One of the things that people always complain about when they try to recreate dishes from the places they have been abroad is that it doesn't taste the same, even when you followed the recipe that you had when you were over there.
This was the case for many of the dishes I had in Thailand. One thing that factors into this of course is the quality of travelled ingredients, the availability of properly grown and organic foods and the conditions under which the food is cooked. Then you have the added problem of actually having the right recipe or finding the ingredient you need in your own country.
I however found that there was one very simple thing that could be done to better authenticate the dish - are you ready to hear it?
Distilled water. Yep! You may be thinking - wait what? Like the kind I put in my iron?! Yes. That's the one.
You see, tap water in Thailand is not potable. Though it is clean enough to wash with, the water treatment and piping in thailand does not filter enough of the crap that is in the water to make it drinkable. Therefore in Thailand, everywhere you go, people drink distilled water. It is cheap, clean and has no mineral or salt build ups.
Some of you may be concerned with this. Won't distilled water leech the nutrients in my body? Well - if all you drank was demineralised and ionised water then yes. But you regain these nutrients anyway through the food you eat.
I'm not entirely sure of the science behind this, but demineralised water when used to cook rice makes the rice taste sweeter, better and more wholesome. You don't even need to add salt to the rice, it is that good. Try it! Tell me what you think.
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