The day begins with a trip to a local market, where we learn about the less usual ingredients, and then the course proceeds in an open air kitchen in a fresh green garden. Every participant has his own stove and gets a lot of personal attention from the assistants, after the master chef explains the preparation of each of the nine dishes.
My favourite recipe from the course: Thai Chicken with Cashew Nuts: Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Makes 4 servings.
Ingredients
2 tablespoons sesame oil
4 ounces raw cashew nuts
2 dried chilli peppers, seeded and chopped
500gm boneless skinless chicken breasts, cut into cubes
salt and pepper to taste
4 tablespoons light soy sauce
4 tablespoons fish sauce
2 tablespoons white sugar
1 bunch green onions, chopped
Directions
1. Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
2. Add chilli peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. When the chicken is white, stir in soy sauce, fish sauce, and sugar.
3. Simmer for 5 minutes, or until chicken is cooked through.
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Silvija Seres, January 2004