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T
I
N
G
L
Y ENJOY THAI COOKING WITH COOK BOOK
SCHOOL NAME: TINGLY THAI COOKING SCHOOL
ADDRESS: 17/1 SOI PHRACHOM SILOM ROAD SURAWONG BANGRAK, BANGKOK THAILAND
10500
(SILOM SOI 22 OPPOSITE INDIAN TEMPLE)
OFFICE TEL: +66 (0) 2 070-7998
OFFICE FAX: +66 (0) 2 070-7998
MOBILE PHONE: +66 (86) 903-2963 (K.TINGLY 24 HOURS)
WHATSAPP : +66869032963
LINE ID : TINGLY1112
EMAIL: TINGLYTHAICOOKING@HOTMAIL.COM
WEBSITE: WWW.TINGLYTHAICOOKINGSCHOOL.COM
FACEBOOK FANPAGE : TINGLY THAI COOKING SCHOOL

 Concept
Dear Friends,

Welcome to Thailand, and Thank you for visiting Bangkok!. We please to

introduce to our school. Our school’s name is “ Tingly Thai cooking School” ,
and “Tingly” is the nickname of the school’s owner.
“Mr. Tingly” has 6 years of experience in tour business and has learnt that.
There are tourists from many countries loved and interested in Thai food And
they would like to have wonderful experience how to cook their favorite food.
Therefore Mr. Tingly decided to establish this Thai cooking school. His main
concept is to convey and recognized Thai food and Thai cooking for people
in every country and around the world.
And They can make Thai food when they thinking of Thai food while they are in
their home.
Thai food is not only delicious but very healthytoo.
Thai food has a small fat content and make used only the freshest ingredients.
We used many Thai herbs not only in cooking but as medicines too.
At " Tingly Thai cooking school" we can teach you many of the tricks and
secrets of preparing Thai food. We will also teach you various methods for
properly storing Thai food. And as part of our course of instruction we visit
many markets to learned about source of ingredients. We hope our
knowledge on Thai ingredients and cooking techniques imparted in our
Kitchen classes and in this cook book will make your feel in love with Thai food
and enhance your cooking Thai food at home.

“Don’t miss it “

With love
TINGLY Thai cooking school
 COOKING RICE & STICKY RICE [ 1 ]

** Cooking rice with rice cooker

Put 3 cups of rice in to the bowl with water over the rice to wash off any
impurities. Drain by put through a colander. Put the rice into the rice cooker. Add
the water for about 1 inch above the rice. Turn on the switch. The rice will be
ready to eat in about 30 minutes. The cooker will switch itself off automatically.

** Cooking sticky rice

Soak the sticky rice grains in the water(room temperature) for overnight. Drain
the rice grains the wrap with cotton and put into the bamboo basket on the pot.
Put the water into the pot for steaming. Thewater level should be 1 inch below
the rice. Steam for about 30 minutes. When the rice is slightly soft and clearer in
color then it is done. Remove from pot and serve with the individual bamboo
baskets.

** Sticky rice
The sticky rice and black sticky rice are types of rice. They do not become sticky
from cooking. Sticky rice is the staple diet of the Northern and Northeastern Thai
people.
The sticky rice is good to eat hot or cold and also used in dessert and savory
dishes. It is also used for making the Maekong and Sengtip whiskeys.

** Bamboo basket for cooking sticky rice

The bamboo basket will keep the sticky rice from drying out as the moisture is
held within the bamboo
 ABBREVIATIONS IN THIS BOOK

Fo
od
MUTSAMUN CURRY PASTE
NAM PHRIK KAENGMUTSAMUN

3 Large dried red spur chilies, seeded and soaked

5 roastedshallots
2 Bulbs roasted garlic
1 Tsp roasted sliced galangal
1 Tbsproasted sliced lemon grass
1 Tbsp ground roasted coriander seeds
1 Tsp ground roasted cumin
2 Ground roasted cloves
1 Tsp white pepper
1 Tsp salt
1 Tsp Shrimp paste (VEG: without shrimp paste)
> Pound dried chilies and salt together well. Add galangal , lemon grass, and pound well.
> Add roasted garlic, roasted shallots , coriander seeds, cumin, pepper, cloves and shrimp paste.
Pound well after each adding to obtain affine paste.
RED CURRY PASTE RED CURRY PASTE
NAM PHRIK KAENGPHET NAM PHRIK KAENGKHIAWWAAN

