 Informative Article Summary by Anny Redperz
Get out there and eat! Where to dine, cook, drink and fete
It’s the catch phrase of the gourmet traveler: “You haven’t tasted real oysters (substitute tzatiki, pad Thai) until you’ve tried them on Jersey (substitute Santorini, Ko Samui). But it’s true: Although we have access to international food in our big-city restaurants, nothing compares to going straight to the source. We’ve searched the globe for some of the best food experiences that the world’s islands have to offer. And we have to confess that while we did it, we got pretty hungry. Plus, it brought a flood of memories to each and every one of us, from the Caribbean (potato-and-lentil-stuffed roti) to the Aegean (creamy buffalo mozzarella with sliced tomatoes ripe off the vine, drizzled with pale green first-pressed olive oil). Get out there and eat.
Ko Samui, Thailand
If you only know one Thai dish, it’s probably pad Thai. But just as we promised, you’ve never really eaten pad Thai until you’ve tried it from a street vendor in Thailand. Continue to expand your palate on Ko Samui off the east coast of Thailand. If you don’t speak the language, your best bet is to recruit and trust local Samuians to take you to their favorite restaurants, perhaps Bangpo Seafood in the Mae Nam area, where seafood, fresh or dried, and coconuts find their way into nearly every dish. Start with khoei jii, an appetizer that’s made from shrimp paste, shallots, garlic, coconut meat and ground chilies spread on a coconut shell and then grilled.
Then there’s a thick stir-fry made with waay, small octopuses that are used fresh or dried, coconut milk and fresh herbs. But we think you’ll have the most fun signing on for one of the Samui Institute of Thai Culinary Arts’, or SITCA’s, daily two-and-half-hour cooking classes where you start by shopping in the local markets for items you’d be hard-pressed to find at home, such as the carrot-length, bright-green veggie the locals call “stink bean.” Best of all, at the end of the session you get to feast on it all. Learn different dishes every day, or if you really want to tackle Thai food, take SITCA’s 12-day intensive course, offered every month and limited to four students. Rates for the half-day sessions are about $ 50.
Article Source : www.samuitourism.com
|
