Thai cuisine has always been in important part of the country’s cultural heritage. With a unique blend of sour, spicy and sweet, several dishes, such as Tom Yum Kung (‘Shrimp in a Spicy Soup’), Tom Kha Gai (‘Coconut Soup With Chicken’), and Kaeng Keaw Wan Gai (‘Green Curry With Chicken’), have provided people across the globe with a tantalizing introduction to the nation’s diverse range of dishes.
Throughout history, Thai people have always paid a lot of attention to the importance of ingredients and using the correct cooking methods, while foods and food-related references are commonplace in the nation’s folk tales and literature.
For example, in the tale of Sangthong (‘Gold Conch Shell’), the main character (also named Sangthong after being born in such a shell) manages to trace his missing mother – Queen Chantathewi - after distinguishing her figure in pieces of ash gourd floating in a clear soup. Community spirit Traditionally, Thai families would build a cluster of homes so relatives could live near each other. As well as sharing foods, members of the family would also share their own special recipes.
Now that many urbanites have little or no time to cook or pass down their knowledge and experience to the latest generations, a continuing interest among the public suggests cookery lessons or courses could help to fill the current skills gap.
Foreign visitors to the kingdom continue to show a strong interest in picking up the essential tips and tricks only a native culinary expert can supply.
Piyawadi ‘Tam’ Jantrupon, who recently launched Amita Thai Cooking Class, is sharing the knowledge she was introduced to at an early age from a small cluster of homes located on Wutthakart Road close to Klong Sanam Chai (‘Sanam Chai Canal’).
“When I was a child, my parents sent me to many different relatives homes during school breaks to learn how to cook a great variety of main course dishes and desserts,” Tam says. “I learned to cook punsip [a light fried pastry, eaten as a snack with various fillings], Khao Chae [a sumptuous, chilled, flower-scented rice dish], as well as many other dishes at the homes of various relatives, each having their own special dishes.” Tam says she also learned how to prepare and cook Thai dishes from an aunt who was a teacher at Eiamlaor School, which nowadays is part of the Suan Dusit Rajabhat University. The university has a famous catering college and demonstration hotel called Suan Dusit Place and also the famous Suan Dusit Bakery not far from the parliament in Bangkok’s historic Dusit district.
Tam and her husband Montri decided to open the cookery school after Tam retired from her career as a buying agent. Primarily aimed at foreign tourists, she decided to base the school at her mother’s residence in the Wutthakart area, allowing her to take good care of her Mom, while doing the thing she loves most – cooking authentic Thai food.
The cozy setting, with multiple homes within close vicinity of each other, provides the contemporary-style Thai cookery school with a genuine family feel. The experience is on the whole more like a visit to a good friend or family member’s home than a formal classroom set up.
A half-day course package (2,800 baht [US$80]) includes a hotel pick-up by car and a boat transfer from Maharaj Pier, after which students are welcomed on arrival at the school with a healthy herbal drink. After a brief introduction and description of the three main dishes and dessert to be prepared, the class can get underway.
Hands-on experience For foreigners, it’s quite important to learn about the most important herbs and vegetables found in Thai cuisine. Since Amita Thai Cooking Class’ facilities include a small vegetable plot, which was once typical of most Thai homes, it’s easy for students to take a good close look at each variety with Tam on hand to respond to any queries. Among the plant varieties found in the school’s garden are centella asiatica urban, guinea pepper, holy basil, kaffir lime, piper sarmentosum, plate brush and Thai basil.
Tam explains to students some of the health benefits many Thai herbs and plants can offer. Thai holy basil, for example, is said to be beneficial for the digestive system, while the leaves from a screw pine are said to be good for the heart. Our host also pointed out that other qualities relating to aroma and color could also be found in many vegetables, as is the case with Lam Duan (‘White Cheesewood’) and Anchan (clitoria ternatea). In this case, the vegetables’ extracts can provide a nice aroma and color to local desserts.
Tam says her foreign students generally get very excited when they see a pepper tree, many having not seen one before. The opportunity to sample some of the fresh fruits and vegetables, which are 100% chemical free, also provokes plenty of interest among students.
At the end of the class, which runs from 9 am through 1 pm, participants get the chance to sample the fruits of their labor. Tam typically responds to queries, or points out some useful replacement ideas for those who wish to recreate authentic dishes without access in their home countries to all the ingredients we can purchase in Thailand.
The Amita Thai Cooking Class maintains a policy of no more than 10 students per class, while Tam and three assistants can provide close attention to the needs of the class, maximizing learning opportunities for participants.
While most of the vegetables can be sourced from the garden, some high-quality meat and other ingredients are purchased from Villa Supermarket.
As well as creating delicious, healthful dishes, Tam is keen to ensure that the process is clean and hygienic. It should also be a fun experience for the participants, after all, the school’s motto is ‘It’s fun … simple … delicious!’.
Located across the Chao Phraya River in Thonburi, you can find out further information about the course and its location by calling Amita Thai Cooking Class on Tel: +66 (0)2 466 8966, or visiting http://www.amitathaicooking.com.
Amita Thai Cooking Class (half-day course) A half-day course costs 2,800 baht (US$80), which includes transport from your hotel, one boat transfer (with insurance cover), welcome drinks, and ingredients for three main dishes, a dessert and other related local foodstuffs.
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