In the past, it was an everyday practice to prepare food for your guests. The Thai people’s way of life was still very much tied to the fields. They travelled by boats.
House fences were rare. The common greeting was not “Sawasdee” but instead people would ask “Where have you been? Have you eaten?” If it’s almost mealtime, you would absolutely be invited to stay. And that wasn’t just for good manners, they usually meant it.
It’s not complicated to arrange meals for guests as the host would typically have everything ready. Very often they would whip up a quick nam phrik (chilli dip), make the rice, grab some pak boong (morning glory) from a nearby canal, pick a bunch of eggplants from the backyard, and then blanch those vegetables to go with the chilli dip. Dried fish is already a common kitchen staple, so a bowl of fish tom yam is almost instant. You see, it’s already a decent meal!
Community gatherings such as meritmaking ceremonies or even funerals are often arranged at the host’s house. Meals are provided for all guests. The cooks are experienced family members or neighbours who know how to best cook for large crowds. Cooking and eating utensils are borrowed from a local temple. The food itself is delicious and abundant. It’s a shame for the host if their guests leave hungry.
Thai way of life nowadays, however, has changed. People rush to work. Compared to the past, modern houses are more private and separated, leaving smaller chance for neighbours to get to know each other. The common greeting is now “Sawasdee”. Some people even think it’s inappropriate to ask if one has already eaten. If they are to arrange a party at home (normally on holidays), they reach out for a catering company who can easily make it happen. All you have to do is tell them how many guests are attending and what kind of food you want.
To some, arranging the food even for a small group of visitors seems complicated. A lot of people think their house might be too cramped or not pretty enough to accommodate guests, or they don’t have enough kitchenware or tableware. Some people think guests might be annoyed by their pets, or they have an elderly relative at home who prefers a quiet afternoon to socialising with strangers.
Many however, are willing to welcome their friends at home for lunch or dinner. The guests are possibly close friends who won’t be so demanding. It’s more like a casual get-together. The guests sometimes help buy a thing or two and will even clean up after themselves.
I’d like to suggest some ideas for welcoming guests at your home. Just keep it simple. Guests don’t usually come for breakfast, but if they do, easy dishes such as pancakes and fried bacon, or some simple sandwiches with coffee and tea, are quite convenient and satisfying.
Most guests would come for lunch. Your choice of food should be simple and allow the guests to help themselves so everybody wouldn’t have to eat at the same time. You may buy some food and make the rest.
Kanom jin nam ya (fresh rice vermicelli with curry) and chicken green curry are ideal when you’re throwing a party. The green curry is probably easier to make. Setting the table is simple as you can do it buffet style. There should be a noodle basket, vegetable basket (boiled morning glory, boiled winged beans, boiled bean sprouts and sweet basil), a pot for the curry and a small bowl for nam pla phrik (fresh chillies in fish sauce) for seasoning. Arrange some plates and cutlery beside. That’s it. Everyone can help themselves to this wonderful one-dish meal.
Another dish suitable for feeding a crowd is boiled rice with pork ribs. The ribs may be slow-cooked the day before. On party day, you will need the following things on the table: the ribs and soup in a pot, cooked rice (keep it warm in a steamer), small bowls for chopped coriander and green onion, fried garlic, tang chai (pickled radish), sliced spur chilies in vinegar, ground pepper, soy sauce and a plate of omelette (sliced into thin strips) for the topping. Don’t forget serving bowls and spoons.
Noodle soup with braised pork is a definite crowd-pleaser. One special ingredient, kua tap (the end part of a pig’s liver with tendon), takes hours to cook with Chinese medicinal herbs (for aroma and medicinal qualities). You’ll have to arrange with your local butcher for this delicacy, as one animal only has one piece of this small organ.
On the party day, you’ll have to arrange a pot for braised pork and a pot of boiling water for cooking the noodles. The noodles can also be cooked together with bean sprouts ahead of time. Similar to boiled rice with pork ribs, this menu needs chopped coriander and green onions, tang chai, fried garlic, finely pounded spur chili in vinegar, fish sauce or soy sauce. Then you’re ready to go.
These examples are some easy menu planning that let the guests serve themselves. Everybody can make a bowl and season it as they like. The host won’t have to spend a lot of time preparing and cleaning up.
Partying at home should not be a burden for the host. Just keep it simple and flexible. Partying means everybody should have a good time together, just like in the past, when people still cared whether or not you have eaten. Then they would cook something nice for you as a pledge of friendship.
