Tag Archive: spring rolls

Hoi An Cooking Class

Cooking class started at the hotel at 4 and we walked to Hong Phuc which was right next to where we had breakfast. I was worried because many reviews online said that multiple cooking classes here have you cut vegetables and stuff spring rolls and nothing else. First we went to the market I went to earlier and looked at banana leaves, shredded leaves in salt water (many things were in salt water for pickling but this was to preserve it), hot chilies, garlic, shallots, 3 types of ginger, lemongrass, Vietnamese celery, how they get mixed greens (just an old lady mixing it), a strange round green thing that tastes like cucumber, live eels, fish balls and patties for soup, crabs, and lotus seeds/nuts.I was worried because we looked at many of the same foods from the Thai class.

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The first thing we made was fish stuffed with green onions and fried shallots which was wrapped in banana leaf and grilled.

Second was squid with lots of spices. Third was spring rolls (making them) which was quite different from Thai ones as the paper was a lot thicker and we didn’t cook the inside and put egg inside. Fourth we made a sauce for the wontons which I knew I wouldn’t like because of the pineapple but, since it was cooked, it wasn’t bad. We then fried the wontons and fried the spring rolls, cutting them partway though (Hoi An specialty) to make the inside crispy too.

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My favorite was the wontons followed far behind by the squid and fish—Gemma made the point that it would be a lot better with a more flavorful fish and a less bony fish. I didn’t like the wonton itself because it was bland but I guess the pork ones were good. They were Hoi An special as well and were flat with a little circle to one side, which I thought was strange.

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Bangkok Cooking Class

Met with the cooking class just before 9. 4 Germans, 2 French Canadians and 1 Korean, so the school must be well known internationally, or at least by hotels that do bookings. Our teacher is Jay who is a hilarious man, giving us fun ways to remember foods we’re not used to—pandan think of Panda but end with N; Thai turnip think of titanic, etc.

We picked up all the ingredients and went to the shop. Me and the Korean had to take the poop out of shrimp while others cut chicken, trimmed veggies or skinned shallots.

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First we made Pad Thai, then spring rolls then fried bananas then papaya salad then curry paste and curry. Really the fried banana we didn’t make and the papaya salad was a group effort. Lots of mashing. I need a mortar. Thai garlic you don’t skin. If you cannot find the flour use all purpose.

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Next I took the sky train for 28 bhat to National Monument and went into Tokyu thinking it was MRT. Security check to get inside the mall! Eventually found my way into MRT and sent 3 postcards from the cooking school not much to see in the mall unless you plan on buying souvenirs which I didn’t. Got a free shirt though, for  checking my bag and flying AirAsia.

Walked to the hotel, Bangkok Center, which was terrible–the map didn’t show how far it was! Almost got ill. Finally found it. Nice place (even though it wasn’t when we went back). Wandered for 20 minutes and then met Regina, my roomie.

After meeting up with my GAdventures tour group we got dinner at a Thai place for 114 bhat of lime juice and fried rice with vegetables. Started to rain so no one went out but some of us stayed down for drinks. Fun. No more hot water though…

Woke up at 6:00 today to be ready at 6:40 after breakfast. Decent breakfast.