I had a private Thai cooking class a few months back. I learned that every ingredient must be prepared in a certain way to extract maximum flavor or to achieve the perfect bite. I try to be intentional when I cook at home, but taking this class reminded me that what makes a dish special is in the fine details of how it is cooked. Sometimes beating the egg in a certain way, really does effect the type of pancake you get.
These pictures show me making the class Thai dish: Tom Yum Soup! The lime gives the dish the sour flavor and the spice comes from the chili peppers. The other ingredients are: lemongrass, kaffir lime leaves, and galangal. We added in oyster mushrooms and fresh fish. I also made chicken cashew nut! I also included a photo of my favorite store bought Thai chili paste brand from Mackro!
Liosuelo 