25 March 2018
Despite yesterday’s worries, we made it to our last cooking class very smoothly. As it was indicated, we were picked up at 8am by a minibus and taken to the opposide coast of the peninsula, right through the town of Phuket. First we stopped at a market, where, just as during our previous classes, the instructor showed us variuos products, specific for Thai cuisine. But while neither in Bangkok nor in Chiangmai did we get to see a full-scale market, here we found ourselves right in one, with all its peculiar smells.
The instructor explained that all the products that we were going to use today had been purchased here, except for meat and fish. The meat and fish here stay outside without a refrigerator all day, and, she said, while it is not a problem for a Thai stomach, ours would not necessarily appreciate it, that is why these products had been bought at a supermarket.
From the market we headed to the cooking school, located right on the beach.
To start with, we were treated to local desserts and exotic fruits, mostly familiar to us, except for the rose apple or chompoo, looking like a pear, very juicy, and not tasting anything like a proper apple. As for desserts, they all seemed to taste the same – just like the sticky rice that usually goes with mango.
Our half-day course included cooking everything we were already familiar with: spring rolls, tom yum soup and sticky rice with mango. The difference between this course and the previous ones was that firstly, there were different instructors for different dishes and secondly, the process itself went like this: we sat in a room looking like a mini-lecture theatre, and the instructor demonstrated the whole cooking process from beginning to end, and then we had to repeat it on our own.
Once again, we didn’t get to cook the sticky rice with mango, but were only shown how to do it. The reason is that this dessert is made in bulk rather than in individual portions: first you have to steam the glutinous rice and then top it with a sweet coconut sauce. But this time, the process of cooking the rice was explained very well and thoroughly.
We watched the instructor prepare the tom yum soup just like a theatre performance. He was totally killing it, supplying every action with jokes and funny faces.
So now we can quite consider ourselves specialists in Thai cuisine!
After the class we were brought back to the hotel, and our tour programme was over. Now the travel agency would only need to safely take us to the airport in 4 days’ time, and for now we are completely left to ourselves. So I personally spent my afternoon by the infinity pool in our hotel, overlooking the sea. I got to see a gorgeous sunset – we are lucky to be staying in the west of the peninsula.
Looking for a place to have seafood dinner, we wandered into a restaurant. First we were a bit confused about what to choose, and then the waiter told us that just for 2200 baht (about $70) we could get a crab, a lobster, a fish, mussels, shrimp and squid, and choose how to cook each of the beasts, which would be more than enough for two people. And we got a whole feast!