By guest blogger ELIZABETH WELLS
Jackie Kearney walked us through a myriad of taste sensations at this session on Thai street food. She showed us how fragrant a simple bowl of Thai noodle soup can be: flavoured with coriander, lemon grass, coconut, chilli, lime and ginger, it really warms the cockles on a cold winter's day.
She demonstrated some new techniques that most of us hadn't seen before: deep-frying red hot chillies and then blending them with agave syrup and veggie fish sauce to make a super hot but super piquant chilli jam. This went really well with the vegetable fritters, and later the Pat Thai Jay, the veggie noodle dish. It was great to get a real authentic feel for Thai street food, to learn the differences between the way it's served up here (using wheat in everything rather than traditional rice noodles), and how the balance of flavours should combine hot, sweet and sour all at once.
See the Cracking Good Food Facebook page for more photos from Tuesday night's session, and don't forget to click "like"! You can find the Facebook page at: www.facebook.com/crackinggoodfood
Jackie will be running more sessions: the 7 February one has sold out, but there are still places available on Malaysian & Indonesian Cuisine on Tuesday 28 February 2012, 6-9pm (£40/£35 concs) and Asian Vegetarian Cuisine on Tuesday 13 March 2012, 6-9pm (£40/£35 concs). Full details and information on how to book can be found on the Cracking Good Food website at www.crackinggoodfood.org.