Last Updated on 6 months by tina
Two weeks ago, I joined a Thai cooking class in Bangkok. It was my first time joining a cooking class and I love Thai food so much so I was very excited to do it. The idea of joining crossed my mind one day while I was having lunch with my boyfriend. He was a bit concerned that I might get bored as we were staying in Bangkok for a few days while he was recovering from his surgery. I told him not to worry but then I thought maybe a cooking class is worth trying. And so I started looking online for cooking schools in Bangkok.
There were many choices but I chose Silom Thai Cooking School because I like their menu. Every day they have a different menu. In the class, you will learn how to cook 5 Thai dishes. I decided to join the Friday afternoon class because the menu includes my two favorite dishes- Tom Yum Goong and Pad Thai.
The Cooking Class
There are three classes every day. The morning class is from 8:40 am to 12:20 pm and includes a market tour. The afternoon class is from 1:40 pm to 5:00 pm while the evening class is from 5:40 pm to 9:00 pm. The maximum number of participants per class is 12. There were 8 of us in the class that I joined.
After being assigned to our class, we were told to follow our instructor. When we reached the floor where we were having our class, we were told to take off our shoes and wear the slippers provided. We were also given aprons. Then we were told to leave our bags in the lockers. After that, we were instructed to wash our hands before going to the kitchen.
In the class, we were taught how to make coconut milk, green curry paste and tamarind paste, and how to cook Tom Yum Goong, Pad Thai, Laab Gai, Green Curry, and Mango Sticky Rice. Since I took the afternoon class, there was no market tour.
Coconut Milk and Tamarind Paste
In the kitchen, our instructor Ms. Chin taught us how to make coconut milk. We paired up and each pair was given a basin with grated coconut meat. We poured in hot water, mixed then squeezed the grated coconut meat to make coconut milk. She also showed us what is used in preparing a tamarind paste and told us how to do it. We didn’t have a hands-on of it though.
After our hands-on activity, we moved to the preparation area. There Ms. Chin showed us the common ingredients used in Thai dishes. Then we prepared the ingredients for Tom Yung Goong.
Tom Yum Goong
The first dish we cooked was Tom Yum. It is a hot and sour soup. It is my favorite Thai dish. The soup we cooked was with prawn so it is called Tom Yum Goong (goong means prawn). Each of us was given a dish with the ingredients of Tom Yum (except the prawn). Ms. Chin taught us how to slice the vegetables. Afterward, we went back to the kitchen to cook the soup.
After we finished, we brought what we cooked to the dining area and we ate it.
The next food we prepared was Pad Thai (or Phad Thai). It is a stir-fried rice noodle with shrimp, chicken or beef, tofu, peanuts, scrambled egg, and vegetables. Just like with Tom Yum, we were again given the ingredients for Pad Thai and prepared the vegetables before going back to the kitchen to cook. When we finished, we went back to the dining area to eat what we have cooked.
The next dish we prepared was Laab Gai (Larb Gai). Laab Gai is a Thai salad made with minced chicken, lime juice and fresh herbs. It can be served as a salad, appetizer or a meal if served with rice or quinoa. It is very easy to prepare and for this dish, we prepared it as a class. Each of us was assigned an ingredient to slice then we combined all the ingredients in a bowl. Then we ate it with a fresh cabbage leaf.
The last dish we cooked was green curry. Green curry is a Thai variety of curry with green color. The green color comes from green chilies.
Before cooking green curry, we first made green curry paste as a class. Each of us was assigned an ingredient to slice. After preparing the paste, we prepared the other ingredients before going back to the kitchen.
After cooking the curry, we went back to the dining area to eat what we cooked.
Mango Sticky Rice
For dessert, we had mango sticky rice. It is a traditional Thai dessert made with glutinous rice, fresh mango, and coconut milk. We didn’t do a hands-on for this one but we were taught how it is prepared.
Attending the cooking class was a wonderful experience. Our teacher was very funny. And she always gives us time to take pictures (for IG ?) and offers to take our pictures while we were cooking. I learned so much and also ate so much. I went home very full. Also, each of us was given a pair of chopsticks and a recipe book after the class. This activity is highly recommended when you visit Thailand.
If you want to join a cooking class, you can book a class with Klook (it is cheaper if you book in this link). It costs 920 Baht (Php 1476) with Klook while on the cooking school’s website it costs 1000 Baht (Php 1640).
How to get to Silom Thai Cooking School
Address: 6/14 Decho Road Silom Bangkok. Please refer to the following link for assistance: https://goo.gl/maps/rkcCQAue6kM2
By BTS Skytrain
Take BTS to Chong Nonsi BTS Station, Exit 3. When you get out from the gate exit number 3, turn left. You will see the stair. Use the right-hand side stair. Walk down to the main road and keep walking straight to the junction (approx. 3 mins). At the junction, you will see the traffic light and the Thai Airways Office at the corner of the junction on the left-hand side. Turn left at Thai Airways Office and keep walking to the Decho junction. You will pass Silom Soi. 9, Pullman G Silo, Hotel, then Decho Junction. Turn right and walk to Silom Thai Cooking School.
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