This was Chris' second class with me in one week. This time he learned how to cook Northern Thai Larb, which local people call Larb Kua. As always, Chris already knows so much about Thai cuisine. And he is actually a good cook! But this time he was working with loads and loads of local spices.
Yes, I teach my student how to cook from scratch, and today he experienced loads of spices. But Chris wanted to make it extremely local! So he cooked his Larb with pork blood, liver and skin in addition to making it without, just to taste the difference. If you are a vegetable and spice lover, this is one of the Thai dishes you are looking for. It has many fresh kinds of vegetable and spices.
In the end Larb Kua turned out great. I'm not trying to advertise or anything, but the food that my student made was better than food you get from outside! After Chris tasted both with and without blood, he said "the one with blood was very nice and rich and the one without is super herby and spicy". Plus, we had this habit, whatever was new for him, he asked me. Not only what is it, but also "Can it be eaten?" Or sometimes, as I'm still telling him, he already put it in his mouth! He really is the boy who eats world. I like that but I would like to say "Chris, you better to let me finish telling you before you put it in your mouth. Maybe I'm about to say it can't be eaten!".
When he finished his food, I served him coconut water. Yes, we were talking about coconut water. He said he loved it. And I told him a secret about the coconut water that foreigners often get from the market: it's not the one that Thai people drink! So I gave him the nicer one for a test, and he liked it even more. I'm glad that I was be able to educate him even thought he already knew a lot! Even better, I'm happy that we had a great time altogether.
Ms. Warangkana Masanga
Past Class's Dishes