Posted in Asia, Bangkok, English, Thailand

Thailand – Day 2

РУССКОЯЗЫЧНАЯ ВЕРСИЯ ПО ЭТОЙ ССЫЛКЕ. CLICK HERE FOR RUSSIAN VERSION.

19 March 2018

Today we had to get up very early to have breakfast and head to the Damnoen Saduak floating market at 7am. It’s a bit hard to assess how far the place really is from Bangkok, since today is Monday and the traffic is simply incredible, the roads are much more packed than yesterday, and we had to spend ages in traffic jams which were aggravated by the very long waiting time at traffic lights.

On the way to the floating market we stopped to see how oil and sugar are produced from coconut – something similar to what we’d already seen in Vietnam.

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If I continue comparing with Vietnam, where the floating market didn’t quite meet our expectations, here it was the same. There were lots of boats, but most of them were carrying tourists, with only a couple boats here and there selling fruits and snacks.

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So we didn’t get to see that iconic postcard view of the canal crammed with boats full of colourful flowers and fruits. Maybe, again, we’d had to be here at 5am for that. On the other hand, along the banks of the canal there was a whole flea market kind of thing, with souvenirs, handicrafts and other stuff, so the boatman kept stopping every minute at one shop or another to get us to buy something off his friends. One of the sellers introduced herself as his wife and, when she faced our languid refusal to buy anything despite her persistence, she asked us to at least give tips to her husband at the end of our ride. Floating by another shop, we saw a woman washing her plate and hands right in the canal, which raised serious doubts as to the compliance of the food sold at the market with sanitary norms. Which is why, having got off the boat and having arrived to a local coffee shop, as agreed in advance with Vanna, we got hot coffee rather than the much desired iced coffee – common sense suggested that the ice could have also been made from frozen canal water, who knows?

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Another attraction at the market was the opportunity to take a picture with wild animals: sloths, loris and pythons. A thought flashed through my mind: maybe I should get a photo with a snake hanging around my neck? But I finally decided that I didn’t want to spend 200 baht (just under 7 USD) to support such a cruel business. Social responsibility, you know!

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What also deserves a separate mention in this place is the toilet. It’s a whole single-storey building with enticing inscriptions and a car park, the interior reminds of pharmacy, there are snacks sold inside and even a wi-fi hotspot!

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In short, we weren’t extremely impressed with the floating market, and we left for Bangkok well before 11am, which was our deadline in order to make it to our cooking class at 1.30pm. What cooking class? – you may ask. Well, actually the tour we chose is called ‘The Taste of Thailand’, so in addition to sightseeing and beach recreation, it also includes three cooking classes in different cities!

We were brought to the corner of some street in Bangkok and handed over to a guy, who assigned us to a group of 8 people and sent us off to the market nearby with his colleague – our current instructor.

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At the market, there were already baskets and a set of vegetables prepared for us, and we had to take them with us. That is, the market trip was a mock one – in fact, there was only one stall still open at this time as the market as such operates very early in the morning. It was just that the instructor – a very funny guy – took the opportunity to show us some essential ingredients, indispensable in Thai cuisine. As he explained, for example, the mushrooms or beans used here are, of course, local varieties, but can easily be replaced with any other variety, as they are used not for the taste, but for the texture, just like most other vegetables. As for galangal (a close relative of ginger), Thai basil, lemongrass and kaffir lime leaves, though, they can’t be replaced even with closely related plants – it wouldn’t be Thai cuisine anymore. From this we concluded that it is unlikely that we would be able to hone our Thai chef skills in Baku: there’s no way we can find kaffir lime leaves there. He also pointed out the important difference between Thai and Indian curries – in Indian curries the flavour is created using dried herbs and spices, and in Thai curries – using fresh herbs and roots. For instance, ginger and turmeric are always used fresh, never dried and ground.

A funny episode – there was a very nice Colombian couple in the group with us, and right upfront the lady warned the instructor that she couldn’t stand onions or any related plants. The instructor joked that he would then pass onions off as cabbage, and so till the end of the class he continued referring to all kinds of onion-like plants as cabbage.

