Insert the Funk, Thai Style

24Mar10

From thai steak

I remember my first taste of south pacific flavors.  A completely basic
Tom Ka Gai soup was almost more than I could handle.  Soup for me was
the obvious, chicken, and that was the end of it.  Sure there were aromatics,
celery, carrot, but nothing so punchy as to really challenge my taste buds.

From thai steak

The first hit of lemon grass and coconut really made me excited.  And that
was just the beginning.  The Acid was awesome.

From thai steak

I learned more about these flavors through a couple of chefs I staged with.
Chef Farmerie’s kitchen unraveled the mystery that was  Thai curry pastes.
The difference between store bought and home made curry paste is night and day.
Seriously dude give it a try it will knock your socks off.

During a stint at Chef Fraser’s amuse bouche station, I got a sense for the
depth and funk that Fish Sauce and Oyster Sauce can bring to a  dish. ( even though
I thought fermented fish juice was the most revolting thing that I’d ever heard of)

From thai steak

I had a craving for these flavors so I set out on a mission…To taste them again!!!

These are Thai Steak wraps marinated in fish sauce, Soy, Ginger, Lemongrass and
garlic. The Veg includes pickled green papaya, Carrot, Ginger, Cilantro, Mint and
Lime Juice.

From thai steak

In my opinion this is the perfect, and I mean PERFECT summer food.  Great with
a  cold brew.

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