Thai cooking is so Unique

Thai meal offers a combination of flavors: sweet, hot, sour, salty and bitter. Sometimes several of theses are present in a single dish or blend together, while in others dishs one flavor. An ample of supply of rice is always the centerpiece. Traditionally all of the dishes are served at the same time. Thai cooking strives for a balance of flavors, texture and colors. 

Thailand can be split into four distrinct geographical regions: north, north-east, central Bangkok  and southin which they have their own characteristics when it come with cooking.

As most people are not awared that thai people  service with there food typically includeds only fork and a spoon, the fork being used to push food to the spoon. When your in North - East and North area in which my husband from they use their hands with certain dishes.

So today we are having the following:

Bamboo shoot salad (Soop Naw Mai)

This dish is my husband from the North, it always server with stick rice 

Stick rice ( Khao Neow)  made at home.

Making stick rice is easy, but not easy, first soak rice with water and overnight is a must or else the rice is to hard not good to eat, but you can have stick rice if you  soak over 5 hours that day now cooking not in regular rice pot need a steam and cheese cloth or thai bamboo  basket the one you see here to use to steam rice.

My husband has to have is boil egg with fish sauce it go with  stick rice 

Pork Jerky another dish go with stick rice.