I've always loved the food of southeast Asia with its kaleidoscopic melange of fresh herbs and spices. My grandma from my mother's side actually was born in Indonesia and my family always had a penchant for the spicy, aromatic cuisines of that part of the world. In Hong Kong, however, Thai food a lot more popular than Indonesian food. Most of the local Thai restaurants are not terribly authentic - they tone down the spices, the herbs and sourness for Cantonese people who like mild flavours. I've long stayed away from cooking Thai food since I felt that I don't have the necessary culinary experience and knowledge to cook genuine Thai food - until now!
I came across this cookbook by a Thai hairstylist called 阿泰 who has been living in Taiwan since 10. Even though he left Thailand at an early age, the flavours of his country stuck with him and he learnt to cook Thai food from his mother, who has sadly passed away. In fact, cooking Thai food has become something of an emotional therapy for him. It's a gem of a cookbook, with an index of common Thai ingredients and how to use them. The recipes range from familiar fair such as curry and tom yum kung to interesting dishes like raw shrimp in spicy fish sauce and sago meatballs. The book is in Chinese, and I would recommend anyone who likes Thai food to grab a copy.
|Massaman chicken curry - first attempt at making my own curry paste!|