How's it going? Been a month since the 2nd post of this series. Myself have lost momentum doing posts (sometimes I doubt if I'm talking to a wall) and lost track of what to write….Am doing this to wrap up the series.
Two elegant ladies from Taiwan with me in the cooking session, filled with endless chatter and laughter.
A sweet treat after the wet market visit. Chef told us these sweets were for the Royal family only.
A lecture on common spices and herbs used in Thai dishes. We all were surprised that Chef was enthusiastic as this were the first day at work. Chef loves his work so much and is fully committed to it.
Fish sauce, coconut sugar, lime juice, coriander roots, dynamite chillies, garlic are must haves for Thai cooking
The smaller the size, the more heat a chilly is
Local wisdom. A stool, one can sit on to grate coconuts
We talked lots about Thai, Taiwanese and HK home cooking.
Myself in the process of making a Northern Thai soup. Wok over high heat.
Tips given by Chef
Pounding and crushing hard herbs and spices to make a red curry paste
The chef's station, sorry for hogging the place for a long time just to take pictures
Graduation
My souvenir pack. Pouches of species and herbs and an apron
Time to savour our own cooking
Wok-fried spicy pork with knotted green beans. Tying three knots on a green bean is a Royal way to evaluate food presentation to a next level.
A Northern Thai soup. Fish sauce and lots of spices in it. A complex flavour and an intense aftertaste.
A steamed squid salad
Bon appetit
Steamed bananas to finish the meal
See you until next time. Take care, ciao.