Intermediate Thai course article

Intermediate Thai cooking course  

Intermediate Thai cooking course offers you a deep insight into the culinary culture of Thailand; with hands-on learning experience to treat yourself with the exquisite, and mouth watering Thai delicacies. In these 3 hours, you will challenged by more complicated cooking process, starting from preparing sauces, pastes and adjusting flavours based on the Thai principles of balancing tastes among salty, sweet, bitter, sour and spicy.  You will visit local market to learn Thai spices and herbs, and you will cook 12 dishes in 1 course (4 sessions). 



Session 1
- Larb Moo (Spicy Minced Pork Salad)
- Yam Pla Duk Fuu (Crispy Catfish Salad with Green Mango)
- Tom Kha Kai  (Spicy Chicken in Coconut Milk and Galangal)

Session 2
- Tao Jeow Lon (Soya bean dipping sauce)
- Kao Kiap Pak Mor (Steamed Rice-Skin Dumplings with Meat Fillings)
- Tom Sab (Hot and Sour Northeastern Soup)

Session 3
- Mee Krob (Thai Crispy Fried Noodles)
- Gai Hor Bai Toey  (Deep fried Chicken wrapped in Pandanus leaf)
- Poo Phad Phong Kari (Fried Crab in Yellow Curry)

Session 4
- Ka-nom Pang Na Moo  (Toasted with Minced Pork Spread)
- Nam Prik Kapi (Chilli Shrimp Paste Dip)
- Choo Chi  (Shrimp in coconut curry)

Schedule and Fee
1)      1 Session : 3 menus : 9.00 – 12.00 ( minimum 4 pax to open the course )

For more information, pls call Tel: 092 953 9355


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