Thai Food is Internationally Famous

8/16/2019 Thai Food is Internationally Famous

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Thai food is internationally famous. Whether chilli-hot or comparatively blands,

harmony is the guiding principle behind each dish. Thai cuisine is essentially a

marriage of centuries-old Eastern and Western inuences harmoniously combined

into something uniquely Thai. The characteristics of Thai food. Tom Yum Goong

ot and !our !hrimp !oup

depend on "ho coo#s it, for "hom it is coo#ed, for "hat occasion, and "here it is

coo#ed to suit all palates. $riginally, Thai coo#ing reected the characteristics of a

"aterborne lifestyle. %quatic animals, plants and herbs "ere ma&or ingredients.

'arge chun#s of meat "ere esche"ed. !ubsequent inuences introduced the use of

si(eable chun#s to Thai coo#ing.

With their )uddhist bac#ground, Thais shunned the use of large animals in big

chun#s. )ig cuts of meat "ere shredded and laced "ith herbs and spices. Traditional

Thai coo#ing methods "ere ste"ing and ba#ing, or grilling. *hinese inuences sa"

the introduction of frying, stir frying and deep-frying. *ulinary inuences from the

+th century on"ards included ortuguese, utch, /rench and 0apanese. *hillies

"ere introduced to Thai coo#ing during the late +122s by ortuguese missionaries

"ho had acquired a taste for them "hile serving in !outh %merica. ad Thai

Thai /ried 3oodle

Thais "ere very adapt at 4!iamese-icing4 foreign coo#ing methods, and substituting

ingredients. The ghee used in 5ndian coo#ing "as replaced by coconut oil, and

coconut mil# substituted for other daily products. $verpo"ering pure spices "ere

toned do"n and enhanced by fresh herbs such as lemon grass and galanga.

Eventually, fe"er and less spices "ere used in Thai curries, "hile the use of fresh

herbs increased. 5t is generally ac#no"ledged that Thai curries burn intensely, but

briey, "hereas other curries, "ith strong spices, burn for longer periods. 5nstead of

serving dishes in courses, a Thai meal is served all at once, permitting dinners to

en&oy complementary combinations of di6erent tastes.

% proper Thai meal should consist of a soup, a curry dish "ith condiments, a dip

"ith accompanying 7sh and vegetables. % spiced salad may replace the curry dish.

The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and te8tures "ithin individual dishes and the

entire meal.

Eating 9 $rdering Thai /ood

Thai food is eaten "ith a for# and spoon. Even single dish meals such as fried rice

"ith por#, or steamed rice topped "ith roasted duc#, are served in bite-si(ed slices


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or chun#s obviating the need for a #nife. The spoon is used to convey food to the

mouth. 5deally, eating Thai food is a communal a6air involving t"o or more people,

principally because the greater the number of diners the greater the number of

dishes ordered. Generally spea#ing, t"o diners order three dishes in addition to

their o"n individual plates of steamed rice. Eating 9 $rdering Thai /ood

/ried :ice

three diners four dishes, and so on. iners choose "hatever they require from

shared dishes and generally add it to their o"n rice. !oups are en&oyed concurrently

"ith rice. !oups are en&oyed concurrently "ith other dishes, not independently.

!picy dishes, not independently. !picy dishes are ;balanced; by bland dishes to

avoid discomfort.

The ideal Thai meal is a harmonious blend of the spicy, the subtle, the s"eet and

sour, and is meant to be equally satisfying to eye, nose and palate. % typical meal

might include a clear soup


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!oups % good meal for an average person may consist simply of a soup and rice.

Traditional Thai soups are unique because they embody more avours and te8tures

than can be found in other types of food.

*urries

*urries >ost non-Thai curries consist of po"dered or ground dried spices,

"hereas the ma&or ingredients of Thai curry are fresh herbs. % simple Thai curry

paste consists of dried chilies, shallots and shrimp paste. >ore comple8 curries

include garlic, galangal, coriander roots, lemon grass, #e7r lime peel and

peppercorns.

!ingle ishes

!ingle ishes *omplete meals in themselves , they include rice and noodle

dishes such as @hao hat and hat Thai.

esserts

esserts 3o good meal is complete "ithout a Thai dessert. Aniformly s"eet,

they are particularly "elcome after a strongly spiced and herbed meal.

reparing Thai /ood

Titbits

% simple #ind of titbit is fun to ma#e. You need shallots, ginger, lemon or lime,

lemon grass, roasted peanuts and red phri# #hi nu chilies. eeled shallots and

ginger should be cut into small 7ngertip si(es. iced lime and slices of lemon grass

should be cut to the same si(e. :oasted peanut should be left in halves. *hilies

should be thinly sliced. *ombinations of such ingredients should be "rapped in

fresh lettuce leaves and laced "ith a s"eet-salty sauce made from 7sh sauce,

sugar, dried shrimps and lime &uice. Titbits

ips

>i8ing crushed fresh chilies "ith 7sh sauce and a dash of lime &uice ma#es a

general accompanying sauce for any Thai dish. %dding some crushed garlic and a

tiny amount of roasted or ra" shrimp paste transforms it into an all-purpose dip


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additional avour. Employ this mi8 "ith any boiled, grilled or fried meat. 'ettuce

leaves, sliced cucumber, cut spring onions and coriander leaves help top o6 a salad

dressing.

!oup !toc#s

!oups generally need good stoc#. %dd to boiling "ater crushed peppercorns, salt,

garlic, shallots, coriander roots, and the meats or cuts of one4s choice. %fter

prolonged boiling and simmering , you have the basic stoc# of common Thai soups.

%dditional galangal, lemon grass, #e7r lime leaves, crushed fresh chilies, 7sh sauce

and lime &uice create the basic stoc# for a Tom Yam.

*urries

To ma#e a quic# curry, fry curry or chili paste in heated oil or thic# coconut mil#. !tir

and fry until the paste is "ell coo#ed and add meats of one4s choice. !eason "ith

7sh sauce or sugar to taste. %dd "ater or thin coconut mil# to ma#e curry go a

longer "ay. %dd sliced eggplant "ith a garnish of basil and #e7r lime leaves. >a#e

your o"n curry paste by blending fresh eals

eat the coo#ing oil, fry in a mi8ture of crushed chilies, minced garlic, ground

pepper and chopped chic#en meat. When nearly coo#ed, add vegetables such as

cut beans or eggplants. !eason "ith 7sh sauce and garnish "ith #e7r lime leaves,

basil or balsam leaves. *oo#ed rice or fresh noodles added to the frying "ould ma#e

this a substantial meal.

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Thai Food is Internationally Famous