Food History

Thailand is doing so very well at the Olympics and has such a fascinating culinary history, that I can’t resist doing a Thai post. A few years ago Western knowledge of Thailand was of the “Anna and the King of Siam” nature. This makes it almost impossible to describe Thai food in terms of its history without getting very complex. I might return to it when I have time and energy. Energy is still lacking because yes, I’m still ill.

The sort of Thai food I’m giving you here, though, is totally perfect for the sickbed. It’s easy to make and slightly adapted (I suspect, though my fiends were nice and claimed otherwise) for Australian tastes. Again, it is students-in-Australia-food and fish sauce is inevitably replaced by other ingredients to fit my particular allergies.

For anyone who hasn’t encountered the amazing flavours and textures of Thai food, this isn’t such a bad place to start. It’s an inspiring cuisine, and one of the things I find particularly inspiring about it is that you can trace those complex flavours and depth of palate through trade routes and political negotiations. Thai food rests very firmly on Thai history.

Kanum pan na gai (snack food)

1. Dry slices of bread in air (don’t let them become crisp_. Cut off crusts and cut into quarters.

2. Mix topping. (Crush coriander root, garlic, pepper and salt. Pound until mushy. Add minced chicken. Knead until smooth and paste-like.)

3. Put topping on bread, running it over the edge of the bread a little.

4. Heat oil. Fry meat side down first, then flip over and fry other side until crisp.

Mi Krop (noodles)

8 oz dried vermicelli
2 cups vegetable oil
¾ cup chopped tofu
1 tbs brown bean sauce
c 1 tbs salt
2 tbs sugar
1 beaten egg
1 tbs chopped spring onion
1 tbs chopped coriander leaves (cilantro for those in the US)
½ cup bean sprouts
½ tsp grated lemon rind
1 tsp minced garlic
1 tsp shredded red chilli
salt and pepper

Heat oil in deep saucepan. Deep fry vermicelli in very hot oil until crisp and golden. Drain on paper towel and set aside.

In frying pan heat 3 tbs oil. Fry garlic. Stir in beancurd and fry for a few minutes. Season with salt and sugar. Stir in beaten egg. When egg almost cooked, add vermicelli. Mix well. Remove from heat.

Sprinkle with lemon ring, spring onion, coriander leaf and red chilli. Garnish with beansprouts. Can squeeze lemon on before eating.