We did a seven course cooking class that was rather interesting.
Our first stop was at a market for fresh produce. We didn’t actually have to pick up the food, but received a tutorial on the different vegetables, noodles and herbs/spices.
The market was massive and had so much ready to eat food.
At the school we were greeted with a refreshing blue drink, I can’t remember but it may have been made with the same flower as the mango sticky rice.
The location was unique. It was at the Grand Canyon which apparently is a natural lake inside a former limestone quarry.
Our class had 12 cooking stations. Mostly the food had been portioned. We just had to do the chopping and smashing as we made each dish.
We each got to pick our preferred dishes. The chef did a pretty good job of keeping everybody on track.
The bamboo rice cooker made perfect sticky rice. It was ready when you could flip the ball of rice. There was no sticking!
We even made our curry paste from scratch. That mortar and pestle got a good work out.
The sticky rice was so good! The coconut milk was infused with butterfly pea flowers. Gave the rice such a good flavour and made a great presentation.
Another memorable evening.
Cheers
Ruth
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