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Start from Rice
Simon de La Loubère reported that “we found our Ship's Crew express regret when we went back to eating dry bread after having eaten cooked rice for more than 3 months,” They seemed to be quite pleased with the taste of “steamed rice” in Thailand. He also described about Thai sauce. He mentioned that “The sauce is simple to make, with a little water and spices, garlic, onions, and some fragrance vegetables like holy basil. A type of liquid dipping sauce similar to mustard. It consisted of rotten prawns that were not properly fermented, called Capi, Which Claude Céberet du Boullay had received many jars from the Siamese, and they didn't have a strong stench.”
La Loubère brought these souvenirs with him back to Paris to tell his tale about the experiences that he and the French embassy had. In the memorandum, He mentioned a table of Siamese food in detail sufficient to conclude that Siamese foods were not extravagant.
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