Chef Leez Cooking School Bangkok Review

Everyone was very surprised that i chose to do a cooking class in BKK.
First reaction: So exciting!

Yes, indeed.

How it came about was just by googling Top Activities to Do in Bangkok on tripadvisor.com. Guys, aint no rocket science.

So anyway, the group class was from 10am to 1pm. It was FUNNN. One of the main highlights of the trip.
I took a cab there at 9am, and it cost me ard 97 baht. The jam was ridiculous due to protests going on nearby and people were still going to the temple to pay respects to the monk who passed away 2 weeks before i arrive.

To cut a long story short, when the other 2 of my "classmates" arrived (an australian couple who recently moved in Singapore a few months ago), we headed out to the market nearby to do our ingredients shopping.

Chef Lee imparted her knowledge to us... I was rather surprised how a lot of processed foods, don't contain what they claim to contain.

Below is a picture of a bottle of lime juice with a star burst labelled "100%". Chef Lee said, "if this bottle of lime juice is 100%, the real lime juice from lime will be 200%". She said, sometimes, they just use vinegar, chemicals and colouring to make lime juice with no lime.

On the right is a picture of 3 types of dried shrimps. The darkest in colour is the cheapest and the lousiest, contains a lot of colouring. The second darkest in color contains slightly less coloring than the first, but equally lousy. So we bought the lightest in color one!

They usually mix the low quality with high quality, thus color difference.

Straw mushrooms that don't look like straws. Messing with my mind!

Fresh old coconut - old coconuts are good for cooking, cos all the juices has been infused into the meat.

2 Types of Egg Plants!!!

Teh Limau Ice Please!!!

The color of the egg depends on the natural color on the chicken's neck.

I love egg tofu. But chef says egg tofu got no egg!! Just put colouring! Imagine my disappointment.

Chef said be careful of the sotongs in thailand. If it's without skin, it may have been dead for a long time, but soaked in formaldehyde. The chemical will perserve the sotong to be like a fossil, and it will make it bigger and puffier... Bigger means they can sell more money. You want?

Does this look like a disgusting pot of bugs? It's just tamarind as known affectionately as assam! Best! Assam makes my world go round!

Our first dish: Red Tom Yum soup and Clear Tom Yum soup. I love the red Tom Yum soup more cos it has fresh coconut. But when i got back to Singapore, I made the clear soup (cos market had closed) and it tasted AMAZING! Clear soup is so much easier to cook. We also made Mamasan Curry, but i didn't take a photo of that cos i didn't really like that curry.

Next up, we made Pad Thai! I tell you, it was SUPERR NICE when we made it.

 But when i tried reproducing the dish, it was a COMPLETE failure. I had deviated from the recipe and i went mad with the fish sauce, palm sugar and tamarind... So the dish went into the bin.

 Then, we made green curry. It was OUT OF THIS WORLD... Haven't tried to reproduce it, cos it's a lot of work. Mainly cos i can never wake up early to buy fresh coconut. Too lazy.

 Lastly, we made mango sticky rice. It was so good, but i don't think i wrote down the precise steps on my recipe. I failed when i tried making it last Sunday. Failed terribly that i had to comfort myself with two mangoes!!!