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married to a Thai in the last few years, be brought to understand a lot about Thai food. This is not a great result, it is usually the main theme of our discussions.
My wife told me that a Thai would be very happy if you could eat seven times a day, and I think it's pretty close to that mark. Every time I do not really eat them on what or where to eat next think are numbered.
It 'obvioussome kind of secret of health here. If you implement the two pounds heavier, I have no idea where they hid. If I ate as he did, it would be a crane to get me out of bed in the morning. The answer must be that what they eat to be healthy and delicious. Your favorite number one snack between meals, pick-me-up, comfort food and drink health is ... somtam.
I confess that I thought somtam as low sell street food class, until I readNewspaper review of a local restaurant in Chiang Mai (Huen Phen) citing world-famous chef and author Anthony Bourdain as saying that "their papaya salad is really the best salad I've ever eaten." Interesting.
Since then I have eaten there, ordered in other restaurants and was standing next to street vendors in the side streets, as some have done for me. It 'always very good and are the major points of the line that David Mamet wrote in Wag the Dog: "There are two things I know to be true.There is no difference between good flan and bad flan, and there is no war in Albania. "My wife tells me that all is well somtam but there are some like them more than others.
Regardless of where you are at your somtam in Thailand, what I like is that they are always prepared fresh and usually sitting in front of the restaurant (or behind the glass booth on the little shopping street).
The key points are simple: a sharp knife, a spoon and a Morter and pestle. The preparation is aBlur culinary poetry.
Throw a handful of chillies in Morter and give a pound or two with good RAM for the release of heat. In quick succession, add some coarsely chopped tomatoes, a pinch of sugar, one cup of fish sauce (now available in most Oriental markets), a teaspoon of lemon juice, a clove or two of garlic and (especially) some MSG.
The sauce is finished by adding some small, whole crabs (poo) and some salted, fermented fish (balak.)
PoundStir to mix the sauce and bruises, then quickly julienne green papaya fixed a spaghetti and add a lot of beer.
Pound and mix one last time in the green fruit sauce similar. Spoon the salad onto a plate or bowl and will always look naturally elegant.
Now for the vocabulary to ensure it is done to your taste. Lao Somtam order, if you. Want the sharp, bitter Balak (fermented fish) makes the Thai Somtam Balak, the addition of peanuts, which Iprefer.
It means "Never know Poo", hold the crab. "May Chulot Pom" is "no MSG". The beginner should say somtam, "prophet never meaning" not sharp. "I like order" Phet mak never "or" not too spicy. "Only a serious masochist to say:" Phet gada "and should not then complain of pain ardent longing somtam drug case.
Hot or Not, somtam with crispy soft compound, and has an intense but balanced taste surprisingly sweet, salty, sour and bitter is in every bite.
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