Cooking “Baby Sexy” Thai Food in Chiang Mai

I knew coming into the cooking course at Asia Scenic that I was not going to be high up on the spicy scale. Meow, our cooking instructor, referred to our spice levels not as spice, but as the amount of sexy we are. Apparently that makes me Baby Sexy. David, on the other hand, ranged from High School Sexy to University Sexy. Go David!

MarketPics The Asia Scenic cooking school had been recommended to us by our friends Andrew and Alecia who visited Thailand a couple of years ago. We had the option of a half-day course or a full-day, and we decided to brave seven dishes and do the full-day course out on their farm.

The course began with a trip to Mae Jo market – a real local market where we were the only farang (foreigners) to be seen. Plastic bags filled with noodles or curry pastes abounded, bags of chili peppers (a.k.a. my nemesis) were overflowing and we even saw the odd pink egg. The pink eggs, century eggs, are eggs preserved in a mixture of clay, salt and ash for a period of weeks or months. When you finally crack it open, they are black and grey inside. Appetizing.

Happy Buddha sitting in the farm garden

Happy Buddha sitting in the farm garden

Arriving at the farm, we were welcomed by Meang Kum, a make-it-yourself snack where you assemble ginger, shallots, chili (which I skipped), lime, roasted peanuts and roasted coconut into a betel leaf, topping it off with a honey-like syrup. Delicious and light! When I get back, girls’ nights at home will definitely come with Meang Kum… and champagne.

Top right, clockwise. Coconut milk soup, Khao Soi curry and Papaya Salad

Top right, clockwise. Coconut milk soup, Khao Soi curry and Papaya Salad

Throughout the day we cooked all sorts of treats and I soon realized that the key step in cooking Thai food is in the prep work. The ‘cooking’ part is quick and easy. It’s all in the chopping, peeling, squashing for flavor and pounding into a paste. Meow explained that there are five flavours that should be balanced at all time in Thai food: sweet, sour, spicy, salty and bitter. She had that right. Every dish tantalized the taste buds, and I can truly say that at the end of the day I was well-fed, if over-fed, with a truly happy belly.

David rocking the pink apron while he makes spicy chicken salad.

David rocking the pink apron while he makes spicy chicken salad.

Top right clockwise: Banana fritters, Tom Yum Soup, Spring Rolls (David's) and Spicy Chicken Salad

Top right clockwise: Banana fritters, Tom Yum Soup, Spring Rolls and Spicy Chicken Salad

Baby sexy be damned, I enjoyed my food.

P.S. If you ever feel the need to bring it up next time you see David, remind him that I roll a better spring roll than he does. Hehehehe.

 

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3 Responses to Cooking “Baby Sexy” Thai Food in Chiang Mai

  1. diana November 9, 2014 at 6:07 am #

    Fabulous photos. Can’t wait for an invitation to dinner when you get home!

  2. Lorelei November 9, 2014 at 7:38 pm #

    Sounds like you’re having a great time!! It’s snowing here, just so you know…

    • admin November 11, 2014 at 1:38 am #

      We are indeed – albeit David came down with the flu (one of us was BOUND to get sick!), but we’re just taking a couple of extra days of rest. In my mind that means more time for coffee and Thai massage…

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