Cooking in Thailand
At first it seemed foolish to cook our own
meals in Thailand. Even the food from
roadside vendors was tasty, fresh, clean
and cheap...so why cook?

Two reasons... White rice, a staple in
Thailand, is not terribly healthy,
especially when you need the continued
burn of carbohydrate throughout the day.
Brown rice is much healthier and a better
source of complex carbohydrates.  

Second, most vendors and restaurants
use a lot of unhealthy hydrogenated oil.
 
A Pot Full of Phak with Tofu
(Stir Fried Vegetables)

Most evenings we make a pot of
brown rice and store it overnight in a
sealable pot.

After a long day of riding we usually
stop at the open market and buy
whichever vegetables look good.

Some of our favorites:
-Thai Spinach
-Elephant Ear Mushrooms
-Soybean Sprouts
-Mild Red Chili Peppers
-Baby Bok Choy

Generally the vegetable sellers also
sell the tofu.  Ask anyone for
"dow-who" and they will point to the
tofu vendor.  It is sold in pressed
square blocks about the size of a
hamburger patty for 6 baht a piece
(about 15 cents)

Back at the hotel room we fire up the
campstove, add a dallop of olive oil
and start to mix in the ingredients.  
Amanda washes the veggies in a
plastic bag in the sink.

Thais are famous for using fresh
spices rather than dried, so keep a
lookout at the market for small
bunches of coriander, mint, and
sweet basil to throw in the pot.  

We always carry around a small bag
of miso paste (fermented soybean).  
It keeps well at any temperature and
a teaspoonful adds a healthy salty
flavor to most any sauce.  

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