Thai Cuisine

Trip Start Jan 10, 2005
Trip End May 10, 2005

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Flag of Thailand  ,
Saturday, January 22, 2005

The food in Thailand is one of the highlights of the Thai experience. I certainly enjoyed the food more this visit than I did in 1984 when I wouldn't even eat rice! My appreciation of ethnic food has grown tremendously since then, especially since Saskatoon has become much more comopolitan in its cuisine and we have greater access to different types of food. (Of course, I'm also 20 pounds heavier, too!)

Thai cooking is based on a number of ingredients, including curry paste (red, green or yellow), coconut, lime, rice (jasmine or sticky), lemon grass and of course, chilis! I remember the food being very hot, but, I think much of it now is toned down for tourists.

Martin and I signed up for a day-long cooking class (costing us about $30 CDN). (The theme of the cooking school was "Thai Chocolate" used as a metaphor in that they appreciate/use chilis like we do chocolate.) Firstly, our instructor took us to a local market to give us a lesson on the ingredients used in Thai cooking - rice, vegetables and fruit. He then purchased the ingredients and we returned to the cooking school.

In all, we made a total of 12 dishes, including spring rolls, phad thai (a rice noodle dish with bean sprouts and bits of egg, chicken and prawns), green curry with chicken, papaya salad - and many more. Not only will I now be able to make spring rolls that will not fall apart, but we also learned how to cut vegetables Thai-style and proper cooking in a wok. For dessert, there were fried bananas with ice cream and black sitcky rice pudding with coconut which was particularly delicious since we reduced the sugar to appeal to western palates.

Of course, we ate ourselves silly - and had no appetite for supper that evening!
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