5 Dried red spur chilies, seeded and soaked 15 Large green hot chilies
5 shallots, sliced 3 shallots, sliced
10 Cloves garlic 9 Cloves garlic
1 Tsp galangal, finely sliced 1 Tsp finely sliced galangal
1 Tsp lemon grass , sliced 1 Tspsliced lemon grass
1 Tsp kaffir lime rind , finely sliced 1/2 Tsp finely sliced kaffir lime rind
2 Tsp chopped coriander root 1 Tsp chopped coriander root
5 peppercorns 5 peppercorns
1 Tbsp ground roasted coriander seed 1 Tbsp ground roasted coriander seed
1 Tsp roasted cumin 1 Tsp roasted cumin
1 Tsp salt 1 Tsp salt
1 Tsp Shrimp paste (VEG: without shrimp paste) 1 Tsp Shrimp paste (VEG: without shrimp paste)

> Pound together coriander seeds, cumin and peppercorns > Combine coriander seed, cumin and peppercorn in a mortar,
to obtain a fine paste. pound well. Transfer to a bowl and put aside.
Spoon onto a bowl and put aside. > Pound hot chilies and salt thoroughly well. Add the remaining
> Pound dried chilies and salt thoroughly, add galangal, lemon ingredients except shrimp paste, pound until mixed well.
grass, kaffir lime rind, coriander root , garlic , shallots and > Add the cumin mixture, follow with shrimp paste.
pound well. Pound until everything smooth and fine.
> Add the cumin mixture, follow with shrimp paste.
Pound until everything is well-combined.
YELLOW CURRY PASTE PHANAENG CURRY PASTE
NAM PHRIKKAENGKARI NAM PHRIK KAENGPHANAENG

3 Large red spur chilies, seeded and soaked 5 Large dried red spur chilies, seeded and soaked
5 Roasted shallots 5 slicedshallots
10 Cloves roasted garlic 10 Cloves sliced garlic
1 Tsp galangal, finely sliced and roasted 1 Tsp finely sliced galangal
1 Tsp ginger , finely sliced and roasted 1 Tspsliced lemon grass
1 Tbsp lemon glass, sliced 1/2 Tsp finely sliced kaffir lime rind
1 Tbsp roasted coriander seeds 1 Tsp finely sliced coriander root
1 Tsp roasted cumin 1/2 tsp white pepper
2 Tsp curry powder 1 Tsp salt
1 Tsp salt 1 Tsp Shrimp paste (VEG: without shrimp paste)
1 Tsp Shrimp paste (VEG: without shrimp paste)
> Pound dried chilies and salt together well. Add galangal , lemon
> In a mortar ,pound coriander seed and cumin together well. grass, kaffir lime rind and coriander root, continue pounding
Transfer to a bowl and put aside. until mixed well .
Peel roasted shallots and garlic, put aside. > Add shallots and garlic, follow with pepper and shrimp paste.
> Pound dried chilies and salt thoroughly, add ginger, Pound well after each adding.
galangal and lemon grass. Follow with roasted shallots,
roasted garlic ,cumin mixture, curry powder and shrimp
paste. Pound well after each adding to obtain a fine paste
 INGREDIENTS
100 Grams minced chicken breast
(Veg: mushroom or tofu)
1 Tbsp spring onion thin sliced
1 Tbsp coriander thin sliced
1 Tbsp slice mint leaves thin sliced
1 Tbsp shallots thin sliced
1 Tbsp ground roasted rice powder (Khoa khua)
½ Tsp chili powder
11/2 Tbsp lime juice
1 tbsp. fish sauce
(Veg. ½ soy sauce or tsp ½ salt)
½ tsp sugar

METHOD:
1. Pour the water ¼ cup into a pot, boil water add the minced chicken and stir until the
chicken is cooked. Turn off the heat and drain away 95% of the water . Set aside.
2. Add ground roasted rice, chili powder, lime juice, sugar and fish sauce and mix
together.
3. Add spring onion, coriander , shallots and mint leaves and mix again.
4. Arrange on a serving dish. Serve with fresh vegetables and sticky rice.
 INGREDIENTS
10-20 spring rolls sheet
(depending of size)
150 Gram glass noodles
70 Grams minced chicken
(Veg. without)
50 Grams shredded carrot
50 Grams shredded jelly mushroom
50 Grams shredded cabbage
1 Tbsp chopped garlic
1/2 tbsp pepper
1 tbsp light soy sauce
½ tbsp sugar
1 egg (yolk)
3 Cups cooking oil, for deep- frying

