My recipes were taught to me by my mother who learned them from her mother and on and on. Our family is from the Isan region of Thailand near the Cambodian border, a simple and beautiful place where most people farm Jasmine rice for both food and income and maintain small gardens and farms which produce food year round. Many Isan dishes are fruits or vegetables prepared with a knife and served uncooked with seasonings. We don't measure the ingredients when we cook but rather we add ingredients as needed by taste. Thai food is often sweet, salty, sour and spicy at the same time. These four tastes go well together when in balance and to cook Thai food the way that I do, you need to be able to identify when there is a harmony between them. The goals of this lesson are for you to learn how to identify and mix the unusual tastes of Thai cooking, learn basic knife skills and cook sticky rice. All of this being said, I have done my best to measure ingredients as I cook in order to give you a place to start with these recipes.