Thailand Travel Notes

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. October 14, 2008

MARCH 29, 2007. This issue is a bit different as we are focusing mainly on dining delights inside Thailand. The popularity of Thai food is principally based on taste, but many are also drawn to Thai foods because of the known therapeutic value of the herbs and spices used in preparation and cooking.

Thai cuisine is as diverse as the country itself, with certain styles unique to various national regions. Though virtually all of the tastes of Thailand can be found in the biggest cities such Bangkok or Chiang Mai, we feature this month some of the most popular tourist destinations for "foodies" outside the big cities where regional cuisines and food cultures are best sampled.

By the way, those who reside in New York, New Jersey and Connecticut will be eligible to win a trip to Thailand by visiting Thai restaurants participating in the "Taste of Thailand" program from April 12 through May 31, 2007. More details on that are below.

We have some additional good news on traveling to Thailand. Starting May 1, 2007, Thai Airways International will fly daily non-stop flights from JFK to Bangkok (Suvarnabhumi International Airport) on its luxurious A340-500 aircraft. When you fly Thai, you begin your experience of genuine Thai hospitality hours before you actually arrive.

WIN A TRIP WITH TASTE OF THAILAND

The "Taste of Thailand" program is coming back to New York, New Jersey and Connecticut from April 12 through May 31, 2007. Thai Airways International, in cooperation with over 100 Thai restaurants in this Tri-State area, is joining hands in this promotion for Thai food and travel to Thailand. After a fabulous meal at the participating Thai restaurants, you may also win a trip to Thailand by just dropping your business card. Major prizes include three round-trip awards of tickets-for-two to Thailand from Thai Airways, plus three tour packages with accommodations (values of $ 3,000, $2,000 and $1,500) from the Tourism Authority of Thailand. 100 additional lucky draw winners will get various kinds of giveaways from Singha Beer and Thai Airways.

THE NORTH - HERITAGE LAND

Northern Thailand encompasses part of the fabled Golden Triangle. Because of the cooler mountain climate in this area, a greater variety of vegetables are grown and offered than in any other regional Thai cuisines. People of the North prefer glutinous or sticky rice to looser forms of white rice, and they roll their rice into balls with their hands for dipping into dishes and sauces.

No visit to the North is complete without sampling a Khan Toke Dinner. The food will be served in a Khan or bowl and on a Toke or low round table made of woven bamboo. Popular dishes for Khan Toke are Sai Ua - pork sausage; Naem - pickled pork sausage; Kaeb Moo - pork rind; and Nam Prik Noom - chili paste. Other Typical northern dishes include Khao Soi, a curry broth with egg noodles and chicken, pork or beef; Kaeng Hang Lay, a pork curry seasoned with ginger, tamarind and turmeric, and Kaeng Khanoon, an aromatic jackfruit curry.

Try each regional dish while visiting any of these famous tourist destinations: Sukhothai, the first truly independent Thai kingdom and now a UNESCO World Heritage historic town; Chiang Mai, known for its beautiful scenery, trekking routes, silks, handicrafts; Chiang Rai, famed for its majestic mountains and many high-altitude hill tribe villages; and Lampang, noted for its world-famous Elephant Conservation Centre.

THE NORTHEAST - CRADLE OF THAI CIVILIZATION

The Northeast region, known by Thais as the I-San, is the oldest cradle of Thai civilization. It is very popular for its cuisine. Just as in the North, glutinous rice is preferred in I-San to the looser white variety. Roasting and grilling with herbs and pickled ingredients give a distinctive and strong savory flavor to much of the region's food. Chilies also tend to be used very much in I-San cuisine.

Somtam is a regional dish and an art here, perhaps the most popular Thai dish both in or out of I-San. Green papaya is pounded in a mortar with lime juice, garlic, fish sauce and a number of other ingredients. Other popular dishes include Kai Yang, slowly charcoal grilled chicken; Larb, minced meat salad; Nam Tok, charcoal-grilled beef or pork salad. An I-San meal will typically include Tom Saeb, a spicy herb soup with your choices of meat.

Visitors to I-San today love its natural and cultural beauty. A perfect trip may include a visit to the famous World Heritage Sites at Ban Chiang in Udon Thani, where the world's oldest Bronze Age civilization flourished some 5,600 years ago, and Khao Yai National Park in Nakhon Ratchasima. Other popular destinations include Loei, famed for its exceptional scenery of Phu Kra Dung National Park; Ubon Ratchathani, noted for the lovely Candle Festival and the pre-historical rock paintings; and Surin, known for its annual Elephant Round-Up every November.

