The Thais are very proud of their food – the three main essentials are – it must be pleasing to the eye – it must smell delicious and of course, must taste delicious.
This is how my class started – an explanation of how important these “ingredients” are in Thai cooking. Pia, the Manager of Royal Thai Cuisine Restaurant was my translator and Suzy was my instructor – the Head Chef!
Pia knew everything there was to know about each ingredient and said that the Thais were healthier now than they have ever been. The three courses we were to prepare today were:
1. Chicken Stuffed Dumplings
2. Green Papaya Salad
3. Green Curry Beef with Eggplant
Visually the ingredients were amazing – as you can see by the pictures. The dumplings have their lovely lilac color from lavender water – and the restaurant makes thousands daily – all by hand. It took me 45 minutes to make 12!!!
Pia told me that the King – who is loved and revered here – issued a dictum that no more opium poppies should be grown in Thailand. He wanted them to be replaced with vegetables and fruit so that more of his people could be properly fed. So, now they grow things like carrots, beets and eggplant the size of berries!!
I was spoiled having these two masters all to myself – I loved it all and took the spoils home to Bob!!
Enjoy.
Joan xo
Where are the recipes???? OR, can we look forward to a Joan Thai Dinner? It has been colder than heck here..a startling welcome home. Seems like it is warmer today or I am getting used to it. Downtown is bustling and that I hope is a good sign for the merchants. Aoifa and Lori came last night to do the tree..it has been years since we have had one and I had to search for the decorations…lunch tomorrow with Simon, Lora, Aoifa and the Carrolls…Nice to be home with my family at this time of year..I am finally ready to deal with Christmas again!. See you very soon, Love, Suzanne
Mom – words cannot express how excited I am for you to come to Montreal in January and cook for MEEEEEE. xxxx (and of course to see you
)