Asian Food Cooking Classes in Southeast Asia


You know we love to eat, so today we’ve signed
up for a cooking course where we’re going to learn how to make some of our favorite
Thai dishes. Right now we’re at the local market, so we’re just going to be walking
around picking out some of the ingredients we’ll need today for the class. Let’s have
a look. Judging from the amount of cooking videos
we make you’d probably think that we’re constantly in the kitchen and that we always like to
cook. That couldn’t be further from the truth. Most of the time when we’re on the road we
eat out, so this is actually kind of an excuse to get into the kitchen and cook and to actually
try and make food because normally we don’t do that. We have now arrived at the Thai Farm Cooking
School. We drove about seventeen kilometers outside of Chiang Mai and it is a completely
different world out here. We’re just surrounded by nature and an organic farm. We’re actually
going to be picking a lot of vegetables from here. We had a choice between doing the cooking
course in the city or going out to the countryside and I think we’ve made the right decision. Now clean rice already. Please come inside. I would like you to pick
by yourself the whole leaf basil. I’m making my Yellow curry paste. Pound, pound,
pound! Harder! Faster! Stronger! So Sam is lagging a little behind right? Come
on. Master Chef here – look at that. Perfection. No, I really am lagging behind, I better hustle
up. I’m making a yellow curry today. This is mine.
This is what I created and Sam went for the green curry, so this is his. And I’d like
to point out I don’t think he did a very good job. Oh, that just fell in there. What is
this? Whatever. Total chunks. You get an F! Alright, oh! It’s boiling! It is not supposed
to boil. We’re making the Tom Yum soup. Mine is going
to have shrimp and I’ve got my coconut milk here, so I’m going to be adding some ingredients
– mushrooms, onions. I’m ready to try fine creation. This is my
Tom Yum with shrimp. Let’s see. I made mine really sweet. I think maybe I put in to much
sugar but it is kind of nice and creamy because I used coconut as a base. You need to add
more salt or fish sauce then. Mine does need more salt. How is yours? You look like a farmer drinking soup. I’m
keeping this hat I swear. I’m quite happy with mine. I put quite a bit of salt in it
and I also put fish sauce. I’m making my Yellow curry now. I’m just stirring
the coconut milk. I put in the curry paste I made earlier. There is also some pumpkin
and potatoes and I accidentally added some leaves that I wasn’t supposed to but shhhh…..Cheater! Not that we’ve chopped everything up we’re
going to be throwing this into the Wok and making our stir fried rice. I was wrong about this dish. It is not a stir
fried rice. It is just a vegetable stir-fry. It’s really good. I made one with chicken
and string beans and mushrooms and here is my yellow curry with potatoes and pumpkin.
Is
it good? Uh-huh. At this point in the day I’m getting completely
stuffed. I actually wouldn’t mind taking a siesta right now but we’re going to be making
two more dishes. I’m going to be making a Pad Thai and then a Mango Sticky Rice. So
I’m suffering from what my family calls bulbous plumptitude. I’m making Pad Thai. Your favorite. Here is
my Pad Thai which is probably one of the easier Thai dishes you can make. We saved the very best for last. Here we have
our favorite Thai dessert – Mango Sticky Rice – and it has some deep fried Mung Bean on
top. It is crispy. This is going to be good. Alright, let’s check out that first bite.
It is nice and coconut-y and it is amazing. So overall that was a really cool experience
learning how to cook Thai food. I made five different dishes. I’m beyond full. Like I
feel like I’m ready to hibernate now. So this was 1100 Baht. It was like lunch and
dinner and the thing I really liked about this particular school was that it was out
in the countryside where we were able to get outside of the city and away from the pollution
and whatnot and just have a really cool organic cooking experience. This morning we’ve got a special activity
planned. We are taking a cooking class – a Khmer cooking class. I’m all thumbs in the
kitchen but I’m going to give it my best shot. Right now we’re at the local market and we
are going to pickup some ingredients for the cooking class and it is raining. It’s a red curry paste and this is a chili
paste. They are fresh vegetables. And then they say ginger. It is not ginger.
It is galangal. Coconut and then she grates it to get a coconut
milk. So we’ve got our aprons on and we’re ready
to cook. Siem Reap, Phnom Penh and Sihanoukville they
converse and they change how to make fish Amok. They make shortcuts for three or four
minutes. I’m trying to slice lemongrass. These are our ingredients so far. They smell
really good. What might you be doing? I’m just crushing
the ingredients. You’re making the curry paste here. It looks so good. We’re really earning our meal here. We’re
making our curry paste. We’ve been pounding away for almost ten minutes now. Now we’re slicing up the snake fish. I still
haven’t cut my finger. Here is our Amok. We made a little curry type
thing and put it into the banana bowl that we’ve prepared and now it is going to be steamed. Here is the meal we prepared today. We have
spring rolls with a nice dipping sauce, lok lak (a kind of beef meat) and over here Amok,
which is fish in a coconut cream sauce. I’m going to try my Lok Lak. Let’s see how
this turned out. It is really nice. I cooked it myself. I’m going to try one of the spring rolls we
made. I still can’t believe I didn’t burn down the kitchen and it is delicious by the
way. We just finished our cooking class. I didn’t
cause an International Incident. I didn’t burn down the kitchen, so overall it was a
success. If anyone wants to come the Kitchen is called Nary’s Kitchen and they have a morning
and an evening class. It costs ten dollars a person. This restaurant and cooking school is run
by Nary and her husband Toot. They will take you to the market and you will spend an hour
there just looking at different vegetables, picking up ingredients and then afterwards
you come back to the school you cook for two hours and then you get to enjoy your meal.
