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Thai Kitchen Cookery School - Chiangmai. The only Thai cookery school where you learn real Thai cooking completely hand on - with instructions in excellent English by the Chef Tim and his family.


Thai Kitchen Cookery School Logo
Requirements: An empty stomach.

    Thai Kitchen Cookery School Chiangmai

    25 Moonmuang Soi 9, Moonmuang Road

    Chiangmai 50200, THAILAND

    Tel: (053) 233 966

    Fax: (053) 233 967

    Mobile Phone - (01) 980 1950

    booking@chiangmai-online.com

Thai cooking completely hand on!

Thai Cooking Secrets to take home! Learn to cook Thai food by doing - Completely Hand on!

Introduction

DEAR FRIENDS AND PEOPLE WHO LOVE TO COOK,

I HAVE HAD THE OPPORTUNITY TO COOK AND TRY DIFFERENT FOODS. MOST OF THE TIME I COOK THAI FOOD FOR MY FRIENDS AND CUSTOMERS, AND FOR SEVERAL YEARS THEY ENCOURAGED ME TO OPEN A RESTAURANT. I WOULD LIKE TO THANK MY FATHER FOR TEACHING ME THE SECRET OF THAI FOOD AND MY LOVELY FRIENDS WHO HAVE BEEN NICE TO ME. THEY ARE AN INSPIRATION AND HAVE SUPPORTED ME SO I WOULD LIKE TO SHARE THIS THAI SECRET WITH YOU. YOU WILL HAVE AN EXPERIENCE TO TAKE BACK WITH YOU.

YOURS SINCERELY,

Tim Signature

"'YOUR FRIEND TIM""

THAI KITCHEN COOKERY SCHOOL - CHIANGMAI. THE ONLY COOKERY SCHOOL WHERE YOU GET TO COOK REAL THAI FOOD WITH INSTRUCTIONS IN EXCELLENT ENGLISH FROM OUR CHEF, PRATHUANG (TIM) AND FAMILY.

Our courses

  • MINIMUM OF 3 PEOPLE MAXIMUM OF 14 PEOPLE
  • ONE, TWO OR THREE DAY COURSES AVAILABLE.
  • CLASSES BEGIN AT 9.30 A.M.
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    COURSE A:

  • 1. INTRODUCTION TO THE INGREDIENTS AT THAI MARKET
  • 2. CHICKEN WITH GREEN CURRY
  • 3. BEEF SALAD
  • 4. FRIED CHICKEN WITH BASIL LEAVES.
  • 5. PAPAYA SALAD
  • 6. FRIED NOODLES THAI STYLE
  • 7. FRUIT IN SEASONAL TASTING
  • 8. FRIED BANANAS WITH ICE - CREAM.
  • VEGETARIAN SELECTION AVAILABLE ON REQUEST

    Learn Thai cooking - by doing

    COURSE B:

  • 1. INTRODUCTION TO THAI INGREDIENTS AT THAI MARKET
  • 2. CHICKEN AND COCONUT MILK SOUP
  • 3. GRILLED-FISH SALAD
  • 4. FRIED CHICKEN WITH GINGER
  • 5. FISH CAKE
  • 6. FRIED RICE THAI STYLE
  • 7. FRUIT IN SEASONAL TASTING
  • 8. FLOATING MARBLES (BUA LOI)
  • Instructions in excellent English

    COURSE C:

  • 1. INTRODUCTION TO THAI INGREDIENTS AT THAI MARKET
  • 2. MUSLIM - STYLE CHICKEN CURRY
  • 3. SPICY MINCED BEEF
  • 4. FRIED MIXED MUSHROOM AND BABY CORN
  • 5. FRIED FISH WITH RED CURRY AND BASIL LEAVE
  • 6. FRUIT IN SEASONAL TASTING
  • 7. BLACK STICKY RICE PUDDING
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    Our prices

    PRICE: THB 800 / PERS. FULL-DAY COURSE - INCLUDES:

  • EASY - TO - FOLLOW RECIPE BOOK (57 PAGES)
  • FOOD AND FRUITS
  • INTRODUCTION TO THAI INGREDIENTS AT LOCAL MARKET
  • Introduction to the Thai ingredients at local market

  • TEA, COFFEE
  • TRANSPORTATION TO AND FROM THE SCHOOL
  • Enjoy eating all the food

    ENJOY EATING ALL THE FOOD !!!

    ex. Recipes

    EXCERPTS FROM THAI KITCHEN COOKERY SCHOOL RECIPE BOOK (57 PAGES).

