お仕事でバンコクに3年程滞在なさった父の友人K氏と奥様をお招きし、kaoのタイ料理で夕食となりました。
まずは冷た～く冷えたシンハビールとサッパリ系のヤムでスタート！
この日のヤムは、（写真左下）ヤム・タックライ「レモングラスのサラダ」、（写真右）ヤム・マクワ・ヤーオ「焼き茄子のサラダ」にしました。
写真左上のグリーンリーフにのっている四角く包んだハムは、母の作った生ハムのスライスホームデーン包み、いただく時にグリーンリーフと一緒にいただきます。（お好みで小口切りにしたプリッキーヌやマナオ果汁と共に・・・）
後は、ガイヤーンガティソッド（バーベキューチキン）、パッブンファイデーン（空芯菜の炒め物）、パットガパオガイサップ（鶏ひき肉のホーリーバジル炒め）、ゲンチューフアック（冬瓜のクリアースープ）
デザートにはタプティム・クロップ（くわいの冷たいココナツミルクのデザート）の以上6品+デザートでした。
連日のこの暑さ！タイ料理の味の基本４大要素である「甘い、辛い、すっぱい、しょっぱい」と言う組み合わせは、食がすすみ体をシャキっと元気にしてくれます！
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