On November 27th, John and I hosted our second Cultural Culinary Cruise, Thai Night. Originally, I had envisioned to invite a native Thai person who could demonstrate cooking a simple Thai dish or have everyone do a Thai spring roll. In Nadia’s class, there happens to be one boy who’s 1/2 Thai and it turns out that his mom owns and cooks in the Thai restaurant down the street from us. However, she was busy on that night, a Sunday, so we decided to skip the Thai demo. Instead, prior to the meal, once the guests arrived and had time to settle into their conversation, I brought a tray of sample Thai herbs I had used for the meal that was yet to be served and tried to explain the stuff to the best of my knowledge:
- Galangal – a root used in Thai cooking, especially coconut soups, similar to ginger but not as strong
- Lime kaffir leaves – the leaves of the lime
- Cilantro – no need to explain this, except that it is referred to as coriandre here in Belgium
- Lemongrass – very citronelli:)
- Thai sweet basil – you can’t live without it!
- Lime juice – regularly used in Thai cooking
Our menu included the following:
- Tom Kha Gai – Thai coconut soup in which I put some extra vegetables than required per the recipe
- Thai Chicken Curry – a spicy red curry dish with coconut milk, vegetables (green beans, red peppers, black mushrooms, etc.), halal chicken, Thai red curry paste, some yellow curry for extra color, Thai sweet basil..
- Coconut Jackfruit Ice cream & Fried Bananas (Goreng Pisang) with Thai iced tea