We highly recommend it. Excellent food. Here we are visiting a market again and that
can only mean one thing – we are taking a cooking course yet again. Today we are going
to be learning how to make Lao food and our first stop is Phou Si market. It is the biggest
market in Luang Prabang and apparently it opens up at four in the morning. For our cooking class today it’s an awesome
surprise – we’ve got this lush garden setting. It feels like we’re just walking into someones
backyard. In Laos his wife and daughter cook for the
family not the husband and son. This is culture. We don’t put much sugar in Lao cooking like
Thai food. You taste Thai food and it tastes milky and creamy and sweet because they add
lots of coconut milk and lots of sugar. That is why the food tastes like that. Lao food
is very different tasting like lots of herbs and lots of texture. This is Laos food. This
does not mean Thai food is not tasty. Thai food is very tasty but our food tastes different. I’m pounding peppers, onions and that is it. Now time to try your tomato dip. I made mine
really spicy accidentally because I thought we were cooking this. I’m making a little
ball with the sticky rice. Voila! I’ll dip it in here. How is it? It has a real kick
to it but it is so good. It has lemon juice, hot peppers, garlic. I like it. I’d like to point out that Sam and I are making
the exact same dish. This is his sauce. This is mine. What are you missing? Just about
everything. We’re making the Mok Pa fish and you are going
to show us how to wrap it. What a work of art Audrey. Amazing! Oh, be
quiet. It is going to taste amazing. We’re cooking our buffalo meat right now. Here we have our buffalo salad. We stir-fried
some buffalo meat and we also added bean sprouts,banana flowers, string beans, hot chilies and mint
leaves. We’re going to be rolling this up in lettuce leaves. It’s kind of like a little
fresh roll. Today we are having lunch at the Green Moss
in Hoi An and this happens to be a cooking school but it has more of a casual feel. Basically,
you choose two dishes from the menu and then you pay an additional two dollars and you
get to go into the kitchen and cook it yourself. That is what we’ll be doing. Believe me when I say this “If I can do it.
Anyone can.” We are entering into the kitchen and we’re
making a cooking video. Audrey is up first. First like this? You roll one time. So you
cover it up? So then we get the sides tucked in? And then we finish as tight as possible.
There you go. Not so bad. It is great. It is like we’re an exclusive
peak into the kitchen. This is how we’re making Pho. Can I try? Two tablespoons. Here are the first few dishes we’ve prepared.
We have the Pho and the fresh spring rolls. Let’s go eat it. Take them to the table and
devour them. Here is the spring roll that Audrey personally
rolled herself. No, I didn’t. You rolled it. Do you remember? Let’s see how it turned out.
This is one of my favorite dishes at this restaurant. It is just such a nice fat spring
roll. How is that Pho? Delicious, and prior to learning
how to make this I didn’t realize how many different ingredients went into this dish.
You can really taste the flavors. Next up we will be making a vegetable Cao
Lau. So the Cao Lau noodles are made from the water used an ancient well and apparently
it is quite secret. Not only in Hoi An. Unique noodles to Hoi An. It is harder. It’s a crispy
noodle. Now we’re making our very last dish the vegetable
pancake and it happens to be my favorite one. We’ve got a lot of multitasking going on.
We’ve got the tofu simmering, we’ve got the noodles being steamed over here and we’ve
got the pancake mixture ready to be spread on the frying pan. So that is when we know it is done? Okay.
Take fermented soy bean sauce. Here is the finished product and this is round
two of our feast. It was a fascinating experience getting to see how all of this food was made
in the kitchen. We’re going to show you how to roll the country
pancake in a rice paper, so that it is easy for dipping into the sauce. And a big bite. Oh, yeah. The pancake is nice
and crispy and the sauce is kind of sweet. It has a bit of a tomato ketchup base I believe
but it is also spicy because we added all of the chilies. It is a nice combination
of flavors. How is the Cao Lau? I love it. What really
stands out with the Cao lau is the taste of the noodles. They are just really unique to
this area and I love them. So the texture of the noodles are a little
bit crispy and it almost tastes a little bit like they are under-cooked but that is what
makes them quite unique. We just finished our cooking class at Green
Moss and it was a little bit different from previous cooking classes we’ve taken. This
one was a little bit less hands on and more watch and learn, which is great because we
got to watch a professional make it and the dishes turned out great. Everything was tasty. That is the first kind of cooking class where
it has been more of a just a demonstration only that I’ve taken before. And I really
enjoyed it partly because I’m really slow at preparing food but the other reason was
it was so hot in that kitchen. I don’t think I’ve ever sweated that much, so I could barely
handle being in there as long as I was. Had I been preparing the food I may have passed
out on the ground.

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