{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Learning authentic Thai cuisine in Bangkok' data-url='/boclips/videos/5c54c560d8eafeecae16fc28' data-video-url='/boclips/videos/5c54c560d8eafeecae16fc28' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nLearning authentic Thai cuisine in Bangkok\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eSilom Cooking School, Bangkok, Thailand, 5 June 20091. Tilt up from vegetables to Sanusi handing food to students UPSOUND (English) Sanusi Mareh: \"this is shallot.\"2. Tilt down from Sanusi to red and green chilies in basket UPSOUND...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eSilom Cooking School, Bangkok, Thailand, 5 June 2009\u003cbr/\u003e1. Tilt up from vegetables to Sanusi handing food to students UPSOUND (English) Sanusi Mareh: \"this is shallot.\"\u003cbr/\u003e2. Tilt down from Sanusi to red and green chilies in basket UPSOUND (English) \"You said it was going to be mild today (laughs).\" \u003cbr/\u003eUPSOUND (English) Sanusi Mareh: \"No, no, no this is a lecture.\"\u003cbr/\u003e3. Pan from Sanusi to cookery school students, UPSOUND (English) Sanusi Mareh: \"And the last one we call finger ginger. Finger ginger, or Thai ginseng. We put in the curry today.\"\u003cbr/\u003e4. Pan from Sanusi to students walking toward indoor market\u003cbr/\u003e5. SOUNDBITE (Thai) Sanusi Mareh, Director, Silom Thai Cooking School:\u003cbr/\u003e\"Everything is authentic and we do it ourselves. We shop in the market, clean vegetables and meat together, and then cook and eat food together. This is the most important part of our school, so they will remember how to cook on their own when they return home. They will remember and cook just how we taught them.\"\u003cbr/\u003e6. Tilt up from raw chicken to vendor putting chicken in bag\u003cbr/\u003e7. Pan from woman market vendor to Sanusi and students\u003cbr/\u003e8. Close pan of shrimp to fish on ice\u003cbr/\u003e9. Mid shot students looking closely at catfish moving in market stall, pan to catfish\u003cbr/\u003e10. Wide shot Sanusi and students walking down street\u003cbr/\u003e11. Students from behind walking\u003cbr/\u003e12. Close pan of Sanusi to students squeezing coconut milk with their hands\u003cbr/\u003e13. Close of students' hands pressing coconut milk\u003cbr/\u003e14. Tilt up on wooden rooster wall ornament holding spoon and fork\u003cbr/\u003e15. Pan of students choosing vegetables\u003cbr/\u003e16. Close of knife cutting lemongrass\u003cbr/\u003e17. Tilt up from vegetables to two students cutting\u003cbr/\u003e18. Close of knife cutting lime wedges\u003cbr/\u003e19. Wooden spoon collecting cumin and coriander seeds UPSOUND (English) Sanusi Mareh: \"Cumin, cumin seeds, you know? And coriander seeds.\"\u003cbr/\u003e20. Wide shot Sanusi checking heat level on students' stoves and pan to close of students cooking\u003cbr/\u003e21. Tilt up from spicy shrimp soup (tom yum gung) in pan to student's face\u003cbr/\u003e22. Mid shot Sanusi pouring coconut milk into student's frying pans\u003cbr/\u003e23. Tilt up from bowl to student eating and pan of students eating\u003cbr/\u003e24. SOUNDBITE (English) Andrew Stewart, Thai cooking student from Sydney, Australia: \u003cbr/\u003e\"I think the flavours, I guess, as soon as I started eating I could taste them, it's like my tongue, everything. Because it was so fresh, and we used sort of fresh ingredients, I think just the flavours were amazing. That's what I remember. I mean, I've had pad thai before, I've had green curry before, but not like this. It was pretty impressive.\"\u003cbr/\u003e25. Wide shot student pours fried ingredients into mortar.\u003cbr/\u003e26. Tilt down of Sanusi and students pounding green curry paste\u003cbr/\u003e27. Close up of pestle pounding green curry paste in mortar\u003cbr/\u003e28. Shot from above of students pounding green curry paste\u003cbr/\u003e29. Close up of green curry ingredients in pan\u003cbr/\u003e30. Tilt down from student's face to stirring green curry in pan\u003cbr/\u003e31. Pan of students eating green curry\u003cbr/\u003e32. Close up of green curry and rice\u003cbr/\u003e33. Sanusi cutting lemon wedges UPSOUND (English) Sanusi Mareh: \"Yes, we got one, this is like a laab gai.\"\u003cbr/\u003e34. Close of northern chicken salad (laab gai) being stirred in bowl\u003cbr/\u003e35. Mid shot student serving sticky rice from straw hat-like container and passing it to next student\u003cbr/\u003e36. Close up of chicken salad (laab gai) on plate, tilt up to student eating\u003cbr/\u003e37. Sanusi dropping noodles into student's and pan and walking toward camera\u003cbr/\u003e38. Close up of students' faces as they cook\u003cbr/\u003e39. Close of students mixing food in pans\u003cbr/\u003e40. Tilt down from student's face to pad thai in pan\u003cbr/\u003e41. Tilt up from pad thai to student's face \u003cbr/\u003e42. Close of fork turning in pad thai on plate\u003cbr/\u003e43. Close of student Jill Plasto eating pad thai\u003cbr/\u003e44. SOUNDBITE (English) Jill Plasto,Thai cooking student from Sydney, Australia: \u003cbr/\u003e\"Oh, how to cook it properly, Thai, properly. Because in Australia, you just don't, you just cook it the way you've been shown. But doing it this way, it's the real way, and it tastes so much better. It is just beautiful. Food's good.