Maliwan Thai Cooking Class, Bangkok

 Phad thai and Mango sticky rice

I was looking for something unique to do with G in Bangkok and found this cooking class on the Tripadvisor city guide app. I looked for more information on their website and emailed them from our hotel room.

With no money down, they confirmed my reservation for a class two days later. They also emailed me a map  for the taxi driver.

On the day itself, I made sure our hotel concierge talked to the taxi driver to explain exactly where to take us because some reviewers mentioned it could be confusing. 

 They are located at the end of an alleyway. The white door on the left is the entrance.

The alleyways leading to the cooking studio made me a bit uneasy--  where was I taking my daughter?! 

We rang the bell as instructed and were immediately brought upstairs to a cold air-conditioned waiting room. The rooms we passed on the way up were neat, orderly and clean--completely different from the outside alleyways. My apprehension was slowly evaporating--more so when we met Mae, our instructor for the day.

Today we were going to cook four thai favorites:  Tom kha gai or chicken coconut soup,  chicken in green curry, phad thai (thai noodles) and mango sticky rice.

Normally I wouldn't bother cooking these recipes at home because I'd have to search for the exotic ingredients.  However, this cooking class included a trip to the wet market with Mae.

G enjoys only a few thai dishes but she was eager to learn how to make the favorite dishes of C, who is currently away at camp.

We were the only two students this morning, so we had the teacher all to ourselves.

After a quick educational trip to the market, we were back at the studio raring to cook.

In our own cooking stations, we started slicing, chopping and pounding.  We were learning how to make green curry paste from scratch.

Mae explained why we were doing certain steps first than others. She has a very good command of  English and her teaching manner is methodical and clear.

From my station, I kept looking over at G while we were chopping and mincing because I was nervous she would hurt herself.  I had to hold my tongue and made a conscious effort not to say "careful while chopping, the knife is very sharp."

Stating the obvious wasn't going to be helpful and it might even undermine her confidence. Instead I said, "remember to curl your fingers the way tita Lita taught you", then turned my attention back to my own chopping board making sure I kept my fingers curled.
 

Mae taught us how to extract coconut cream and milk from freshly grated coconut

After prepping the curry paste and coconut milk, it was time for Mae to show us how the ingredients come together.  She demonstrated first then gave us a taste of what she cooked. It was always too spicy for us. Her recipe would include 7 bird's eye chilis (sili) and while ours would start with only one or two.

After watching and listening, it was our turn to fire up our stations--G in hers, me in mine--both minding our own woks.

From here, everything went quickly. Add this, add that. Mix a bit--add more this and that. Thai cooking always has three flavors Mae explains. "The sour comes from the tamarind paste, sweet from palm sugar and salty from fish sauce," she says as we adjust our recipes to our own taste.

 Chicken in green curry

Making the curry paste took the most effort and time. Everything else was a toss in the pan.

After the first two dishes, we went back upstairs to the airconditioned room where our feast awaited. I was originally planning just to taste the dishes, but both dishes were so delicious, I devoured everything.

After that lunch break, it was time to start the Phad Thai!

Like the two recipes before, the ingredients were pre-prepped and organized in our trays. We tasted those that looked unfamiliar and Mae described them.

We were also going to make the mango sticky rice at the same time.

Showing us the pre-soaked glutinous rice.

Timing is the challenging part of making the sticky rice. You have to pour the warm coconut milk into the just-cooked sticky rice and keep stirring, adding milk, stirring, until it reaches the right consistency. While that was setting, we were eager to start the phad thai.

Again, Mae demo-ed the phad thai from start to finish before we did it ourselves. Reading a recipe is one thing, but being shown exactly how the steps are done is always much better.

Mae's commentary is also invaluable.

 Now it's our turn!

After we made the phad thai and the mango sticky rice, it was back upstairs for us--to eat what we made.
 

While we were eating, I send off a Whatsapp photo to the lolas in Manila. "Look what G and I just cooked from scratch in Bangkok!"

They promptly replied "Okay, you guys are cooking for Sunday when you get back!"

Oops, me and my braggy big mouth!  Were we up to the challenge?

A handcarry with thai essentials

I spent the last couple of hours in Bangkok buying thai ingredients just in case we were.

The reviews in Travelocity were spot on. The cooking class was enjoyable because it was well-organized and Mae was an excellent teacher--thorough and patient.

It was also an experience to cook beside G like an equal and not like a hovering mom. I'm sure it was a confidence-building adventure for her.

I would take another class if I'm in Bangkok again--either with the kids or with a group of friends. It's a satisfying break from typical Bangkok shopping and sightseeing..but definitely not from eating!


Maliwan Thai Cooking Class

9 Sipsamhang Road, Taladyod
Phranakorn , Bangkok  10200, Thailand

Tel: +66 (0) 2629 3719 (09:00-20:30)
Mobile: +66 (0)9 0006 3824 (09:00-20:30)
Fax: +66 (0) 2528 6041

cs@maliwancooking.com

Peaches for Breakfast

If you're lucky enough to come across fresh peaches, this is a delicious way to to have them for breakfast.

