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Thai Cooking Class In Ao Nang

Thai Cooking Class in Ao Nang

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After a few days in Krabi town and visiting Railay, we decided to shift accommodation to the nearby town of Ao Nang. A mere 20 minute songthaew ride from Krabi town, Ao Nang is a beach town that despite being very touristic was just what we needed for our last couple of days of sleeping in, relaxing and eating-all-the-food before we started our hardcore month of Muay Thai training.

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Best of all, we were there for Alan’s birthday so we ‘splurged’ on a $40 a night room at the cute Ben’s House. We were all about the swimming pool!

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We had a couple of nights in Ao Nang and after spending much of our time there rotating between getting a massage, sipping fresh fruit smoothies and relaxing on the beach, we were off to spend the evening of Alan’s birthday doing something we both love to do: cook!

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We booked a cooking class with Thai Charm Cooking School, run by a husband and wife duo, and were picked up in the evening from our hotel to be taken to the countryside outdoor kitchen where the class was located. Welcomed with a cup of tea we were invited to choose from the many options of what we would like to learn to cook.

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It was an extensive menu - we would each be cooking a soup, a salad, a stir-fry and a curry (including the paste from scratch), followed by a melt-in-your-mouth dessert of both bananas in coconut milk and mango sticky rice. Naturally, Alan and I selected different things to cook each so that we could taste as many dishes as possible. Let’s just say, I’m glad we arrived on empty stomachs!

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The cooking class was small which was excellent - the maximum amount of people they ever have at once is 10, though being low season our class was just Alan and I plus another couple. Our teacher, Yok (I’m not sure of the spelling but she said her name was like an egg yolk!), was very passionate about her business and that shined through in the recipes she taught us - they were utterly delicious.

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We left with a plethora of new recipes (all contained in one little cookbook), a certificate (woohoo!) and a much better understanding of Thai food - not to mention, extremely full tummies!

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Perhaps the only downside to the cooking class - if you can even call it that - is that for the rest of our time in Thailand when I ordered any of the dishes we had cooked at a restaurant, I was often dissapointed because they weren’t nearly as delicious as Yok’s recipes!

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Taking a Thai cooking class was one of my favourite things we did in Thailand. I love to cook, and of course eat. Despite being slightly on the pricey side, it’s an activity I would highly recommend to any visitors to Thailand. In fact, its something I would love to do in more countries I visit - there’s no better way to learnt about a new culture than through it’s food, right!

The details: We booked a cooking class with Thai Charm Cooking School after reading rave reviews about it on TripAdvisor - and we were definitely impressed. I would absolutely recommend Yok’s classes to everyone, her enthusiam and passion for what she does shines through. For more information visit their website here. Just one tip: make sure you go with an empty stomach!

Have you taken a cooking class in a foreign country?

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Healthy And Delicious Crispy Toasted Muesli Recipe

Healthy and Delicious Crispy Toasted Muesli Recipe

Breakfast is my favourite meal of the day. If I'm out for brunch, I'm an eggs benedict kinda girl, but at home I usually rely on cereal/muesli/porridge, yoghurt and fruit for a healthy boost of energy to get going in the morning.

And boy, this muesli is a superb start to the day. It's a versatile and simple muesli recipe that can easily be adapted with what you feel like or what you have on hand. You can change up the nuts and seeds, or even add some dried fruit. Live a little, be wild, go crazy!

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Crispy Homemade Muesli Recipe

Inspired by Annabel Langbein's low-fat muesli recipe in Great Food for Busy Lives


  • 5 cups rolled oats (I like the chunkiness of the homebrand ones)
  • 1 cup pumpkin seeds
  • 1 cup sliced almonds
  • 2 tsp cinnamon
  • 1/3 cup honey
  • 1 cup fruit juice (I used Just Juice's stevia sweetened apple juice, though I've made with cranberry before and that was delish)
  • 1/4 cup flavourless oil (or coconut oil would be fab!)
  • And a couple of generous handfuls of banana chips, to mix through at the end!


Preheat oven to 150*C. In a large bowl, mix together the rolled oats, pumpkin seeds, almonds and cinnamon. Mix the apple juice and honey together and heat to dissolve the honey. Add the oil to the juice/honey mixture. Pour the wet mix over the dry ingredients and mix thoroughly. Tip into the largest roasting pan you have and spread out (cleaning up is a breeze if you line the pan with baking paper!). Bake for about an hour, checking every 15 mins or so, until golden. Mix through the banana chips. When cool, store in an airtight container.

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I like it best served with my favourite The Collective yoghurt, blueberries and peaches. Yum!

Whats your favourite breakfast?

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Probably The Yummiest Salmon Noodles You Will Ever Eat.

Probably the yummiest salmon noodles you will ever eat.

It's no secret that salmon is right up there in my list of favourite foods.

Well, here's another fun fact for your day: noodles are too! Okay, so perhaps not such a fun fact, but very true none-the-less. I will almost always pick noodles over rice (the only exception being when the noodles are saturated in a gooey "gravy" sauce...this brings back a nasty memory from a while back involving a meal in Thailand and the unfortunate few days that followed...let's not talk about that).

If, like me, you're a lover of salmon and noodles, this recipe is a keeper. Even if you're not, try this! Go on, I dare you. It's delicious, pinky swear.

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It is bursting with fresh flavours – sesame, soy and ginger. It makes a small piece of fresh salmon go a loooong way. It is packed full of greens, wilted down so you hardly even notice you're eating them.  It is delicate, healthy, balanced and more-ish.

This meal is better than takeaways, you have my word.

Adapted from this wonderful book of Annabelle Langbein's. (Thanks Santa!)

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Salmon Noodles

Serves 3 - 4, depending on how hungry you are.


200g dried wheat noodles (soba or udon - though you could really use any kind of noodle)
200-250g salmon, skinned and boned (I usually do this myself, as the salmon is cheaper)
1/4 cup soy sauce + 3 more tablespoons
1 tablespoon sesame oil + 1 more teaspoon
1 tablespoon grated palm sugar (or brown sugar, or honey)
A bunch or 2 of bok choy, rinsed and sliced
1/2 red onion, diced OR 2 spring onions, sliced
1 tablespoon olive oil
Coriander & sesame seeds, to garnish


Chop salmon into 2 cm chunks. Mix together the first measure of soy sauce (1/4c), first measure of sesame oil (1 tbsp), palm sugar, and onion. Mix salmon into the marinade and set aside for at least 10 minutes (or for a few hours if time allows).

Meanwhile, bring a pot of water to the boil, and add a scant teaspoon of salt (this makes your noodles taste good!). Once the water boils, add the noodles and simmer until cooked – usually 3 or 4 minutes, but best to refer to the instructions on the noodle packet for this step. Drain.

Heat the olive oil over medium heat in a frying pan. Cook the salmon and marinade and gently stirfry for a couple of minutes until the salmon is pink (be careful not to overcook!).

Add cooked, drained noodles and bok choy, along with the additional 3 tablespoons of soy sauce and 1 teaspoon of sesame oil. Gently toss around to cook the greens, taking extra care not to break up the salmon too much.

Sprinkle salmon noodles with sesame seeds and coriander. Serve.

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This is a quick and easy meal for a weeknight. If you start cooking at 6.30, your salmon noodles will be ready in time for Shorty at 7! It is also great for lunch the next day - reheated or cold.


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