Went to a cooking class last week, and it was big fun! This is part of a series of classes taught by a Singaporean (originally from Western India) in her "suburban" home, not too far from where we live. The proximity was the draw for me, but later I learned that she's been recommended by Lonely Planet and a number of other sources. Her typical clients are Western tourists - some of them come to her house fresh from the airport (well, probably not fresh) with bags in hand. The day I attended, there were just 3 students, all short-timers in Singapore. So this day was Thai cooking - Khao Phat Krachup (Water Chestnut Fried Rice), Bpiah Pow (Grilled Fish in Banana Leaf), and Mango Salad, with green unripe mangos. The Asian ingredients were a revelation - I had never sampled a fresh water chestnut before, or an unripe mango. The chestnut was delicious and a little sweet; the mango was sour and tart. We also used tiny dried prawns for flavoring and chile padi, tiny red chiles that are hotter than jalapenos. So, we all prepared the food as a team in Ruqxana's outdoor kitchen, and then sat down and inhaled the result for lunch. Will be checking out future classes in Indian, Singaporean and Vietnamese cooking!
|Back in the condo with mangos, prawns and water chestnuts|