3-day Master Class (For professional cooks)
Immerse yourself in 3-day workshops & explore the world of Thai culinary
Start the 1st day with Curries
Learn how to pound professionally with granite pestle and mortar for curries.
Variation of red curry pastes and their application. Demonstration and tasting of 4 different red curry variations. Pound your own curry: Red & Green.
Pounding techniques in pestle and mortar, cracking coconut cream, curry cooking, flavor structure of the curry, proteins and greens combination are among key cooking objectives
Day 2 Salad dressing & Relish
Categorizing the salad dressing in Thai cuisine both by techniques and ingredients. 4 different dressings will be made in the class with the foundation of Thai salad composition and their flavor profile.
Relish is one of the essential dishes in Thai meals. In this session, we present Shrimp paste relish or nahm phrik gapi the mother of relish in Thai food repertoire and its possible variations.
Day 3 Wok-fried and soup
We explored different soups in this session beyond Tom Yum and Tom Kha. Some soups are velvety with coconut cream some are sharp and fresh without. The aromatic herbs application in each soups will be explained
Understand the Structure and dimensions of Thai palate. Lead flavor, body and end flavor
Season different salad dressings for different purposes
Enjoy hands-on wok sessions with the real wok and high heat. Learning about the paste that dictates the flavors of the stir-fried and their essential ingredients. Wok techniques and heat controlling are the key take home from this session.
Start at 10:30 and finish around 16:30 including lunch
Class are done in dual language: Thai & English