Basically, the day rotated like this: coffee, classroom, cooking, eating, repeat. We learned six courses between 10am and 4pm. And it went by so quickly!
The dishes we made for the day were: Panaeng Curry with Pork (Panaeng Muu), Chiang Mai Curry with Chicken (Gaeng Hanglay Gai), Fried Fish with Chili and Basil (Plaa Nin Laad Prik Bai Horapa), Sweet and Sour Vegetables (Phad Prio Wan Phak), Spicy Glass Noodle Salad (Yam Wun Sen), and Black Sticky Rice Pudding (Khao Neow Dam Piak).
While I can't possibly go through every single recipe that we learned during this lesson, I can show you some of the finished pieces and tell you about some of the things I learned along the way.
For our first recipe, Panaeng Curry with Pork, we made a Panaeng curry paste to start off. The curry paste consisted of: coriander, cumin, mace, green peppers, cardamom, peppercorns, salt, and dried chilies (soaked overnight). We used a mortar and pestle to grind everything down. I am now obsessed with having a mortar and pestle . . .
The above image is of the Panaeng Curry with Pork, served with steamy rice. It was probably one of my more favorite dishes and super spicy!
The above image is of Fried Fish with Chili and Basil. Never-ever have I liked fish before now. This was amazingly light and fresh tasting. And he put me in charge of cooking up everyone's fish in a ginormous wok at the cooking station next to mine.
We learned about how to find tamarind, and the differences between using the packaged liquid tamarind and the whole tamarind. (It's okay to use the packaged tamarind every once and again.) We also learned about a variety of different kinds of ginger.
This was our second to last project: Sweet and Sour Vegetables with Chiang Mai Curry and Chicken. I was starting to get full by this point, as it was closing in on about 2:30pm. But this was our last big dish before the finishing pieces.
Up left you can see the walkway that leads to the gardens, lake, and the vineyard. On the right, you can see the cat from an image further up in this post feeding her kittens . . . In the kitchen. These two images reminded me a lot of my time in Italy.
Above is my Spicy Glass Noodle Salad. Below is our awesome chef Pon finishing up our dessert: Black Sticky Rice Pudding. He's pouring in the coconut cream. This dessert tasted fabulous and was incredibly light.
He sent us off on our way home in a Jeepney. You remember me telling you about Jeepneys, right?