A Taste of Siam
the last time i went to siam was sometime in 2002 and the gastronomic memories still have me smacking my lips and an almost impulsive desire to drink cold water, lots of it. thai cuisine is sophisticated enough to compete with world cuisine as proven by the range of sauces, spices and herbs utilized in cooking. basil, coriander, cilantro, chili and curries, ginger, garlic and kafir lime leaves, lemon grass, fish sauce and a very generous use of coconut milk are usual components of traditional thai dishes. interestingly, chili and curries form most of the flavor base and comes in three variants that depends on the desired strength: green, yellow and red curry. more often than not, coconut milk is also used to temper the otherwise biting flavor of the curry. on the other hand, for people that are not used to consuming copious amount of spice, you often find yourself asking for water and more water to try and cool your overheated tastebuds. what is ironic is that drinking cold water...