KRABI DISCOVERY » Cookery School

Return to the brass age

KDSH — Sun, 28 Mar 2010 12:10:16 +0000

The more things change in cooking, the more nostalgic we become for the original

So much in our lives works in cycles. We retire things we’ve used for years and grown tired of, replace them with something new, and then come to miss the originals, which we recruit back into service, their attractions revived. This principle can be seen in the cycles of fashionability that revolve around clothing, furniture, styles of decoration, movie genres and much else. It even applies to household tools and kitchen utensils. These days Thai consumers of kitchen items place the emphasis on convenience and the appearance of modernity. Pots and frying pans are lined with Teflon to keep food from sticking, plastic electrical water heaters are preferred to stainless steel ones because they look more attractive and pepper grinders are made of clear plastic so that the level of the peppercorns inside can be seen. But the cook whose kitchen is equipped with a copper-coated frying pan with brass handles, expensive items that must be imported, will be seen as the most up-to-date of all. Copper and brass kitchen equipment is now seen in Thailand as especially desirable.

But this is a return to the past. Brass and copper utensils were almost universally used in this country in the past, when there were no other materials to use in place of them. Drinking vessels, tho (serving bowls for rice) and the paraphernalia for betel nut chewing were all made of brass. But the materials used changed together with the Thai lifestyle. People stopped chewing betel; rice was more easily served directly from the electric cooker. The brass and copper items lost their importance and were thrown away or sold, then replaced by more modern versions. Brass woks are still used to make old-fashioned, egg yolk based “golden” sweets like thong yip and foy thong. This is one old tradition that has not changed. Their survival might have something to do with convenience, or because of their character as a long-standing symbol of expertise in sweets-making. There are other examples. The vendor who sells khanom jeep (sheets of wheat noodle stuffed with minced pork and shrimp and steamed) on Plaeng Nam Road off Yaowarat still uses an ancient-looking brass steamer, a touch that looks very appealing to knowledgeable customers. It gives the impression that he has been making and selling the khanom jeep since the old days. Shops that specialise in kraphoh pla (a thick soup made from fish air bladders and other ingredients) often serve the soup from big brass cooking pots. Customers tend to think that the soup that comes from pots like these will be tastier than that served from stainless steel ones. In the same way, noodle shops who seek out brass cooking pots of the kind used in the past will be especially

popular. Brass cooking equipment creates confidence in the kitchen skills and fastidiousness of the cook who uses it because it requires special care. After use it must be cleaned thoroughly so that its golden sheen can always be seen. When brass woks are used to prepare sweets for merit-making events at temples they are polished until they shine. The same is true of brass pots used to make kui tio to be served to monks. The noodle dishes should look more attractive than usual, and the shiny brass enhances their appearance. The idea of using brass cooking equipment in restaurants as a way of inspiring customer confidence is helping to fuel the cycle that is bringing these items back into common use. Many establishments are now serving curries in small brass bowls, and if these bowls are set on top of a small, ceramic, charcoal-burning cooker, so much the better. It is a creative touch that customers respond to. These days the use of brass utensils is becoming widespread once again. In the area around Woeng Nakhon Kasem and Charoen Krung Road, where they were once available but where sales had been sluggish for decades, old-fashioned brass kitchen items are doing very well, especially woks, which are offered in many sizes. People who want to refurnish their kitchens with brass or copper pots and pans don’t have to look far to find them, and even those who don’t want to change over might consider them as an investment. Copper and brass cookware appreciates in value with time, while stainless steel drops rapidly in price after purchase. In the city of Lijiang in Yunnan, China, a World Heritage site, one of the ancient handicrafts is the fashioning of kitchen utensils from copper. The people there have traditionally used copper pots, woks and kettles that are all made of copper, and continue to use them now. As a result the craft of making them continues to flourish. The workmanship is very fine and the utensils are durable, because the craftsmen are generous with the copper and it is very thick. Although their products are more expensive than they used to be, the price is in yuan, and is very low when converted to baht or dollars. For most visitors the copperware of Lijiang will be must-buy purchases. It is available from vendors in the city’s fresh market, which is located outside of the old city wall. So the cycle of preference in kitchen equipment continues, just as it does in fashion and entertainment. Now that items as attractive as these are back in use, cooks who own them can take pleasure in their art that might evade those who stick to steel and aluminium.

