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Cholaya “Ya”
Laothong is a professional chef and
master of Thai Cuisine holding a diploma of Food Nutrition
from Rajamangala Institute of Technology, earned after
training for two years at the prestigious Siam International
Hotel in Bangkok. Since 1983 Ya has performed a variety of
roles as a professional chef. Having served as Desert Chef
at the famous Casablanca Restaurant in Jakarta, the
Executive Chef at a hotel in Luxembourg, and as supervisor
of the Thai World Export Company in Bangkok, Ya is no
stranger to international cuisine. Shortly after serving as
the Food and Beverage Manager at Ao Nang Villa Resort, a
role she performed for two years, Ya discovered her true
passion: teaching. In 2000, Ya opened up Krabi’s first Thai
cookery school. With her love of cooking, jovial
personality, and attentive nature, Ya’s cookery has since
flourished into an establishment that has taught students
from around the world (including the famous Chef Gordon
Ramsey) the secrets of traditional Thai Cuisine.
Intensive Cooking Course : For
those that are looking for a more intensive lesson in
traditional Thai cooking, Mrs.Ya now offers a three day two
night course. Inclusive of all accomodation, food, and
transport, the course will take students to the next level
by not only introducing them to dishes that form the staple
of Thai cuisine, but also introducing them to more advanced
techniques as well as a lesson, including a field trip to
the Krabi market, in how to choose the freshest ingredients
that will really elevate your cooking ability. On the last
night, students of this intensive course will also have the
opportunity to see everything in action by enjoying a dinner
prepared by Mrs.Ya herself!
*Advanced
booking is required* |
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 Thai
Soups
The best known Thai soups are: Tom Yam Goong and Tom Ka Gai.
Since a Thai meal is a multi-faceted entity, comprising many
different dishes served simultaneously rather than
sequentially, there’s no separate course for the many items
listed under the “soup” heading on your menu. However, if
you’ve been handed a tiny bowl and Chinese-style soup spoon,
there’s a soup in your future. Some of the more watery
curries make you yearn for something to eat them with
besides rice, but Thai dining protocol militates against
individual serving bowls of most Kaeng.
The legendary spicy/sour tom yam kung available throughout Thailand
and at self-respecting Thai restaurants worldwide is
the watery cousin of the famous Thai yarn or salad. Though
the name translates as “boiled mixture” (tom means boil and
yam, toss or mix), the fiery broth is anything but bland.
It’s made with the traditional Thai aromatics - galangal,
lemon grass, kaffir lime - combined with tiny chilies and
chili paste. Other types of fish besides Goong (Prawns) can
be added, and certain versions incorporate coconut cream
into the broth
Coconut cream features heavily in another Thai soup, tom ka
gai, literally boiled galangal with chicken. The richness of
the coconut cream, slightly separated by boiling, combines
with the peppery taste of galangal and mitigates the
sourness of the lime, creating yet another perfectly
balanced Thai combination of disparate flavors
 Herb
and Spices
Holy Basil (Krapao) has a hot flavor and slightly
medicinal. It has a purple stem and purple leaves, usually
used in stir-fried menu such as Stir-Fried Chicken with holy
basil
leaves (Pad Krapao Gai).
Sweet Basil (Horapa) Bai Horapa is
the most popular. It has small, dark leaves with
reddish-purple stems and flowers. Its flavor is reminiscent
of aniseed and somewhat stronger than that of the western
sweet basil. It is mainly used in many Thai recipes such as
Green Curry with Chicken [Kang Kaew Wan Kai], Stir-Fried
Clams with Roasted Chili Paste.
Chilli (Prik Kee Noo) There are many different kinds of
chillies. The small, red and green fresh chillies, known as
Thai or bird's eye, are extremely hot. Larger varieties are
slightly milder. The 'fire' comes from the seeds so discard
them if a milder flavour is preferred. Chillies contain
volatile oil that can irritate the skin and cause eyes to
burn. Always wash your hands immediately after using them.
It is widely used in many thai recipes which are Spicy Soup
with Prawn and Lemon Grass [Tom Yum Koong], Papaya Salad [Som
Tum), etc. Tom Yam and Tom Kha cannot be made without them
Lemon Grass (Takrai) Also known as citronella, lemon
grass has long pale green stalks and a bulbous end similar
to a spring onion. Only the bottom 12cm/5in is used. It has
a woody texture and an aromatic lemony scent.
 Beancurd
This is made up “un-salted” and “salted” in solid and soft
forms. The solid curd has a cheesy consistency, and is sold
in blocks about 100mm (4”) square. The blocks of un- salted
curd are white, while the blocks of salted curd are yellow
on the outside and off-white, inside. The salted curd is
also called “ Yellow Beancurd”.
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