Thai Appetisers - New!

Learn how to make curry puffs, spring rolls, money bags, and more - just like you would get in a Thai restaurant. Enjoy the most expensive appetiser traditionally called ‘Prawn in Betal Leaf’ and make the ever-popular peanut satay sauce. Thai appetisers use fresh herbs, spices, pastry, deep-frying, and grilling. This course is suitable for anyone and you will gain an understanding of the basics of Thai food and where to buy all the ingredients you need to make delicious Thai meals. Learn how to balance flavours, including techniques from Thailand’s older generation which are now being passed down to the new generation. Let's bring your food and cooking confidence skills back to your home kitchen through this course. You will enjoy cooking in small groups, making bite-size food with traditional ingredients.

Course Outline:

  • Karipap (Curry Puff)
  • Poh Pia Tod (Spring Rolls)
  • Gai Satay (Chicken Satay with Peanut Sauce)
  • Toong Tong (Money Bags)
  • Tod Mun Pla (Thai fish cake)
  • Miang Kham (Prawn in Betal Leaf)

Learning Outcomes:

  • Understand the basics of Thai food and ingredients
  • Learn where to source Thai ingredients from
  • Learner confidence to make Thai food in the home kitchen. Able to adapt this knowledge to make more advanced Thai food at home.
  • Know the differences between typical Thai home food and restaurant food.

What to bring:

  • Mortar & Pestle
  • Cutting board & Knife
  • 3 Tea towels
  • A large Flying pan/Griddle,
  • Apron
  • 3 large containers/week, 3 small container for sauce
  • Pen
  • Griller
  • Blender
  • Saucepan/deep fry & Ladle
  • Tongs
  • Course outline might be changed depending on the seasoning ingredient.
  • Please tell the trainer if you are food allergic

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'One of my favourite leisure pastimes is cooking and sharing my food ideas. My experience comes from my mother (the best teacher), with 40 years of experience passing down all her home cooking techniques to me since I was young. I have 10 years of passionate teaching experience in Thailand plus 3 years of experience cooking in various Thai kitchens here in Australia. I am sure everyone will love my traditional Thai cooking class series’. June (Sawitree)

Other Information:

  • To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
  • All courses need a minimum number of students to run (“we try our hardest to get those”) . If your course does not have enough students it will be cancelled prior to the commencement and you will be informed.

This course has no current classes. Please the waiting list.