Chiang Mai: Cooking Class, Day 3

After our second day, we flew up to Chiang Mai for an over-night stay. We stayed at the Mandarin Oriental. It is incredible beyond belief! The next post will showcase pictures and videos of the property.

The format of this class was like the previous day's: visit the local market, then make each of the four recipes. After each recipe was made, we enjoyed our own cooking. This class was the most hands-on because we had our own cooking stations. The chef was a novice, but because of the facilities the whole experience was very enjoyable.

This is a slideshow of pictures taken from the local market:


The Classroom
Of all the three cooking classes, this was the best classroom! We each had our own cooking station, complete with a sink, stove, and prep station.





Thord Mun Pla-Krai
Deep-fried fish cake patties served with cucumber relish.
This recipe was a bit complicated in learning how to form the patties. With techniques from the chef, we all were able to form and fry them nicely.


My Plating

My Mom's Plating

My Dad's Plating

Cucumber Relish


Gaeng Khiew Waan Khai
Green curry with chicken, eggplant, and sweet basil.
We learned how to adjust the spiciness by adding less or no chilis and by adding less green curry paste.


Hor Mok Ta-Lay
Steamed mild seafood curry mousse.
This was a bit on the bland side. It could have used a sauce to add a nice kick. It was so much fun learning how to form the molds with leaves!


Tub Tim Krob
Chilled water chestnut rubies in sweet coconut milk.
I love this dessert now! The water chestnuts were coated in tapioca flour and then boiled. That made it mochi-like on the outside and freshly crispy on the inside.



Certificate of Completion!
Our certified class with the chef.