Cooking up an explosion of flavors

Phuket stir-fried egg noodles [Photo by Valerie Ng/China Daily]

I frequently have cravings for Thai cuisine. The thought of the strong flavors of hot, spicy, sour, sweet makes my mouth water.

So it is with much delight and excitement when to find out that Indigo Pearl, the place that I am staying for my vacation in Phuket Island, runs Thai cooking classes for guests.

There are two options to choose from. Program One includes a visit to a local market to shop for fresh ingredients for the dishes we will learn to cook, while Program Two covers only the cooking class without a trip to the market.

Two of us choose Program One even though it means waking up early and we are glad we did. Another two participants – a mother and son pair – join us at 10:00am under Program Two.

We assemble at 8:00 am, after a sumptuous buffet breakfast and are introduced to Chef Ann, who has been with the establishment for 20 years – when it was still known as Pearl Village Hotel. Indigo Pearl was established in 2007, after a rebranding and revamping exercise.

The bubbly cook welcomes us to her elaborate kitchen, which has six islands, complete cooking facilities and dining tables. Our menu for the day, she explains, is a four-course meal which includes the classic Thai green papaya salad, popular green or red coconut curry chicken, famous Phuket stir-fried egg noodles and not-to-be-missed deep-fried banana Thai style for dessert.

Out chauffeur drives us to the nearby Thalang (the name of the northern district of Phuket Island) wet market. Hail from Thalang herself, Chef Ann plays the role of an excellent tourist guide too.

On our way to the market, she tells us stories about Thalang, pointing out the rubber trees on the left and right of the road and explaining the ecosystem of rubber plantation.

As we pass by some local fruits' stalls, she remarks that it is the season for durians, rambutans and mangosteens. She also proudly announces that the best pineapples in the world are from Phuket because they taste both sweet and slightly sourish, unlike other pineapples which are purely sweet.

When we drive pass a pineapple plantation, she explains that each plant bears only one precious fruit. Upon arriving at the market, Chef Ann explains that she replenishes her ingredients every day to ensure freshness. Because she's at the market every day, every stall owner knows her and walking with her from stall to stall feels like we are with a celebrity.

At the vegetable stalls, she patiently explains the various types of herbs and vegetables to us, asking us to smell and touch to know the difference. She gives us the details of what herbs and vegetables are suitable for what dishes, and how to pick and choose the freshest ingredients.

At the market, we only shop for greens. Indigo Pearl has their own supplier of meat to ensure hygiene and proper handling. She encourages us to plant our own herbs, just like her, and ensures us that it is easy.

For home cooking, she harvests from her own herb and spice garden. After the shopping trip, we are all geared up to try our hands on the recipes. Except for cleaning, the cooking class teaches us from scratch.

We cut, slice, shred and chop in different styles and we were taught ways to mix the ingredients. Chef Ann not only teaches us how to cook a delectable meal but also gives us tips on how to present our dishes to make it palatable.

Although preparation time is long, Chef Ann's candid personality and jokes lighten up the atmosphere and make the whole process totally enjoyable. She also provides us many tips including what to do when we eat something too spicy. Do not reach for cold water, reach for a pinch of salt.

She also tells us to rub our fingers with salt after cutting chili to neutralize the heat. Here are the recipes and methods of cooking for two people.