\"\u003cbr/\u003e45. Close of Sanusi's hand mixing water chestnuts in cassava flour, tilt up to his face\u003cbr/\u003e46. Students dropping water chestnuts in boiling water, pan to Sanusi\u003cbr/\u003e47. Close of pink water chestnuts floating in boiling water, tilt up to Sanusi\u003cbr/\u003e48. Medium of Sanusi serving the dessert\u003cbr/\u003e49. Close of spoon serving the dessert\u003cbr/\u003e50. Close of students watching Sanusi serve the dessert\u003cbr/\u003e51. Tilt down from Sanusi to spoon placing ice cubes on top of dessert\u003cbr/\u003eThai cuisine is adored around the world.\u003cbr/\u003eBut those who learn to cook Thai dishes in Thailand itself are guaranteed to have a delightful experience. \u003cbr/\u003eEvery year, hundreds of visitors to Thailand's capital learn to cook local fare from chef Sanusi Mareh in the heart of the city. \u003cbr/\u003eThai chef and instructor Sanusi Mareh leads a group of Australian students to a local market in Bangkok. \u003cbr/\u003eIt's just before 9 am, and they are about to start their very first cooking lesson. \u003cbr/\u003eSanusi's students learn to buy local produce, including the vegetables, meat and spices they will later prepare.\u003cbr/\u003eThai food is notoriously spicy, and if you are brave, choose plenty of chilies. \u003cbr/\u003eRed and green chilies are equally hot, yet they taste slightly different. \u003cbr/\u003eJust beware, the smaller the chilies, the hotter they get.\u003cbr/\u003eSanusi points out one of the ingredients few foreign visitors are familiar with. \"And the last one we call finger ginger,\" he says. \"Finger ginger, or Thai ginseng. We put in the curry today.\"\u003cbr/\u003eCarrying their own baskets that they will soon fill, the group crosses the street to a vast indoor market.\u003cbr/\u003eAt the Silom Thai Cooking School, which Sanusi owns and runs, students learn to cook Thai food from scratch and have a genuine Thai experience.\u003cbr/\u003e\"Everything is authentic and we do it ourselves,\" he says, \"We shop in the market, clean vegetables and meat together, and then cook and eat food together. This is the most important part of our school, so they will remember how to cook on their own when they return home. They will remember and cook just how we taught them.\"\u003cbr/\u003eA chicken vendor packs up enough meat for the group.\u003cbr/\u003eSome of the best Thai dishes are made with shrimp and fish, so the group takes bundles away for their class.\u003cbr/\u003eIt is easy to spend a whole day perusing fresh food markets in Thailand. \u003cbr/\u003eThis pair peers in at a tank of catfish, but it is not on the day's menu, so they move on.\u003cbr/\u003eLoaded with fresh produce, the group heads to Sanusi's school through the neighbourhood streets.\u003cbr/\u003eOriginally from southern Thailand, Sanusi has run the school in Bangkok for six years and has taught hundreds of foreign students, locals, and expats living in Thailand.\u003cbr/\u003eSitting on the floor, the genuine Thai way, the group gets to work pressing fresh coconut milk. \u003cbr/\u003eIt will be used in many dishes they will soon prepare.\u003cbr/\u003eCoconut milk is made by squeezing shredded coconut meat and it is also sold at most Asian food stores. \u003cbr/\u003eWhen cooking at home, do not confuse it with the water that pours out of a coconut when it is cracked open.\u003cbr/\u003eWith all the fresh vegetables laid out before them, the group chops and dices one item at a time.\u003cbr/\u003eThey cut aromatic lemon grass on an angle for taste and style.\u003cbr/\u003eCooking the Thai way is new for most in the group, so they must apply their full concentration.\u003cbr/\u003eThey cut lemons into eight artful wedges.\u003cbr/\u003eSanusi doles out fresh cumin and coriander seeds that will give the dishes an unmistakable, delectable flavour.\u003cbr/\u003eEach student has their own stove and Sanusi watches closely. \u003cbr/\u003eHe is there to answer any questions that come up.\u003cbr/\u003eThe first dish is one of Thailand's treasures: spicy shrimp soup, or tom yum gung.\u003cbr/\u003eSanusi adds coconut milk to each student's broth making it rich and creamy.\u003cbr/\u003eWith the finishing touches made to the soup, the group sits down to devour the dish. \u003cbr/\u003eBy the day's end, they will have prepared and eaten a half-dozen recipes. \u003cbr/\u003eThere is so much to learn, but it's the taste of the food, above all, that most will never forget.