Here are some of the pics of my day cooking Thai with Amy. And by “with” I really mean mostly standing there and watching Amy work her magic. I helped out a few times chopping and slicing here and there, and I tended to the butterfly shrimp when it was cooking in the hot oil. Other than that, Amy was doing all of the work.
On the menu for that day was-
Waterfall Beef
Green Curry (w/chicken)
Butterfly Shrimp (w/ coconut)
Stir Fry (Thai style)
Sticky Rice
Steamed Jasmine Rice
(sweet) Sticky Rice w/ mango

Marinating the steaks with the ’soy sauce with mushrooms”. It’s good stuff!

The big white bowl is full of sticky rice. It has to soak in water for several hours before you cook it.

Here is the sticky rice pot and bamboo steamer basket. Several times while it was cooking, Amy removed the basket and gave it a few expert tosses to turn the rice for even cooking. She was totally pro, it was second nature. I can only hope when I try it by myself next time that I don’t end up tossing the sticky rice onto the floor in the process.

Stirring the sticky rice to release some of the steam before putting it into the baskets.

Amy explained that you are traditionally supposed to pack the sticky rice tightly into the baskets. Those little baskets fit way more rice inside than you could guess.

Then you just put the cover on and they are ready to eat whenever you need them. Amy said the baskets are called “Dipcow”, and I am sure that I just totally butchered that, but I’m only spelling it how I heard it pronounced. And I apologize to those of you cringing in horror at my ignorance of the Thai language.

The butterfly shrimp coated in panko and coconut, and ready to cook in the hot oil.

Gracen kept begging me to sneak her just one more shrimp, she loved them! And they were so easy to make.

Slicing the grilled steaks for the ‘waterfall’ beef.

This meat was insanely delicious as is, but even better once it was made into ‘waterfall’.

For dessert, Amy mixed some of the steaming sticky rice with a sweetened coconut milk mixture, covered it and let it sit for a while. It was ready to eat as soon as dinner was done.

This was the only picture I was able to get of our dessert since everyone scarfed theirs down almost as fast as it was dished up. The (sweet) sticky rice was served with sliced fresh mangos on top and a drizzle of more coconut milk on top of that. Seriously, one of the best desserts I have ever had.
As she cooked, Amy talked about all of the traditions involved in some of the dishes, and told me stories of how certain things had come to be. It was so interesting, and made the meal that much more fun when you knew more about why things were done a certain way. I tried to write down everything as she did it, so I am hopeful I can somewhat duplicate the dishes Amy so masterfully prepared.
I tried to get pictures as we went, but it was so busy in the kitchen that I didn’t get nearly as many as I would have liked. The Thai peppers she used were incredibly tiny, and amazingly hot, but imparted the perfect flavor to each of the dishes. The green curry was really green, and nice and spicy. The waterfall beef was my favorite, and even better when eaten with the sticky rice. And the sticky rice was to be eaten by the handful, no spoons in the baskets, just grab what you wanted. My kids loved that, because of course it’s more fun when you eat with your hands!
Amy, thank you again, and again for all of the fun and incredible food, we are so happy we got to spend the weekend with you and we’re already looking forward to your next visit, hopefully soon!