Last week Sunday Marco and I went to FOAM – The Kitchen to attend a Thai cooking workshop. This was the first cooking workshop that I have attended in my life, so I was a bit nervous about how things would go. But it worked out nicely and we had a lot of fun!
Due to the corona measures there were less participants than normal, only 8 this time. Each participant was in charge of one recipe. Marco and I took the okonomiyaki recipe (a small Japanese pancake) and a pineapple with nuts recipe. Check out Marco cooking the okonomiyaki (yum):
The base is cabbage, with shredded carrots, spring onions, sesame seed, flax seed, fresh garlic, fresh ginger and more. It was also my first opportunity using a Magimix machine which shredded the carrots and cabbage in half a second. Crazy!
We also made a pineapple dish, topped with a paste consisting of: walnuts, red peppers, onions, sunflower seeds, tamari (a type of soy sauce, in this case gluten free) and more. The topping made it hearty, so it isn’t quite a dessert.
We also helped out with making dumplings at the end, including folding them and cooking them. The picture below shows that as well as pho soup (made my another group, quite tasty).
And here’s a look at the table near the end before we started eating (not all of the food is shown):
And finally, for dessert: Tofu chocolate mouse with spicy mango and rice krisple caramel. Yummmm!
I can highly recommend this workshop, and it was at a great location not far from The Hague’s city centre. They also have a restaurant in The Hague, at a different location. Give it a try sometime!