\u003cbr/\u003e\"I think the flavours, I guess,\" says Andrew Steward, a student from Sydney, Australia. \"As soon as I started eating, it's like my tongue, everything. Because it was so fresh, and we used sort of fresh ingredients, I think just the flavors were amazing. That's what I remember. I mean, I've had pad thai before, I've had green curry before, but not like it. It was pretty impressive.\"\u003cbr/\u003eAustralian Shane Thompson adds freshly warmed coriander seeds to the group's mortars. \u003cbr/\u003eThey pound fresh curry paste for the spectacular green curry dish.\u003cbr/\u003eIt may look difficult, but preparing your own fresh curry paste takes only about 20 minutes. \u003cbr/\u003eYou will need lemongrass, coriander, cumin, a couple chilies, garlic, a dash of sugar, galangal or ginger, and shrimp paste or vegetarian fish sauce.\u003cbr/\u003eWith the ingredients in the pan, just add a touch of oil, soya sauce, and coconut milk, and you are well on your way.\u003cbr/\u003eBefore tackling the next dish, the group takes a break and eats up the curry while it is hot.\u003cbr/\u003eSanusi shows the students how to make northern chicken salad, or laab gai. \u003cbr/\u003eThe dish is inspired by cuisine from neighbouring Laos.\u003cbr/\u003eIt may look complicated, but all it takes are shallots, lime juice, sliced cilantro, spearmint, green onion, fish sauce, some chilies, and ground chicken.\u003cbr/\u003eEverything is mixed in a large bowl. \u003cbr/\u003eSome sprinkle toasted rice on top as a garnish. \u003cbr/\u003eYou will be able to taste the tartness from the lime juice and fish sauce, and if you need to add more, don't be shy. \u003cbr/\u003eGetting the right balance will come with practice.\u003cbr/\u003eThe salad, or laab gai, goes best with sticky rice. \u003cbr/\u003eThe students have steamed it in a container that looks just like a straw hat.\u003cbr/\u003eThe next dish is a legend of Thai cuisine and perhaps its most famous: pad thai, or fried noodles with shrimp or chicken.\u003cbr/\u003eThroughout Thailand, street vendors serve piping hot pad thai for about 30 US cents, and it makes a great meal - breakfast, lunch, or dinner. \u003cbr/\u003eIts main ingredients are shallots, lime juice, eggs, minced garlic, tamarind, ground pepper, sugar, fish sauce, and your choice of tofu, bean sprouts, shrimp, green onions, and shrimp or chicken. \u003cbr/\u003eThe trickiest part is soaking the rice noodles for just the right amount of time before adding them to your frying pan.\u003cbr/\u003eThe noodles should be flexible and solid. \u003cbr/\u003eYou don't want to overcook them so they are mushy. \u003cbr/\u003eYou can always learn from a recipe, but if you still feel something is missing, you may want to head to Thailand for a quick lesson. \u003cbr/\u003eAustralian Jill Plasto has made Thai food at home for years, but she says learning from a master in Bangkok helped her enormously.\u003cbr/\u003e\"Oh, how to cook it properly, Thai, properly,\" she says. \"Because in Australia, you just don't, you just cook it the way you've been shown. But doing it this way, it's the real way, and it tastes so much better. It is just beautiful. Food's good.\" \u003cbr/\u003eIf you are a sweet tooth, Thailand has countless desserts that are easy to whip up. \u003cbr/\u003eSanusi mixes water chestnuts in cassava flour to make a classic Thai dessert known as rubies in coconut milk, or tub tim grob.\u003cbr/\u003eThe little jewels can also be made from radishes, pumpkin or apple. \u003cbr/\u003eBut for true authenticity, use water chestnuts that can be found in most Asian grocery shops. \u003cbr/\u003eThe students drop the morsels into boiling water. \u003cbr/\u003eSanusi stirs and adds beetroot water for colour. \u003cbr/\u003eAt home, you can use food colouring, if you wish.\u003cbr/\u003eThe dessert is then drained and then served on fresh coconut milk. \u003cbr/\u003eOn the hottest days, add ice cubs to keep cool. \u003cbr/\u003eThe result is irresistible and divine. \u003cbr/\u003eAll of these dishes can be recreated anywhere in the world. \u003cbr/\u003eBut there is something about cooking and eating Thai dishes in their 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id='additional-tags-heading'\u003eAdditional Tags\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list keyterms' data-identifier='Boclips::VideoDecorator' data-type='keyterms'\u003enon-alcoholic beverages, ginger, show, start, finger, taste, australia and oceania, home, lifestyle, called, warm, ice cube, fresh, bangkok, flavors, real, beautiful, food and drink, cuisines, sydney, cook, ethnic food, beverages\u003c/div\u003e\n\u003cdiv class='keyterms-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" 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