Thank you for being here and following along our journey! 2017 was a big year for Courageous Kitchen because we launched our social enterprise doing Thai cooking tutorials in Bangkok and San Diego. Although we have been cooking with kids for more than four years now, developing a business model and implementing it successfully was our biggest and most rewarding challenge of the past year. Well we’re not stopping there! With your help and a big boost of confidence from a successful 2017, we’re outlining 5 crazy and courageous goals we hope to strive for in 2018!
1) Specialized Cooking Classes for Young Adults and Teens
In 2017 we held our first cooking camp for pre-teens, hosting 11 children for a full three days of cooking. The activities were a blast! We had help from a visiting volunteer chef, all the way from New Zealand, and the students tried their hand at everything from Japanese food, to spicy Thai dishes, to baking. The time with the pre-teens helped us realize both how bright and capable they are, and the need to have more specialized instruction dedicated to them. So this year we will be focusing on them in more activities, both to build up their English language skills, and confidence in the kitchen. The group includes many students who overcome incredible odds every time they show up cook in the Courageous Kitchen!
The older brothers and sisters in our young adults group, on the other hand, are so skilled in the kitchen that they tend to overshadow their younger siblings. We are bringing them new challenges in the kitchen this year, with lessons that build on each other, challenge them to create entire meals, and provide more vocational opportunities so they can get real world experience doing what they love. The student’s English speaking skills have grown leaps and bounds, but they must continue to develop their abilities to read and memorize recipes, work independently, and adapt to unexpected challenges.
Keep in mind these are students who may not have imagined before that they could aspire to be more than street food vendors and construction workers. But with your support and warm invitations from local businesses, we’ve taken many of them to make their first visits to real restaurants and even commercial kitchens. These opportunities give the students something to aspire to, and help them better understand the big picture of our transformation mission in their community.
2) Build Stronger Teams to Serve Our Students and Families
Early in the life of our young organization we needed support for material items. We needed rice and cooking equipment, and food for families in need. We didn’t just have them on our wishlist, we needed those things urgently! After success in improving the conditions in the community and carving out a space where we can teach comfortably, we are turning our attention away from material needs, toward building stronger teams. This means adding paid staff to the Courageous Kitchen team who can really lay the foundation for the work that our volunteers arrive to do. Since many grants and other sources of funding do not allow us to allocate funds towards staffing needs, our ability to do this in the past has suffered. However, the income the charity generates through our cooking classes and street food tours, should help us expand our team this year. Then with stronger team cohesion we can also better keep our donors updated, by more regularly telling the stories of lives being changed with your support.
3) Offer More Unique Cooking Classes and Products
There are plenty of options for cooking classes in Bangkok. In such a competitive business, we’re always adapting our classes to make the more local, personalized, and unique. This helps attract different types of customers and makes each of the classes more interesting to teach for us. For example, while you may only be able to cook standard Thai dishes in a typical cooking class, our small class size allows us to offer more unique dishes, such as this pineapple and seafood curry. If you’re planning to cook with us in 2018, be sure to also ask about our special menus featuring harder to find hilltribe dishes and spicy food from the Thai countryside!
We’re not only increasing types of dishes we make with our guests, but the types of classes we offer too. We’re now offering an evening cooking class for families with children in Bangkok. During the class we will do interactive cooking demos with our guests, especially for the children attendance. This class was developed because feedback from guests indicated there is a shortage of family oriented activities, including less demanding cooking classes in Bangkok. While the morning class may be too intense, this new class gets everyone active rolling summer rolls, sticky rice dumplings, and other fun, edible treats. Parents and other kitchen weary visitors can also relax while we prepare the rest of dinner for you!
At our last class for 2017, there was a special surprise waiting for each of the students a full week before Christmas. Disguised in black trash bags, friends from Bangkok Patana School delivered over 70 presents to give away. Instead of giving indiscriminately the gifts, which came from the Year 6 students at Bangkok Patana’s primary school, were tailored to the age and gender of our kids. For our older students, for instance, many of the gift boxes were filled not only with fun, educational items, but with much needed toiletries too. In 2018 we hope to develop more long term partnerships with other schools, religious organizations, and businesses. The long term oriented relationships give time for outsiders to better understand the work we’re doing and the needs we’re addressing for families at risk in urban Bangkok.
5) Be Kind to the Environment and Grow More of Our Own Food
Our last courageous challenge for 2018, is one we’re always working towards! We’re upping the ante this year, and began in January by offering our guests straws made with the hollow stem of the morning glory plant. The eco friendly alternative also looks great in our glasses of herbal butterfly and lemongrass teas. We have also been using more interesting plating thanks to a local company producing plates from the wood of betel nut palms.
The material is biodegradable and a natural alternative to plastic plates or styrofoams used too often to serve and store food. The plates appear occasionally in our cooking classes, but are especially convenient on our Street Food 101 Tour. The tour takes guests off the beaten path to eat street food, which is often doled out in overly generous amounts into plastic bags or styrofoam plates. The feedback from guests and even many of the vendors we visit has been overwhelmingly positive, and we hope to continue to be more environmentally conscious in our endeavors in the future too!
