03.12.06
Making Curry
3/12/06 6:19 PM, Chang Mai
Today I decided to sleep in, waking up just in time to shower and get to the Chang Mai Thai Cookery School. We were driven to a cooking school next to the house of Sompon Nabnian, the chef that owns the school and restaurant. Over the day we attended classroom sessions and then made fresh Panaeng Curry, Panaeng Mu (Pork in curry sauce), Plaa Nin Laad Prik Bai Horapa (Deep Fried Fish with Chili and Basil), Gaeng Hanglay Gai (Chang Mai Curry with Chicken), Phad Prio Wan Phak (Sweet and Sour Vegetable Stirfry), Yam Wun Sen (Spicky Glass Noodle Salad) and Khao Neow Dam Phak (Black Sticky Rice Pudding). I don’t know that I will have opportunity to make these dishes at home (I don’t own half of the equipment needed) but I at least have a better feeling for what goes into the dishes. Also, if I do say so myself, I think my dishes came out damned well. Tomorrow we head back for more.
We figured out that a couple of days in Tokyo will cost as much as more than a week in Thailand so we are trying to change our flights to skip the Tokyo leg. If that does not work out, I guess I will stay somewhere cheap (as much as that is possible in Tokyo) and make the best of it, but I do hope it will work out.