McMorran in Singapore: Chiang Mai cooking class

One of our favorite activities while traveling is to take a cooking class. While I recognize the irony that we only do this in the developing world (Vietnam, Thailand), I can only conclude that a) such classes are not as visible and/or popular in places like Prague and b) we are attracted to certain places in part because of the food, so we search for these opportunities.

In Chiang Mai we found dozens of cooking schools to choose from, and we decided on Thai Cottage Home Cookery School - quite a long name for such a tiny business.

Transportation to the cooking school - pick-up service

Our class began with a walk to a local market, where our teacher guided us through the various stalls and explained some of the items we would use.

Our chef introducing us to ingredients necessary for Thai food

So many fresh vegetables

Galanga and ginger, essentials in Thai cuisine

Explaining white eggplants and other items I can no longer identify

Then she left us to explore on our own for about 20 minutes while she collected what we would need for our green curry, pad thai, tom yam gum, papaya salad, and spring rolls. While at the market, we could not help photographing the rich colors and textures of the produce, rice, meat, and other items we typically see packaged in plastic. The display of ingredients is clearly an art form designed to attract customers.

Appetizing displays of rice

Fish grilling at the market

Coconuts ready to be cut open and drunk

The meat counter is never as appetizing as the fruits and vegetables to me

Customers getting fresh fruit juice

Another cooking class right behind ours

Even desserts, with freshly grated coconut, are for sale at the market

After the market we returned to the school and began chopping and frying vegetables. The greatest surprise of this experience was just how quickly most Thai dishes can come together. In fact, we felt a bit frustrated at times waiting for something to do between courses. The entire process usually involves heating some oil, flash frying some chicken, prawns, and/or vegetables, then adding some liquids to make the sauce. Done. Eat.

Walking back to school with our ingredients

Everything we need

Assembling the ingredients

Adding sauces

Ready to cook

With a large wok and the right ingredients Thai food is very easy to prepare. One thing I like about cooking schools like this one is the emphasis on how simple the cuisine can be to prepare. It takes the mystery and challenge out of it and makes it accessible.