Thai Info - เกี่ยวกับประเทศไทย
I was born in Bangkok and grew up on the banks of a klong (canal) leading from the Chaopraya river at the very heart of what has become the most vibrant city in Asia, bar none.
Food has always been of paramount importance in Thailand with life seeming to revolve around the various opportunities for eating. The sound of pestle and mortar grinding ingredients for that unique curry paste, or the smell of chillies and herbs frying in the wok form a fundamental part of my childhood.
As I grew up I was exposed to more and more family members who all had their own special recipes and gradually the pleasure they took from preparing those distinctive dishes got into my blood. I am glad that I now have the opportunity to put to use all those memories to work and attempt to reproduce those tastes so unique to Thailand.
Thai cooking blends Chinese, Indian and Arabic influences into a unique cuisine but never forgetting it’s essential basic ingredients. Fish sauce, chillies & lemon juice form the basis of most dishes along with aromatic ingredients such as Siamese ginger, sweet basil, coriander, lemon grass and a host of other herb and spices.
A typical Thai dinner consists of an assortment of meat and seafood dishes, soup, salad, vegetables and sauces served simultaneously around a central bowl of fragrant rice.
Usanee Areesiriaroonchai (Jeed)
อุษณีษ์ อารีศิริอรุณชัย
