Our last day on Koh Lanta saw us chopping, simmering, boiling, stirring various ingredients while we participated in a Time for Lime cooking class. We made crispy spring rolls, penang curry, spicy prawn soup and caramelized filet of fish/chicken. We used only the freshest of ingredients and you better believe the curry paste was made from scratch by hand (by the way, Kiwi just said "mestle and porter" meaning morter and pestle and then he let a huge toot escape because he was laughing so hard at himself, then he began laughing even harder because the toot surprised the hell out of him). Anyway...we used a mortar and pestle to make the curry paste and my oh my you guys, it is 1,000,000 x better than anything you can buy in a shop.
The hard work is worth it!
The true chef!
Some of the fresh ingredients for the spicy prawn soup.
Fox wielding a cleaver, how frightening.
The students busy in the kitchen.
Kiwi enjoying the meal he made!
Kiwi's plate presentation. Fancy shmancy!
Fox's plate presentation. Fox wins, hers is prettier!
Fox enjoy an ice cold Chang after a tough afternoon slaving away in the kitchen.
Back to the kitchen for the 2nd course.
Kiwi dutifully chopping up the lemongrass.
We were so impressed by these knives we each bought one to take back to Canada with us. Hopefully this will encourage a little more cooking and a little less take out.
Some of the fresh curry ingredients that went into the mortar and pestle for crushing to make penang curry paste. By the way the Penang curry paste isn't traditionally Thai, it's a take on a Malaysian curry paste. It was so very delicious.
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