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A Guide to Thai Spices and Cuisines

Traditional Thai cuisines loosely fall into four categories like tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Other than the above four, deep-fries, stir-fries, and steamed dishes have been derived from Chinese cooking. Are you searching for the best stir-fried dishes in Hong Kong? So, Visit our website and get more information regarding this topic as well. Read more: https://mintandbasil.hk/blog/a-guide-to-thai-spices-and-cuisines

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A Guide to Thai Spices and Cuisines

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  1. A Guide to Thai Spices and Cuisines TraditionalThaicuisineslooselyfallintofourcategories like tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Other than the above four, deep-fries, stir-fries, and steamed dishes havebeenderivedfromChinesecooking.

  2. HISTORYOFTHAICUISINEANDITSORIGIN Letmetakeyoubacktothehistory–thepastofThaicuisinesandtheirorigin. SincethesuddenriseintourismtoThailandinthe1980s,Thaifoodhasestablisheditsfootholdasone oftheworld’sleadingschoolsoftheculinaryarts.Today,ithasbecomeoneofthemostpopularfood typesinthewholewideworldincludingcountrieslikeIndian,Chinese,French,Italian,andThai. Besidesthat,thesearethecuisinesyoucanenjoybeinginanypartoftheworld.Also,youdonothaveto particularlybeinChinatoeatChinesefood,FrancetoeatFrenchcuisines,ThailandtoeatThaifood, andevenItalytorelishItalianfood. IfyouareinHongKong,youcananytimeeatThai,Indian,orevenVietnamese.Yes,withoutaffecting yourpocketandthattoofromoneofthebestThairestaurantsinHongKong.

  3. ORIGINOFTHAIFOOD Thai food originated centuries ago and came into existence with the emigrationofpeoplefromtheSouthernChineseprovincesintoThailand. Historically,thereweremanySzechwaninfluencestoo.Notjustthis,overthe centuries many other cultures have also had their influence and have affectedThaifood. Also, in the distant past, Buddhist monks brought the influence of the SouthernMuslimStatesandIndianTouchintheSouthThailandcuisines. Lateron,ThaifoodgotinfluencedbyEuropeancuisinesaftercomingin contactwithPortuguesemissionariesandDutchtraders. Duringthistime,therewasaninfluencefromJapaneseculturetoo.So,you seeThaifoodhasgotavarietybecauseofalotofinfluencesithasgotsince itsorigin.ThisisthereasontodayThaifoodisauniqueblendof5tastessuch assweet,sour,bitter,spicy,andsalty.

  4. REGIONALDIFFERENCES As you move from Northern to Southern Thailand, you will see the difference in cuisines. Thailand is a big country. It has a diverse geography which has led to the development of differentstylesofcuisines.Atpresent,therearefourstylesofcookinginThailandlikeTom,Yam, Tam,andGaengasalreadydiscussedinthefirstparagraph.

  5. NORTHERNTHAILAND ThecookinginNorthernThailandisgenerallymilder.InNorthernThailand,peopleprefersickyrice.Traditionally,fingers areusedtokneadandmakesmallriceballs.Also,thiswasstronglyinfluencedbyneighboringBurmawithpopulardishes suchasKaengHangLe,aporkcurryflavoredwithginger,tamarind,andturmeric. NORTH-EASTERNTHAILAND ThefoodinNorth-EasternThailandisinfluencedbyLaos.Here,peopleprefereatinghighlyspicyfoodwhichincludes stickyglutinousrice–astapleNorth-Easterndish. Eventhough,thereareplentyofmeatdishesinThailand.Historically,meatwasalwaysscarceinthevillages.So,people preferredeatingshrimp,freshwaterfishasamainsourceofprotein.PeopleinNorthEastThailandoftenfermentedthe fish,shrimpstoincreasetheirshelf-life. CENTRALTHAILAND TheCentralThailandregionofferscuisinesthataremidwaybetweentheNorthandSouth.Thedifferenceisherepeople prefereatingfragrantJasminericeoverstickyrice. Thespecialtyofcentralcuisineisthatitishometoroyalcuisinebecauseitoriginatedintheroyalpalaceandinvolvesalot ofelaborativemeals,madebyputtingtogethercomplextechniques.Cookingelaborativemealsisnotjustmerecooking butanartform. SOUTHERNTHAILAND SouthernThaicuisinesaremorepopularoutsideofThailand.ThereasonisthatSouthernThailandisthemaintourist regionofthecountry. Insoutherncuisines,coconutmilkisusedinmostdishes.CoconutreplacesGheeforfryingandpeopleuseseafoodin theirdishes.AppetizersintheSouthusealotofcashewswhereascoconutfleshisastandardcondiment.

