Dec 8, Thai cooking school.

Before we set foot in the school we headed off to the market with small wicker baskets.
This is Gail, one of the instructors, showing some varieties of mushrooms.

The market she took us to had very nice produce, much better than you usually see.

Here Gail is holding four different kinds of ginger. She also showed us six different types of egg plant and four types of basil

So fresh, you can tell they have just been picked.

At the school the staff cleaned everything and gave us a small tray with everything required for each recipe all ready to chop up. There was always someone handing us exactly what we needed and taking away the empty and dirty dishes right away.

Now, if cooking were really like that.

It allowed us to breeze through seven different recipes.

Here is Thai style fried noodles.

It required three recipes to make this plate full;

Massaman curry paste,

Massaman curry with chicken and

Sweet and Sour mixed vegetables.

This is the filling for the spring rolls. It had lots of ingredients and more flavour than the ones I have had at restaurants.

Here I am getting ready to roll my last one.

The last two things we made were chicken in coconut milk soup, and sweet sticky rice with mango for desert. I made my soup too spicy but other than that everything was delicious.

Here is the last Thai Wat because I am off for the Philippines in the morning.