Forward

I have always had a knack for cooking. Growing up in a modern Thai household that carries -in so manyways- the traditions of Thais, these have influenced and are reflected in my cooking. Everyone in my family says, "If it's good, keep it. If it's not practical, adjust it. But, by all means, do your best to preserve and maintain our traditions." The importance of this has become especially apparent since I relocated -once again- to the east coast of the United States.

Global connections and today's technology have enabled Thai cuisine to make its way rapidly across the world, and I feel pleased when my neighbors tell me- and most non-Thai people in my neighborhood have so informed me- that they, too, make Thai food at home. I wince, however, when they continue to tell me that they use prepared curry paste, padtai sauce, "peanut" sauce from a bottle, and gaitomkha or tomyum powder. As if that's not enough, I hits me again when I observe feature chefs on famous network and primetime television cooking show hosts creating Thai- or Thai-style- dishes by mixing coconut milk, ginger and lemongrass together. I shrink even more once Indian curry powder, chopped cilantro and basil leaves are added to the mix. This is labeled "Thai" curry, on nationwide television, according to chefs whose instructions are followed by almost an entire country's population.

I am not here to compete. I hope, though, that in my getting up to share with you my Thai cooking experience that the Thai food knowledge base will be expanded, and some misunderstandings might be corrected. Should my small to the famous people who have the power to influence the public, I will be so exhilarated. Should they not, though, the fact that you are even interested in what I have to say is already self-rewarding. As my motto goes, "Even the smallest ripple moves the ocean, and it takes only one to make a difference." On this note, I continue to create a ripple.

 

Tips-Techniques and My Thai Stories

What makes a great recipe is the story behind it. All recipes offered here- either as your information source, or through intricate step-by-step instructions accompanied with many "real-life" illustrations- have been experimented, tested, prepared and served by me countless times. I feel-it and live-it as I write-it. I happen to be a person with great common sense and practicality, so while I preserve authencity, I adjust as I go. You will find that my approach is quite unusual from that of most recipes, but not to worry: my style is simple. You will get used to it, and I hope you will enjoy it enough to purchase my e-recipes and let others know how much you like them.

Where to purchase AHTC recipes?

• You will be able to make your purchase at www.at-homethai-cooking.com/ahtc/recipe-showcase.htm as well as www.la-coffee-melodie-suite.com .
• At-Home Thai-Cooking on Facebook: Right now, AHTC is nestled within La CoffeeMelodie Suite, and is in the process of owning its separate fan page.
• Follow me on Twitter (www.twitter.com/pradichaya) -this is where I post short announcements for any update.
• Subscribe and watch AHTC videos -and other videos of La CoffeeMelodie Suite on You Tube (www.youtube.com/pradichaya).