Cooking

This photo by Willy Thuan really captures the feel of Kin Dee, a small family restaurant at Mai Khao Beach—operated since 2009 by five-star resort chef and Thailand's 2008 culinary champion, Ton (pronounced TAWN). Ton instructed us in the art of Thai cuisine during a three hour cooking class. The menu included Crispy Tempura Shrimp on Wild Pepper Leaves, Green Papaya Salad (Som Tum), Massaman Curry, Phat Thai and Spicy Prawn Soup (Tom Yum Goong).

Sanitizing our hands. Crystal is wai-ing to me in polite thanks for the handy wipe.

Left to right: Ton, Rhonda, Crystal, Julie and me

 We started with the Crispy Tempura Shrimp on Wild Pepper Leaves.

Stir frying Phat Thai.

Tasting!

I would have never thought to take a cooking class on vacation but it was definitely a highlight. 
Ton sent us many of her recipes. Below is the Green Papaya Salad.

กินข้าวให้อร่อยนะ

kin-khao-hai-a-roi-na

Enjoy! 

Som Tum
som meaning sour and tum meaning pound
also known as Green Papaya Salad
1 serving

Ingredients
1 cup shredded GREEN PAPAYA (soak in ice water 10 minutes)
substitutions: green mango, swede, green apple, Japanese cucumber, jicama, cabbage, carrot
1 clove GARLIC
1 – 2 pieces TOMATO (wedges)
1 fresh THAI CHILI (more or less, to taste)

Dressing
2 Tbs. FISH SAUCE (can substitute soy sauce)
1 Tbs. LIME JUICE
1/2 Tbs. PALM SUGAR (can substitute brown sugar)

Directions
Pound garlic and chili in the mortar
Add papaya and dressing, pound well
Add tomato and softly toss