May Kaidee Bangkok
Bangkok is where it all began with just a street cart in 1988, and our Bangkok restaurants still remaining just blocks away from that original location where May started with a gas powered wok on two wheels in an alley.
Bangkok Restaurant
Classes are taught daily 9:00am
Class program and schedule
Morning Class Schedule
Pick up from Hotels 8:00am-8:30am
(one way transfer)
9:00 AM – 9:10 AM
Class Introduction
During this time students get acquainted with the instructor and fellow students.
Complimentary Fresh Fruit and Spring Water
Students are offered fresh fruit such as Papaya, Mango or Dragonfruit, and a bottle of spring water.
Course Material Overview
Each student receives our special course notes booklet to review, which is later read in more detail during the hands-on cooking phase.
9:10 AM – 9:30 AM
How to Make Chili Paste
A lesson on making chili paste is taught prior to the main lesson. Many students for the first time have the experience of using a mortar and pestle for food preparation, which is a common tool in Thai cooking that liberates an array of scents and tastes from the fresh raw ingredients used in chili paste. In Chiang Mai we begin the class by teaching red, green and Tom Yam chili paste. In Bangkok we teach green chili paste and Tom Yam chili paste.
Discussion of Thai Spices and Herbs
During the chili paste making demonstration, the instructor leads a discussion of Thai spices and herbs. Students are also introduced to a range of native vegetables and fruits, as well as oils and sauces important for Thai cooking. Lemongrass, Galangal, Kaffir Lime Leaves are among the primary ingredients that will be new to students not previously familiar with Thai cooking, used in popular dishes such as Tom Yam soup and Tom Kha soup. Equally important ingredients discussed include Spicy Basil, Sweet Basil, Coriander and <a href=”/ingredients/chinese-ginger”>fingerroot (Chinese ginger)</a>.
Main Lesson – Cooking 5 recipes
During the main lesson time you will learn to cook the following recipes:
- Peanut Sauce
- Tom Yum Soup
- Tom Kha Soup
- Pad Thai
- Masaman Curry
- Red or Green Curry
12:00 PM – 12:45 PM
Short Break and Group Discussion
Students are allowed a short time to sit and rest, as well as discuss the techniques learned during the course.