    FRIED NOODLES THAI STYLE

    - PAD THAI -

    INGREDIENTS:

  • 50 G (12 OZ) SMALL PRAWNS
  • 300 G (10 OZ) NOODLES
  • 3 TABLESPOONS OIL
  • 4-6 CLOVES GARLIC, SMASHED AND CHOPPED
  • 3 TEASPOONS SUGAR, TEASPOON FISH SAUCE (NAM PLA)
  • 125 G (4 OZ) BEANSPROUTS
  • 100 G TOFU
  • 1-2 EGG
  • GARNISH:

  • 2 TABLESPOONS COARSELY GROUND DRY-ROASTED PEANUTS
  • 1 TABLESPOON DRIED PRAWN POWDER (SHRIMP FLOSS)
  • 1 - /2 TEASPOON CRUSHED CHILLI FLAKE
  • 2 SPRING ONIONS , FINELY CHOPPED
  • HANDFUL OF FRESH CORIANDER SPRIGS
  • 1 LARGE LIME OR LEMON, CUT IN WEDGES
  • PREPARING:

    PEEL THE PRAWNS, DISCARDING THE HEADS, SHELLS AND REMOVING BLACK INTESTINAL TRACTS, IF ANY, AND SET ASIDE. SOAK THE NOODLES IN BOILING WATER FOR 2-5 MINUTES TO SOFTEN, THEN DRAIN THOROUGHLY HEAT THE OIL IN A LARGE WOK AND GENTLY FRY THE GARLIC UNTIL IT SMELLS FRAGRANT, THEN ADD THE PRAWNS AND STIR FRY FOR A COUPLE OF MINUTES, UNTIL THEY CHANGE COLOUR. SPRINKLE OVER THE SUGAR, FISH SAUCE. THEN POUR IN THE EGGS. ALLOW THE EGGS TO SET SLIGHTLY, THEN STIR AROUND TO COOK THROUGH. ADD THE DRAINED NOODLES AND COOK. STIRRING CONSTANTLY, FOR 2 MINUTES. PUT IN THE BEANSPROUTS, STIR WELL AND FRY FOR ANOTHER MINUTE UNTIL THE SPROUTS ARE JUST COOKED. SERVE THE NOODLES ON A IARGE PLATTER AND SCATTER WITH THE GARNISH INGREDIENTS EXCEPT FOR THE LIME OR LEMON WEDGES WHICH CAN BE ARRANGED AROUND THE EDGE OF THE PLATE.

    PORK SATAY

    - MU SATE -

    INGREDIENTS:

  • 500 G (l LB) LEAN PORK CUT IN 0.5 CM (1/2 INCH) SLICES
  • BAMBOO SKEWERS
  • MARINADE:

  • 2 SHALLOTS OR HALF RED ONION 2 CLOVES GARLIC 1 TABLESPOON PALM SUGAR
  • 1 TABLESPOON LIME OR LEMON JUICE
  • 1 TABLESPOON FISH SAUCE (NAM PLA)
  • 2 TEASPOONS OIL SAUCE
  • 4 - 6 SHALLOTS OR 1 RED ONION
  • 4 DRIED RED CHILLIES, SOAKED UNTIL SOFT
  • 1 STALK LEMON GRASS (USE BOTTOM 8 CM/3 INCH ONLY)
  • 1 CLOVE GARLIC
  • 2 TABLESPOONS OIL
  • ½ CUP DRY - ROASTED PEANUTS, COARSELY GROUND OR 1/2 CUP CRUNCHY PEANUT BUTTER
  • 1 TABLESPOON FISH SAUCE (NAM PLA)
  • 2 TEASPOONS DRIED TAMARIND PULP SOAKED IN 1/2 CUP WARM WATER
  • 1 TEASPOON PALM SUGAR
  • PREPARING:

