Recommend October 2011 - (Page 59)

Opposite page: Floating markets are a site to behold in Thailand. This page: Thai’s cuisine varies region to region, with delightful delicacies in each. region and served alongside a wide variety of accompaniments, including savory grilled chicken. Sticky rice can also be served with mango, with coconut milk as the main ingredient. Curry: Most people associate curry with Indian cuisine, but Thai curries, or spicy, soup-like dishes, are the perfect complement to its rice. Most start with a base of coconut milk and add varying levels of spice. Massaman curry is ideal for first-timers or those with sensitive palates. It’s a peanut- and potato-based curry that’s usually mild enough for anyone to enjoy. Gaeng pet, on the other hand, tends to be thinner and far hotter on the tastebuds—in fact, its name translates to “spicy curry.” You’ll find curry flavors in Thai soups as well. Tom Kha is a mild version, while Tom Yam Kung is its super-spicy counterpart. Noodles: You’ve likely eaten, or at least heard of, Pad Thai noodles, which are usually stirfried and often served with beef, chicken or pork and a combination of eggs, peanuts, chilies and lime. But that’s just the beginning of Thai noodle culture. At some restaurants, but mostly at roadside street stalls, travelers will find noodles of all shapes and sizes, from sen mee (angel hair) and bah-mee (egg noodle) to sen lek (regular-size noodle) and senyai (biggest noodle). Most noodles here are made of rice (Pad Thai falls into that category), but curious diners can seek out ba mee, which are egg noodles, as well as mungbeanbased “glass” noodles. Usually, noodles in Thailand are given the pad Thai treatment: stir-fried and combined with proteins and a variety of spices. But you’ll also find them served in soup, and eaten with chopsticks. Thai chili paste: That distinctive flavor you recognize in your dishes is likely the result of Thai chili paste, the flavorful base of much of the country’s cuisine. It’s a combination of chilies, garlic, lime and a combination of spices that vary by region. While it’s usually blended into a succulent Thai meal, you may also see it served by itself as a dip, accompanied by veggies or pork rinds. Fruits: The exotic fruits native to Thailand are another essential component of its cuisine. Fruit vendors sell a wide array of produce from the country’s street corners, including many types you may never have encountered before. Visitors shouldn’t be afraid to try dragonfruit. Even though its spiky, otherworldlylooking outsides appears positively intimidating, the flesh inside is sweet and tender, comparable to kiwi. If they’re feeling adventurous, travelers should try a taste of jack fruit, or its strongsmelling cousin the durian. If they can get past the odor, they may find they’ve acquired a taste for the stuff! But no matter what, they must try the traditional Thai dessert of mango and sticky rice; you can also eat unripened mango like the locals by coating it first in a mixture of chili and sugar. Beverages With so much flavor—much of it spicy—on your plate, it won’t be long before visitors are craving a drink. And much like its cuisine, Thai beverages range from the common to the exotic. › T23

Table of Contents for the Digital Edition of Recommend October 2011

Editor's Notes/Agent Speak
Hotel Desk: Coworth Park, London
Tour Talk: Cox & Kings
Paws Up Ups "Glamping" to New Heights
"Alpine" Adventure at Four Seasons Resort Vail
Hotel Beaux Arts Miami
Out & About in New York City
Adventures on Hayman Island
It's the Good Life at The Leela Kovalam Beach
Peninsula Shanghai & Hong Kong
Silversea's Silver Spirit
Thailand Travel Planner
Luxury in the Wilderness, by Best of Patagonia
Savoring St. Vincent & the Grenadines
CuisinArt Resort & Spa, Anguilla
Luxurious Egypt
A Good Turn for Bern, Switzerland
Mexico's Luxury Trail

Recommend October 2011