I had 3 other cooking schoolmates with me on the 4th day so we started our day at the market. After the introduction to some of the herbs and ingredients our class was going to be using, we ventured off in different directions.

I had tried the sai ua the day prior but I had a hankering for it again today. I first learned about it on Mark Wiens’ episode in Chiang Mai and how relatives in Bangkok considered it rude and disrespectful not to return with the sausage as a gift from the visit up north. Sai ua has a bit of hit with a subtle lemongrass aftertaste. If I lived in Chiang Mai, it would definitely be a daily breakfast treat with eggs and rice. 

Another treat caught my eye on this visit to the market. My curiosity was piqued by several YouTube episodes in Chiang Mai. There’s a dessert that has a coconut custardy base with either green onion, cheese or pumpkin. I tried the first and latter at the market, courtesy of our instructor Pon who is friends with the owner of the stand.

He also had us sample what I will call a coconut burrito which was basically a gooey pancake exterior with coconut inside. 

After our market visit, we were whisked off to the school where we prepared the following:

Phad Siewe – Fried Big Noodles with Sweet Soy Sauce

Hope Neung Plaa – Steamed Fish in Banana Leaves

Gaeng Gari Gai – Yellow Curry with Chicken

Gai Phad Med Mamuang – Chicken with Cashew Nuts

Plan Goong – Spicy Prawn Salad North Eastern Style

Kluay Buad Chee – Bananas in Coconut Milk

Pon gave the class a few pointers. To loosen up the thick noodles, pour a few tablespoons of oyster sauce with the noodles and manually separate them. With the oil in the wok cooking at high heat, there are only certain types of oils which should be used for Thai cooking. Vegetable, sunflower and peanut oil would suffice.

Also, because of the hot oil, unlike in Italian or even in Chinese cooking where the garlic is the first ingredient in the pan, the meat, be it pork, chicken, beef, shrimp or fish is first dropped into the wok and the garlic placed in shortly thereafter to prevent the burning of the garlic. 

I can’t believe that tomorrow will be my last day but this week has definitely been enlightening and enriching. Looking forward to a strong finish!!

Thai Cookery School 

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