The rainy season is the season of life, new growth, and water. This season is really important and the Thai monarchy holds a "Royal Ploughing Ceremony" just before the rainy season starts. That shows how much agriculture is important. Another important day that shows the rainy season's importance to Thai people is "Buddhist Lent," which is the first day of the rainy season. That is because monks have to stay in the temple so they will not harm the villagers' new rice sprouts while they ask for alms every morning.
In local households, this season's local food will be full of new grown food such as mushrooms, baby bamboo, delicious fresh rainy season fruit and loads of seasonal vegetables. What is more, to give a balanced life, most dishes in this season are cooked as a hot soup or involve some kind of gastric juice herbs. Last but not least, in the end of this season there is a cultural festival, called Loy Kra Tong, to call to mind how important water is to our lives.
Seasonal fruit that you should taste of this season are Lychee, Durian, Purple mangosteen, Rambutan...
Gang Het Pø (แกงเห็ดเผาะหรือเห็ดถอบ) Seasonal mushroom dish in Thai red curry and coconut milk, Puffball Mushroom (barometer earthstars).
Gang Hung Lay with Kra Thon (แกงฮังเลใส่กระท้อน) Northern Thai curry style cook with seasonal fruit, santos.
Gai Pad Khing (ไก่ผัดขิง): Stir-fried chicken with fresh ginger.
Naw Mai Pad Kai (หน่อไม้ผัดไข่)
Gaeng Liang (แกงเลียง)
Gaeng Buh Naw Mai (แกงเปอะหน่อไม้)
Tom Yum Pla (ต้มยำปลา)
Nam Prik Ka Pi (น้ำพริกกะปิ และเครื่องเคียง)
Sai Bua Tom Ka Ti (สายบัวต้มกะทิ) **See more details in "Point of interest"**
**Every selected food includes a meal, lunch or dinner, and private cultural conversation.
Bua Loy (บัวลอย) Rice flour balls cooked in hot coconut milk.
Koaw Nio Ping (ข้าวเหนียวปิ้ง) Fruits in sweet sticky rice and grilled
Gluay Boad Chee (กล้วยบวชชี)
Kanom Tuw (ขนมถ้วย)
Kanom Gluay and Kanom Fuk Tong (ขนมถ้วย และ ขนมฝักทอง)
Tong Muan Sod (ทองม้วนสด)
Tab Tim Grob (ทับทิมกรอบ)
**Every selected dessert includes coffee/Thai tea
Mīeng Kham (เมี่ยงคำ) is a healthy bit of different kinds of vegetables wrapped with pepper sarmentosum leaf
Ka Nom Dok Jok (ขนมดอกจอก)
Touy Tod (ถั่วทอด)
Sa Kruu Sai Moo (สาคูใส้หมู)
Paw Pia Gung (ป่อเปี๊ยะกุ้ง) Deep fried prawn spring rolls.
Kanom Jeeb (ขนมจีบ)
**Every selected snack includes coffee/Thai tea
How to book a class
You will learn how to cook in a traditional way that requires you to do things mainly by hand. Working by hand will take approximately 4 Hrs per dish. It's recommended to dedicate one day to each single dish, so that you can learn it as in depth as possible. This way, we can talk more about every little detail of the dish. So you can go to either "What's up this season" or "Popular dishes" and pick dish(es) that you want to learn how to cook. For "What's up this season" you go for the current season, for example July-October, you would have to go to Rainy season.
You can book the class one of two ways, fill up the boxes in "Contact" page or directly e-mail the school by clicking the e-mail icon below this page.
To book directly via the school's email you have to fill in all the required fields; what dish(es) you would like to learn, how many people will be taking class (with full names), date (Date/Month/Year) and time (24 hours time i.g. 09:00 means 09:00am), prefered contact while you are in Chiang Mai.
**Everyone must download the form to take a class. It can downloaded by clicking the Doc file below on this page or below on the "Contact" page. After it is filled and signed, send it back to school's e-mail. Without the form, you are not allowed to take cooking class.
The minimum is 1 person and the maximum is 4 people to control quality of the class better for everyone.
Students must book a class at least 24 Hrs in advance. No walk-ins.