That's me! If you guessed I'm wearing a crazy bamboo hat and preparing sticky rice in a bamboo steamer you must be Thai! I lost the hat somewhere along the way, but hopefully the Thai dishes we made today will stick with me forever. I love Thai food! I would eat it everyday if I could live off of coconut milk, sweet eggplants and spicy papaya salad! Although, I'm guessing this isn't a balanced diet, those are just a few of my favorite reasons for Thai cooking. There are just too many to list for now...
Mrs. Emby teaching us about organic Thai farming and collecting ingredients for our dishes!
Long Beans (Thua Fak Yao)
These beans can grow up to 40cm long but picked when they are still young and crispy.
They're used often in salads and stir fried dishes.
Sweet Eggplant (Makheau Pro)
One of my favorite new veggies! It's a small round green eggplant that has a slightly sweeter taste than the purple eggplants we use in North America and Europe. They are often used in curries.
Mrs. Emby and her infectious smile!
Passion Fruit
Taste like a bland Kiwi.
Coconuts (Ma Prao)
Back to the classroom!
Sticky Rice is ready!
Definitely buying this 3 piece cookware set before we leave Thailand!!
The beginnings of our curry paste.
Now it's ready for hot chili peppers!
Hot Pepper Dance!
Curry Paste is ready!!
Adding the curry paste to our coconut milk
Veggies added!
Ready to eat!
Red Curry Chicken (Kaeng Phed Gai) 'Di-Mak' Very Good!
Next up... Fried Chicken with Cashew Nuts!
(Gai Phad Met Mamuang Him Mapaan)
My personal chef!
Pad Thai ingredients!
Ready for lunch! All this cooking makes you hungry!!
The delicious Mango and Sticky Rice!
(Kao Nio Ma Muang)
Bananas in Coconut Milk
(Kluai Bod Chii)
After a long day of learning about organic farming, cooking
and eating, I think somebody is ready for a nap!
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