Sunday, January 24, 2010

Review of Four Seaons Thai Cooking School in Chiang Mai

Cooking School here we come,  today will be Spicy Salads.

Most impressive... Designed by the award-winning Bensley Design Studios in Bangkok, the Resort's lanna-style cooking facility celebrates northern architecture and traditional design.  It is so good looking I would be happy just sitting and being part of the decor. Very peaceful......wishing my kitchen at home had the same feeling, I would never leave it!

Prior to the start of the class we make an offering to the "Cooking Spirit" , it promotes success...keep reading to see if it really works.

Pots of fresh herbs ready for picking on the school terrace.....

Everything set and ready to go!

Our world renowned chef getting ready to give us our first lesson!

Our first dish is Yum Nua (Spicy Beef Salad)

Sirlion beef, tomato, white onion, cucumber and spicy sauce....check out the chili made into a flower and the tomato rosette....not bad for a first timer! 

Dragon fruit as a bowl .... Larb Muang Moo (Northern Spicy Pork Salad)  minced pork, garlic, northern chilli powder, fish sauce, shallots, spring onion, Thai coriander, and mint.

This was my favorite Yum Som-O Kai (Pomelo Salad with Chicken). Pomelo, which is similar to a grapefruit but larger, chicken breast, cashew nuts, dried shrimp, grated coconut, and sweet chili sauce. Notice we garnished with the baby bananas!

Som Tam Goong Sod (Green Papya Salad with Prawns) Birds eye chili, garlic, green beans, dried shrimp, cashew nuts, fish sauce, palm sugar, lime juice, tamarind juice, green papaya, cherry tomatoes, and prawns.

We passed! On to the feast!

It was a great meal!

1 comment:

  1. Gorgeous photos and looks like a delicious meal.



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