Coming into the fourth month of our food journey ( after 3 months in Malaysia ); we are excited to enter the land of spicy, aromatic curries and endless choices of mouth watering flavours and textures. Welcome to Thailand! ( We arrived via minibus from Penang, into Hat Yai RM22- AUD$7 ).
As I write this, I am indulging in a marvellous Penang curry ( 30 baht, AUD$1 ); my mouth is briming with spicy, rich coconut and lime leaf flavours.
Most people have experienced Thai food outside of Thailand, but there is nothing like eating in the land itself. Maybe it is the freshness of the ingredients, maybe the smiles from the locals, or the stream of colourful people and activity as you sit at the roadside rickety tables ( often beside a rubbish bin or drain ), with an enticing plate of mouth teasing, sense stirring local cuisine. Or it could be the aromas of the frying chilli and garlic wetting your appetite wherever you go, or the sound of the ingredients sizzling as they hit a hot wok...
Our Thai journey begins in the south; we aim to disclose the features of regional Thai food and how it varies throughout the country, depending on factors such as the availability of native produce.
Thailand has a reputation of combining food with celebrations. During our stay, we hope to attend as many as possible, first with the Festival of the Tenth Lunar Month in Nakhon Si Thammarat and then the Chinese Vegetarian Festival in Trang.
No time to wean ourselves into the fiery food; the south serves up the hottest dishes in Thailand. We are head first into the heat - and loving it!
No comments:
Post a Comment