For some strange reason I had this urge to eat Japanese food over the weekend. It had made me reminisce of the past when I was living in Hawaii and the huge influence of Japanese culture on the food scene. When I think of Japanese food, I am also met with feeling of nostalgia as it is my go to comfort food. With that I decided to make Japanese Tonkatsu Curry.
As I sat there conversing with my good friend, the waitress, who was dressed in a beautiful German outfit, had brought us liter tall glasses of cloudy beer. The ambiance had made me feel as though I had been situated somewhere in Western Europe. The experience had been a surreal feeling to witness a cozy little restaurant hidden within the concrete jungle of Bangkok.
To those unfamiliar with the sight would describe its resemblance to that of a prehistoric egg. The characteristics of its odd shape, color, or texture may lead a person to associate that with scales on a reptile. Could it have come from the Jurassic period? Perhaps, it could be from the age where mythical dragons roamed the Earth? Unfortunately, none of the the above are correct. It is simply an edible fruit.
For those who have traveled to Southeast Asian countries know far to well of the exotic dishes that greatly distinguish itself from the culinary flavors of Western Cuisine. Food is a way of life, and to most people, it is the backbone of their very heritage. With every spoonful, I had the opportunity to open my heart and experience powerful flavors from the south of Thailand. With one dish in particular, was Stink Bean with Shrimp Paste. Don’t let the name discourage you, just give it a try.
As the curry powder is sprinkled into the wok consisting of garlic and chilis, the crackling sounds signal the aromas are released giving this tasty seafood dish its distinct flavor. Combined with fresh eggs and prawns cooked to a vibrant red complexion, this dish is ideal for a beach setting where each bite of this dish can be enjoyed as the ocean breeze gently caresses your face. With bold flavors such as this, no wonder it has become one of the better known dishes to Thai cuisine, known as Koong Pad Phong Garee (กุ้งผัดผงกะหรี่).
With many assorted types of noodles in the market today there was one type which stood out when deciding what to prepare for dinner that evening. Translucent threads of noodle made from mung beans had been selected. Also known as glass noodles, these deliciously silky strings are popular in Asian cuisine and are frequently used. Thus, I decided to make a stir fry called Pad Woonsen (ผัดวุ้นเส้น), Stir Fried Glass Noodle.
When living in Thailand it is typical to be exposed to the typical flavors of North Eastern regions of the country. Given food is cheap, delicious, and remarkably easy to make accounts to the availability of this food from street corners to well-known restaurants. This dish takes one of the well known dishes of the North Eastern region and turns it to a crispy appetizer that exudes fantastic flavors.
A brilliant dish combining wonderful flavors of chili paste and shrimp. This culinary favorite can be made with a few simple ingredients that burst flavor with every bite. A dish that gloriously highlights the magnificent cuisines found near any coastal regions of Thailand’s gulf. So be sure to dive in and give this recipe a try and release your inner chef.
Looking for a cheap alternative to preparing your next meal? A fan of instant noodles? Well, this simple dish can be prepared in about 30 minutes or less. With binding flavors of sweet, salty, sour, and spicy this dish is a culinary favorite in Thai cuisine.
In an ever growing world where food is easily accessible, sometimes it is very difficult to shed those extra pounds to be able to fit into those pants purchased a few months earlier. Believe me, I have gone through this before. With a little will power and motivation to believe that anything can be achieved, the possibilities are there. The only question is, how bad do you want it.