Fare from the central region of Thailand is the focus of this engaging hands-on cooking class. Chef Pam will guide you to master the art of blending spices with fresh produce to prepare delectable and traditional Thai meals. Begin with fried money bag dumplings (Tung Tong) with ground pork, diced carrots, spring onions, corn and spring roll sheets. You'll design a tum yum kung with shrimp, shallots, mushrooms and fresh herbs with a side of kanom krok or coconut-rice pancakes involving jasmine rice. Finish with a sweet Thai iced tea.
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Fried Money Bag Dumpling (Tung Tong)
With ground pork, dice carrot, spring onions, corn and fresh spring roll sheets
Tum Yum Kung
With prawn or shrimp, galangal, lemongrass, Thai lime leaves, chilies paste, chilies, shallots, mushroom and coconut milk
Jasmine Rice
Coconut-Rice Pancakes (Kanom Krok)
With rice flour, coconut milk, glutinous rice flour, corn and green onion
Thai Ice Tea
With Thai tea and milk
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
