Back to blog about my experience attending leson at Silom Thai Cooking School. I stopped at heading to the cooking school (after the market tour) the previous time. So I shall continue from where I stop :)
You may read the Part 1 of Silom Thai Cooking School here.
We sat on the tuk tuk and the journey was around 5-10 minutes from the market to the cooking school. It was quite a thrilling ride since it's our first time sitting in a tuk tuk.
Upon entering the cooking school, it got us really excited with all the beautiful decorations around.
Everyone started walking around to snap pictures before the lesson starts. I can tell how much effort they did put in to make the whole experience a great one.
I love this slogan the most.
Vintage decorations can be seen around the classroom.
We locked our belongings up in the locker provided by them. The key of the locker is actually attached to this funny looking doll.
More vintage displays.
Traditional cooking tools used in cooking Thai Cuisine.
This is where we will be cooking our dishes. It's located at the backyard. Basically, we will bring the ingredients that we prepared at another area over to this place to do the cooking.
The place for us to enjoy our food right after we cook!
We put on our aprons to get ready for the lesson to start. Not forgetting to take a #ootd with the chio apron haha!
The guy behind me is from Holland! He's here with another 2 friends :)
Picture taken by our dear classmate :)
Before we start the lesson, our teacher requested for a group pic together! All of us passed our phones to the helper, so we basically pose for at least 7-8 times lol.
Through this cooking lessom, we made friends from Malaysia, Korea, Taiwan and Holland. Seems like tourists from all around the world know about this cooking school. Anyway, when we told them we were from Singapore, for those who have visited Singapore before their reaction will be like "it's a really hot country!" hahaha! I can't help but to agree to that sentence.
The first thing we were taught to prepare were the coconut milk. Coconut is one of the main essential ingredients in Thai cuisines.
Basically we have to retrieved the coconut milk from the coconut shavings. The coconut shavings were already done by them so what we have to do is to add water to the coconut shavings and then keep squeezing it to retrieve the milk.
The teacher showing us the traditional way of shaving the coconut. In the good old days, they have to sit on this traditional bench-looking kind of wooden chair to do it.
Derp's doing the job.
The teacher showing us the various Thai spices used in Thai dishes.
The different kinds of Thai veggies were displayed nicely on the table.
The spices they used.
Our first dish was Tom Yum Goong. We had some hands on experience on chopping the ingredients.
That's us prepping the ingredients!
The ingredients for the tom yum goong.
Surprisingly, it's so simple and only require this few ingredients only!
No idea when Derp took this photo of me. We were on the way to the backyard with our nicely chopped ingredients.
The wok was already filled with water when we reached there. All done up by the assistant. So all we did were simply pouring all the ingredients into the wok and turn on the stove.
Love this shot taken by our teacher :)
Very yummy and thick tom yum soup.
Btw, we cut the chilli padi according to our preference. Depending on how spicy we want it to be, so fret not that the tom yum soup will be too spicy/not spicy.
The next dish we prepared is Stir Fried Pad Thai.
The ingredients for the dish.
We only need to chop the spring onion and toufu. Btw, the way the egg is presented is kind of cute!
That's me placing the ingredients down carefully.
Another shot taken by Derp of me looking domestic. lol.
I was cooking the ingredients at this point of time before the teacher came to add the noodles in our wok. And again, it was pouring all the ingredients into the wok and also the sauce given by them.
The complete product!
We took some photos with our completed piece. Definitely feeling proud of it :)
The Pad Thai may not look spicy but it's actually quite spicy. We did add Thai chilli paste into it and stir fry everything together.
Next dish we prepared is the Phanaeng Curry with Chicken
The ingredients for this dish.
When we walked to our wok, it was filled with the chilli paste, oil and chicken meat. So as usual, all we had to do is to dump everything in.
Hereby presenting to you Phanaeng Curry with Chicken
It's actually a spicy soup with chicken and some veggies inside. Best goes with rice actually lol.
Okay this is some behind the scenes shot taken by Derp, with me looking serious trying to get the best photo. And again, I didn't know when he took this photo though.
The second last dish was the Green Curry with Chicken.
The different kind of ingredients used to make the green curry.
Here's the teacher demonstrating it to us before we had hands on experience with the motar.
Btw, she was telling us during the good old days, a good wife is one who pound it quick and also loud at the same time. And that's how the potential husband and mother-in-law assess the women before accepting her into the family.
Mind you, the motar is very heavy! Everyone in the class took turns to have experience pounding with the motar.
Can totally tell there's lots of chilli in it.
That's me trying very hard because it's really heavy and not easy to pound it quickly yet at the same time creating the loud effect.
Derp's turn. He has the strength to pound it quickly and also very loudly. The teacher jokingly commented "this one must be a good wife" lol.
Alright, time to cook the green curry!
All this were chopped by us(except the carrot and chicken) and some of the students were appointed to distribute it to every wok in the class.
So as usual, it was putting everything in the wok and turn on the stove. The teacher went around to distribute the coconut milk (we made at the start of the class) into our wok for us to cook it all together.
Green Curry with Chicken
Really yummy and I finished most of it even though I was really quite full by then.The last dish was the dessert! So looking forward to it because I love this dish alot and always crave for it when I'm in Singapore..
Mango with Sticky Rice
Zero effort from us for this dish as the rice was prepared by the teacher at the start of the lesson. She showed us how it was made and passed it to her assistant to cook it throughout the lesson.The lesson ended around 5pm. We pay the lesson fees only after the lesson to the teacher and she gave us a recipe book to bring back :) She walked us out and taught us how to walk back to the BTS station. So kind of her because all of us were kind of lost after the market tour and then the tuk tuk ride. Totally forget how to navigate back even though we know the BTS station is kind of near.
All in all, we had a great experience at Silom Thai Cooking School! We gained new knowledge and insights on Thai cuisine. It's our greatest takeaway from this Bangkok trip.
For more information on Silom Thai Cooking School, you may visit their website http://www.bangkokthaicooking.com/ They reply their email very promptly and I did all the reservation and liaising with them through email. :)
You may read other post of my BKK2015 trip here:
http://firstlove88.blogspot.sg/2015/08/bangkok-2015-day-1-part-1-singapore-bkk.html
http://firstlove88.blogspot.sg/2015/08/bkk-day-1-part-2-after-you-dessert-cafe.html
http://firstlove88.blogspot.sg/2015/08/bkk-day-2-part-1-coffman-by-friends.html
http://firstlove88.blogspot.sg/2015/09/bkk-day-2-part-3-ookii-ookii-village.html
http://firstlove88.blogspot.sg/2015/10/bkk-day-3-part-1-big-c-supermarket.html
http://firstlove88.blogspot.sg/2015/11/bkk-day-3-part-2-som-tam-nua-siam.html
http://firstlove88.blogspot.sg/2016/01/bkk-day-4-back-to-singapore.html
hi babe, can I check with u how much does the cooking class cost for 2 pax? 1000baht per pax or 2 pax?
ReplyDeleteHi babe, it's per pax.
Delete