Segue in Italiano.
After a great summer in Berlin running Naturalmente in collaboration with WaldHotel Am see it was time to migrate to a warmer country. I arrived in Thailand on the 10th of November; soon after I was on a “mission” for Cookly to check one of their cooking class in Bangkok. They set me up a cooking class at the Siam Cookery House situated in Ratchada area. It was not the first time visiting school for Cookly. I usually do it when I am traveling around, here a couple of links 1 2 3
With my surprise the chef running the school that day was Naam. I met her many years ago when I was living in Bangkok. Even if I knew she studied at the Cordon bleu school in Bangkok, I would never imagined that she would have been my teacher for the day. And the surprise was not only mine. When she saw me she screamed “PEPPEEEE”; such a nice coincidence.
We met at the Ratchada MRT station and between a chat and a laugh the other participants came over. Always with a smile and a joke to crack, Naam first stop was at the local fresh market.
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There we learned a lot about local ingredients and the different uses in the Thai food preparations. Naam was super fun with her explanations, yet very informative even for someone, like me, who has spent a decade in the city. The people at the market knew and respected her for the job done in spreading Thai culture to foreigners visiting the city.
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At one point while she was presenting us some herbs, my attention was captured by some guys that were eating a kind of fish curry next to a stall. Once the saw me looking at them like a kid would look from a candy shop at the products, they offered me to try it. While they were doing so, a little smile appeared on their face. I’ve been in this situation before and that smile is saying: “let’s see how the “farang” (the Thai word for foreigner) will deal with the local spiciness”. With their surprise I ate it all and actually was not that spicy. After I got an “Hi 5” from all of them, we carried on with our market tour.
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Naam answered our questions in a professional manner. It was evident that beside the chef background she was putting a lot of passion, in what she was doing.
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After we tasted some herbs and got all the ingredients, it was time to go to her house and start to cook. But not before we had a Tuk Tuk ride. She called a few of them, closed the deal and we all jumped on them.
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Short after we were at her house. A typical Thai wooden house that survived the concrete development of the area; I would say a piece of history in an area where big buildings are “growing” like mushroom during their best season.
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Naam was very attentive toward us in case we needed something. After a short break, we put our apron on and took knifes in our hands. We sat in the main room on the floor where the daily menu was introduced to us: Pad Thai, Massaman Curry, Tom Yam Kung and Mango sticky rice for dessert. Not a bad deal at all!
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We started to make everything from scratch using the ingredients brought at the market: Coconut milk, the curry paste and everything else , was carefully made by following traditional techniques under Naam supervision. While cooking Naam was giving us so many useful information about what we were doing and why it was made in that way. We learned that coconut milk is something very easy to make and is sooooo much better when you make it by yourself.
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Also the Curry paste for the Massaman curry was so easy to make that I will never buy it again. We also made our own tamarind paste the key ingredient for the Pad Thai, but as Naam pointed out, for many other Thai dishes since it adds acidity to recipes. I learned that there are so many kind of sugars on the market and all of them have different uses in Thai cooking. Naam was always keeping it fun, however her instructions were very clear and everyone in the group was able to come up with delicious dishes. A “clean” deliciousness that you can’t really find it on the street eating at one of the stall spread all over the city. Even if tasty Thai street food is overpowered with MSG and refined sugar. At the class we didn’t use any of them. Having as a result a taste that is local and authentic.
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While I was socializing with the other participants, between a chat and another the Pad Thai was ready. Soon after the other dishes were ready also. The time to eat our creations came. As I mentioned before everything was delicious. We ended the day with a full belly and many useful tips to bring home and show off with friends and relatives.
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When I left I thought: “Those hours at the School were really well spent”. I’ve been to many cooking classes now, but Naam was able to pass her passion for food to us in a very humble way. I and I believe the all group enjoyed the class and the outcome.
I would recommend this experience to anyone visiting Bangkok that wants to spend a few hours in a less tourist neighborhood, learning about Thai culture trough food preparation. However they are very busy so make sure to book it in advance at this link.
Good job guys!
#keepeating
Una lezione di cucina a Bangkok con chef Naam
Dopo una fantastica estate a Berlino lavorando al Naturalmente in collaborazione con WaldHotel Am see , giunse il momento di migrare verso paesi piú caldi. Arrivai in Thailandia il 10 novembre; subito dopo ero in “missione” per Cookly per controllare una delle loro scuole di cucina a Bangkok. Mi misero in contatto per una classe con la Siam Cookery House situata nella zona Ratchada. Non e’ la prima che volta che visitor scuole per conto di Cookly, qui qualche esempio 1 2 3
Con mia sorpresa la chef che gestiva la scuola quel giorno era Naam. Conobbi Naam molti anni prima quando vivevo a Bangkok; anche se sapevo che aveva studiato alla Cordon bleu di Bangkok non avrei mai immaginato che sarebbe stata l’ insegnante di quel giorno. E la sorpresa non è stata solo mia. Quando mi ha visto ha urlato “PEPPEEEE”; che coicidenza.
