Last july, we took a one-day cooking class when we were in Chaingmai, Thailand.
Our chef or tour guide looked like Mr Chow from the movie”The hangover” , more younger, but the same speed of talking and with lot of gestures.
We first went to a local morning market, where “Mr Chow” showed us many Thai spices and vegetables, he answered my qustions about these Thai food.
Then we drove in a minibus to a big house, which is located outside the city. It has a big garden with many herbs and fruit trees in it.
We spend half the day there, cooked 5 dishes: a salad, main course and dessert. I asked for more than 10 Thai chillis added to my papaya salad, and after eating it, I felt as hot as the weather there. Thank God, the diarrhea that I had for more than one week was stopped after this hot papaya salad.
What do we need:
- 180g Shrimp (without skin and head)
- 15-20 Sweet basil leaves
- 2 Cloves of garlic
- 1 Middle size carrot
- 1 Middle size onion
- 1 tsp sugar
- 2 sp fish sauce
- 1 sp Oyster sauce
- 2 chillies
How to cook it:
1: First chop carrot and onion into same size pieces of around 3x3cm. Chop the chilli and garlic into small pieces.
2: Heat oil in a pan and fry the chopped garlic. Half a minute later add chopped carrots, onions and shrimp and stir 2 minutes.
3: Add sugar, fish sauce, oyster sauce and chilli. Stir 2 minutes, then add sweet basil, turn off fire.
The most delicious food is the simplest to cook.
A few years ago we were in a Korean BBQ restaurant in Tianjin, China. The owner came to our table and showed us how to BBQ champignon mushrooms: she took off the champignon’s stem, and placed the cap upside down onto the barbecue. 1 Or 2 minutes later, the champignon’s cap filled up with water. The owner said: “Add a little bit of salt, drink it’s water first, then eat it”. We did, and never forgot it!
Even though now is not the BBQ season, we still can cook these champignon mushrooms in a simple way.
What we need:
- Some champignon (or common) mushrooms
- Some salt
- Some black pepper
How to do it:
First clean the mushrooms and take off their stems.
Heat some butter in a frying pan, and wait for it to melt. Then, place the champignon hats upside down into the pan and cook on small fire. After about 1 minute, the champignon’s water begins to come, two more minutes as water almost fills the “champignon’s bowl”, turn off fire, sprinkle salt and black pepper.
Tip: you also can use a cover to cover the pan after you put all champignons in it, 1 or 2 minutes. This way is more fast, and champignons will become more softer.
Almost every Saturday we go to the local weekend market, not only to buy fresh meat and vegetables, but also to enjoy that intimate ambiance, because we never talk to strangers in a supermarket.
Last Saturday, we were standing 2 minutes in front of a seafood stall, then decided to buy 3 kilos of squid for a good price. Another couple stood next to us and asked me, while the vendor was weighing squids, “How do you cook them”?
“Oh”, I turned face to them, “Just cook with these spring onions, and add some soy sauce”, I showed them spring onions in my shopping bag that I had just bought. “Few minutes, very easy!” I added. “That’s all? No oil?” the girl asked hesitantly. “Oil? Haha, yes, of course!” We both laughed.
- 3 squids, each 20cm long
- 4 Spring onions
- 1 sp Oyster sauce
- 2 sp Fish sauce
Slice squid sideways in pieces of around 2cm. Cut the spring onion to 4cm pieces.
Heat some oil in a pan, add squid slices, fry them until they change to white. Then add spring onion, oyster sauce and fish sauce, keep stirring around 1 or 2 minutes.
You can cook this dish with soy sauce or with fish sauce, both which taste kind of the same: salty. This time I chose fish sauce because it suits better with seafood and the taste of south-east Asia.