DAY TWO – ORIENTAL CUISINE THAI COOKING SCHOOL

Hors d’oeuvre

                Fish cakes

A la carte

                Pad si-eew

Sir-fry

                Oriental chicken

Soup

                Chicken in coconut milk

Curry paste

Penang curry – curried chicken

Dessert

                Pumpkin in syrup

There were fire crackers going off outside a store on our way to the market this morning.  It turns out to be Chinese New Year’s Eve.

There are four of us in class today so it’s less hectic.  We each make a curry paste then use it to make a curry dish.  My curry for the day is Penang - And my dish chicken in Penang curry.  But I am getting ahead of myself.

I start with Pad si-eew which is a vervion of Pad Thai except you use a wider noodle and small hot chilies.  I think I like it better than Pad Thai.

Then on to Oriental Chicken which includes small spicy chilies, baby corn, etc.

My soup today is Chicken in Coconut milk – another real winner.  In addition to the chicken and coconut milk it includes tomato, mushrooms, onion, and small hot chiles.  Yummy!

Fish Cakes – ground fish mixed with an egg, thinly sliced green beans and slid very gently in to hot cooking oil a tablespoon at a time.  This makes a nice appetizer.

Finally the dessert.   Today it is Pumpkin in syrup.  Thinly sliced pumpkin boiled until tender in sugar water.  Then a large dollop of palm sugar is added, and the liquid cooked down to a syrup.  Once that is out of the pan, in goes coconut milk, corn starch and a bit of sugar which is quickly turned into a thick sauce that is poured over the pumpkin.  A nice dessert and pretty too.

Tomorrow is my third and last day at this school.  I have already signed up for three days at another school.

I confirmed today that I left the cable to the camera at home.  Will try to locate one here so I can post pics.