METHOD:
1. Soak the glass noodles for 15 minutes or until soft and cut into short lengths.
2. Place 2 tbsp. cooking oil in a wok or pan over medium heat. Add garlic stir fry until
fragrant.
3. Add the chicken stir fry until chicken cooked. Add carrot, cabbage and mushroom stir
fry until carrot cooked. Then add glass noodle and all seasoning.(soy sauce ,sugar and
pepper) mix together and add egg yolk .Stir fry until there is no liquid left, let this mixture
cool.
4. Place a spoonful of filing in the center of spring roll sheet, fold in the ends to close
them, then roll up tightly, sealing the sheet closed with the egg white.
5. Heat the oil in a wok turn on low to medium heat deep fried until golden brown. Serve
with sweet chili sauce.
 INGREDIENTS
5-6 Prawns(Veg. tofu or boiled egg)
½ Tbsp chopped garlic
½ Tbsp chopped shallot
1 Tsp palm sugar
1 Tsp white sugar
1 Tbsp fish sauce(Veg. soy sauce)
2 Tbsp tamarind paste
2 Tbsp water
2 Tbsp cooking oil
2 crispy dried chilies and fresh coriander for
garnish
1 Tbsp crispy shallot, for garnish

METHOD:
1. Wash the prawns , shelled and remove dark veins.
2. Mix sauce(all season) : palm sugar, fish sauce, tamarind paste and water in small cup
and set aside.
3. Stir fry chopped shallot and chopped garlic with oil over medium heat until golden and
fragrant.
4. Add the prawns and stir fry until almost cook.
5. Then add all sauce stir well until the sauce thickens. Turn off the heat. (Veg Turn off
the heat. Drizzle sauce over the boiled egg or tofu.)
6. Arrange on a serving dish. Sprinkle crispy shallots and ground white pepper. Garnish
with crispy dried chilies and fresh coriander.
 INGREDIENTS
3/4 cup green papaya, peeled and grated
1/4 cup carrots, peeled and grated
1 Long bean, cut 2 cm.
1-2 fresh chilies. (or depend on you)
1 Cloves garlic
2 Cherry tomatoes cut half
1 Tbsp ground dried shrimp
(veg. without)
2 Tbsp roasted peanuts
1-2 Slice lime (or 1 tbsp. lime juice)
1 tbsp palm sugar
1 tbsp. fish sauce
(Veg. ½ soy sauce or tsp ½ salt)
2 tbsp tamarind paste

METHOD:
1. Mix grated green papaya and carrots together.
2. Use a mortar and pestle to crush garlic and chili.
3. Add dried shrimp and 1 tbsp. peanuts then crush.
4. Add tamarind paste, fish sauce, sugar and lime juice. Then mix together.
5. Add long beans, papaya, carrots and tomatoes mixing and toss well.
6. Transfer to serving dish and on top with roasted peanut.
7. Serve with sticky and fresh vegetables.
 INGREDIENTS
3 peeled prawn, leave tails attached
50 g thinly sliced carrot
100 g thinly wedged onion
70 g hand – picked holy basil leaves
25 g thinly sliced goat pepper
1 ½ tbs. roughly pounded together bird eye chili
and garlic
200 g flat noodle
Seasonings
½ sugar
1-2 tbs. fish sauce
2 tbs. oyster sauce

METHOD:
1. Preheat and lightly greased the wok with small amount of vegetable oil, add
roughly pounded together bird eye chili and garlic and stir fry over medium heat
until aroma.

2. Add shrimp to stir fry until incorporated.

3. Add thinly wedged onion, Add flat noodle, seasoning with sugar, fish sauce, oyster
sauce and mix well.

4. Add thinly sliced goat pepper, holy basil leaves and stir well again before turning
the heat off.
 INGREDIENTS
70 Gram thin rice noodle
2-3 Prawns, shelled and deveined
1 egg
1 Tbsp Tofu
1 Tbsp dried shrimps
1 Tbsp chopped salted Chinese radish
2 Tbsp ground roasted peanut
½ Tbsp chopped garlic
½ Tbsp chopped shallots
½ cup Chinese garlic chives
½ cup bean sprout
3 tbsp cooking oil
2 Tbsp water (for cook noodle)
4 Tbsp Phad Thai sauce
Ingredients for The Phad Thai sauce : (for 4 Tbsp)
½ Tsp chili powder ½ tbsp white sugar
½ Tbsp palm sugar 1 tbsp fish sauce
METHOD: 1 tbsp tamarind paste 1 tbsp oyster sauce