The hallmark of our cooking class is that when you attend one of our small morning classes in Bangkok (with usually no more than 6 people), you will have an opportunity to request dishes you love. After you book your class, we’ll email you with a few options to help narrow down the style of Thai cooking you would most prefer. Then we meet you in Bangkok, take you to the local market for a fun wander around, and finally back to our home to teach you the dishes you’ve requested.
We do often have guests who may be new to Thai food, or need some inspiration to help you decide what to request. Although we’re happy to pick for you (just let us know what allergies you have and your preferred spice level), we though we’d share photos from recent classes where guests have been really please with both the taste and presentation of our Thai dishes. So here’s a few dishes for you to feast your eyes on from our classes, enjoy and we hope to be cooking them with more of you in 2018!
Pineapple Curry Fried Rice with Seafood
A few months back we published a spicy red curry with pineapple recipe, after making it as a special request for guests! If you enjoy red curry, you’ll love the fried rice version which isn’t too difficult to make. Our version of red curry fried rice gains sourness and punchiness from the fresh pineapple, but in our cooking class in Bangkok, you will serve it in the pineapple you’ve carved out yourself. We can’t think of a better serving bowl to represent this tropical, full flavored, and hearty fried rice!
2. Egg Wrapped Pad Thai Noodle with Homemade Tamarind Sauce
In the West, Thailand’s most famous dish is undoubtedly stir fried pad thai noodles. While it’s a starter Thai dish to many, often guests have more fun cooking a cuisine when they have a familiar dish like pad thai on the menu. So to keep this interesting for everyone, you’ll notice that in the Courageous Kitchen classes we put a local spin on the version of pad thai we make. While we can make the more typical presentation, where your egg is fried in the noodles, we love to teach guests to enshrine their pad thai in a fresh egg wrapper. This isn’t only super tasty, it’s more eye catching too! When you serve it, we’re sure your friends and family will wonder what deliciousness hides in this well garnished egg package.
3. Stir Fried and Drunken Pad Kee Mow Noodles
This dish isn’t for everyone, but has been popular with visiting spice lovers. While many people complain the food in Thailand is too spicy, there are still folks arriving who want all the chili filled food they can handle during their stay in Thailand. So if you’re a chili enthusiast, or love someone who is— then you’ve got to make them a smoking hot plate of pad kee mow. While the name of the dish sounds foreign, you may literally translate it as “a drunk’s noodles”, or more commonly, “drunken noodles.” Why is this dish well loved by Thailand’s hedonists? Because the mix of hot chilis with numbing spice from the handfuls of finger-root and fresh peppercorn are intense enough to bring you back to life after a big night out!
4. Shrimp Filled Tom Yum Goong Soup
While pad thai reigns in the West, in Asia Thailand’s most famous culinary export is tom yum soup. The dish has headlined in famous movies domestically and internationally, and generous portions of seafood included in the soup make it hard to overlook! So seafood lovers get those spoons ready and prepare to tilt a bowl of easy to make tom yum soup up, to get all the lemongrass, kaffir lime leaf, and galangal flavors from the broth. If you’re curious about how we teach this dish to students in our project, and visiting tourists, check out our recent video recipe for tom yum with chicken.
Finally, here’s a dish for your sweet-tooth that is more than capable of cooling you off after eating too much spice. To make this traditional dessert, we spend some time together first squeezing and kneading the dough together. In seperate batches we’ll add an all natural food coloring such as pandan leaf (green), pumpkin (orange), or butterfly pea (blue), to give a vibrant color to the dough. Finally, before boiling the dumplings we do the painstaking work of rolling them in to pea sized balls, which is more difficult than it looks or sounds. Making this dish is especially popular in our new evening cooking class in Bangkok. This new class is aimed at families who prefer to make recipes that their kids can get involved with too!
We hope these photos and descriptions give you an idea of what we’re up to in our cooking class in Bangkok! Our class is officially a year old and we’ve had so much fun teaching you these dishes and learning from your feedback. All of our students are provided a digital cook book after the class, so we hope you can make our most popular recipes at home. Every cooking class is unique though, so we’re also hoping to create a larger cook book to share with everyone later in the year.
Thank you for following and supporting Courageous Kitchen this past year, happy eating!
Note: Are you may know, we are a nonprofit project and not a cooking school. While we try to honor all requests made for our class, the guests who book in advance have the best chance of cooking dishes they want to make!
This past weekend we had a very special activity for our junior chefs, our Courageous kids aged 11-14. This is a special age group because they have been watching their older brothers and sisters in the kitchen for several years now and helping in small ways. In 2018 however, we’re pivoting to focus on this age group more, and really working on building their skills and confidence.
