Food Expedition Bangkok, Thailand Thai Cooking Class in Onnut Road in a private house!!-

Food Expedition Bangkok, Thailand Thai Cooking Class in Onnut Road in a private house!!

First of all….here is some background to Thai cuisine:

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components.

The spiciness and flavours of Thai cuisine are well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs.

Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

As one acknowledged expert on Thai cuisine once commented: "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish.


Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."

The ingredients of Thai cuisine fall into the following main categories: pastas and sources; rice and noodles; vegetables, herbs and spices and of course fruits.

All of these elements are blended harmoniously with either meat, fish or seafood to give Thai food its wonderfully rich taste and tantalising aroma.

The cookery course itself will take place in a private residence and your tutor for the day will be a Thai housewife who’s lifelong occupation has been conjuring up traditional Thai dishes that have tantalised her families taste buds and excited her neighbours with the delicious aromas emanating from her kitchen.

Throughout the day, there will be numerous chances to taste the delights of the day and just so you don’t forget what ingredients to buy for when you come to practice the newly learned recipes and techniques; you will be given a recipe book containing all the secrets of how to reproduce the delicious food you and your fellow budding Thai chefs cooked that day.


Thai cuisine is one of the country’s cultural heritages which has been passed on through generations. Fascinated foreigners who fell in love after the first bite have the opportunity to get to know, learn and experience one self as much as possible.

Unfortunately, most would not find a qualified and worth paying Thai Cooking School, say in Bangkok itself.

There’s also a question like what else can be done during your stay in Bangkok besides sightseeing or shopping. Learning Thai cooking should be an excellent choice.

Laab Moo Recipe

North Eastern Thai-style Spicy Pork Salad
Isan Thai Pork Salad Laab Moo,  Laab Moo is a dish originating from the North-East (Isan) region of Thailand. It is popular throughout the country and you will find it at eateries from the very North to the deep South. Traditionally it's eaten with sticky rice and other Isan favorites such as Som Tum (Spicy Green Papaya Salad).

10 oz (300 grams) boneless pork, with some fat
1/8 cup water
1 Tablespoon toasted ground rice
3 shallots, peeled, sliced thin or 3 spring onions, sliced crosswise
1 tsp dried Thai red chili flakes
2 Tablespoon Thai fish sauce
1-2 limes, juiced
Mint for garnish and to eat alongside

Mince the pork.  Do not chop too finely, so that the meat retains some texture.
Add water to a hot pan and add the minced pork. Cook for 3 minutes stiring continuously until dry.
Add the toasted rice. Stir well and turn off the heat. Add chopped shallots or spring onions.
Add dried chili powder and fish sauce and stir well.
Add lime juice and stir thoroughly once again.
Serve on a dish and garnish with mint and/or spring onion.
Notes: Do not grind the rice powder too finely, as it is more delicioius with some texture.  Also spring onions can be used instead of shallots, but the shallot is a nicer addition, adding a little bit of sweetness to the dish.


 Green Papaya Salad Recipe (Som Tam Thai)

Papaya Salad is refreshingly tart, spicy and sweet. In Thai it's called Som Tam (or Som Tum) and is prepared in a clay mortar with a wooden pestle and served nationwide as a popular restaurant and street food.

Green papaya, malakor in Thai, is central to the dish and available in our online Thai grocery. But, if you don't a green papaya, try substituting shredded cucumber, carrot and daikon radish.


1 pound green papaya
2 Thai fresh chilies (to taste)
1 small clove of garlic
2 strings long bean (cut into 1 inch lengths) or regular green beans
1 tablespoon chopped roasted peanuts
5 cherry tomatoes, cut in half
1 tablespoon palm sugar
2 tablespoons lime juice
1 1/2 tablespoons Thai fish sauce (nam pla)
1 teaspoon chopped dried shrimp

Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they're broken up. Add the long green beans and roasted peanuts, pounding only enough to break them up a little bit.
Add the shredded papaya, tomato, sugar, lime juice, fish sauce and dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to taste. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.
Thai recipes calling for lemons, if written in Thailand, are actually calling for limes. Lemons are generally not available in Thailand unless imported and therefore not commonly used.

*If green papaya is not available substitute a combination of shredded hothouse cucumbers (about 2 cups, seedless), carrots (about 1/2 cup) and daikon radish (about 1/2 cup).

Panang Curry with Chicken Recipe


Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry, making it very popular with westerners.

Panang Curry with Chicken
Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious. Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.


1 1/2 cups (10 oz, 300 grams) chicken, pork fillet or beef, thinly sliced
2 cups (16 floz, 500ml)  coconut milk  2 tablespoons
4 tablespoons (100 grams) panang curry paste
2 tablespoons (40grams) palm sugar
2-3 tablespoons (30-45 ml) Thai fish sauce
7 kaffir lime leaves  finely shredded
2 tablespoons carnation milk
1  red chilli, sliced
4 tablespoons roasted ground peanuts (optionional)


Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, and carnation milk.
Serves 4.

Cook's notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies

Tom Yum Goong - Sour & Spicy Lemongrass Shrimp Soup Recipe
Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.

Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main ingredient of the dish but you may also use firm flesh fish (see Tom Yum Taleh), chicken (see Tom Yum Gai) or mushrooms for a vegetarian version.


4 cups of water
2 stalks fresh lemongrass, trim off the very end of the root and smash with the side of a cleaver or chef's knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root (smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 tbsp. fish sauce
3/4 lb shrimps, medium to large size, shelled and de-veined
12 fresh Thai chili peppers, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh coriander


Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce. Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chili peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with coriander,  and a splash of carnation mik if desired and serve hot.

Serves 3 to 4.



Food Expedition Bangkok, Thailand Thai Cooking Class in Onnut Road in a private house!!-
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