in the kitchen
fry techniques , noodle recipes and the practice of eating meat more regularly and in larger quantities . Portuguese missionaries brought non-indigenous spices and ingredients , such as a variety of chiles and papayas , for which they developed a taste while exploring Latin America . Curries , now integral to Thai cuisine , were introduced through international trade with India . The contribution of these outside influences , from cooking methods to foreign ingredients , are at the heart of Thailand ’ s cuisine .
Vileth and Toui are building on the threads of this overseas narrative . In searching to stay true to flavour profiles of their native cuisine , they must look for readily available Canadian produce to mimic familiar textures or tastes . embarking on a journey through Southeast Asia , to seek counsel and a crash-course on Thai food . In this role , he is given occasion to exalt the virtues of his home country , and help others understand Thai culture .
He enthusiastically explains the guiding philosophy of Thai cuisine , harmony of taste . The interplay between sweet , spicy , sour , bitter and salty is the foundation for each dish . Furthermore , sauces play starring roles in Thai cuisine . This is why , despite adaptations that are made to recipes , the relationship between the components remains . Walking the line between retaining tradition , while engaging with a new culture , is all a part of the process of adaptation that comes with immigration . Making a business inhabiting that
“ Within the seemingly disparate elements of that one dish , lies the long history of colonization , immigration and foreign trade that make up modern Thai cuisine .”
This translation accounts for shaved carrot in papaya salad and peas in curries . Inevitably , interpretation includes the added challenge of adapting their native cuisine to Canadian palates . In these instances , Vileth and Toui transcend their roles as business owner and chef , and bear the mantle of cultural ambassadors .
Most obviously , this can mean introducing a number scale to indicate the spice level of a dish , to ease Canadians into the extreme heat associated with Thai cuisine . Keen observations are imperative , such as replacing guylain with broccoli in most dishes . It is similar in texture but lacks the bitter component that many Canadians have an aversion to . At times , their role is to encourage returning patrons to expand their epicurean horizons , by challenging them to try new dishes or up the spice level .
Vileth reveals that would-be travellers will often visit Bangkok Thai before murky space between cultures , like Vileth and Toui do , is a remarkable and impressive feat . However , the ability to celebrate the vibrancy of your homeland with others , while simultaneously integrating with , and building upon , the community of your new country , is a uniquely Canadian phenomenon . Oddly , there are similarities between the evolution of Thai cuisine , with it ’ s many outside influences , and the everchanging Canadian identity . Both are distinctly multicultural , something Thai-born Vileth and Chinese-born Toui , understand well .
Toui wields a wok Chinese-style at Bangkok Thai everyday , piling Canadian salmon and produce , alongside Asian lemongrass , in Indian-inspired curries laden with Latin-American chiles . These ingredients , from all the far-flung corners of the earth , simmer together to create one richly-bodied dish . Each component , rendered more distinct with the addition of the others .
16 ciao ! / feb / mar / two thousand fourteen