PBTMS World Tours LEARNING HOLIDAYS IN THAILAND
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THAI COOKING LESSONS
Many of the ingredients used in Thai cooking carry medicinal benefits with herbs containing the properties that constitute the four elements- Earth, Water, Wind and Fire.
The condiments found in Thai cuisine integrate all taste sensations: sour and salty, sweet and savoury, hot and spicy.
Many ingredients like chillies, ginger, lemongrass, bergamot and lime leaves are recognised for their ability to stimulate the digestive system as well as for their distinctive taste.
ADDING SPICE TO YOUR HOLIDAY
deluxe thai cooking package
Choice of Bangkok, Phuket, Samui, Chiang Mai
9 day fully inclusive deluxe learning experience
from AUD$3490 pp twn sh
USD 1890 pp twn sh ex BANGKOK 7 days
9 day basic cooking package from AUD$2750 pp twn sh
THERE'S NO BETTER WAY TO LEARN ABOUT THAI COOKING THAN IN THAILAND
ABOUT THAI FOOD 
Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients.
Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overporering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga.Eventually, fewer and less spices were used in Thai curried, while the use of fresh herbs increased. It is generally acknowledged that Thai curried burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving all at once, permitting diners to enjoy complementary combinations of different tastes. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish ans vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry shuld be replaced by a non-spiced item. There must indicidual dishes and the entire meal.
Compliments of Hua Hin Tourist Information
THAI COOKING LESSONS IN THAILAND
VIETNAM
AUSTRALIA
4WD sELF DRIVE