Mix Phad Thai sauce : mix all season together in a small cup set asid.
1. Soak the noodle about 20 minutes in room temperature water.
2. Put oil into the wok adds chopped garlic and chopped shallots, stir fry medium heat,
until fragrant.
3. Add the prawns, salted Chinese radish, dried shrimps and tofu, stir fry until prawns
almost cook. Put everything aside of the wok.
4. Crack the egg into the wok stir until done, put aside.
5. Then add the noodles and water. Stir until noodles are soft and dried.
6. Add Phad Thai sauce on top of the noodles , stir fry until noodles cooked and dried.
7. Add the bean sprouts and Chinese chives. Stir everything together until fragrant. Turn
of the heat.
8. transfer to a serving dish, sprinkle ground white pepper and roasted peanuts, put on
sliced lime and garlic chives, on top with coriander leaves.
 INGREDIENTS
70 gram chicken minced or seafood (Veg. Tofu)
1 Hot chili and 1 garlic
(pound together to a paste)
¼ cup holy basil leaves
1 Red spur chili, sliced diagonally
45 degree cut
1/4 tsp sugar
1 tbsp oyster sauce
(Veg. mushroom sauce)
¼ tsp fish sauce (Veg. without)
¼ tsp dark soy sauce
11/2 tbsp chicken stock or water
1 tbsp cooking oil

METHOD:
1. Put the oil in a wok and place over medium heat until hot. Stir fry the chili and garlic
until fragrant.
2. Add the chicken , stir until chicken almost cook.
3. Season to taste with oyster sauce , fishsauce, sugar and chicken stock . Stir thoroughly.
Add holy basil leaves and red spur chili and mixing well.
4. Turn off the heat. Transfer to serving dish.
5. Serve with the rice.
 INGREDIENTS
2 Slices galangal, thin sliced
8 Slices lemon grass, thin slice 45 degree cut
2 Kaffir lime leaves, torn into small
1 Cup prawn stock or water
5-8 prawns (Veg. mixed vegetable)
2 straw mushrooms, slice quarter
3-4 hot chilies, crushed
1 tbsp fish sauce(Veg. 1 tsp salt)
1 tbsp lime juice
1 Tsp sugar
1 Tbsp coriander, sliced

Creamy style add extra with:

2 Tbsp milk or coconut milk
½ Thai chili paste

METHOD:
1. Bring a pot of prawn stock or water to the boil.
2. Add lemon grass ,galangal and kaffir lime leaves, cook for a few minutes until fragrant.
3. Add mushrooms boil until cooked.
4. Season with lime juice . Chilies , fish sauce and sugar. Mix all together .
5. Add prawns. Don’t stir until it’s half cooked. Add Thai chili paste (and add milk in case
creamy style.) Mix and turn off the heat.
6. Transfer to a serving bowl and serve hot. Top with coriander leaves.
7. Serve with rice.
 INGREDIENTS
70 Grams chicken (Veg: tofu)
2 Tbsp green curry paste
1 Cup coconut cream
1 Cup coconut milk
1 Thai eggplants, quartered
10 Baby eggplants
2 kaffir lime leaves, torn into small
1 tbsp fish sauce (Veg. 1tsp salt)
1 tsp palm sugar
¼ cup sweet basil leaves
½ red spur chili, sliced diagonally
1 tbsp cooking oil

METHOD:
1. Slice the chicken
2. Stir fry curry paste in oil overmedium heat until fragrant.
3. Add 1 cup of coconut cream, stir until oil appears on the surfaces.
4. Add the chicken and all eggplants stir fry until chicken 20% cooked.
5. Then add coconut milk. Season with sugar and fish sauce.
6. Boil until chicken and eggplants are cooked.
7. Sprinkle sweet basil leaves, red spur chilies and kaffir lime leaves then turn of the heat.
8. Arrange on a serving dish and garnish with sweet basil.
9. Serve with rice.
 INGREDIENTS
70 Grams chicken (Veg: tofu)
1 Tbsp red curry paste
1 Cup coconut cream
1 Cup coconut milk
1 Thai eggplants, quartered
10 Baby eggplants
2 kaffir lime leaves, torn into small
1 tbsp fish sauce (Veg. 1tsp salt)
1 tsp palm sugar
¼ cup sweet basil leaves
1 red spur chili, sliced diagonally
1 tbsp cooking oil

