Most people may already know Pad Thai, but only a pinch of outsiders have tasted Bau Loy! And today was the day I taught Dagmar how to cook Bau Loy and Pad Thai. This was the first time that I taught two dishes in one day.
To me Pad Thai is always an easy peasy dish to make. And now Dagmar felt the same as me. She said to prepare and cook Pad Thai was very easy, She also said that this was the tastiest Pad Thai she ever had. The reason she said that is because the same day we also made Bau Loy for dessert. Bua Loy is a collection of tiny little details of every bit of natural colour and an amazing creamy, tasty dessert. So it too a while to create one. For the Bua Loy, pure natural ingredients were used. Colours came from flowers, leaves, and fruits. This is the traditional way, the better way that should not be changed and we both agreed on that.
Since we have gone through a number of details, one thing I noticed was that Dagmar was a lady who pays full attention to what she is doing. She noted the useful details that could make a huge difference to the dish. She knew the several types of coconuts that we used in our cooking that day. She said she doesn't normally cook at home because of work, but I think the distinguishable skill that she has distinguished her from amateur Thai food lovers.
Ms. Warangkana Masanga
Past Class's Dishes