh-produce
stall to learn about the ingredients they
will be cooking with later. Everyone is
encouraged to sample and compare
key ingredients, such as the sweet
tamarind versus the sour one.
“
We love Thai food,” says Australian
Tim Furze. “We cook it sometimes,
but never get the right taste. This class
helps us get a real point of view to
discover the local secrets.” Tim’s Dutch
father-in-law is attending the class for
a second time. He’s learned to keep
Silom Thai
Cooking school
has a traditional
outdoor kitchen
it simple, he says.
“
We always think
we need to add more
of everything to get more
taste, but that’s wrong. What
is also important is how much of
each ingredient we add.”
The students make a refreshing pork
glass-noodle salad, fried fishcakes,
cashew chicken, red curry paste and
other home recipes. At the end of the
class, Tim feels he’s really benefited.
“
I learned the difference between all
the ingredients, like the kaffir lime
versus lemongrass,” he says. “The
combination of different ingredients
brings out a flavor all together in such
a relaxed, friendly environment.”
Everyone leaves feeling full and
prepared to cook Thai back home.
B A N G K O K C O O K I N G S C H O O L S
Clockwise: A row
of woks await
students at Silom
Thai Cooking
School’s open
kitchen; the class
holding up their
freshly cooked
dishes; grated
coconut, strainer
and pot for making
coconut milk;
(
inset) the Dutch
family preps the
ingredients
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