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Thai Cooking Class

Thailand still remains Southeast Asia’s most popular destination and luckily for me, it’s just a hour or so flight away from Singapore. I had been to Bangkok about a year ago, although at the time the area was congested with the city’s usual traffic mayhem rather than the current political demonstrations. I recently stopped by … Continue reading

Cashew Nut Chicken

Cashew Nut Chicken is a Thai stir-fry dish with Chinese origins, but tweaked to pack more heat. The preparation felt like most Chinese stir-fry recipes my Dad taught me, especially when we marinated the chicken with Chinese cooking wine, oyster sauce and then mixed with flour. The unique flavor for this Thai dish came from … Continue reading

Tom Yum

Tom Yum is a classic Thai spicy and sour soup that is packed with fragrant herbs. “Tom” means “to boil”, while “yum” refers to a mixture of things that tends to be spicy and sour. We prepared Tom Yum during our Thai Cooking Class in Phuket, and I found it was an incredibly easy soup … Continue reading

Pad Thai

I have attempted pad thai before (see my Shrimp and Tofu Pad Thai) but I admit I never could get it quite right. My noodles were either too soggy or the sauce just too sweet. I finally got the chance to redeem myself during my Thai Cooking Class in Phuket and now I am more … Continue reading