Good Food Begins with Good Ingredients

For me, good Thai cooking doesn't begin at the stove. It begins much earlier — in the garden, at the market, and with the people who grow our food.

One of the things I enjoy most about cooking is choosing the ingredients. I love visiting fresh markets, looking at all the colours, smelling the herbs and discovering what is fresh that day. For me, a market is much more than a place to buy vegetables. It is a place full of life, flavours and inspiration.

Growing up as a farmer's daughter, I learned early that food doesn't simply appear on our plates. It comes from the land, from the work of farmers and from the changing seasons. I think this is one of the reasons why I have always felt such a close connection to fresh ingredients. I appreciate the people who grow them, and I enjoy knowing where my food comes from.

A little inspiration at the market

There is a fresh market not far from our home in Pattaya that I particularly enjoy visiting. Some of the vendors bring locally grown vegetables, herbs and other produce, and I love taking my time to look around.

You never know exactly what you might find. There are baskets full of green vegetables, fresh mushrooms, different kinds of eggplants, chillies, roots and herbs. Some ingredients are familiar, while others might be less well known to visitors.

I often stop to look more closely, ask about something or simply enjoy the variety. I also like getting to know the people behind the stalls. They know their products, and over time you become familiar with the faces and the ingredients they bring.

When I choose vegetables and herbs, freshness is important to me. I look at the leaves, smell the herbs and check the quality of the produce. For certain Thai dishes, the right ingredient makes all the difference.

And sometimes a visit to the market gives me an idea for a dish I hadn't even planned to cook!

A garden just outside the kitchen

Of course, I don't have to go to the market for everything. Some of my favourite ingredients grow right here at home.

Our garden has herbs and vegetables that I can pick whenever I need them. I love walking outside and choosing a handful of fresh leaves to bring straight into the kitchen. There is something very satisfying about using an ingredient that was growing just a few moments earlier.

A garden also teaches us patience. Plants need care, water, sunshine and time. Some grow quickly, others take longer, and not everything turns out exactly as expected. But that is part of the pleasure.

I especially enjoy sharing the garden with children. When they help to pick vegetables or herbs, they begin to understand where food comes from. They can touch the soil, smell the leaves and see how something grows before it becomes part of a meal.

I think this is important. When children take part in growing and preparing food, they often become more curious about what they eat. They discover that vegetables are not just something on the side of a plate. They have colours, textures, smells and stories of their own.

The special role of fresh ingredients in Thai cooking

Thai food is known for its wonderful combination of flavours. Sweet, sour, salty and spicy elements come together, often with fresh herbs and spices adding another layer of aroma and character.

Think of lemongrass, galangal, kaffir lime leaves, fresh chillies, Thai basil or coriander. Each has its own distinctive smell and taste. Some bring freshness, others warmth, a little heat or a citrus-like aroma.

The quality and freshness of these ingredients matter. Fresh herbs release their aromas beautifully, and vegetables bring their own texture and natural flavour to a dish.

I also believe that good ingredients don't need to be complicated. When vegetables are fresh and herbs are full of aroma, there is no need to hide their flavours behind too many additions. It is about understanding how the ingredients work together and giving each one its place.

This is something I enjoy showing people when they come to cook with me. We don't just follow a recipe. We look at the ingredients, smell them, taste them and learn why they are used. Sometimes a small detail can make a big difference to the finished dish.

From the market and garden to the table

For me, cooking is a journey. It starts with choosing the ingredients, continues with preparing them and finally comes together around the table.

I enjoy sharing these little steps with my guests. Opening a fresh coconut and making coconut milk, preparing herbs, working with a traditional mortar and pestle or discovering an ingredient that may be completely new to someone — these are all part of the experience.

There is a special pleasure in preparing food together and then sitting down to enjoy what we have made. The ingredients have become a meal, but along the way we have also shared stories, learned something new and had a little fun.

I don't think good cooking is only about complicated techniques or following recipes perfectly. It begins with curiosity, care and respect for the ingredients.

So the next time you visit a fresh market, take a moment to look around. Smell the herbs, ask about something unfamiliar and perhaps try an ingredient you have never cooked with before.

You might discover a new favourite.

For me, that is one of the joys of food: there is always something more to learn, taste and share.

Good food begins long before the cooking starts. And I love sharing that journey with everyone who visits my kitchen.

With love,

Sasi ❤️

Sasi's Lovemade Kitchen