The cooking students in action
We were given aprons and chef hats and after a short introduction to the facilities, we were about to start.
Because of the special circumstances of our cooking class, we had only two flames for the four of us. As a consequence we had to do the cooking in turns. Margit and Charlotte were the first to start, followed by Lucy and me.
The ingredients: nicely assembled
The wok in action
The secret ingredient: Hua Tiao Jiu
Some intermediary products: fried fish
The results – four dishes
Proud students I
Proud students II
Thai green curry
Hot Thai soup: Tom yam kung
Chicken with cashew nuts
Sweet sour fish
The students feasting on the results of their efforts
Khun Ae did a very good job – thank you
Conclusion: This was a great experience. It seemed so easy to cook delicious Thai food. However, we were spared the laborious work in the preparation of the sauces and pastes needed for the dishes. Pestle and mortar work is especially hard in the tropical heat. And here the dosage is critical.
We were under no illusion that it needs much more practice to become a good cook, but a start was made. Every long journey starts with a first small step. We had taken it.
Thanks Khun Ae and your colleagues at the Banyan Village for making this cooking class possible.
I hope my esteemed readers are enticed to follow my path.
The Man from Mosel River 