maltdk-blog

[maltdk-blog]

The Canvas for Thai Cuisine Jasmine Rice

As Thai food gains more popularity amongst diners in Western Society, more and more self proclaimed experts seem to be popping out of the wood works to taking advantage of the trend, and in most cases misinforming the public, in order to put in their two cents on their version of what constitutes good Thai food.

There are plenty of articles on how to eat Thai food. Most of them are pretty creative. It’s almost as creative as the recommendations by Western Journalist on their version of a great Thai restaurant.

“I received an email last week that told me Mars would be as big as the moon in August,” I laughed. “Sometimes you have to look up information beyond a single source.”

Chongchinant is a native of Thailand, and he offered up his “”wet, dry, yum, spicy” rule. One “wet” dish like soup or curry. One “dry” dish like a stir-fry or anything served on a plate. One “yum” dish, which is his phrasing for salad. And one “spicy” dish.

“A great part of the piece is when he mentions that rice should be thought of as a canvas on which to paint each bite,” “I enjoyed reading it because I know where that comes from. The indigenous people of Thailand didn’t start using utensils until the 19th century.”

As a result, he says, many traditional dishes created prior to the 19th century were made with the intent to be pressed into small balls with the fingers and then dipped into bite-sized pieces. European spoons and forks came later. Their adoption is often credited to King Chulalongkorn the Great (Rama V), who was educated by an Englishwoman. Their legend was portrayed by Jodie Foster and Chow Yun-Fat in a 1999 Motion Picture released by 20th Century Fox, “Anna and the King”. ​

Malt Ceresbyen 63 C 8000 Aarhus Denmark 72 27 57 57

info@malt.dk http://malt.dk