 Chop them up, and with skin on, pan grill them.

I had really good butter, so I put some in.

That browned it nicely.

Cool that. Then top with chilled mascarpone cheese. Top with walnuts and a teaspoon of honey.

Another variation is to put the warm peaches on top of previously frozen low fat greek yogurt.  I love the contrast of hot and cold.

Is this too healthy for you, C?

When a Chef does the Cohen Diet

 The first Cohen meal she prepared for herself: baked Tuna on top of steamed zucchini ribbons

My sister the chef  finally took the plunge and started on the Cohen Diet two days ago! I'm very excited because Lita is one person who is very disciplined and always goes for what she wants. I know she will be successful on this program.  Lita grew up as a heavy child, and has struggled with her weight ever since. She is always on some diet or another.

When I desperately wanted to lose 20 pounds last year, I wanted to just follow something to the letter. Cohen gave me that solution, except that they told me I had to lose 30 lbs, not only 20. Yeah right, let me see them get me to that goal weight!

Lita's dinner that day: Steak topped with garlic chips with cabbage, asparagus and zucchini

Less than four months after I started  on the diet (with no deviation at all), I was down 35 lbs and feeling great. More important than saying "it works"--because everyone knows that all diets work as long as it's followed--the diet makes sense.

Now I know what my weight triggers are. I can eat bread with no weight gain, and also rice and potatoes. But pasta is dangerous for me. If I exercised more (or I should say, IF I exercised at all) I would be able to eat all kinds of carbs with no worries.

Her breakfast invention: Asparagus and zucchini "crepelette" (one scrambled egg made into a crepe), 

Lita is very health conscious and she knows a lot about nutrition. I think her weight in stalled only because a metabolic disorder. I'm certain it doesn't have anything to do with a lack of discipline because she's one of the most disciplined people I know.

Her lunch: Tuna stack with "angel hair"cabbage and zucchini ribbons.

I wanted Lita to try Cohen so badly that I was even trying to get the Manila clinic to process her  program. And then, just  a couple of months ago, a Cohen Clinic opened only 15 minutes from her house in Sydney. If that isn't a sign, I don't know what is! The person behind the Cohen Center there is Margaret Homsy, a success story herself. They have met and are now FB friends. This is a perfect support scenario for both of them

With her keen understanding of food and experience with other diets, I know this will be the diet to finally get her to that elusive "goal weight".  I can't wait!

-o-

*All photos taken by Lita on her iPhone. She was a photographer in a previous life. Now, she is a pastry chef in Sydney (I know, deadly combination: chef? diet?)

*Photos used entirely without permission. Sorry Lita, you'll just have to keep taking shots of your future meals and continue inspire people!

My Cohen Journey

 Chicken tenders with garlic mayo dip, inspired by the recipe of Cohen FB buddy, Rosa Tobias

I've been a bit obsessed with my diet lately that some things, like this blog, have taken a backseat.

I lost 26 pounds in 2.5 months. Yes, let me repeat.  I lost 26 pounds in 2.5 months.  I still have 4 pounds to go before I reach my upper goal weight, and start the second phase of this program called the "Refeeding Phase." During RF, food that I've been avoiding the past months will be gradually added back to my eating plan. But still, don't you think 26 pounds in 11 weeks is....is... a miracle? Twenty-six pounds?!? Two and a half months?!?

My favorite breakfast: low fat greek yogurt (with one splenda) and mango crumble. modified from the apple crumble recipe of Cohen FB buddy, Ena Roldan.

Yes, I'm on the Cohen diet. Not the "let-me-follow-your-plan" Cohen diet, but the real deal. I invested and signed up at the Cohen Lifestyle Center in Medical Tower. I was told by some friends that it was going to be hard to follow, and that so-and-so tried it, lost a lot of weight but gained it all back. Friends who "fell off the wagon" warned me that the food will be limited so it will be hard to stay on track.

 Salpicao

They also added that it was such a hassle because I'd have to  bring my food if I had lunches or dinners out because I had to eat exact portions as weighed on a digital scale. After all these warnings, I was apprehensive, nervous and scared.

I already know the concepts of good and bad food, that excessive carbs is the enemy and that sugar is poison. Please don't explain the food pyramid to me--I know that--I learned that in grade school, and I'm quite conscientious about what I eat. Don't talk to me either about "number of servings" because I get confused with how many servings I can have of each food group, and how it translates into a menu.

 My packed lunch, re-plated by the chef at the Shang Palace during a Sunday lunch with the family

I wanted someone to just give me a plan of *exactly* what to eat, how much and when. I was already committed to follow it, as long as it would guarantee healthy eating and weight loss. I was prepared to suffer and starve, after all, I got myself to this point over the years by carelessly eating whatever I wanted, whenever I wanted.

