Samui Wining & Dining
Megabytes

July’s ‘Thai Culinary Website of The Month’ is www.ezythaicooking.com

 

MegabytesI was drawn to the name, www.ezythaicooking.com, partly because of the spelling and also because of what it implied. I’m a sucker for anything that makes life simple.

 

However, I did wonder if there was already a website called ‘easythaicooking.com’ and, low and behold, the domain name is currently available. So, for any enthusiastic Thai food fans who want to share their knowledge there’s a great name up for grabs for your website. Anyway back to the site in question and at first glance I wasn’t sure about it. It’s clearly funded through advertising revenue and you just have to ignore the rows and columns of adverts on each page. And I don’t like the font they use but that’s being a little pedantic so, in all fairness, I worked my way through the 12 links across the top. And, guess what? They’re packed full of useful information on Thai cuisine and culture, there’re more than 160 recipes and around 40 articles about Thailand, mostly related to food.

 

Along the first line of links, there’re pages about Thai food in general, cooking utensils, typical ingredients, Thai cooking techniques, articles about Thailand and the recipes link. You can explore the first five on your own but let’s get into the recipes. They are listed in no particular order so, if you want something specific, you’ll have to scroll down the list. That said, the first 50 or so you’ll find on just about every Thai restaurant menu on Samui; all the favourites are there plus many I recognise as regional specialities. Each recipe has the transliterated Thai name for it (e.g. tom yum goong) which is always handy to know and when you click on each recipe there’s a succinct list of ingredients, a methodology and a couple of pictures of the dish. They’re all simply presented and most of them can be cooked quickly.

 

I like the fact that they use words sparingly in the recipes and don’t over-elaborate. Most have just three or four steps with the last one usually being ‘garnish and serve’. Interestingly, there’s a site language icon on each page for the Thai language, not something that you see very often (if you’re trying to learn Thai script, this is a very useful reference tool). On the second line of links there’re pages about rice, noodles, seasonings, coconuts and pastes. Each is quite detailed and explains the different types of rice and noodles that are commonly used in Thai cuisine. And the page on pastes is perfect if you want to have a go at making your own.

 

Overall, I did find the site very useful and there’re certainly enough recipes to keep anyone interested for months on end. The actual pages could probably do with being tidied up a little and made more aesthetically pleasing and some better quality pictures of the dishes on the recipe page would also help. And many people like to know something about the site authors, so an introductory homepage wouldn’t go amiss. But none of these tiny niggles detract from the fact that you could jump onto this site and have a recipe printed out in seconds and be on your merry way to the supermarket. And for lots of people that’s exactly what they want. It’s not the best Thai food website I’ve found but it is good and definitely worthy of a visit.

 

Johnny Paterson

 


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