In a busy kitchen, a cook alternately puts shallots, garlic, and chilies in the mortar continuously pounding the ingredients with a pestle to make a paste.  Then, he adds other spices such as fresh coriander, peppercorns, and turmeric into the paste mixture.

A few steps away is a steaming iron pan where he puts shrimps and fresh vegetables, seasoned with galangal and lemongrass.

The aroma of the lemongrass wafts through the air; the cook makes sure that the dish achieves a good balance of tastes.  He adds a teaspoon of nam pla into the pot, followed by chopped red and green chilies, and finally, kaffir lime leaves to give the dish that kick of tanginess.

The artful and careful blending of herbs and spices to achieve the perfect taste of a certain dish requires understanding of the primary ingredients. Such is the philosophy of Pitaya Phanphensophon who recently had a Thai cooking demonstration at the launching of Mango Tree Bistro at the third level of Trinoma Mall in Quezon City.

Established in 1994 in Bangkok, Mango Tree first opened in a beautiful Thai house built during the reign of King Rama VI, about 100 years ago. The house had a courtyard where a mango tree was planted; hence, the name of the restaurant.

Its menu represents the healthy and traditional Thai cuisine from the four regions of Thailand, namely Northern, Northeastern, Central, and Southern Thailand. Each region has different cooking techniques, varied use of ingredients, and other refinement. But all perfectly combine and balance the fresh herbs, spices, and fresh ingredients to make one great dish.

The menu includes authentic Thai salads, delicious main entrees, flavorful curries, grilled items with unique marinate and dipping sauces, and vegetarian dishes.

Coinciding with the restaurant opening was the launching of “I’m Not A Chef… But I Sure Am A Good Cook,” a cook book from Pitaya Phanphensophon, the CEO of the COCA Restaurants which manages the Mango Tree restaurants worldwide.  The book has recipes that cover everything from base sauces and curry pastes, to starters, main course, and sumptuous desserts. It starts with the rundown of what a good cook needs in his kitchen and a roundup of key ingredients that a kitchen shouldn’t be without.

So, whether dining out or cooking at home, one gets to indulge in the real taste of Thai lifestyle cooking with this cook book.  Think about the noodle curry, with its real green curry, thick peanut-chili sauce, and tangled noodles. Whoever gets hold of a Thai dish is certainly in for a big surprise.  And authentic “Thai’ is better experienced under the ‘mango tree.’”