 Shepherd's pie, another recipe idea from Cohen FB buddy, Rosa Tobias. 
Mashed cauliflower is the mock mashed potato.

After an introductory presentation at the Cohen center (this is mandatory--you have to understand the concept),  a weigh in, and a blood test, I had to wait a couple of weeks for them to prepare my personalized "Eating Plan."

I got my wish! My plan included exact grams of each type of food, an extensive list of allowed food, cooking guidelines and eating schedules.  I was told I had to eat the specified grams--no more, and no less.  This is not a calorie-based diet, so it would be useless to ask "why are we allowed mango, isn't it fattening?" or "why aren't we allowed X, isn't it zero fat, low calorie, healthful, (add other adjectives here)?"  You just have to trust and follow the plan.

chili prawns with mushrooms 

Oh, I also told them in the beginning that I wanted to lose 20 pounds. They said, no, your body will reach its metabolic equilibrium at X weight, which computed to a loss of 30 to 38 pounds. Eegads, really? Can I actually get there?

If you want to lose weight rapidly, don't deviate, they said. "Deviate" is the Cohen word for "cheat" (yes, they also use positive language, which I appreciate). If you deviate for one day, it sets your program back a whole week. If you follow it to the letter, you will lose weight rapidly, and will be finished in no time. Could this really be true? I had nothing to lose--well, except for the money I paid. The Cohen plan is not cheap at P55,000 (approx US$1320).

I have access to a great support group through the Cohen FB page, where fellow "Cohenites" 
generously share recipes and tips on how to stay focused.

It's very simple and easy to prepare "Cohenized" food at home. Most dishes can be done in 15 minutes or less. It just takes some planning in the beginning, much like how you would plan your regular house food (my kids think my food looks much nicer than theirs all the time). I'm surprised when people ask me where I get my "Cohen food", and they are equally surprised when I say I make everything at home.  It has got to be the simplest way to cook because the seasonings are limited to the basics: a spray of oil, salt, pepper, pure spices, fresh or dried herbs and vinegars.

 My daily espresso lungo

Anyway, here I am 11 weeks later, and 26 pounds lighter. I feel great. I don't feel deprived because I enjoy the food that's allowed. Many times, when a full plate of food is in front of me, I think to myself--"this is a diet?" 

I  follow my Eating Plan to the letter (I should say "number")--I haven't deviated and have no plans to deviate. I actually find my Cohen journey a fun challenge. While I do miss some things that have been removed from my eating plan for the time being, I've also learned to appreciate pure flavors of food. I never realized so much pleasure can come from fresh, crunchy fruits and vegetables, and food that isn't smothered in fatty sauce.

When I'm in a rush or not too hungry,  I have a "pizza"

The challenging part is eating out, or worse, traveling. But my confidence was boosted when I recently went on a week long trip to Bangkok and Singapore and I. did. not. deviate! I'd have my delicious yogurt breakfast in the room, then before going out, I'd pack an "emergency lunch" in case I didn't find a suitable place to eat. At other times, I made the extra effort of talking to the waiter to explain exactly how something should be prepared (just salt and pepper please, all sauces on the side).

I also had my digital pocket scale handy and weighed all my portions as close as I could to my plan. When I got back, I was still on track, and even lost 3 more pounds!  Obsessiveness does pay off--it makes me focus on the goal.

bought from Cohen FB friend, Abigail Ongyanco-Lim

I'm now waiting for my "Refeeding Plan" (you can order your Refeeding plan when you are 5 pounds from your upper goal weight, and it takes about two weeks for the center prepare it). Again, I'm anxious and nervous for this part of the program. At the same time, I'm motivated and excited for the new things I'll be able to add back to my menus.

We're told that this phase  is considered the most important part of the program. It allows us to discover exactly what food triggers weight gain--is it rice? bread? some types of fruit?

My grocery cart the day before I started the program--all fresh food!

If When I finish the Refeeding Phase successfully, I would have "graduated" from the program and cross over to "Maintenance Phase." At this last stage, I'm  supposed to be able to maintain my weight by continuing to make proper food choices and adding some exercise into the equation. So actually, Cohen is not really a diet, it's an introduction to a healthier lifestyle. I hope excessive carbs and evil sugar will be gone from my life forever.

-o-

Ps. Sorry,  no before-and-after-photos of me because I'm too shy. Enjoy my food shots instead, it's a small sampling of what I've been eating.

Pss. I'm not connected to Cohen Lifestyle Center Philippines, although I wish I was the one who brought the program in. And no, this is not a paid advertisement either, although I also wish it were!

Of Crabs and Cookbooks

The other day my neighbor texted me to ask me if I wanted to buy fresh live crab. Her regular crab vendor (yes, she has one!) was there and still had a few crabs left. Now, even if the kids and I love crab, I never cook it at home. My mother-in-law makes the best crab for Sunday lunches, and my own mom will occasionally have Thanh Long style crab at Sunday dinners. Between the two moms, my kids are I are crab-spoiled.