Ancient Thai Cuisine Cooking Course

In addition to our existing courses, we would like to introduce the Ancient Thai Cuisine Cooking Course to enable both amateur and professional cooks learn how to create ten of the country’s long-forgotten dishes like Ma Auan, Kaeng Mumba and Lon Taujiew Poo, that were popular and readily available in times gone by.

Chef Nooror Somany, founder and Master Chef, would like to share the secrets of these recipes, with those who are keen on learning about Ancient Thai Cuisine.

Amongst the menus in the Ancient Thai Cuisine Cooking Course is Massaman Curry. King Rama II waxed poetically about the charm of this dish, as quoted below:

“Mussaman curry is like a lover,
As peppery and fragrant as the cumin seed
Its exciting allure arouses
I am urged to seek its source.”

Ancient Thai cuisine has been my passion since childhood, when my mother prepared many delicious dishes and taught me how to cook them to perfection.

Some time ago, I had the privilege of hosting a TV series with Professor Sisamorn Krongpan, a well-known Thai food guru, and through her I acquired a profound knowledge of Ancient Thai Cuisine. I am grateful to have learned from her and thus want to share these unique recipes with you, since many Thai people are not so familiar with the culinary secrets of the past. I’m sure you’ll enjoy learning and cooking these wonderful dishes.

Ancient Thai Cuisine Cooking Course – Menu

Starters

  • Mah Auan (ม้าอ้วน)
    Steamed minced chicken & crab meat
  • Saeng Wa Koong Plaa Duk Foo (แสร้งว่ากุ้งปลาดุกฟู)
    Crispy serpent head fish and prawn salad
  • Yam Nua Yang (ยำเนื้อย่าง)
    Spicy grilled beef salad
  • Mee Krob (หมี่กรอบ)
    Crispy rice vermicelli, served with tofu and bean sprouts

Soup

  • Tom Klong Plaa Kra Phong (ต้มโคล้งปลากะพง)
    Spicy sea bass soup

Main Course

  • Lon Taujiew Poo (หลนเต้าเจี้ยวปู)
    Dipping sauce with soya bean paste and crab meat
  • Kao Maan Som Tum & Nua Khem Phad Waan (ข้าวมันส้มตำ และ เนื้อเค็มผัดหวาน)
    Papaya salad with coconut rice and caramelized salted beef
  • Kanom Chin Nam Ya Kai & Kai Waan (ขนมจีนน้ำยาไก่ และ ไก่หวาน)
    Thai vermicelli with chicken sauce & caramelized chicken
  • Kaeng Massaman Nua (แกงมัสมั่นเนื้อ)
    Massaman beef curry

Dessert

  • Kanom Moh Kaeng Tua (ขนมหม้อแกงถั่ว)
    Jasmine Cake made from mung beans
Price:  Baht 17,655 net per person, inclusive of 10% service charge and 7% VAT

Morning Session Schedule

8:45-9:00hrs
Students will be welcomed on the 2nd floor with a fresh Thai herbal drink, followed by a discussion with the chef on the 4/5-course meal they will prepare.

9:30-10:30hrs
The group will visit the market. Our instructor will introduce the group to fresh Thai herbs, vegetables, fruits and other products.

10:30-11:00hrs
Back to cooking school, where the students will receive an apron, recipes and notes.

11:30-11:30hrs
A theory class will be conducted, where the instructor explains and demonstrates each of the 4/5 dishes, in the theory room.

11:30-13:00hrs
Students will be taken to the practice room, where they will begin cooking. Each student will have their own stove and wok. Assisted by our instructor, students will learn and experience the culinary techniques of Thai cuisine.

13:30-14:00hrs
It’s time for lunch. Students can taste and enjoy their own culinary creations in a friendly Thai setting, at the Blue Elephant restaurant.

Afternoon Session Schedule

14:00hrs
A theory class will be conducted, where the instructor explains and demonstrates each of the 4/5 dishes, in the theory room.

14:30-17:00hrs
Students will be taken to the Practice Room where they will begin cooking. Each student will have their own stove and wok. Assisted by our instructor, students will learn and experience the culinary techniques of Thai cuisine.

17:30-18:30hrs
Cooking course ends. Students will be presented with a Blue Elephant Cooking School Certificate and a cooking set as a souvenir.