Our instructor, Noi, bought various fruits and snacks for us to try so that we would become more adventurous when we visit the market. We then saw the fruits, vegetables, herbs, meats, and chilis that we would use in our cooking, as well as live fish, pig’s heads, frogs, rabbits, locusts, and eels. If you are a queasy reader, you should skip to the end of the post now, because I am about to show some of those items for those that care to see it. I know it may seem gross, but it is also interesting. They really use all parts of the animal. This first picture shows a variety of dried shrimp, followed by images of live fish, butchered chicken (notice all parts are there for sale), pig's heads, and finally a fruit stand. (Queasies should page down, peering through squinted eyes, until they see fruit.)
Then we arrived at a brand new outdoor kitchen that the guesthouse had recently installed in their new location.
Noi began by demonstrating how to cook each dish, while we watched and took notes. We tasted her food so we would know what it SHOULD taste like and then we set to cooking each dish ourselves. In this manner, we made four dishes: Chicken Pad Thai, Tom Kha Goong (Coconut Soup with Prawns), Penang Curry (my favorite), and Sweet and Sour Stir Fry. The picture below shows the last three items starting in the lower left and going clockwise.
Now I bet you are wondering when I will cook for you. It will cost you, my friends!
(As always, I should explain the reference in the title. It is a pair of lines from my favorite episode of Cheers.)
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