This past weekend we jumped into Thailand’s most famous flower market, the Pak Khlong Market. In the Yodpiman building there, we met friends at a company called Expique who run several different types of cooking classes known as The Market Experience. The fun Thai food they create is not unlike what we cook in a typical Saturday in the Courageous Kitchen, but by pulling these students away, we gave them an opportunity to shine without pressure from their older brothers and sisters. In addition to this freedom, they also had a chance to explore the market, learning about it’s rich history and of course, having a plenty of small treats along the way.
After the students toured the market, the washed up and got ready to get their hands messy in the kitchen. The Expique staff was great with the students, watching carefully as they used adult sized knives, and helping the group prepare their ingredients for three dishes with precision. The excitement was palatable as the students rushed to answer the questions from our hosts, and experienced some new methods of preparing their minced pork larb, green curry with chicken, and shrimp pad thai.
At the end of the class, the students were beyond thankful for the opportunity. They went around the room (not without some prodding), sharing what they enjoyed about they class and expressing their gratitude to Simon, Alyssa, and the whole team of Thai teachers.
The day was a special one as the group was not without it’s kids who have persisted through extraordinary challenges in their lives. One young boy with juvenile rheumatoid arthritis in his knee had so much fun, he didn’t notice how long he had been standing. Another girl, who’s family had spent time in immigration, loved the outing and voted with a few of her friends to go swimming during the next school holiday. These are just a few stories of triumph over adversity the kids in the group, and seeing how far they’ve come, made us anxious to see what mountains they will move next!
Just a quick message to all of our customers stateside. Because of the impact of the recent wildfires, we have been forced to reschedule this month’s classes. Our team is safe, but located in an area not far from where people have lost their homes and livelihoods.
Thank you for your patience as we’ve had to reschedule our cooking classes for the month. We will return to our regular schedule in the new year and pray you all a swift recovery.
Note: If you missed the announcement that we had launched our cooking classes in San Diego, we’d gladly welcome you to try our classes in 2018. You can even book the class on airbnb!
We love the people we get to meet in our Bangkok cooking classes. We limit the class size to less than 6, so over a few hours the personalities of all of our visitors start to come out, as do ours. While we welcome many newcomers to Thailand, we also occasionally have guests who are returning visitors, or looking for a cooking class in Bangkok that will allow them to pick and choose a custom set of recipes to try. Sometimes the recipes are Thai dishes our guests love to eat, but often the requests are a special dish to challenge their cooking skills, or knowledge of Thai cuisine.
All of the food tasted surprisingly great considering the simplicity of the dishes. They were also very accommodating of our recipe requests, and in most cases, added a little bit of a twist to our request in a way that allowed us to experience a new dimension of Thai food. Highly recommend!
– Brian, Courageous Kitchen Guest
In a recent class we were joined by two spice loving guests, Brian and Min. The couple of Thai food lovers requested a spicy seafood curry, so our team quickly began to brainstorm what would be best to teach them. The day before their class we experimented with a Thai dish called ‘gaeng kua‘ in our kitchen for the first time. The name may not be very well known, but if you’ve ever had a Thai red curry with pineapple, then you’ve likely had a variation of this dish. The most popular version of this in the US, is often served with large chunks of barbecued duck.
Fortunately, the dish is much easier to make than pronounce. You need to make or buy a quality red curry paste for the best result, but beyond the typical Thai seasonings, the recipe below does not require many exotic ingredients. Try your hand at making this noticeable spicy seafood curry. We love it with squid, mussels, and shrimp, but encourage you to try it with the protein of your choice.
Pineapple and Seafood Red Curry Recipe
Pronounced Gaeng Kua Sapparot Talay in Thai or แกงคั่วสับปะรดทะเล
This recipe serves 1-2 people.
Erin shows off her finished pineapple fried rice, a variation of this recipe with seafood and red curry paste.
Ingredients:
400ml Coconut Milk
1 tbsp Red curry paste
1 tsp Salt
1 tbsp Palm Sugar
1 tbsp Tamarind juice
100g Seafood (squid, shrimp, or mussels)
50g-100g Pineapple (Sliced thin and about 3-5 cm long)
Garnish:
1 large mild chili (Serrano or similar)
1 small handful Thai sweet basil leaves
This Thai curry is delicious with shrimp, but you can add any or all of your favorite seafood to this delicious curry.
Directions: 1. Heat up the wok and add coconut milk over medium heat. 2. When the coconut milk bubbles, add your curry paste. Stir until it mixes well. 3. Add pineapple, cook 2-3 minutes. 4. Now taste for the sweetness/sourness of the pineapple. Add your seasoning to taste. (Note: You can leave out the tamarind if the pineapple is already very sour.) 5. After adjusting the flavor, add your seafood and additional coconut milk if needed. 6. Remove from heat after your seafood is cooked, garnish with Thai sweet basil, and slices of large mild chili.
Thanks for reading! If you found this recipe useful, download more of our Courageous Recipes!