SOURCE : http://bangkokpost.com/leisure/restaurant/34045/return-to-the-brass-age

Krabi Cookery School

KDSH — Sat, 16 May 2009 18:14:33 +0000

ADVENTURE IN THE KITCHEN

You will learn through a practical hands-on approach, choosing your own dishes to prepare. The results will impress your friends back home with such culinary wonders as green Thai curry, fragrant soups, stir fry chicken with cashew nuts, and many other delicious and exotic dishes. One of the most distinctive aspects of Thai cooking is its use of herbs and spices. Some Thai dishes are very spicy, but by no means all of them. Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Sharing a meal is an important part of the day for any Thai person, and meals are seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others. Thailand is blessed with many varieties of plants, herbs and spices which ensures a balanced diet. Today, visitors can both relish classic Thai menus and study the art of Thai cooking.

There are morning and afternoon courses for you to choose, with different set of dishes to cook.

The morning course start at 09.00-13.00
* Curry pastes
* Masaman Curry
* Red curry chicken with vegetable .
* Spricy prawn soup ( Tom Yam Kung ).
* Lab Kai ( Chicken Mint Salad )
* Pat Thai ( Fried noodle Thai Style )
* Stir fry chicken with cashew nut .
* Stir fry sweet and sour chicken or vegetable.
* Fried rice with chicken or vegetable.

The afternoon course start at 14.00 – 18.00
* Curry pastes
* Green curry
* Penang curry ( Similar to Satay )
* Pat Thai ( Fried noodle Thai Style )
* Papaya Salad ( Som Tam )
* Tom Kar Kai ( Chicken in coconut milk )
* Stir fry chicken with holy basil .
* Stir fry morning glory .

Been here and what blogger discovered & experienced

” We were picked up by a truck on April 1, 2009. Today, we were headed to the Krabi Thai Cookery School. Ivan went to this same cooking school 3 years ago. The teacher is a very friendly Thai lady named Ya. The class was a group of 7 people and a monkey. We started off by chopping ingredients for the curry pastes. Ya showed us how to make curry pastes with a blender. Everybody started cooking up Pad Thai with chicken. I made mine with bananas. The dish came out really good.It was time to make some curry. I chose the green curry with bananas. Ivan made red curry with chicken while Jennifer made penang curry. Next, a few people in the group were making soups. Ivan made a Tom Yum soup. I made a soup of Bananas in Coconut Milk,which is apparently a traditional Thai monkey dish. A few people were making Papaya Salad. Jennifer smashed the ingredients to make a great papaya salad. It was time to make more dishes. Ivan made a Stir fry chicken with holy basil. Jennifer made Chicken and Mushrooms in Oyster Sauce. I made a Stir Fried chicken with bananas and cashew nuts. Then, a few people made Morning Glory. Everybody worked really hard. The food was placed on the dining table. It was time to eat. There was so much food. It tasted great! It started raining outside. We got our recipe book signed by Ya. She is filled with great stories. Ivan, Jennifer and I really enjoyed the cooking class. We got back in the truck and were taken back to the resort. We chilled at the resort. We were so stuffed from all the food from our class. We did have a small snack. We went to sleep shortly after. Tomorrow, we’d be headed to a new place. I wondered what adventures we would have there. “

MEMORABLE MOMENTS IN KRABI

KRABI MORNING MARKET

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An Introduction To Thai Herbs

admin — Sat, 16 May 2009 12:21:26 +0000

INGREDIENTS FROM YOUR GARDEN
Source : http://www.tatnews.org

Greater galangal is an erect annual plant with aromatic, ginger-like rhizomes, and is commonly used in Thai cooking as a flavouring. The approximately 0.04% volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents. An essential ingredient in the preparation of the Thai version of red curry paste, Galangal is used in popular dishes such as the shrimp soup with lemon grass – Tom Yam Goong, chicken soup with coconut milk-Tom Kha Gai, stir-fried meat or vegetables in a dry red curry paste – Phad Prik Khing, a fish curry sauce – Khanom Jeen Nam Ya – and a Northern Thai curry called Hang Le.