    CUT THE MEAT INTO PIECES ABOUT 2.5 CM WIDE AND 5 CM (2 INCHES) LONG. POUND OR BLEND THE SHALLOTS, GARLIC AND PALM SUGAR THEN COMBINE WITH OTHER MARINADE INGREDIENTS. MIX WITH THE PORK AND LEAVE FOR AT LEAST 1 HOUR. MAKE THE SAUCE BY POUNDING AND BLENDING THE SHALLOTS, CHILIES, LEMON GRASS AND GARLIC TO A FINE PASTE. FRY GENTLY IN OIL FOR 3 - 4 MINUTES, THEN ADD THE COCONUT MILK GRADUALLY, STIRRING WELL. MIX IN THE GROUND PEANUTS OR PEANUT BUTTER AND ADD ALL OTHER SAUCE INGREDIENTS. SIMMER OVER LOW HEAT FOR 2 MINUTES, THEN PUT INTO A BOWL AND ALLOW TO COOL. THREAD THE MEAT ONTO BAMBOO SKEWERS PREVIOUSLY SOAKED IN WATER (TO PREVENT THEM CATCHING FIRE) AND COOK OVER A FIRE FOR 2 - 3 MINUTES ON EACH SIDE. SERVE HOT WITH PEANUT SAUCE AS A DIP.

    CHIANGMAI CURRY WITH CHICKEN, PORK

    - GAENG HANGLAY -

    INGREDIENTS:

  • 9 PORK OR CHICKEN BREAST - CHOPPED INTO 2 CM CUBES.
  • 2 TABLESPOONS FISH SAUCE
  • 2 TABLESPOONS PALM SUGAR
  • 1 TEASPOON OF GAENG HANGLAY CURRY PASTE
  • 2 TABLESPOONS OIL
  • 1/2 LITRE OF WATER
  • 50 G PEANUTS - ROASTED UNTIL BROWN
  • 30 G GINGER - SKIN REMOVED AND CUT INTO STRIPS
  • 3 TABLESPOONS TAMARIND JUICE
  • TAMARIND PASTE: CHIANGMAI CURRY;

  • 1 ½ TABLESPOONS GINZA - SKIN REMOVED AND CHOPPED
  • 1 ½ TABLESPOONS LEMON GRASS - LOWER 1/3 ONLY CHOPPED
  • 1 TABLESPOON SHALLOTS - CHOPPED
  • 1 TEASPOON SHRIMP PASTE
  • 1 TEASPOON TAMARIND - SKIN REMOVED AND CHOPPED
  • 3 BIG RED DRIED CHILLIES, SEEDS REMOVED AND SOAKED IN WATER FOR AT LEAST 10 MINUTES
  • PREPARING:

    PUT ALL THE INGREDIENTS FOR THE PASTE TOGETHER AND POUND USING A PESTLE OR LIQUIDIZE FOR ABOUT 10 MINUTES UNTIL THE PASTE IS SMOOTH. PUT THE PORK, OR CHICKEN, INTO A BOWL ALONG WITH THE PASTE, FISH SAUCE, PALM SUGAR AND CHIANG MAI CURRY AND MIX WELL. LEAVE FOR 20 MINUTES OR OVERNIGHT. PUT THE OIL INTO A WOK AND FRY THE CHICKEN AND MARINADE FOR ABOUT 4-5 MINUTES UNTIL THE PASTE IS BROWN. THEN ADD THE WATER AND BRING TO THE BOIL. ADD THE PEANUTS, GINGER AND TAMARIND JUICE AND COOK FOR 20 MINUTES UNTIL THE SAUCE IS THICK.

    Reservation

    Thai Kitchen Cookery School Logo
    Requirements: An empty stomach.
      Learn Thai cooking - by doing

    Thai Kitchen Cookery School Chiangmai

    25 Moonmuang Soi 9, Moonmuang Road

    Chiangmai 50200, THAILAND

    Tel: (053) 219 896 (Home)

    Mobile Phone - (01) 950 1414

    booking@chiangmai-online.com

    Please fill in the forms below to book the course(s) of your choice. We will get back to you within 2 days with a confirmation.

    Price (THB 800) includes pick-up at your hotel / guest house and transfer back.

    Your E-mail address:

    Your name:

    Amount of Persons (1-14):

    Course A: Requested Date (dd/mm/yy):

    Course B: Requested Date (dd/mm/yy):

    Course C: Requested Date (dd/mm/yy):

    Your Hotel / Guest House:

    If you need additional information :


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