On a couple occasions, the cooking classes began with a visit to the Sam Yaek market, out in the Chiang Mai burbs where the cookery school is (it's actually in a gated community), in order to introduce both some of the ingredients but also the experience of shopping in a Thai market. I've seen a few markets now, and this was one of the most ample and enjoyable yet.
 |
| One of the Cookery School's interns begins our lesson in basic Thai flavorings |
 |
| "Three kinds of Thai basil...sweet, lemon, and Holy" [expletive deleted, I added] |
 |
| Galangal root |
 |
| Long bean |
 |
| Chef Garnet arrives to tell us about Thai noodles |
 |
| And Thai rices (short grain for sticky; prefer Jasmine for long grain: more moist) |
 |
| And coconut |
 |
Coconut cream- and milk-making machine (not the old-
fashioned way) |
 |
| Ingredients for various dishes bundled for your convenience |
 |
| Thai sushi |
 |
| Celebratory goodies |
 |
| Shrine offering goodies |
 |
Yes, Thai cigarets wrapped in banana, with matches, etc.;
"what? the Buddha doesn't smoke filtered?" I asked |
 |
Thai Easter eggs, Chef Pon told us one day; he cracked one open, and, sure
enough, the interior appeared to be chocolate, with a dark chocolate core...
they're pickled eggs, of course |
 |
| Sausage |
 |
| Largest strawberries I've seen outside of Norway |
 |
| Dragon fruit |
 |
| Coconut pancakes, for which I have developed quite a taste |
1 comment:
Penelope would love those dragonfruits! She's often asking us to get one from the store... but they are $6 each here! :)
Post a Comment