Georgina and I were ready to head to cooking class! I had chosen to take classes at Tamarind because everyone had raved about how good the food is there, and I had high expectations for the class. I wasn’t disappointed.
We started out with a trip to the market. This was somewhat similar to the Chiang Mai market that I had visited with my cooking class there, but I did still enjoy it. Our charismatic chef-teacher Chai pointed out the various herbs we would be cooking with, along with the live bugs that are a delicacy in Laos. Luckily for our western sensibilities, we wouldn’t be cooking with those!
After the market, we got back into the songthaew and headed out of the city, to the lovely spot Tamarind chose for its classes. It’s down some steps, across a stream, and by a lilly pond!
The layout of the teaching area was quite smart. Tables and chairs bordered the pond for when we were ready to taste the results of our class. Long tables were in the shelter nearby, which was our prep space. Then there was the kitchen area where the clay pots of burning coals were kept, away from the prep area so we didn’t get way too overheated. (My first night in Luang Prabang, trying to find the guesthouse, I had passed a big pile of burning coals and wondered what they were for. Turns out, these clay pots are a common stove in Laos.)
We were going to cook a variety of dishes: choice of either tomato or eggplant dip to have with sticky rice (I of course chose eggplant), mok pa (fish steamed in banana leaves), buffalo laap, stuffed lemongrass, and the ever-present sticky rice with fruit. (Though there are actually different varieties of sticky rice, and the one I made at Tamarind was different from the one I made in Thailand.)
For the eggplant dip, we first roasted the eggplant right in the coals. Garlic and other ingredients were out on kababs and roasted as well. It gave the dip a delightfully smoky flavor that sadly I think I’m going to have difficulty in reproducing at home. Chai told us that three green chillis and two red chillis would make it “Lao hot”, and Georgina and I both opted to try that. Chai seemed quite surprised when he tasted it, and I have to say that “Lao hot” does mean burn-your-mouth-off hot. (It’s supposed to be even hotter than Thai food!) I wouldn’t make it that spicy again, but boy, it was really tasty!
Mok pa is some kind of white fish (which they kindly filleted for us – Lao would eat the whole fish) marinated in spices and then wrapped in banana leaves to steam. I need to practice making my banana leaf packaging prettier!
The spices are pretty standard for Lao cooking, kaffir lime leaves and lemongrass being two key ingredients.
The stuffed lemongrass was another wonder of presentation. If you’ve never cooked with lemongrass, you might not realize it’s a twiggy, slightly woody, very slender plant. Stuffing it is like contemplating stuffing a leek. However, it’s the woodiness that works to its advantage, because you can cut through the stalk multiple times lengthwise and then push the ends of the stalk together so the sliced lemongrass bows outward like a lantern.
And this is my attempt:
Finally came the laap, what I’d consider to be the national dish of Laos, and something that Georgina and I were diligently taste testing in almost every Lao restaurant we went to. Chai made his the Lao way – with the buffalo almost raw, beef bile as an ingredient, and tripe in there as well. I have to day, it was really tasty. However, Georgina and I (everyone was partnered since the laap required so many ingredients) were a little hesitant to undercook our meat, and completely vetoed the tripe. Ours turned out pretty well anyway:
Finally it was time for dessert, though we were all terribly full from our multiple dishes. Still, everyone found room for some sticky rice and fruit!
After dessert, we all headed back into town, surprised to find that it was still only mid-afternoon. The choices were food coma or walk off some of the meal, so we were virtuous and chose the latter.
We walked to the National Museum, the former palace in Luang Prabang pre-PDR (People’s Democratic Republic). The main hall has wonderful mirrored mosaics like the wat I had visited the previous day. There was also a room filled with masks used in traditional Lao dance.
Afterwards, we decided to go for a foot massage, my first ever! I was wondering how they’d massage my feet for a full hour, and was relieved that it was a foot and leg massage so I was less likely to giggle from ticklishness (though giggle I did).
Utopia rounded off the day, a fitting stop after the relaxation of a massage.