Who doesn’t like Thai food? I don’t know of anyone who isn’t a fan of a good thai curry. But I really wanted to explore the cuisine beyond the regular green, red, yellow and massaman curry. The Thai cuisine is so wide and flavorful that we tend to get caught in what we see in restaurants or supermarkets as spice kits. Let me introduce you to my quick guide to Thai cuisine – On Nuna from Thais Eten Catering who has been spreading the goodness of the Thai cuisine through her catering, buffet and food workshops for few years now.
Just like any foodie, I was instantly attracted to On’s food when I first tasted her lemongrass chicken, the subtle taste of lemongrass made my mouth experience taste like never before. And yes, as an Indian I too enjoy subtle taste. I instantly wrote to her to help me understand her cuisine better and if I could maybe experience her cooking something that she hasn’t seen in the menus anywhere around in most countries.
Food is love for On and she has grown up seeing her mother spreading the love through her food in Thailand. Since then she has been inspired and made it possible after she moved here in the Netherlands. Her mother sold local Thai food and On remembers helping her cook them, though never liked doing it as a child. Her mother grew herbs, coconut in their own garden and she even made coconut milk and cream at home. When asked about how authentic the Thai curry paste kits are the ones available in the supermarket, On shrugs and just responds with a smile (which clearly indicates how true and authentic home cooking can be).
Thailand (earlier known as Siam) as a rich cuisine which is a little inspired by Indian and Chinese traders. The main two cuisines are the South Thai cuisine which is more of curry based on turmeric, pastes with coconut milk and the second cuisine being the North/East Thai cuisine which is a lot Chinese inspired and includes types of Salads. Surprisingly the Java Indonesians share a very similar cuisine as the ones in South Thailand.
She taught me a very simple yet flavorful dish named ‘Nam Prik Goong Sod‘ (Nam – Water, Prik – Chilli, Goong – Shrimp, Sod – Fresh). This same dish can be made with fried fish or shrimps as well.
And not just this, On was kind enough to stuff me up with loads of other food as well including batter fried chicken, glass noodles with egg and spring onion. This is the easiest Pad Thai called Pad Woonsen (Woonsen = Glass noodles)according to her. She sauteed some spring onions with soy sauce, oyster sauce, regular sugar and white pepper and scrambled some eggs on the sides. Added the boiled glass noodles to the wok and stir fried everything on high heat for 5 mins and that’s the result below.
And ofcourse what is a full thai meal without some desserts. And I loved what I had next – it is called the Buad Fak Thong (Fak Thong stands for Pumpkin). It is a dessert made of coconut kernels, pumpkin boiled together in coconut milk and sweetness with palm sugar. Some Pandan leaves were also added for extra flavor.
Thanks On, for letting me have a sneak peak into your kitchen.
This brings an end to my Thai exploration. Ohh my, I need to soon fix myself some good food soon, all this typing about it has made me hungry again.
Till we meet each other soon! Have a great day ahead folks!
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Website – http://www.thais-eten.catering/
For tasting her food or booking a private cooking session, contact her through any of her channels.