A visual treat, this interesting one day tour combines an interesting boat ride along the Phra Khanong canal reaching your class after visiting the Mae Nak temple and visit to a fresh market to buy ingredients. Begin your class by learning the basics of Thai cuisine like stressing on strong aromas, detailing and balancing the food which distinguishes Thai cuisine from others.
You will travel along Klong Canal in your boat visit the temple of Mae Nak Phra Khanong to learn about the most famous ghost story in Thailand. Dating back over 100 years ago, according to history, the story is about a beautiful young woman named Nak, who lived by Phra Khanong canal in Bangkok, she had an undying love for her husband, Mak who was conscripted and sent off to war. Unable to go home, he was unaware that his pregnant wife, Nak unfortunately died while giving birth to their child. Local villagers told him the sad news upon his return but on arrival in his home, he was greeted joyfully by his wife Nak. Eventually, Mak realized that his wife was indeed a ghost when he saw her stretch out her arm more than several meters to pick up a lime. Terrified, Mak fled that night. Discovering her husband has fled, Nak pursues him. Mak sees her and conceales himself with villagers help hide behind a Blumea balsamifera bush. According to folklore, ghosts are afraid of the sticky Blumea leaves. Mak then runs to Wat Mahabut temple, which a ghost cannot enter, as it is holy ground. In her grief, Nak terrorizes the people of Phra Khanong canal, furious at them for helping Mak to leave her. Thai people believe this story to be true. It's Thailand's most famous ghost story.
So, all in all, an interesting canal ride. You'll take a canal boat ride to visit the fresh market to buy ingredients and a quick temple visit - All this, on your way to Thai cooking class makes for a very interesting and fun filled adventurous day.
Tour Itinerary & Map (below)
You will be warmly greeted with a welcome drink at (7sis kitchen). From the sky train BTS (exit 3) By walking 15 meters straight ahead,and you'll see the sign from (7sis) there we will welcome you inside.
After the drink we will walking a short distance (10minutes!) to the fresh market of Phra Khanong, selling clothes and fresh food which will make up the raw ingredients for the cookery course that will follow.
The highlight of the canal trip is a visit to the Mae Nak Phra Khanong shrine situated in the grounds of Wat Mahabut. Mae Nak's story is still very popular because her undying devotion to her husband inspires people of all ages. A shrine dedicated to Mae Nak is at Wat Mahabut. In 1997, the shrine relocated to nearby Suan Luang (Prakhanong) district of modern Bangkok.
After the temple visit we disembark the canal boat and transport by taxi to our final destination for Thai cooking class.
The cookery course itself takes place in a private residence and your tutor for the day will be a Thai housewife who’s lifelong occupation has been conjuring up traditional Thai dishes that have tantalised her families taste buds and excited her neighbours with the delicious aromas emanating from her kitchen.
Throughout the day, there will be numerous chances to taste the delights of the day and just so you don’t forget what ingredients to buy for when you come to practice the newly learned recipes and techniques; you will be given a recipe book containing all the secrets of how to reproduce the delicious food you and your fellow budding Thai chefs cooked that day.
Good to Know
Some Nice Thai Food Recipes
Laab Moo Recipe
North Eastern Thai-style Spicy Pork SaladIsan Thai Pork Salad Laab Moo, Laab Moo is a dish originating from the North-East (Isan) region of Thailand. It is popular throughout the country and you will find it at eateries from the very North to the deep South. Traditionally it's eaten with sticky rice and other Isan favorites such as Som Tum (Spicy Green Papaya Salad).Ingredients
- 10 oz (300 grams) boneless pork, with some fat
- 1/8 cup water
- 1 Tablespoon toasted ground rice
- 3 shallots, peeled, sliced thin or 3 spring onions, sliced crosswise
- 1 tsp dried Thai red chili flakes
- 2 Tablespoon Thai fish sauce
- 1-2 limes, juiced
- Mint for garnish and to eat alongside
PreparationMince the pork. Do not chop too finely, so that the meat retains some texture.Add water to a hot pan and add the minced pork. Cook for 3 minutes stiring continuously until dry.Add the toasted rice. Stir well and turn off the heat. Add chopped shallots or spring onions.Add dried chili powder and fish sauce and stir well.Add lime juice and stir thoroughly once again.Serve on a dish and garnish with mint and/or spring onion.Notes: Do not grind the rice powder too finely, as it is more delicioius with some texture. Also spring onions can be used instead of shallots, but the shallot is a nicer addition, adding a little bit of sweetness to the dish.
Green Papaya Salad Recipe (Som Tam Thai)
Papaya Salad is refreshingly tart, spicy and sweet. In Thai it's called Som Tam (or Som Tum) and is prepared in a clay mortar with a wooden pestle and served nationwide as a popular restaurant and street food.Green papaya, malakor in Thai, is central to the dish and available in our online Thai grocery. But, if you don't a green papaya, try substituting shredded cucumber, carrot and daikon radish.Ingredients
- 1 pound green papaya
- 2 Thai fresh chilies (to taste)
- 1 small clove of garlic
- 2 strings long bean (cut into 1 inch lengths) or regular green beans
- 1 tablespoon chopped roasted peanuts
- 5 cherry tomatoes, cut in half
- 1 tablespoon palm sugar
- 2 tablespoons lime juice
- 1 1/2 tablespoons Thai fish sauce (nam pla)
- 1 teaspoon chopped dried shrimp
PreparationCut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they're broken up. Add the long green beans and roasted peanuts, pounding only enough to break them up a little bit.Add the shredded papaya, tomato, sugar, lime juice, fish sauce and dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to taste. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.Notes:Thai recipes calling for lemons, if written in Thailand, are actually calling for limes. Lemons are generally not available in Thailand unless imported and therefore not commonly used.*If green papaya is not available substitute a combination of shredded hothouse cucumbers (about 2 cups, seedless), carrots (about 1/2 cup) and daikon radish (about 1/2 cup).
Terms & Conditions
Booking the Tour:
- Minimum 2 persons per booking required.
- Allow up to 24 hours for TravelThailandToday.com to confirm your booking after you submit your request to us.
- Please note that pricing is per person.
- Payments are by PayPal to TravelThailandToday.com
- Prepayment in full once your reservation has been confirmed by TravelThailandToday.com
- A booking voucher & invoice will be emailed to you immediately upon confirmation of your reservation.
- Suggest booking a minimum of 2 weeks in advance during high season (November 1 to April 30)
- Please read about TravelThailandToday.com's unique consumer protection.
This tour is on a join in basis. Departs every Tuesday from Bangkok based on a minimum of 2 participants. Groups are never more than 16 people and a minimum of 2 people are required to run the tour. Please specify if you are booking the 9am or the 2pm tour in the comments field then press submit.
- Between 21 to 15 days, 50% of tour rate
- Between 4 to 14 days, 75% of tour rate
- Less than 4 days or no show, 100% of tour rate
Child with Adult will pay $18
Ask about Thai Cooking Adventure