One of my favourite cuisines is Thai food – always fresh, sweet, tart and savory at the same time, throw in the fresh chillies and it’s a real party in the mouth. Plus, the ingredients involve lots of fresh vegetables to balance out the coconut milk heavy gravy. And of course we all know that tumeric and lemon grass is great for our health, the former with anti-inflammatory properties.
Fortunately for my Thai foodie friend, she cooks up a storm and makes everything look so easy. She cooks the way my mother and grandmother taught me to do – agak agak and cooking with feeling and estimate how much condiments go in – taste it till it feels right.
The base of most Thai salads consist of fish sauce, chopped shallots, sugar, fresh chopped chillies, lime juice then throw in mint and corriander leaves and you’re ready to dress a blanched oyster salad or shrimps or in this case, she has added tamarind to the mix for a perfectly cooked medium rare wagyu beef salad.
All this washed down with blanc de blanc Ruinart
Appetisers of dried sweet shrimps with peanuts, shallots, ginger, lime, crispy dried coconut flakes wrapped lovingly in a leaf, topped with tamarind paste. This bite size salad Miang khiam gives you layered textures and flavours from crunchy to soft to sweet, spicy, tart and freshness at once.
Spicy chicken curry and Tom Ka Gai all washed down with a Katzenberger Riesling.
Fried quail eggs in tamarind sauce.
Thailand’s answer to our Singapore Otah, Hor mook wrapped in banana leaves and steamed, instead of cooked over the charcoal grilled like the Singapore recipe.
I’m trying to convince my friend to give me Thai cooking classes and have more recipes on the blog. So, stay tuned.