METHOD:
1. Slice the chicken
2. Stir fry curry paste in oil overmedium heat until fragrant.
3. Add 1 cup of coconut cream, stir until oil appears on the surfaces.
4. Add the chicken and all eggplants stir fry until chicken 20% cooked.
5. Then add coconut milk. Season with sugar and fish sauce.
6. Boil until chicken and eggplants are cooked.
7. Sprinkle sweet basil leaves, red spur chilies and kaffir lime leaves then turn of the heat.
8. Arrange on a serving dish and garnish with sweet basil.
9. Serve with rice.
 INGREDIENTS
80 Grams boneless chicken breast (Veg: tofu)
1 Tbsp Panaeng curry paste
1/2 Cup coconut cream
1/2 Cup coconut milk
2 kaffir lime leaves, thinly sliced
1/2 tbsp fish sauce (Veg. ¼ tsp salt)
1/2 tsp palm sugar
1 tbsp red spur chili, thinly sliced
1 tbsp cooking oil

Topping for garnished

1 cup coconut cream
2 tsp corn flour.
- mix coconut cream with corn flour. Heat the coconut cream in

METHOD: a pot, use medium heat. Keep stir until it gets thicken.

1. Wash and Slice the chicken

2. Stir fry curry paste in oil overmedium heat until fragrant.
3. Add the coconut cream, stir until oil appears on the surfaces.
4. Add the chicken stir fry until chicken just turn white or 20% cooked.
5. Then add coconut milk add fish sauce and palm sugar.
6. Simmer until the chicken is tender and the curry thickens.
7. Sprinkle red spur chilies and kaffir lime leaves then turn of the heat.
8. Arrange on a serving dish and garnish with coconut topping, kaffir lime leaves, red spur
chili and sweet basil before serving.
9. Serve with rice.
 INGREDIENTS
70 Grams chicken sliced(Veg: tofu)
1 Tbsp mussaman curry paste
1 Cup coconut cream
1 Cup coconut milk
1 Cinnamon stick 1 inch
1 Cardamom, 1 clove, 1 star anise,
1 bay leaf
1 tbsp peanuts
½ tbsp ginger, thin sliced
1 medium-sized potatoes cut in to chunks
½ tbsp palm sugar
1 tbsp fish sauce(Veg. 1 tsp salt)
1 tbsp tamarind paste
1 tbsp crispy shallot, for garnish

METHOD:
1. Heat cooking oil in a wok over medium heat. Add the Mussaman curry paste. Stir fry
until fragrant.
2. Then add coconut cream boil until oil surface.
3. Add the chicken, ginger , peanuts, cinnamon, cardamom, clove, star anis and bay leaf.
Stir fry until the chicken just little cooked (or 20% cooked)
4. Then add coconut milk . Add potatoes, palm sugar, fish sauce and tamarind paste.
5. Simmer until the potatoes and chicken are cooked and reduce the sauce until thick.
Turn off the heat.
6. Arrange with deep fry shallots and coriander before serving.
7. Serve with rice.
 INGREDIENTS
70 Grams chicken breast
(Veg. tofu or mushroom)
1/2 Cup coconut cream
1 Cup coconut milk
8 Fresh young galangal, thin sliced
5 Lemongrass, thin sliced 45 degree cut
1 kaffir lime leaves, torn in small
2 Straw mushroom, sliced quarter
2 hot chilies, crushed
1 tbsp lime juice
1 tbsp fish sauce (veg. 1tsp salt)
1 Tsp white sugar
1 Tbsp coriander (on top)

Thai chili paste oil:

You can on top 1 tsp make of beautiful presentation

METHOD:
1. Wash the chicken, remove the skin and cut diagonally in bite-sized pieces, set aside.
2. Heat coconut milk and coconut cream.
3. Then add galangal, lemon grass and kaffir lime leaves, continue boiling for few minutes
until there is fragrant smell.
4. add the chicken and mushroom. When it’s done mix oil the seasoning: fish sauce, lime
juice, sugar and chilies.
5. Then remove from the heat. Top with coriander.
6. Serve with rice.
 INGREDIENTS
1 Cup raw sticky rice or cooked sticky rice 1½ cup
1 cup coconut cream
1/3 cup sugar
1 tsp salt
1 ripe mango peeled
(add 2 Pandanus leave make more flavor or vanilla
flavor)

