Thai Cooking Class

We scheduled a cooking class with an amazing chef Angsana. Had us decide on three dishes, and then took us out to the market and back to her place to prepare them and have a late lunch. 

No, we didn’t eat turtle or those skinny little eels. 

What you’re seeing below is a sign explaining how many of a specific animal you should buy and release into a local stream or lake to gain good karma or luck. For instance, the lines on the chart represent the days of the week, with Wednesday divided into before noon and after noon. The number indicates how many of the creatures you need to purchase and release. The days of the week correspond to your birth date, and for Wednesday, it refers to the time of day. 

Angsana says that this chart was made up to encourage more buying in the market. She releases fish that she doesn't like so that she won't have to eat it in the future. 

We purchased our ingredients and made our way to her house. 

We made Ho Mok Talay, Stuffed Steamed Squid, and Pad Thai. The first was Ho Mok Talay, seafood wrapped in banana leaves with a coconut cream.  

A full package of banana leaves.

Kerry kneaded out the coconut milk for the paste

Ingredients for the paste, which included whipped fish meat. 

The final product, it was delicious. 

Here are all the dishes we made in their final form.