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Street Food in Thailand... A Smorgasbord For All The Senses

Like other Southeast Asian countries, foodtied together at the feet - a Thai rooster's
stalls are everywhere in the streets, marketsplumage is extraordinarily beautiful; plastic
and festivals of Thailand, providing antubs and buckets just full enough of murky
endless smorgasbord of aromas, color, soundsgrey water to keep the fish, frogs or turtles
and flavors - food in Thailand is a feast foralive until a sale was clinched; mounds and
all of the senses.Picture a barbecue hotdogmounds of green and red, and purple and
stand outside a North American sportsorange; the pleasant stench of durian and
stadium. Now, instead of hotdogs and bunsjackfruit - pleasant because I was just so
sizzling on a grill, the food cart is ladenthrilled and in awe of it all!I tried
with fresh bananas, which are slathered indeep-fried grasshoppers at a carnival in
batter and deep-fried to golden in a giantKanchanaburi during a sound and light show of
wok, then scooped into a paper bag like a"The Bridge On The River Kwai" that ended
super-size order of extra thick homecutwith a fabulous fireworks display recreating
french fries. That was my first breakfast inthe Allied bombing campaign that destroyed
Thailand while I watched hundreds ofthe bridges of the Death Railway in 1945. I
beautifully costumed elephants play soccertried a few tiny roasted wood worms offered
and tug-of-war in an annual Elephant Round-upby a very thin host in a northern hill-tribe
in Surin, in the far northeast of thevillage near the Myanmar border, and feared
country!The next 'hotdog stand' does have athat I was eating his family out of house and
grill, placed over a large bin of charcoal,home. I discovered countless traditional
with flattened chicken quarters sizzling ondishes I had never tasted and savoured
sticks that you eat like a popsicle; nextauthentic versions of some I had had in
door to that is yet another steel cart heapedToronto's newly arrived Thai restaurants. As
with fresh, ripe pineapple, mango and papaya,often as I could, I watched their creation so
and sporting a huge mortar and pestle forthat I could try to replicate them when I got
transforming the greener papayas into ahome and got a kitchen again.Many people are
crunchy, sweet-sour-spicy salad with morselsalarmed at how daring I was with my stomach.
of shrimp or squid, chiles, garlic andDuring two years of round-the-world travel,
sugar.What makes Thai food so delicious andincluding six months in Southeast Asia, I
distinctive among other Southeast Asian foodonly had one tiny bout of queasiness over a
is this unique blending of fresh herbs,couple of days on Sumatra in Indonesia. In
spices and other ingredients that combine forfact, I had never eaten so well or felt so
a perfect balance of sweet, sour, salt andhealthy in my life. I must have found the
heat that leaves your mouth feeling clean andperfect balance of common sense and
your tastebuds popping in the afterglow.Freshadventure, or, some might argue, I was just
fruit, salads and even soups and noodles arelucky.I don't recommend trying everything,
ladled into plastic bags with a skewer, fork,and I do recommend a few common sense tips
spoon or straw for eating on the go orfor sampling the full range of the food on
perched on a folding chair at a nearby metaloffer  throughout  your  travels:
card table in the market.Thai buses and
trains become moving picnic grounds, withat street and market stalls, do watch the
everyone chatting, eating and sharing thecooking for awhile to ensure that the
fare hawked through the vehicles' windows atingredients are fresh and the food is being
roadside stops and terminals: Gai Yang, thecooked thoroughly; if you have any doubts,
flattened barbecue chicken on a stick,move  on  to  the  next  vendor
skewered meat and fish balls and sticky rice
wrapped in banana leaves.Carnivals andchoose vendors that have a good steady flow
markets feature huge woks at knee-height,of customers - not only is the food probably
bubbling with deep-fried critters of allvery good, but the turnover means fresher
sorts, many unidentifiable. Are theyfood
grasshoppers? crickets? spiders? baby birds?
small frogs? -- my mouth and eyes wereask your guesthouse host and any other
constantly wide open in wonder andresidents you meet for their favourite places
amazement!I spent an inordinate amount ofto eat, and for recommendations on dishes to
time in the fresh produce and night foodorder
markets -- exuberantly fascinated and often
visibly discombobulated, to the greatfollow the other safe eating tips you find
amusement of the vendors and shoppers.Afterin travel guides, like recommendations about
traveling every aisle of food carts and wokswater, ice cubes, and peeling fruit and
on my mission to find the freshest, mostvegetablesOf course, you will find an endless
interesting and tasty-looking dishes, I wasselection of sit-down restaurants where you
often met with earnestly shaking heads orcan savour some of the more familiar Thai
"No, you don't want that - that's Thai food!"dishes now found in restaurants around the
by English speaking cooks or bystanders whenworld: green curry with chicken, red curry
I pointed and gestured and tried to ask for awith beef, pad Thai and other noodle dishes,
meal I knew I truly wanted. On my first suchand wonderfully aromatic sweet basil
adventure, I did not know that the custom wasdishes.Whether you plan to sample the
for the cook to show the ladle with thefabulous foods from the street vendors and
amount of the garlic and chili for you tomarkets or stick to what you know, learn a
indicate how much you wanted: thinking shefew tips on deciphering a menu or asking for
was simply asking if I wanted those Thaia type of dish with a few Thai Food
ingredients, I nodded vigorously at theTerms.Many supermarkets are now carrying a
heaped display, and in it all went! Yes, itrange of prepared sauces, curries and other
was Thai food, and I enjoyed every sizzlingAsian products, but if you enjoy adventure
touch to my lips under the watchful, laughingand creativity in your own kitchen, many Thai
eyes of the vendors and bystanders who hadrecipes are fairly easy to create once you've
gathered.I spent as much time learning about,mastered a few essentials. Gai Yang, after
admiring and experiencing the food as I didall, is really just barbequed chicken with a
with major tourist attractions, oftenThai twist! A good food reference guide or
spending hours strolling through streets andcookbook with a glossary of Asian ingredients
markets taking in the sights and smells andwill help you gain that perfect balance of
sounds: quiet clucking rising up from a heapsour, sweet, salt and heat that is unique to
of vibrantly coloured roosters or chickensThai cuisine.



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