THE GASTRONOMY OF HUA HIN, THAILAND
Herbs, spices and rice are the basic ingredients of almost all the typical recipes of the Hua Hin area, as well as tasty dishes of various types of fish, crabs, shrimps and seafood cooked in various styles, steamed, grilled or fried . Among the most used spices we find curry which accompanies meat, vegetable, but above all fish and shellfish dishes.
Even dishes of Muslim origin, which require a particular type of slaughter, have become part of the Thai menu, such as, for example, the kao mok kai. with chicken embellished with rice and saffron,
Tradition has it that foods are served at the center of the table and that great attention is given to balancing the five basic flavours: sweet, sour, salty, bitter and umami.as well as to the presentation of the dishes, with attention to the smallest details.
Classic Thai dishes are available everywhere, from luxury resorts and fine dining restaurants to basic seafood restaurants and street stalls, popular due to their atmosphere, tasteful food and low prices. Here the most traditional dishes:
Som tam pu ma (Spicy blue crab and papaya salad)
Kan chiang pu nueng (steamed crab wing)
Tom yam goong (spicy prawn soup)
Au suan (fried oyster pancake)
Hor mok talay (steamed fish custard)
Plaa sai tod kratiem (fried blue whiting with garlic)
Pak boong fai daeng (stir-fried morning glory)
Gaeng keow wan gai (green curry chicken)
Hoi wan pad cha (Babylon snails stir-fried in roasted chili oil)
You can follow a guided food tour and discover all the delights of the local gastronomy
The most iconic dish of Thai cuisine deserves a special mention: I am talking of the famous Pad thai , a dish based on stir-fried rice dough with various foods, such as egg, fish sauce, chilli pepper, vegetables, bean sprouts , shrimp and chicken or tofu. It is the most popular fried noodle dish in Thailand and includes elements of both Thai cuisine and Chinese cuisine.
Are you in a “Hua Hin” mood and want to cook it at home?
Get yourself a wok and… a little patience, but I assure you that the final dish will not disappoint you!
Here’s the recipe!
For 6 people
500 grams of tagliatelle or fettuccine or rice spaghetti
3 cloves of garlic
300 grams of chicken or pork
200 grams of tofu
5 tablespoons of fish sauce
5 tablespoons of soy sauce
1/4 teaspoon chili powder
3 spring onions
4 tablespoons of peanuts toasted in a pan for a few minutes
2 tablespoons of tamarind juice
1 package of bean sprouts
Beat the eggs, then salt and pepper, scramble them in a pan with a little oil.
Chop the peanuts with a knife. Wash the prawns, remove the carapace and the black casing, then season them with a drop of lime, oil and pepper.
Cut the chicken into chunks. Cut the tofu into cubes and fry it in a little oil until it becomes crunchy. Cut the carrots into strips, the leeks and spring onions into rings.
Heat a pot with unsalted water and when it boils, throw in the fettuccine and switch off. Leave to soak for 5 minutes then drain. Season with a little oil, without letting them stick.
Take the wok, pour 8 tablespoons of oil and brown the minced garlic for a few minutes, without letting it blacken. Add the carrot strips, the leek, the prawns and the chicken and cook for a couple of minutes. Add the rice noodles, sauté them, season them with the soy sauce, fish sauce, chilli pepper, tamarind and cook for 3 minutes. Add the scrambled eggs and fry Fry everything, keeping the noodles on one side separate from the eggs. Add the spring onions and sprouts, sauté and cook for 1 minute. Sprinkle with peanuts, drizzle with lime juice, plate and serve.
Enjoy your pad thai!
Weekend Premium will meet you next Tuesday to discover new things that this enchanted destination can offer you: the markets where you can buy spices and goodies, where you can stay and feel like a king, where you can discover an unexpected vineyard and go there… riding an elephant!
CESARE ZUCCA Travel, food & lifestyle.
Milanese by birth, Cesare lives between New York, Milan and the rest of the world. For WEEKEND PREMIUM he photographs and writes about cities, cultures, lifestyles.art, entertainment. He likes to discover both traditional and innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style