We have been abroad for three weeks now and I’ve been waiting for that fiery spicy food. To my surprise we have not found much to be super tongue tingling. Until we got to Thailand!
The spice here as D put it, “feels like you are cooking from the inside out”. The chillies are so tiny yet they pack a big punch. The spiciness has been more agreeable to some of us than others;)
We only had a few days here, so we had to pick and choose what we wanted to do. Both full days here we ended up doing something around food. Sunday morning we did a street food tour and explored the bustling morning market.
Our guide Jae, bought us all kinds of interesting curries and noodles to try. Had our first run-in with blood products and politely declined. It was interesting to see the market in action. I literally watched as a woman grabbed a live fish from a bucket and whacked, gutted, and chopped it for a customer (poor fish). There was everything you could imagine in buckets or baskets.
Eating breakfast at one of the stalls in the market observing the daily lives of the locals both gives you an appreciation for grocery stores, and understanding of the appeal of farmer’s markets. Lack of wide spread refrigeration makes these markets a necessity and as a result the freshness of the produce beats any grocery store.
Monday, we took a cooking class in the countryside. We got a chance to ride the local train. It cost 3 Thai baht (about 10¢)! There were 9 people in our class from France, Germany, and China. The organic farm outside the city was beautiful. They grew the herbs and some of the fruits we were going to use to cook.
We had a menu where we had 5 courses and two or three options for each course to choose from in what we wanted to learn to cook. I chose jungle curry, steamed fish, local hot and sour soup, basil chicken stir fry, and mangos and coconut sticky rice. After cooking half of the dishes and eating them we got to enjoy a scenic bike ride of the local village and temple.
Thai food really is not that difficult, as long as you have all the ingredients and don’t mind doing some chopping. Although, making the curry paste from scratch has inspired me to buy a mortar and pestle… As beautiful as many of them were here, I don’t have room in my suitcase, so I’ll have to find one in the States. There is more sugar in Thai food than I realized, but our teacher was explaining that with food that is so spicy it is essential to balance sweet, spicy, salty, and sour or else it will not taste correctly.
Great day, good food interesting people. Now, who wants to come over for Thai food?
Sayonara for now… D&M