Learning to Cook at Issaya Cooking Studio: Day 1
I had such an amazing time today learning to cook Thai food at the Issaya Cooking Studio at Central Embassy! I first made a spicy green papaya salad (Somtam) with salted egg–why am I not making this everyday? I often eat somtam but this is the first time I had it with salted egg. It gives it a creaminess I dig.
Then I made a spicy minced chicken dish called laab gai–and I learned how to make it pretty with cucumber slices and edible butterfly pea flower petals.
After snacking on these two dishes I learned how to make a stock for Tom Khlong Thalay soup. It has similar ingredients to Tom Yum soup but the galangal, kaffir lime leaves, shallots, and dried fish are intensely roasted before they are simmered to make the stock. I think I like this soup better than Tom Yum as I like that smokiness and depth to the broth.
Finally I learned to cook stir-fried chicken and rice with holy basil (ka-phrao kai cham ron). This is definitely going to be in my kitchen recipe index. I shall never waste rice again–it will be turned into this dish instead! I was completely stuffed by the time I made this so I got the last dish as take-away and it will be on our dinner table tonight!
This cooking lesson was a gift from Anna for my birthday (she just gets me!). I have another lesson tomorrow. It’s my understanding that pomelo salad and green curry will be on the menu. I am super excited!
To see my second day of instruction at the Issaya Cooking studio, click here!