Pum Cooking School

Near my hotel is a cooking school. I thought about it, but wasn't able to do it last year due to dental work.

This year, when I thought I would have more surgery on my mouth, so I thought it would be now or never.

There was a choice of doing an appetizer, or a better deal, 3 things. I decided on the 3, pork satay, green curry soup, and Thom Yun Goong, another soup. Faith, the teacher was vey good, made it a lot of fun. She even had a song for when you use the mortar and pestle for combining the spices. People were looking at us through the window, and a guy actually came in to tape the song. It comes with a cookbook, but I bought one, so Pum subtracted the cost of the book, because everything I would cook was in the bigger one, plus many other recipes. The directions for Massaman curry was not in that one, but I bought another, with recipes all over Asia. It also had the Penang Curry.  I ended up having to buy Chinese spoons as that is the measurement base.

There was sooo much food, that I didn't have to eat out for another 2 days. When did the portions get so big?

Of course I checked online for ingredients, like fresh galangal, and kiffer lime leaves. I have both dried, and they recommended doubling the amount of dried to fresh.

I understand you can cut up the spices and bag them for later use, for up to a week, so it's good for the work nights.

I decided to buy an induction plate which will make it cook faster, but also make more room for tenants who might want to cook at the same time.

There are other classes, so I might go back.