THE CENTRAL - THE CHARMING PLAINS

Bustling Bangkok, located in the heart of this region, acts like a magnet drawing in influences from every part of Thailand. Almost every Thai cuisine is on offer here, but there are still many local Central Plain specialties that can only be found outside Bangkok in the region's other large cities and many of the smaller towns as well. Many believe that the best rice in Thailand is grown in this region, most notably the Hom Mali or jasmine rice. There are a few curries too that are regional specialties; including the familiar green curry - Kaeng Khieo Wan; a hot curry - Kaeng Phet; and a milder version - Kaeng Phanaeng. All are based on coconut milk. Other popular Central Plain dishes will include Tom Yam, the famous hot-and-sour soup; Tom Kha, creamy coconut milk soup; and Kuay Tiaw, the Chinese-influenced dishes served either with stir fried noodles or as noodle soup.

The Central Plain is also extremely rich in historical sites. Bangkok is the prime destination where high on the must-see list are Wat Phra Kaew (the Temple of the Emerald Buddha); the Grand Palace; Wat Arun (Temple of Dawn); and Wat Pho (Temple of the Reclining Buddha). Other popular destinations outside Bangkok include Ayutthaya, the former capital of Thailand and now home to the Ayutthaya Historical Park, one of the most popular UNESCO World Heritage Sites of all; Kanchanaburi, known the storied Bridge on the River Kwai; Nakhon Pathom, with its remarkable floating markets; and Hua Hin in Prachuapkirikhan, a perfect seaside resort for the whole family.

THE SOUTH - AMAZING PARADISE

The weather is balmy in the South most any season, but Southerners like their food chili-hot. With the area's many Malay, Javanese and Indian influences, together with its own creativity and abundance, the South produces an extraordinary range of curries, made from just about anything. Typical of the South are two: Kaeng Tai Pla, a very hot curry made with fish stomach, green beans, pickled bamboo shoots and potato; and Kaeng Leuang, a yellow curry made from fish, green squash, pineapple, green beans and green papaya.

Other popular dishes are Khanom Chin, rice noodles in a spicy fish curry sauce; Kai Betong, stir-fried soy sauce chicken with green vegetables; and Roti, a round flat wheat bread. Do not overlook the areas locally grown Coffees. Try a cup of the local brew either hot or cold with a range of regional snacks that can include Steamed Buns filled with pork or bean paste; Dumplings, filled with shrimp or pork; the thick Southern-style Rice Soup; or a unique form of doughnut called Pa Thong Ko.

To complete the trip, visit Samui in Surat Thani and Phuket, both famed for their beautiful beaches and dive sites; Krabi, known for the Phi Phi islands and a 75-million-year-old shell graveyard (one of only three so old in the world); and Phang Nga with its magnificent bay and verdant islands - honeycombed with caves, aquatic grottoes, and limestone cliffs soaring to heights of 300 meters and more above almost perpetually calm waters.

CATCH OF THE DAY

A trip to any one of the traditional markets in Thailand never fails to be a fascinating adventure. Mahachai in Samut Sakhon, a 45- minute-drive from Bangkok, is home to one of the biggest seafood piers in the Gulf of Thailand.

Stroll along the river towards the pier at the junction where Klong Mahachai canal and the Ta Chine River converge. There you can watch fishermen offload their catches: big and small shrimps, cuttlefish, shellfish and other fruits of the sea ready to go for immediate auction. Always plan to arrive early between 8.00 and 10.00 a.m. and allow at least two hours for your visit. Do not miss seafood lunch near the pier - grilled, steamed or fried in Thai, Chinese or Western styles. There are numerous fine seafood restaurants either at the market itself or along the river in the Mahachai area.

COOKING IS EASY

If cooking is your passion, why not try to pick up some training in the preparation of Thai cuisine during your visit by going to cooking school in Thailand? Learn the basic ingredients of Thai herbs, spices, vegetables and fruits. See by yourself how these ingredients are blended together for tasty Thai dishes. Classes are conducted in English. You can include a visit to nearby local markets with your Chef instructors who will teach you both what to choose and how to prepare it. Bring back home the secret recipes to dazzle and delight your friends and family.

ANGEL SHRIMP ROLL FOR HOME

Special to this edition, a recipe of one of the most popular Thai appetizer - "Angel shrimp roll." This easy-to-make shrimp roll is prepared with spring roll wrappers, which give the dish a great chewy texture contrasting with the succulent shrimp filling inside. The rolls are deep fried and then dipped into sweet chili sauce. Ingredients and preparations are;

Ingredients

Spring roll wrappers (20 sheets), peeled raw shrimp (20), minced chicken (300g), minced garlic (1 Tsp), cilantro root (1 Tsp), black pepper (0.5 Tsp) soy sauce (1 Tbsp), corn flour (1Tbsp), and sweet chili sauce

Preparation

1. Process chicken, cilantro root, black pepper, soy sauce and corn flour in a food processor.

2. Mix the chicken paste with shrimp, and wrap it with spring roll wrapper.

3. Heat the oil in a wok or a deep-fryer, to 190C/375F; then deep-fry for 2-3 minutes until golden; drain on paper and serve hot with sweet chili sauce.