L’appuntamento era alla stazione MRT di Ratchada, tra una chiacchierata e una risata gli altri partecipanti ci raggiunsero. Sempre con un sorriso e una battuta pronta Naam ci porto al mecato del quartiere.
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Lì abbiamo imparato molto sugli ingredienti locali e sul loro diverso utilizzo. Naam fú molto divertente con le sue spiegazioni, ma allo stesso tempo molto infomativa anche per me, che ho trascorso una decade a Bangkok. I venditori al mercato la conoscevano e la rispettavano per il suo lavoro di diffusione della cultura tailandese agli stranieri che visitavano la città.
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Ad un certo punto mentre ci spiegava gli usi di alcune erbe aromatiche, la mia attenzione fú catturata da alcuni ragazzi che stavano mangiando una specie di pesce al curry accanto a uno stand. Quando si accorsero che stavo a guardarli come un bambino guarderebbe le vitrine di una pasticceria, mi offrirono di provare il loro pasto. Mentre lo facevano un piccolo sorriso apparve sui loro volti. Mi sono gia’ trovato in situazioni simili, e so’ che quel sorriso significa: “vediamo se il “farang” (la parola tailandese per straniero) riuscira’ a sopravvivere alla “piccantezza” locale?”. Con la loro sorpresa mangia pure la loro parte e in realta’ non era manco così piccante. Dopo aver ricevuto un “HI 5” da tutti loro, abbiamo proseguito il nostro tour del mercato.
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Naam rispondeva alle nostre domande in modo professionale. Era ovvio che oltre al background da chef metteva molta passione in quello che faceva.
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Dopo aver provato alcune erbe e aver comprato tutti gli ingredienti necessari, arrive l’ora di andare a casa e iniziare a cucinare. Ma non prima di fare un giro in Tuk Tuk. Ne chiamo un piao e dopo aver concluso l’affare, saltammo su e partimmo.
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Poco dopo eravamo a casa sua che e anche il luogo dove si tengono le classi. Una casa di legno thailandese sopravvissuta alla cementificazione dell’area; Direi un pezzo di storia in una zona dove i grandi edifici crescono come funghi nella stagione migliore.
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Naam fu’ sempre presente in caso avessimo bisogno di qualcosa. Dopo una breve pausa abbiamo indossato il grembiule, preso I coltelli e ci siamo messi a lavoro. Ci sedemmo nella sala principale sul pavimento dove ci fu’ presentato il menu del giorno. Che era: Pad Thai, Massaman Curry, Tom Yam Kung e Mango con riso glutinoso come dolce.
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Iniziammo a fare tutto da zero utilizzando gli ingredienti acquistati al mercato: il latte di cocco, la “pasta” per il curry e tutte gli altri ingredienti furono preparati da noi sotto l’attenta supervision di Naam. Tutto in modo molto tradizionale e sincero. Anche a casa, mentre cucinavamo, Naam ci dava così tante informazioni utili su ciò che stavamo facendo e sul perché fosse fatto in quel modo. Abbiamo imparato che il latte di cocco è qualcosa di molto facile da preparare ed è strepitoso quando lo fai con le tue mani.
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Anche la “pasta” per il Massaman curry è stata così facile da realizzare che non la comprerò mai più. Abbiamo anche fatto la nostra “pasta” di tamarindo l’ingrediente chiave per il Pad Thai, ma come ha sottolineato Naam, per molti altri piatti tailandesi poiché aggiunge acidità alle ricette. Ho imparato che ci sono tanti tipi di zuccheri sul mercato e tutti hanno usi diversi nella cucina tailandese. Naam lo rendeva tutto molto divertente, tuttavia le sue istruzioni erano molto chiare e tutti nel gruppo furono in grado di preparare dei piatti deliziosi. Una bontà “pulita” che e’ difficile trovare per le strade di Bangkok. I tanti stand che trovi in citta’, anche se’ preparano un cibo gustoso, usano tanto glutammato monosodico e zucchero raffinato. Durante la cooking class non ne abbiamo utilizzato affatto. Avendo come risultato un gusto locale e autentico.
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Mentre socializzavo con gli altri partecipanti, tra una chiacchierata e l’altra il Pad Thai era pronto. Poco dopo anche gli altri piatti erano pronti. Quindi eravamo pronti a goderci le nostre creazioni. Come accennato prima, tutto era delizioso. Abbiamo chiuso la giornata con la pancia piena e tante informazioni utili da portare a casa e sfoggiare con amici e parenti.
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Quando me ne sono andato ho pensato che quelle ore alla Scuola fossero state davvero ben spese. Ho frequentato molti corsi di cucina ormai, ma Naam è riuscita a trasmetterci la sua passione per il cibo in modo molto naturale e umile. Io e credo che tutto il gruppo abbia apprezzato la lezione e il risultato.
Consiglierei questa esperienza a chiunque visiti Bangkok. Ma dato che sono sempre sold out assicurati di prenotarla in anticipo a questo link.
Gran bel lavoro!
#keepeating
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