Code : CODE: TCC 001: THAI COOKING COURSE & LEARN THAI COOKING Learn Thai cooking from the first Thai cookery in Chiang Mai ThaiLand.
Full day : 9.00 am. 3.00 pm.
Pick up time 8.20 am .- 8.50 am.
You can cook 7 dishes from 7 categories.
( 900 baht per person )
Half day : 9.00 am 1.00 pm. Pick up time 8.20 am .- 8.50 am. Or 4.30 pm. 8.00 pm. Pick up time 4.00 pm .- 4.20 pm.
5 dishes, you need to cook curry paste, curry and 3 more dishes from 3 categories. ( 700 baht per person)
Course Includes
- Visiting and testing some herbs in an organic kitchen garden.
- Cookbook, Market tour.
- Welcome snack or fruit on season.
- Web photo album.
- Free transportation with 3 Km. radians from ChiangMai downtown.
Thai cuisine is known for the balance of many flavors in the overall meal - spicy, sour, sweet and salty. Thai food is better described as four regional cuisines corresponding to the four regions of the country: Northern, Northeastern , Central and Southern. Southern curries, for example, almost with out coconut milk, while central curries often include coconut milk. Thai cuisine has been greatly influenced by its neighbors, especially India, China, Malaysia, Laos. Many dishes are in fact Chinese dishes adapted to local tastes.
spring rool
fresh spring roll
papaya salad
pad thai
pad see uw
raad na
tom yum
coconut milk soup
cucumber soup
cashewnut with chicken
sweet & sour
stir fried hot basil
green curry
red curry
panang
massaman
steamed curry
khaw soi
red paste
green paste
massaman paste
sticky rice with mango
banana in coconut milk
deep fried banana
LEARN THAI COOKING
In Chiang Mai ThaiLand
Thai cuisine is known for the balance of many flavors in the overall meal - spicy, sour, sweet and salty. Thai food is better described as four regional cuisines corresponding to the four regions of the country: Northern, Northeastern , Central and Southern. Southern curries, for example, almost with out coconut milk, while central curries often include coconut milk. Thai cuisine has been greatly influenced by its neighbors, especially India, China, Malaysia, Laos. Many dishes are in fact Chinese dishes adapted to local tastes.
Serving : Thai full meal typically consists of either a single dish or rice with many complementary dishes served concurrently. Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce.
Chiliesor prik are indispensable in Thai cooking and many different varieties are used. The large, finger-length green, red or yellow chili is moderately hot. Dried red chilies of this variety are ground to make chili flakes or ground red pepper. Tiny red, green or yellowy-orange birds-eye chilies (prik kee noo) are used in soups, curries and sauces, and are extremely hot. Kaffir lime or ma-grood is a small lime that has a very knobby and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and added to curry paste. The fragrant leaves are added whole to soups and curriesLemongrass or bai takrai is a lemon-scented stem which grows in clumps, and is very important in Thai cooking. Each plant resembles a miniature leek. Use only the thicker bottom one third of the lemongrass stem. Galangal or kha is similar to ginger family. It adds a distinctive fragrance and flavor to many Thai dishes. Slices of dried galangal must be soaked in hot water for about 30 minutes to soften before using. But dried galangal lacks the fragrance of fresh galangal, and most Asian food stores sell it fresh. It can be sliced and kept sealed in the freezer for several months. Tamarind or mak-kaam is a sour fruit that comes in a hard pod shell. Mix 3 tablespoons dried tamarind pulp with1/2 cup warm water, then mash well and strain through a sieve to obtain sour, fragrant tamarind juice. Turmeric or kamin is a member of the ginger family. This rhizome has a very rich yellow interior and a pleasant pungency that is absent in dried turmeric powder. Substitute ? teaspoon turmeric powder for 1/2inch fresh turmeric. Basil is often used as a garnish in Thai cooking, and there are 3 types. The most commonly used basil is known as Thai sweet basil or horapa and is similar to European and American sweet basil. We use a lot in red or green curry. Lemon basil or manglak. It is used in local soups and local salads Holy basil or Hot basil, sometimes known as Kaprow. Its taste is sharp and hot and it is mainly used in spicy stir-fries. Thai basils are commoly available in Asian Food stores and many supermarkets.
TOURS CHIANG MAI AT SOMBOONTOUR CHIANG MAI
23/4 CHAROENPRATHET ROAD (OPPOSITE) PORNPING TOWER CHIANG MAI THAILAND 50100
You should travel with the only licensed tourism company to get the lawful protection.
TOURS PRICE
Full day : 9.00 am. 3.00 pm.
Pick up time 8.20 am .- 8.50 am. You can cook 7 dishes from 7 categories. ( 900 baht per person )
Half day : 9.00 am 1.00 pm.Pick up time 8.20 am .- 8.50 am. Or 4.30 pm. 8.00 pm.Pick up time 4.00 pm .- 4.20 pm. 5 dishes, you need to cook curry paste, curry and 3 more dishes from 3 categories. ( 700 baht per person)
Course Includes - Visiting and testing some herbs in an organic kitchen garden. - Cookbook, Market tour. - Welcome snack or fruit on season. - Web photo album. - Free transportation with 3 Km. radians from ChiangMai downtown.
SOMBOON TOUR CHIANG MAI
TAT License No. 23 / 0298 Tourism Authority of Thailand
Tel. Kun Nun 08 1980 3221
Office & Fax 053 818 067
Tel. International
+66 8 1980 3221 +66 8 1111 1176
If you would like to go on a private trek or if you have your own group then please just E-mail us.
Note: This information was accurate when it was published, Please be sure to confirm all rates and details directly with the companies in question before planning your trip. but can change without notice.
Office... Somboon tour Chiangmai Thailand
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