Thai Cuisine The Pride of Thailand
Thai cuisine is the national cuisine of Thailand. Thailand is a significant food producer that is very popular among the foreigners Besides the delicious outstanding tastes, Thai food is also representing the refinement and usefulness (5 food groups) for the health of the consumers.
Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter; and it also can be quite hot (spicy).
With Buddhist background, Thais avoided the use of large animals in big chunks. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Chaozhou people who make up the majority of the Thai Chinese. The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products.
Chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. The cuisine of Northeastern Thailand generally feature dishes similar to Lao food. With climate and geographical conditions, southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.
Thai meals typically consist of either a single dish or it will be rice with many complementary dishes served and shared by all. Instead of serving dishes in courses, a Thai meal is served all at once to enjoy complementary combinations of different tastes.
Thai food was generally eaten with a fork and a spoon. • The use of spoon and fork was introduced during the reign of King Mongkut, Rama IV (more than 150 years ago). Only the Western-style fork and spoon were chosen from the whole set of table silverware to use at dining table.
The greater the number of diners the greater the number of dishes ordered. N + 1 formula is used to estimate the appropriate number of dishes. Diners choose whatever they require from shared dishes and generally add it to their own rice.
The fork is used to push food into the spoon rather than pick up and bring a piece of food directly to mouth. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.
What Comprises a Thai Meal • Tidbits • Salads • General Fare • Dips • Soups • Curries • Single Dishes • Desserts • General Fare
Tidbits Can be hors d'oeuvres, accompaniments, side dishes, and/or snacks They include spring rolls, satay, puffed rice cakes with herbed topping They represent the playful and creative nature of the Thais
salads A harmony of tastes and herbal flavors are essential Major tastes are sour, sweet and salty Spiciness comes in different degrees according to meat textures and occasions
General fare A sweet and sour dish, a fluffy omelets, and a stir-fried dish help make a meal more complete
Entail some complexity • Can be the major dish of a meal with accompaniments of vegetables and some meats • When made thinly, they can be used as salad designs dips A particular and simple dip is made from chilies, garlic, dried shrimps, lime juice, fish sauce, sugar and shrimp paste
soups A good meal for an average person may consist simply of a soup and rice Traditional Thai soups are unique because they embody more flavors and textures than can be found in other types of food
A simple Thai curry paste consists of dried chilies, shallots and shrimp paste • More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns curries Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs
Single dishes Complete meals in themselves, they include rice and noodle dishes such as Fried Rice and Pad Thai
desserts Uniformly sweet, they are particularly welcome after a strongly spiced and herbed meal