The ABV team organized a Thai cooking class for us as a team
building exercise on Saturday, 27 October. We joined local Chef Sherri on a trip to the
Pattaya market where we bought ingredients including marble eggplant (pak
chee), kaffir lime (bai magrood), palm coconut
sugar (nam tan peep) and noodles. We
also saw some interesting items like pigs’ heads and live turtles.
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| Chef Sherri shows how to pick the veggies. |
Preparing the food was a great time and thankfully Chef
Sherri instructed and prevented any disasters. The menu included Penang Curry with Chicken, Pad
Thai, Spicy Noodle Salad (Yam Woon Sen) and Papaya and Sticky Rice (Khao Neaw Malakx). We definitely had some ringers in the group. Mauricio was a pro using the pulverizer to
make a fantastic curry paste. Anna, a
self-proclaimed novice, made amazing dishes.
We were all very full after the event. What else is new?
We met in the office set up for us at the hotel on Sunday evening
to organize for the work week. We’re all
set for the great project kickoff with the local team on Monday!
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| Denise checking out the tofu at the market. |
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| Sherri and attentive students. |
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| Yam Woom Sen ready to eat! |
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| Pigs head are often used as offerings. |
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