Читать книгу Floyd’s Thai Food - Keith Floyd - Страница 10

Eating Thai food (which, by the way, is not served as a procession of starter, vegetable, main course and pudding) is meant to be a sociable affair where all the dishes are presented as they are cooked. Soups come in a large bowl and are eaten throughout the meal, not before it, and, certainly in Thailand, the food is not necessarily served hot. Some food is placed on platters, passed around and eaten with a spoon and fork, not with chopsticks.

For some mad reason, food editors seem to require measurements, weights and cooking times all in precise detail. Now, most food in Thailand, and indeed throughout Asia, is cooked outside on the simplest of equipment by people who have never read a cookery book or watched a TV cookery programme, they just cook instinctively. If you have only a small amount of chicken, then you have only a small amount of chicken, so you stretch the meal with rice or noodles. Please be warned that all the measurements, cooking times and weights in this book are absolutely approximate. No Thai person would ever dream of weighing out 275 g/10 oz of noodles or 225 g/8 oz of rice.

Anyway, that is my lecture over. I hope it has been helpful!

Preparing the ingredients for a curry at the famous Pet-Palo-Huahaheng Duck Restaurant.

These ladies were happy for me to try their food.