This Easter I am very fortunate to be travelling to Malaysia. I have never been there but looking through travel guides and online comments it seems to be one of those places that involves a lot of pounding the streets and fueling that energy demand by stopping regularly for street food. There are many Asian food influences on display to tempt the pallet. From the traditional Malaysian cuisine to those of other Asian nations; Indian, Chinese, Indonesian, Thai, Korean and Japanese – Malaysia is apparently a melting pot of flavours and cuisines and I for one can’t wait!
Realising that my enthusiasm for all things Asian needs to be somewhat abated as there are still a few weeks before I travel and I might spontaneously combust from the excitement, I decided to cook my version of a Thai Green Chicken Curry.
See Recipe Page
Red chopsticks in hand and smelling this fragrant bowl of Thai Curry took me back to December 2005, where I visited Hong Kong for a Christmas/New Year break, and stayed with a friend from University who had invited me over.
Sipping my after-dinner jasmine tea, I reminisce about that trip; about how excited I was about travelling to Asia.
However, looking through my Hong Kong photo album recently I was expecting to see photos of temples and buddahs, but noticed that many photos were of food or of me eating! And it is only now, in 2012, that I realise how much of a culinary journey it was.
“From the Chinese dim sum and jasmine tea that I had on my first few days there to the Japanese Teppanyaki Grill theatrics I shared with my hosts, food was central to my holiday.”
With that same initial excitement from way back in December 2005, I cannot wait to walk through the streets of Kuala Lumpur with a sweet potato ball snack in hand, smelling the intoxicating aroma of spices wafting from food stall and street cafe that caress your face and hug the soul.