More specifically, in this case, eating at home. I can remember, as a teenager, that my Aunt Rochelle blew me away when she casually mentioned that she often made Chinese food in her kitchen. I must have held on to that, because now I really want to make Thai food in my kitchen. Here was my first go at it:
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| To cut, or not to cut... The age-old debate rages on in Thailand |
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| Thai spinach |
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| I still have irrational fear of buying fresh (still flopping) fish at the market. |
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| What panang curry is all about! |
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| It actually came out good - not a bad 'farang' version of Thai food |
Interesting to see all the English on the food packaging...
ReplyDeleteKeep me updated on the food! I hear all the street food is nothing short of incredible there.
Hey Justin - Great to hear from you!
DeleteYes, the food, the food... If you keep to the street food and "mom and pop" sit-down places, you not only eat great Thai food, but it's very, very cheap. And if your stomach/GI is feeling 'fragile', you can always go with the ubiquitous 'meat-on-a-stick' (marinated chicken satay - same everywhere in town). Every street vendor has one or two kinds of things only - mobile specialists.
I haven't ever gone this long with so little wheat/flour products - I like it. Bread, pasta, and pancakes just aren't common here, unless you seek out the Western stuff. And yes, English is the #2 language here. So, I got lucky. The Russian and Brazilian tourists struggle more than I (though my Thai is coming along s-l-o-w-l-y!