I am a market junkie. I love local busy flea market, lively garage and yard sales. Every month I went to Ameyoko Market, the local flea market here in Tokyo, in search of cosmetics, kitchen supplies, tropical fruits, fresh seafood and vegetable. Most of my family meals have been made with this flea market finds.
Before I was introduced to the wonderful sushi and authentic Japanese cuisine, I could hardly grab the idea of food without chili. At my home in Thailand, all meal was accompanied with Nam Pla Prik (a combination of fish sauce, lime juice and chilies) . My friends and I usually spiced up our noodles, fried rice and even porridge. I was always fascinated by the flavor of all type of hot sauce and I thought non spicy food was brand and boring. So a bowl of fresh Nam Prik, Chili Dip, would be made and served, whenever I cooked Thai food.
I am a big seafood fan, and I do love shrimp and ,like many other foodies, shrimp head is the best part to me. It is finger-licking good and add tons of flavors to many Thai dishes: Tom Yum, Shrimp Porridge,Pla Goong, etc. So whenever I chance upon fresh head-on shrimp here in Tokyo, I rarely let the opportunity to whip up something delicious slip by.
Despite all the hustle and rushing around, I am very thankful that there’ s still time for crazy things: like my family visiting me in Tokyo. For 5 days, I had a wonderful opportunity to show my mother around Tokyo and it was so much fun. I felt like being an enthusiastic young tourist again. However, I have to confess, I have not been that tired in a very long time.