  6. THAICURRIES Thaicurriesareknownfortheircolor.Themainfourcolorsaregreen,red, yellow,andorange.GreencurryisthehottestofallThaicurries.Aftergreen ThaicurrycomesredandyellowThaicurryversions. InadditiontothebasiccolorThaicurries,therearetwootherThaicurries thatarewidelypreferredbypeopleandthosearePanangandMassaman. ThesecurrieshaveoriginatedintheSouthofThailand,withMalayandeven Persianinfluences.Thesehaveathickerconsistencyofsaucethantheother traditionalThaicurries.

  7. THAICUTLERYANDEATINGSTYLE Thaicutleryincludesaforkandalargespoon.Thespoonisheldintheright handandisusedinplaceofaknife.Theeatingstyleisgenerallylikeothers– eatonedishatatimebutitisalwayseatenwithabowlofrice.Bowlsare majorlyusedforThaisoups.

  8. TYPESOFDISHES AllthedishesinThailandarelightlypreparedusingstrongaromaticcomponentsandnaturalThai spicestogiveitamixedflavorofsour,sweet,salty,bitter,andspicy.CookingThaifoodisnodoubt easyyetitneedsexpertiseandmuchattentiontodetailisrequiredtocreatetherightbalanceof flavorsaswellasgoodpresentation.InThaiculture,fishandshellfisharepopularfoods. Curriesareeatenbypeopleofallgeographies.Thaicuisinesaremajorlyknownfortheirflavors, vibrantcolors,andaroma.WhatmakesThaifoodadelicacyisthenumerousspicesandfresh herbsthatThaipeopleuseinalmosteveryrecipe.Letusseesomeofthemostcommonlyused Thaispices.

  9. CINNAMON(OB-CHOEY),THAISPICE ItisoneofthemostpopularThaispices.Thaipeopledonotusecinnamonthe wayWesternersdointheirdishes.Althoughitdoeslendabitofsweetness, Thaipeopleuseittospiceuptheirsoups,stew,likepa-loesoupandbraised beefstew.

  10. CUMIN(YEE-RAH) Ithasastronganddistinctflavor.Itisknownforitsaromathroughoutthe world. Also, in Thai cuisine, cumin seeds are roasted, pounded, and then mixedwithcurrypastetoaccentuateitsflavor.Notjustthis,youwillfindthis ingredientinalmosteveryThaidish.

  11. GINGER(KHING) Gingerhasaspicytaste.Also,ithasmedicinalqualities,henceitisoftenused asanaturalremedytocureindigestion.MuchofhowThaipeopleuseginger asatoppingincongee,steamedfish,andevenintheChinesevinegar-based sauces.

  12. GARLIC(KRA-TIAM) Garlic is also one of the popular ingredients in Thai cooking. It is also included in stir-fried dishes, soup bases,andcurrypastes.Also,sometimes,itiseatenfreshwithfattyfoods.Notonlythisbutgarlicisalso usedindeep-frieddishesastoppings.Besides,garlicisanimportantingredientthatyoucanalsofindinany regionalThaicuisine. GREENPEPPERCORNS(PRIK-THAI-ORN) Younggreenpeppercornsareslightlycrunchy.Thesearearomaticandhaveheat.Also,theselooklikegreen berries.Whenyoupoptheseintoyourmouth,youwillbesurprisedbyitstaste.Otherthanthis,Thaipeople usuallyusegreenpeppercornasaningredientforstir-frieddisheslikepud-kee-maoandchoo-chee. HOLYBASIL(BAIKA-PROW),ATHAISPICE Thaibasil,alsocalledholybasilisthemainingredient.Itisusedinpadkrapao,oneofthemostfamous dishesintheworld.Notonlythis,thedistinctaromaandflavorsmakethistypeofbasilaperfectadditionto anytypeofstir-frieddish.Besides,Thaipeoplealsosprinklefreshbasilleavesontopofsoupsandcurriesto giveitalittlebitofanaromatictwist. AfterreadingallaboutThaicuisinesandtheirculture,IamsureyoumaywanttogotoThailandrightnow. Butwait!Evenifyouthinkyoucannotgo,thereisnothingtoworryabout.YoucanexperienceThaiculture andeatThaifoodbybeinginHongKong.JustvisitthebestThairestaurant,Mint,andBasil,inTungChung andexperiencethegloryofThaiculture.

  13. GET IN TOUCH ShopK,SeaviewCrescent,8WaterfrontRd,TungChungHong Kong +85227628077 info@mintandbasil.hk ContentResource: https://mintandbasil.hk/blog/a-guide-to-thai-spices-and-cuisines

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