I dont know where to start ... the trip has just been so amazing.... sorry but i cant help but mentioning about my proper business class encounter, you know how normally upgraded passengers get treated the same even if ur in business class cos they all know u got upgraded, this time its different! I was actually a proper business class passenger and got greeted with a business class smile whereever and whenever. Champagne, orange juice and water comes every now or so and QUALITY french red is offered and most surprisingly the food is actually hot! (yes even the bread and utensils is hot!!) Napkins are placed on your lap and on your table before meal is placed down And now i realised "manners" does really exist in the plane but I found only in the business class! I dont know if I wll be able to bother to spend so much money on buying a BS tic again but surely I finally understand why they are expensive!
Back to the real story. Day 1 : Cooking class
Menu:
Spring rolls with fish sauce
Caramel pork in clay pot
Clams soup with dill in clay pot
coconut rice steamed in clay pot
I was really hesitant with this course cos its mostly for Western tours but because the other cooking class did not open the only choice to kill so much time was to attend one which was available, however in the end this was the wisest choice ever. We actually cooked things which were makeable and easy but super tasty.
Spring rolls was the best, there were many hidden secrets taught to make a nice Vietnamese spring rolls, we used ingredients that was ready available in asian supermarkets. The only thing which you must buy in Vietnam is the special fish sauce and the net spring rolls paper (i actually carried 2 bottles of fish sauce and 2 packets of spring roll paper back!), however its not a must!
The pork and soup was again really easy to make and very tasty, didnt take more than 10 mins... people who live by themselves.. and most importantly ingredients are easily available and doesnt need major preparation.
Last but most difficult was the coconut rice in clay pot, the coconut water must be just right so that the rice is steamed wiht a bounce feeling on the rice. The rice must also add a bit of salt so that it doesnt become too sweet. The chef made the rice perfect, dunno if I can do the same tho....
Foood lovers that cant cook surely wont fail this menu hahaha ( S.Mo Im directing this to you)
People who want to join: please visit their site www.vietnamcookery.com located around 20 mins away from city
Ko.
2 comments:
haha, business class smile, I love that! that's gold!
hmm, can I pls get the receip for coconut rice?? spring rolls looks to die for! better than pasteur?
yes spring rolls is better than pasteur mainly cos the fish sauce is just super super good !! its diff from the outside!!
ok coconut rice is simple.. just replace coconut juice with water (the amount of water u use is exactly the amount of coconut juice to add)... pure coconut juice not milk .. the juice should be like water colour. Add around 1 teaspoon of salt and cook the rice...
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