The World is a book, and those who do not travel read only a page.
I am craving Thai food a lot this week. I just had a great pad thai dish from Thai Princess in Toronto and now, as always, I am beginning to daydream about going to Thailand.
Lonely Planet has a great list of things to see, so let’s see what my dream will show me today:
Be a small fish in a big tank while diving with mighty whale sharks from this coral-fringed island, stay a while, or choose another beach paradise.
Cooking classes in Chiang Mai
You wouldn’t be surprised if a T-Rex emerged from the jungle in this amazing tangle of limestone karsts and rainforest. Home to snakes, monkeys and tigers, and the incredible Rafflesia kerrii flower, this special corner of Surat Thani Province in Thailand’s south is only a ten hour bus ride form Bangkok.
Mu Ko Chang Marine National Park
Lush jungle, postcard-perfect bays, fiery sunsets, and a craggy mountainous interior home to a veritable Jurassic Park of flora and fauna
Sukhothai Historical Park
Ancient Thai capital with gravity-worn ruins meditating peacefully, removed from the modern world
Thailand’s golden kingdom and requisite stop on the cultural trail for history and architecture
Mellow river town catering to history buffs and outdoor enthusiasts
Lush mountains, picturesque waterfalls and gangs of monkeys only a short distance from Bangkok
Little-visited land of forested mountains and unique tribes
Seafood in Songkhla
Take a slice of southern provincial life from the seafood piers and curry shacks
The reigning queen of tropical capitals, Bangkok is all-out fascination and excess with a smile
Ok – when can I leave?!
Welcome to Thailand. And to my obsession with soup. This Saturday I would like to try something new in the soup world. Something exotic….so my attempt this week will be:
150 gms Thai Fragrant Rice
100 gms Chicken Breast
800 ml Water
5 Garlic Cloves
1/2 Teaspoon Pepper Corns
1 Chicken Stock Cube
50 gms Coriander Leaves
20 gms Ginger Root
1 Teaspoon Salt
2 Tablespoons Fish Sauce
1. Boil the water with chicken stock cube.
2. Mince the chicken together with the garlic, salt, and pepper corns in a blender.
3. Form into balls of meat with a teaspoon and drop into the boiling water.
4. Add the rice into the boiling pan and simmer for 15 minutes – stirring frequently.
5. Add the fish sauceand cook for a further 5 minutes.
6. Slice the ginger into fine slices and add to the soup.
7. When you serve the soup add the fried garlic, chilli flakes, sugar, a little vinegar and some coriander. Each guest can choose the flavourings they want to use.
I am drooling….