My Thai Culinary Adventure with Thailand Consulate

When I think of Thai food, the first thing that comes to my mind is Pad Thai, my favorite Thai noodle dish and the artistic garnishes in Thai cuisine.

The recently concluded Amazing Taste of Thailand 2014, a 10-day event saw me through the tastiest Thai food, astounding Thai music, incessant Thai creativity, and unabating hospitality of the Thai people here in Dubai. The experience got even better when I was invited to a cooking class organized by the Royal Consulate of Thailand in Dubai with the Thai diplomatic wives and ladies. Myself among other participants were given the opportunity to learn how to cook three famous Thai dishes the Pad Thai, Tom Yum goong (spicy and sour chicken/prawn soup) and Tub Tim grob also know as the red ruby (water chestnut in coconut sauce.) 

Before we start, each of us were given our pretty pink aprons which we get to keep as a souvenir. Love it and it actually matches my pink lipstick that day. :)

here with my friend Josh Mangila

The class started with doing our own edible garnishes. It looks easy as Chef Sirsisou Took showed us how it is done but one definitely needs a lot of practice and patience to perfect the art of curling spring onions, blossoming Thai chili, flower limes and cucumber florets.

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Movin on to our first dish - Tom Yum goong (spicy and sour soup). Bring the broth to a simmer, add shallots, galangal, lime leaf, lemon lemongrass and fish sauce. then add the mushrooms and chili peppers. Let the stock simmer for at least 2 minutes until fragrant. Add chicken/prawns and cook until it is done and it is ready to be served.

Pad Thai is a personal favorite so when ask to volunteer, I did not think twice. 

On a shallow pan, we add oil and saute some minced shallots and garlic, add the chicken and fry until cooked. Add the rice noodles (soaked in warm water earlier to make it flexible), then add five big spoonfuls of the special ingredient that makes this dish ooze with yumminess -  it is a mixture of tamarind sauce, palm sugar and chili for added heat. When the noodles are tender, move it to the side of the pan then add egg until it is cooked before mixing it all together with the noodles. Add tofu, bean sprouts, and scallions. The result? sold out! :D wiheee

And for the last dish I was up again. It is a Thai dessert that has easily captured my heart when I first dunk my dessert spoon in it. Tub Tim grobs main ingredient is the water chestnut - an aquatic vegetable with a crunchy texture. It was quick and easy to make but really taste delicious. 

We started with boiling some water in a sauce pan. While waiting for the water to boil, we prepare the chopped water chestnuts, coat it wit red food coloring (for more organic coloring you can use beet root juice) coat it wit rice flour, put it in boiling water to cook for about five minutes, remove it from the boiling water wit a slotted spoon and put it to cold water. In another sauce pan, add the coconut milk, sugar and salt, bring to boil stirring continuously until it has thicken and all sugar is completely dissolved. Strain the cooled water chestnuts, transfer to a plate and pour the coconut sauce. It can be chilled first before serving or serve immediately.

That concludes our cooking class. It has been a wonderful time learning to cook new dishes from a different cuisine. Something new and fresh to offer the family and friends during gathering and parties.