Hi Everybody,

 

Many years ago, shortly after my husband, Ry, and I were first married, we journeyed to Cha Am,  a small community on the Gulf of Thailand not so far from Bangkok.

 

We went with friends and rented small bungalows for each of us on the beach. After we settled in, it was time to enjoy the surf, battling huge waves with old inner tubes. And afterwards....an afternoon nap.

When we awoke, the sun was starting to set and it was time to consider dinner, a very serious consideration in Thailand. Ry and our friend, Mr. Bung, set off in search of seafood from fishermen tied up at the local dock.

 

My sister and I reached out to people in the neighbourhood for help setting up a charcoal barbecue to deal with the seafood soon to come. It wasn’t too hard to find a couple of young fellows, about eight years old, who were eager to earn some extra money. And so, when Ry and Mr. Bung returned with a wonderful haul of crabs, prawns and squid, all of them soon found a place over the coals.

 

We had also been able to obtain some fresh corn, pineapples and ground pork, and these also found a way into the menu. 

 

I can’t help thinking about this wonderful holiday as I prepare for my Lesson Five class, Crab Curry and Corn Fritters Feast, next Tuesday, April 16, at 6:30 p.m. That’s because this class was based on that long-ago evening on the beach, with our Baby Chefs and barbecued seafood.

 

If the menu tempts you, there are still places remaining for this class and I’d love to see you here! Here’s what was on the menu then — and now:

Served on a half pineapple, rice, prawns and cashew nuts with roasted coconut flakes.

Larb Moo, as the Thai call it, is a delightful accompaniment to chilled beer or wine on a hot night.

Stir-fried with black bean sauce and spiced with chili garlic sauce. A Thai delight!

A traditional Thai favourite, enthusiastically adopted by foreign visitors.