Kaffir Lime leaves or “Ma-Kroot” is sometimes called by its other names – Leech Lime, Mauritus Papeda or Porcupine Orange. The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer. Kaffir Lime leaves are a key ingredient in red curry paste, and dishes such as a Southern-style rice salad – Khao Yam Pak Tai, steamed fish mouse – Haw Mok Talay, and Phad Prik Khing.

Lemongrass or “Ta Khrai” This erect annual plant resembles a coarse lemon-scented grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2 – 0.4 volatile oil and has several therapeutic properties. Lemon grass is used in many forms – as whole leaves and stalks, sliced or pounded – and is featured in most Thai dishes ranging from soups and Thai salads, particularly “pla”, curry paste and curries. The distinctive but delicate aroma of lemon grass is refreshing and invigorating.

Lime or “Ma-Nao” is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven anti-inflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.

Cumin or “Yi-ra” is a small shrubbery herb, the fruit of which contains 2 to 4% volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin’s therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

Sweet Basil (Common Basil) or “Ho-Ra-Pa” is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents. Horapa Sweet Basil is commonly found in variety of steamed, oven-baked or stir-fried seafood and mussel dishes such as the spicy seafood soup- Poh Taek, Haw Mok Talay seafood mouse, and sautéed prawns in a drier stir-fried red curry paste, Chu Chee Goong Lai.

Marsh Mint or “Sa-ra-nae” The fresh leaves of this herbaceous plant are used as a flavouring and is eaten raw in Thai cuisine. Small sprigs are also used for garnishing. Volatile oil contents give the plant several therapeutic uses as a carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties hence adds a refreshing taste to Thai salads such as the spicy “yam” or the more delicate “pla”.

“Kra-Chai” This erect annual plant with aromatic rhizomes and yellow-brown roots is used as a flavouring. The rhizomes contain approximately 0.8% volatile oil. Some of its therapeutic benefits include the relief of stomach aches and stomach discomfort, antimicrobial properties, and antitussive agent relieving or preventing coughing. Krachai is a key ingredient of Gaeng Som, a spicy soup often featuring fish or seafood, and other chilli paste, and a fish curry sauce – Khanom Jeen Nam Ya.

Pepper or “Prik Thai” is a branching, perennial climbing plant from whose fruiting spikes, both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2 to 4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

Garlic or “Kra-thiam” is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36% garlic oil and organic sulfur compounds. It is known for its therapeutic properties as antimicrobial, diaphoretic, diuretic, expectorant, cholesterol lowering and agents to relieve stomach discomfort.

Ginger or “Khing” is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice. Ginger rhizomes contain 1 to 2% volatile oil and is often used as carminative and agents to ease prevent or alleviate nausea and relieves stomach discomfort.

Hoary Basil or “Maeng Lak” is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring. Containing 0.7% volatile oil, its therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

Sacred Basil or “Ka-Praow” is an annual herbaceous plant that ressembles Sweet Basil but has narrower and often-times reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5% volatile oil, which exhibit antimicrobial activity specifically as a carminative, diaphoretic, expectorant and stomachic. The popular ‘one plate’ Thai fast-food choice of stir-fried meat or seafood dish, “Pad Ka-Praow” is tasty local favourite.

Chilli or “Prik” is an erect, branched shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Chilli has many other therapeutic uses.

Turmeric or “Khamin” is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain 3 to 4% volatile oil with unique aromatic characteristics. Turmeric’s properties manifest as carminative and stomachic agents. The use of Turmeric predominates in the dishes of Southern Thailand. Shallots are sliced, deep-fried, pounded in red curry or chilli paste, pickled, or used as garnish, and is prominently featured in northern dishes such as Hang Le Curry, the northern style chilli dip – Nam Prik Ong, and the northern-style chicken curry noodle soup – Khao Soi, the spicy soup Gaeng Som and the Thai salads of the Central Plains.

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