Coconut cream Topping:

1 Cup coconut cream
¼ Tsp salt
2 Tsp rice flour or corn flour
(add 2 Pandanus leave make more flavor)

METHOD:
1. Heat the coconut cream, sugar , salt and pandanus leave in a pot medium heat. Boil
until mixed together and boiling. Remove from heat.
2. Pour hot coconut mixture with hot sticky rice, mix together.
3. Let it sit 15-20 minute.
4. the sticky rice well absorb all the coconut mixture. The rice should be a title mushy.
5. Serve sweet sticky rice with mango and coconut cream topping.

How to cook Coconut cream Topping:

1. Mix coconut cream with rice flour or corn flour and salt
in a wok. Don’t turn on the stove until you mixed well.
2. Then turn on the stove over medium heat and stir until it
thick, turn of the heat.
 INGREDIENTS
1 Cup water chestnut
3 tbsp. grenadine
1 Cup tapioca flour
1 Cup coconut milk
3 tbsp. sugar
½ tsp. Salt
½ Cup water

METHOD: (WATER CHESTNUT )

1. Cut the water chestnut into small pieces (about 1 cubic cm.)
2. In the bowl, pour the grenadine and mix with the water chestnut, soak for 20
minutes.
3. Add tapioca flour. Add water occasionally and stir until the mixture is stick to the
water chestnut.
4. Put the water chestnut in the boiled water for about 2-3 minutes until the flour
around the water chestnut is changed to translucent. Then, put in the cold water
immediately.
Method : (Coconut milk)
1. Boil the coconut milk in low heat.
2.Add sugar and salt
3. Leave the coconut milk until warm
4. Pour into the bowl with water chestnut
5. Put in the ice and serve.
 INGREDIENTS
10-15 namm waa bananas
(or taro or sweet potato or pumpkin)
1 cup grated coconut
1 cup rice flour
1 cup wheat flour
¾ cup cold water
1 cup coconut cream
2 tbsp White sesame seeds
1 tsp salt
½ cup sugar
3 cup cooking oil

METHOD:
1. Peel the bananas, slice each lengthwise into 2-3 slices.
2. Mix dry ingredients together: rice flour, wheat flour, salt, sugar, sesame
seed and grated coconut until mixed well.
3. add coconut cream and cold water , stir until thoroughly mixed to obtain
a fairly thick batter and no lump remains.
4. Heat the oil in a deep pan over medium heat, when the oil hot, dip the
banana slice in the batter and deep fly until golden brown. Remove and
drain . Serve hot.
Name: _________________________________________________
County : _______________________________________________
Cooking date : _________________________________________

Story____________________________________________________________________________________
__________________________________________________________________________________________
_________________________________________________________________________________________
Thank you very much for choosing us to be part of your experience in Thailand.
We are hoping that our cooking class will help you enjoy Thai food and Thai culture
even more.
See you again for your next visit to the
“ Land of Smiles”

Tingly Thai cooking school Team

 SCHOOL NAME: TINGLY THAI COOKING SCHOOL
Address: 17/1 Soi Phrachom Silom Road Surawong Bangrak, Bangkok
Thailand 10500 (Silom Soi 22 Opposite Indian Temple)
Office Tel: +66 (0) 2 070-7998
Office Fax: +66 (0) 2 070-7998
Mobile Phone: +66 (86) 903-2963 (K.Tingly 24 Hours)
Whatsapp : +66869032963
Line ID : tingly1112
Email: tinglythaicooking@hotmail.com
Website: www.tinglythaicookingschool.com
Facebook Fanpage : Tingly Thai Cooking School
 SCHOOL NAME: TINGLY THAI COOKING SCHOOL
Address: 17/1 Soi Phrachom Silom Road Surawong Bangrak, Bangkok
Thailand 10500 (Silom Soi 22 Opposite Indian Temple)
Office Tel: +66 (0) 2 070-7998
Office Fax: +66 (0) 2 070-7998
Mobile Phone: +66 (86) 903-2963 (K.Tingly 24 Hours)
Whatsapp : +66869032963
Line ID : tingly1112
Email: tinglythaicooking@hotmail.com
Website: www.tinglythaicookingschool.com
Facebook Fanpage : Tingly Thai Cooking School