A couple of days ago my mom and I did a Thai cooking class at a farm. We were picked up from our hotel in a song tao, a converted pick-up truck with a cover and seats in the rear truck bed. We headed out with the rest of our group and stopped at a market, where we learned a few basic ingredients we would be using. The market was a typical Thai market, basically a large covered shelter with stalls selling fish, meat, veggies, sauces and cooking supplies.
After that we got back into the song tao and headed out to the farm. It was quite a ways out of the main town and we got a chance to see some of the country side, filled with rice fields, farms, and a whole lot of cows. We got to the farm. There were open air buildings to cook in but first we looked at the herbs and veggies growing around. It was interesting to see all the herbs and learn what they were. Many we recognized from Thai meals we had had.
We finished that and finally got down to the cooking. Inside each building were maybe a dozen cooking stations with a stove for everyone learning to cook. I shared a station with my mom. We started out by making a coconut milk and chicken soup (tom khar). It was delicious. Next we made a curry. We had to mash various herbs and spices together with a mortar and pestle to form the base for it. It was cooked in a pot with chicken and veggies. mmmmmmmm
Next we made a stir fry with chicken and cashews. We fried in a big wok pot. It was perfectly done, and it was eaten quickly and eagerly. We proceeded to make spring rolls and a dessert, mango in sticky rice. They were both great but we were so full we had to bring some home.
My conclusions: we can make anything better than a restaurant can.
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