Savour Thai delicacies and you will be amazed at the unlimited range!
What makes Thai food so appetizing is the inclusion of all types of aromatic
and exotic herbs and spices. Try the tongue-tingling Tom Yam Kung to whet
your tastebds or dine at floating raft restaurants or popular sidewalk
stalls. Come discover and be amazed by the wide
of authentic Thai cuisine.
be an appropriate song for the gourmet traveller to sing when visiting
Thailand, for Thai cuisine is surely one of mankind's most delicious and
exciting culinary art forms.
unknown outside Thailand, the delights of Thai cuisine are now to be found
in countless restaurants
world, but they are best enjoyed, of course, in
their country of origin.
it draws heavily on several of the great Asian
culinary traditions, particularly Indian and Chinese, Thai food is unique,
for its subtle combination of myriad ingredients, spices, herbs and sauces.
tastes of Thailand
range from hot curries to mildly aromatic desserts and can sometimes surprise
the visitor, for instance in the combination of both sweet and salty elements
in the same dish.
variety of natural ingredients used, and the complexity of recipes will
certainly be one of the greatest treats in store for lovers of fine food
when visiting Thailand.
misconception about Thai cuisine is that it is invariably hot -'chilli
hot', that is. In fact, many dishes are no hotter or spicier than any
other Asian style. Chilli is often an optional ingredient which diners
add to their taste.
Thai food so different is the inclusion of all kinds of exotic and aromatic
herbs as well as (no1 necessarily hot) spices. Of these, garlic-Thai garlic
is slightly less pungent than its European counterpart - pepper, coriander
and liberal doses of nam pla, a fermented fish sauce, are the most commonly
Like other Asian
nations, Thailand has rice as its staple food. The long grain variety
is the most popular and is usually cooked by steaming, without the use
of additives, The result is that it is light and fluffy and so fragrant
that it can be eaten by itself. Another variety of Thai rice is more glutinous,
a sticky texture that is especially popular in the North.
Noodles of various
also form the basis of a meal or
used in dishes such as
pad Thai, fried noodles with baby shrimp and bean curd.
To the basic rice
and noodles are added various other dishes. In Thai cooking, frying, boiling,
steaming, barbecuing and baking are main methods employed.
A combination of
herbs and spices, freshly ground, can either be put directly into the
pan for frying with the main ingredients or added to soups and stewed
dishes. Alternatively, a paste featuring chilli, lemon grass, coriander
root, garlic, shrimp curd and pepper is used.
family dinner may well have fish, pork and chicken on the same menu. All
dishes including soup are served at the same time, the soup being in individual
bowls and the main dishes being communal, with diners taking only spoonfuls
of each at a time and mixing it with the rice on their plates. A spoon
and fork are the usual eating utensils, with chopsticks being used by
at a typical Thai restaurant will be amazingly long and will be a testament
to the cook's creative imagination. The various dishes on offer can be
broken down into seven main categories: soups, poultry, meats, seafood,
noodles, vegetables and salads, and desserts
Thai soups can feature virtually any kind of ingredient, from mushrooms
and pumpkin to shrimp and catfish, or any type of meat.
flavoured with coconut milk, while others are based on fish or meat stock.
Probably Thailand's most famous soup is tom yum gung, a hot and
soup prawn mixture with a tongue-tingling taste achieved by mixing the
flavours of chilli, lemon grass and fresh lime juice.
Thailand produces excellent poultry, including chicken, duck and pigeon.
These may be cooked in many ways, wrapped
in pandanus leaves, made into a curry, barbecued, casseroled, or stuffed
with tomatoes, onions, or even ground pork.
invariably cut into small pieces which are then cooked in various ways.
Among the favourite methods of preparation are fried with garlic and Thai
pepper, or as part of a curry, particularly gaeng keowan, green curry.
Thailand's seas and inland waterways provide a huge selection of fresh
and dried seafood. These include lobsters and crayfish, prawn, crab, mussels,
clams and an almost endless variety of fish, The cooking methods for these
vary from steaming to frying, or as part of a soup. Fish is often served
with a thick or spicy sauce, then sprinkled with crispy fried garlic.
worth trying are gaeng garee gung, lobster and prawn curry; poo pad pong
garee, curry powder and chilli crab; tort mun pla, fried fish cakes and
plakapong-kow nuang, steamed sea bass.
rarely simply boiled in the western way. Rather, they are stir-fried with
garlic and oyster sauce, or steamed, in which case they are often eaten
with small fried fish and a pungent shrimp sauce, Salads, too, hardly
resemble their western counterparts. A typical salad might include beef
and chilli, plus strips of lettuce and tomato, or green mango, As an alternative,
there is a green papaya salad, known as som tum, which also features
ginger, lime juice, fish sauce, chopped dried shrimps and peanuts.
off a great meal, Thailand offers some really delicious desserts. Often
made from rice, tapioca or types of jelly, these are mixed with fruit,
fresh or preserved, and chipped ice, They provide the perfect complement
to a rich and spicy meal. Not to be missed are sankaya gap kanoon. coconut
custard with jackfruit pieces, kow-neeo ma- muang sticky rice with mango
and eye-teem kati, coconut ice-cream.
Finally, a word about Thai fruits. These are abundant in number and variety,
but among the best are pineapple, banana, orange, pomelo, mangosteen,
rambutan and lychee.