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There is little wonder why Thai cuisine has become so popular recently. It is a delicious melange of tastes and textures from Chinese, INdian and Malay culinary arts. However, rice remains the staple of most of the meals - khao (rice) and 'food' are synonymous. It is the purpose of the other ingredients of a meal to flavour the rice. Most Thai meals rely heavily on fresh produce such as garlic, shallots and coriander. Curry paste and galanga (Siamese ginger) are key ingredients of the hot dishes. Together with herbs, they imbue the dish with its pungency. Thais usually eat by adding small amounts of a central spicy dish to their rice. This is then cinsumed before a small amount from another dish is added to the rice. In this way, the flavour of each dish is enjoyed without being adulterated by another.
Thai Cookery Classes
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