Before coming to Thailand, I expected it to be something of a vegetarian’s paradise. All those fresh fruits and vegetables! Plenty of soy and tofu! Just like at the Thai restaurant down the block from our apartment!
In reality, though, I have found the Thai people to be some of the most gung-ho meat eaters I’ve ever known. No meal is considered complete, it seems, without a large portion of pork, beef, or chicken. In most northern Thai dishes, in fact, the meat is the main component of the meal – simply chopped and seasoned with locally grown herbs, and eaten with sticky rice. Tofu, if eaten, is usually mixed with fish or pork. I have yet to meet another vegetarian in our town. The closest I have come was about 20 months ago, when I met a teacher from another school district who eats vegetarian on "Buddhist days" – approximately once every eight days, according to the cycle of the moon.
When I say that I am vegetarian, most people assume that either a) I eat meat most of the time, excepting a special days, or b) I am probably crazy. When I tell them that I haven’t eaten meat for over 11 years, they look momentarily befuddled, and then decisively pronounce that that’s why I have such good skin.
On Sunday evening, we celebrated Robert’s birthday at the house of some school district friends. The meal was a typical Thai celebration meal for a large group of people, called "sukiyaki." (I think the concept originally comes from somewhere else in East Asia.) A large cooking device, slightly resembling a wok, is kept constantly heated. Diners sit in a circle around the heat source. Different bowls are scattered about containing a variety of ingredients, usually including raw pork, thin rice noodles, chopped vegetables, and chili sauce. Each diner has their own mini-bowl and set of chopsticks. Diners take turns using their chopsticks to arrange the meat on the heat source for cooking. A large bowl of broth is also kept constantly on the heat source, and diners will add scoops of noodles or vegetables as they desire. When satisfied as to doneness, diners will transfer cooked ingredients to their own bowl and then eat them with the chili sauce. It’s a very festive way to eat!
Sunday night, the main ingredients included fresh pork, processed pork balls, processed fish "tofu," processed shrimp "tofu," eggs, rice noodles, cauliflower and water spinach. I had my own separate bowl of pre-mixed noodles, boiled vegetables, and regular soy tofu (not shown in photos). It was a chilly night, so the heat in the middle of the mat kept us warm as we talked and ate for over three hours!
In reality, though, I have found the Thai people to be some of the most gung-ho meat eaters I’ve ever known. No meal is considered complete, it seems, without a large portion of pork, beef, or chicken. In most northern Thai dishes, in fact, the meat is the main component of the meal – simply chopped and seasoned with locally grown herbs, and eaten with sticky rice. Tofu, if eaten, is usually mixed with fish or pork. I have yet to meet another vegetarian in our town. The closest I have come was about 20 months ago, when I met a teacher from another school district who eats vegetarian on "Buddhist days" – approximately once every eight days, according to the cycle of the moon.
When I say that I am vegetarian, most people assume that either a) I eat meat most of the time, excepting a special days, or b) I am probably crazy. When I tell them that I haven’t eaten meat for over 11 years, they look momentarily befuddled, and then decisively pronounce that that’s why I have such good skin.
On Sunday evening, we celebrated Robert’s birthday at the house of some school district friends. The meal was a typical Thai celebration meal for a large group of people, called "sukiyaki." (I think the concept originally comes from somewhere else in East Asia.) A large cooking device, slightly resembling a wok, is kept constantly heated. Diners sit in a circle around the heat source. Different bowls are scattered about containing a variety of ingredients, usually including raw pork, thin rice noodles, chopped vegetables, and chili sauce. Each diner has their own mini-bowl and set of chopsticks. Diners take turns using their chopsticks to arrange the meat on the heat source for cooking. A large bowl of broth is also kept constantly on the heat source, and diners will add scoops of noodles or vegetables as they desire. When satisfied as to doneness, diners will transfer cooked ingredients to their own bowl and then eat them with the chili sauce. It’s a very festive way to eat!
Sunday night, the main ingredients included fresh pork, processed pork balls, processed fish "tofu," processed shrimp "tofu," eggs, rice noodles, cauliflower and water spinach. I had my own separate bowl of pre-mixed noodles, boiled vegetables, and regular soy tofu (not shown in photos). It was a chilly night, so the heat in the middle of the mat kept us warm as we talked and ate for over three hours!
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