This High-Season the Phuketindex.com team had the opportunity to attend the Boathouse Phuket Kitchen’s “Flavours of Southeast Asia” cooking class series with Sous-Chef Rattana Pholthaisong. The class featured a mouth-watering tour of cuisine from Thailand as Sous-Chef Rattana taught techniques and discussed ingredients for an enticing selection of dishes.
For this class we had a menu of five dishes featuring Tod Man Talay (Deep-Fried Seafood Cakes), Tom Yam Goong (spicy Thai soup with prawns), Gang Kiew Wan Gai (Green curry with chicken), Goong Phad Nam Makham (Stir-fried prawns with tamarind sauce) and a desert of Khao Niew Mamuang (Sticky rice with mango)
Considering the plentiful food along with the experience and interaction with Chef Rattana, the 2,200 Baht class fee is an educational treat for anyone who appreciates food and would like a lesson in the kitchen. Every attendee went home with the recipes, a souvenir apron and certificate from the class. Chef Rattana is enthusiastic about food and eager to share her knowledge. She gave tips on how to get supplies and her preferred choice of certain ingredients.
Beginning with Tod Man Talay, she instructed attendees how to combine minced fish, prawn and squid together with red curry paste, sweet basil and kaffir lime leaves. Add one egg yolk, mix well and season with a little fish sauce, sugar and oyster sauce. Shape a small portion of the mixture into a ball, flatten it and fry until golden. Chef Rattana tells us
“Asian cooking involves lots of knife work, but the cooking process is quick – usually in one pan. There are lots of components but it’s easy to prepare. All of these dishes you can make at home.” Most of our ingredients had already been prepared and the whole process took us about 5 – 10 minutes to complete. The smell is intoxicating!! Chef Rattana demonstrates how to cook and let us test each of the dishes she prepared. After finishing the class chef gave certificates to the students and we all had lunch together.
“This is a lot of fun for me,” Chef explains. “I get to know the restaurant guests who come to The Boathouse Kitchen and I get feedback on our food. At times I can be in my little shell away from the customers, so I enjoy these classes because I can always learn what is going on and get ideas.”
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