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Having picked up our baskets with vegetables and herbs, we headed back to the cooking school and immediately got down to work. We had five dishes to cook: Tom Yum soup, Pad Thai, green curry, spicy chicken salad and sticky rice with mango for dessert. Frankly speaking, we didn’t cook the last two ourselves, but rather simply observed the process. Our only contribution to the dessert was participation in making coconut milk from grated pulp, and the milk was then used for the soup and curry as well as for the dessert. We started actually doing something when we moved on to the Tom Yum soup.

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All we had to do was cut up the vegetables (tomatoes, green onions, mushrooms and chili peppers – I boldly took two), prep the “flavour ingredients”: lemongrass, galangal and kaffir lime leaves – these are the three ingredients that actually create that distinct Tom Yum flavour and that are not supposed to be eaten, by the way; all the rest can be replaced if necessary – and then put everything in our individual wok, and add fish sauce, chili paste and lime juice to taste. The fish sauce, which we first came across in Vietnam, features in absolutely every dish here, apart from sweets. It replaces salt and enhances the flavours, being a natural source of sodium glutamate. While we were cooking, the instructor was walking around, adding water and coconut milk, then adding shrimps. Generally, I noticed that we were only trusted with processing vegetables and greens, while all the meat was provided already prepped and added straight to our woks.

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Once we cooked and happily consumed our own Tom Yum soup portions, it was time to cook the Pad Thai. The instructor had pre-soaked the rice noodles in cold water, so we just had to cut up the tofu and leeks and return to our woks, already washed and seasoned with soybean oil for us. First of all we fried off some crushed garlic with tofu and spices (fish sauce, coconut sugar, chili flakes, ground peanuts and something like pickled radish). Then we broke an egg into the wok and gave it a quick fry too. Finally, in went the noodles, leeks and soybean sprouts. The instructor told us that in Thailand no one cooks Pad Thai at home, and this is exclusively street food. Interestingly, some type of sugar is added to almost any dish here.

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By the way, at some point the instructor told us that almost everyone in Thailand knows about Azerbaijan, due a lot of Thai players in our volleyball clubs, and since volleyball is the only team sports which Thais are good at, this fact is widely known. Good to know, as we were quite surprised that hearing about us being from Azerbaijan, no one here makes a puzzled face and asks what on Earth it is, like we’re used to.

After Pad Thai we tasted the spicy chicken salad prepared for us by the instructor, as mentioned, using onions, boiled minced chicken, chilis, ground roast rice and of course seasoned with fish sauce. And then we had to cook green curry. The instructor prepared the curry paste himself, explaining in the meantime that no one does it at home and everyone buys readily made paste. He mixed a lot of ingredients in the mortar – coriander and cumin seeds, the “holy trinity” (if you remember, that’s lemongrass, lime leaves and galangal), red and green chili peppers, turmeric root, garlic and something else, and then we took turns to mash it all with a pestle. Then, one last time, we returned to our woks, where coconut milk and chicken slices were already added for us, and cooked that with Thai eggplant, basil and finger root ginger with the addition of fish sauce, sugar and curry paste.

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At the very end we were served our dessert – a slightly salty sticky rice mass (yes, salt is added to desserts and not to savoury dishes here – for the latter this mission is given to fish sauce!) with fresh mango. We really liked the class overall: we acquired new skills, plus it was fun and tasty!

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For the evening we had a ladyboy cabaret show planned. It sounds a bit dubious, I understand, but there was absolutely nothing bawdy there. Just normal singing and dancing, the performance was pretty good: they were portraying Beyoncé and Marilyn Monroe, acting scenes in Chinese and Korean style, and for some reason dancing to “Hava Nagila”. If you don’t know they are ladyboys, you could totally take them for women.

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By the way, the show wasn’t included in our tour programme, therefore, even though Vanna kindly arranged tickets for us, even with a discount, we had to take a taxi ourselves. The cabaret is on the Asiatic embankment – it’s a very pleasant place with a ferris wheel, restaurants, shops and a night food market. We went for little walk after the show, and the street food looked very tempting to us, but firstly, we were still full after the cooking class, and secondly, we are still slightly apprehensive about street food.

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