Our virtual excursions are A Little Help's way of transporting us to different areas around the globe to experience food and drinks that are native or known in that region. We will start the hour off with a brief introduction to what makes the area we are visiting unique and special.
Next up, is when the real fun begins... Rick Smith, a past chef and restaurant owner will walk you through a dish or two that is known in that area or uses ingredients indigent to the area. His mother Marilyn is his sous chef! Intermixed in it all is the delightful and funny Maria, Rick's daughter, who teaches us the best way to make a good cocktail or two (nonalcoholic also included) from the area.
Sign Up Today to Get the Date on Your Calendar. We will send you the Zoom invite after you have registered plus the shopping list for the meals and drinks.
This coming month we will be visiting Thailand.
THAI CUISINE
Traditional Thai cuisine falls generally into four categories: tom (boiled), yam (salads), tam (pounded), and kaeng (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.
The cuisines of Thailand's neighbors, especially India, Cambodia, Malaysia and Indonesia, have mutually influenced one another over the last 600 years.
In addition, Western influences, starting in 1511 with the initial mission from the Portuguese have also influenced Thai cuisine resulting in dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces cow's milk. The most notable influence from the West was the introduction of the chili pepper from the Americas in probably the late 1500’s. It, and rice are now two of the most important ingredients in Thai cuisine.
There are essentially five regional Thai core cuisines generally corresponding with the five regions of Thailand: