Cooking Thai Food

Mathias and Daniel In the first week that we spend now here in Thailand we indulged in Thai cuisine, but learned as well about the downsides of asian food (I will not go into details...).

Our class started with a visit to the local market in Chiang Mai were we learned about the ingredients as well as some Thai specialities as fried baby frogs, water bugs and cockroaches. Luckily our teachers decided to go for more conventional food for us beginners...

We started off with green curry, chicken with dried chillies, fish souflee and fish cake. The last dish for lunch was Tom Yum Koung, spicy Thai soup with prawns. Half asleep after this heavy lunch we tried our self with spring rolls, pumpkin custard and pad thai.

Thai ingredients include chilli jam (yes, you can have it on toast!), fish souce, ouyster souce, palm sugar, tamerind, three types of basil leaves and as many types of eggplant.

Over our self cooked dinner, Daniel declared that he will refuse to join us for any Thai cooking evening back in Europe. And after living the last two years in Malaysia I long for the variety of the Malaysian kitchen. But Nina loved it and she's looking forward to chicken soup and chilli jam on toast for breakfast tomorrow morning.

		banana leaf cup
		crunchy bugs