Siam House

Thai cooks have never been in the habit of recording measurements of ingredients or time of cooking. They cook by experience and " feel" and the art of ancient recipes handed down in families, by practice. The Thai make much use in their food with such condiments, seasonings, sauces and flavourings such as fish sauce ( nam pla), including cardamom, coriander, anise, and other seeds, cloves, nutmeg, ginger and cinnamon. Lunch is a light meal of noodles or fried rice. The main meal, one of rice with two or three dishes, is eaten in the evening. The dishes are not courses and are served all at the same time with plain steamed rice. You are meant to take a mouthful of this and a mouthful of that, some rice in between, in whatever order you like, enjoying the different tastes and textures of each mouthful.