Asian Food Cooking Classes in Southeast Asia

Cooking Classes Southeast Asia. We have now arrived at the Thai Farm Cooking School. We had a choice between doing the cooking course in the city or going out to the countryside and I think we've made the right decision. I'm making a yellow curry today. This is mine. This is what I created and Sam went for the green curry, so this is his. We're making the Tom Yum soup. Mine is going to have shrimp and I've got my coconut milk here, so I'm going to be adding some ingredients - mushrooms, onions. GEAR WE USE Olympus OM-D E-M5 II: http://amzn.to/1OchS7t Canon G7X: http://amzn.to/1YdjsYX Olympus 14-150mm II Lens: http://amzn.to/1Y79zeM Rode Video Mic GO: http://amzn.to/1WDKtVM Joby Gorilla Pod: http://amzn.to/1PgoY5F SanDisk 16GB Extreme Pro: http://amzn.to/25KEErs SOCIAL MEDIA & TRAVEL BLOGS AUDREY: blog: http://thatbackpacker.com/ instagram: https://www.instagram.com/thatbackpac... facebook: https://www.facebook.com/thatbackpacker twitter: https://twitter.com/ThatBackpacker SAMUEL: blog: http://nomadicsamuel.com/ facebook: https://www.facebook.com/nomadicsamuel twitter: https://twitter.com/NomadicSamuel instragram: https://www.instagram.com/nomadicsamuel/ I'm going to be making a Pad Thai and then a Mango Sticky Rice. So overall that was a really cool experience learning how to cook Thai food. I made five different dishes. I'm beyond full. Like I feel like I'm ready to hibernate now. So this was 1100 Baht. It was like lunch and dinner and the thing I really liked about this particular school was that it was out in the countryside where we were able to get outside of the city and away from the pollution and whatnot and just have a really cool organic cooking experience. This morning we've got a special activity planned. We are taking a cooking class - a Khmer cooking class. I'm all thumbs in the kitchen but I'm going to give it my best shot. Right now we're at the local market and we are going to pickup some ingredients for the cooking class and it is raining. I'm trying to slice lemongrass. We're really earning our meal here. We're making our curry paste. We've been pounding away for almost ten minutes now. Here is the meal we prepared today. We have spring rolls with a nice dipping sauce, lok lak (a kind of beef meat) and over here Amok, which is fish in a coconut cream sauce. We just finished our cooking class. I didn't cause an International Incident. I didn't burn down the kitchen, so overall it was a success. If anyone wants to come the Kitchen is called Nary's Kitchen and they have a morning and an evening class. It costs ten dollars a person. This restaurant and cooking school is run by Nary and her husband Toot. They will take you to the market and you will spend an hour there just looking at different vegetables, picking up ingredients and then afterwards you come back to the school you cook for two hours and then you get to enjoy your meal. We highly recommend it. Excellent food. We don't put much sugar in Lao cooking like Thai food. You taste Thai food and it tastes milky and creamy and sweet because they add lots of coconut milk and lots of sugar. That is why the food tastes like that. Lao food is very different tasting like lots of herbs and lots of texture. We're making the Mok Pa fish and you are going to show us how to wrap it. Here we have our buffalo salad. We stir-fried some buffalo meat and we also added bean sprouts,banana flowers, string beans, hot chilies and mint leaves. Today we are having lunch at the Green Moss in Hoi An, Vietnam. Here are the first few dishes we've prepared. We have the Pho and the fresh spring rolls. Let's go eat it. Take them to the table and devour them. Next up we will be making a vegetable Cao Lau. So the Cao Lau noodles are made from the water used an ancient well and apparently it is quite secret. Not only in Hoi An. Unique noodles to Hoi An. It is harder. It's a crispy noodle. Now we're making our very last dish the vegetable pancake and it happens to be my favorite one. How is the Cao Lau? I love it. What really stands out with the Cao lau is the taste of the noodles. They are just really unique to this area and I love them. So the texture of the noodles are a little bit crispy and it almost tastes a little bit like they are under-cooked but that is what makes them quite unique. We just finished our cooking class at Green Moss and it was a little bit different from previous cooking classes we've taken. This one was a little bit less hands on and more watch and learn, which is great because we got to watch a professional make it and the dishes turned out great. Everything was tasty. Proudly presented by: http://nomadicsamuel.com & http://thatbackpacker.com