Namesday lunch – thai cuisine home cooked
Sneak peek to my family celebration with thai inspired menu
We celebrate our namesday in Hungary. This means that to every day of the year there are 1 to 3 names connected and that is the day when your namesday is. Mine is on March 3rd. It is almost bigger than your birthday. Why? Because everybody who knows you, knows your name but doesn’t necessarily knows your date of birth and since the names are in every calender in Hungary, they know when to congratulate you. It’s celebrated in the family, amongst friends and at work too. You get good wishes through phone calls, messages, in person and even over the post, in forms of a postcard, which used to be more popular before the digital world. You receive flowers, sweets, and smaller or bigger gifts like massage certificates, lunch/dinner invitations and and and.
It’s soooo nice 🥰
I really love it and enjoy it since I moved back to Hungary in 2017, after living 26+ years abroad. Certainly I’ve tried to implement this tradition (at least for my namesday 😂) when I lived abroad …. With smaller or bigger success lol.
https://NelliciousTravels.com
I celebrated my namesday yesterday in a small family circle with some home cooked lunch. Since I just got back from Thailand a few days ago, I cooked Thai.
I brought some ingredients with me and the rest I bought in an Asian store. I did two cooking classes on my travel, one on the island of Koh Pha-Ngan, Thailand 🇹🇭 and one in Siem Reap, Cambodia 🇰🇭. They have a lot in common also regarding their cuisine.
What did I cook for lunch?
As a starter I made one of my favorite soups, a Tom Kha Gai, an aromatic coconut chicken soup with wonderful fresh herbs and spices, like lemongrass, kaffirlime leaves, chili, galangal, tamarind, fish souce, oyster sauce, soy sauce and and and.
As main dish I served a green Thai fish curry with Thai baby aubergines, rice and made a sprouts-spring onion stir-fry as side with oyster sauce and soya sauce. So easy, fresh, crunchy, and flavorful.
And as a dessert I made tapioka pudding with coconut milk, which I served with tropical fruits, like dragon fruit, passion fruit and Asian pear, I brought back home with me (😅)
We had lychee spritzer, white tea and white wine (Hungarian one from a friends winery in the Somlo region, North shore of Lake Balaton)
It was fun to cook all this. The prep is the bigger task and takes more time than the cooking part. Everything tastes fresh, is crunchy, aromatic and a pleasure to enjoy with your loved ones.
🥰👩🏼🍳🌶️🇹🇭
If you wish to recook it with me, book an online cooking experience with me HERE
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