Thai Gourmet Specialties
While “Thai food” has gained international recognition, Thai cuisine can actually be broken down by the region from which it originated. Each of Thailand’s different regions has developed its own style and is responsible for dishes that are quite different from those of other regions. Thai food from Issarn, in the northeast of Thailand, shares many similarities with cuisine from neighboring Laos, though the Thai versions of the dishes, such as Som Tam, are a lot heavier on the chili. Southern curries on the other hand, are less spicy, with a greater Malaysian influence, and feature more coconut and turmeric. And while Thai people love fish, whether from the river or the sea, Thailand’s beaches are the prime destinations to sample the best Thai seafood dishes.
Thai food has a reputation for being spicy, Thai food is actually based on a balance between different flavors including spicy, sour, sweet, salty, and bitter. This goes beyond simply combining the flavors within an individual dish to incorporate the contrast in flavors between two or three different dishes, which is one reason Thai’s share meals and eat family style.
One distinctive aspect of Thai food is the use of fresh herbs and spices as well as the inclusion of fermented fish sauce in nearly every dish –a potential problem for vegetarians, though saying “jay” to indicate you are vegetarian goes a long way.
However, there are certainly regional variations in what is typically considered Thai food; these are due to the influences of neighboring countries, such as China, Laos, Burma, and Malaysia. While some Thai restaurants specialize in specific dishes, most have a huge menu of Thai and western fare and prepare Thai food from throughout the kingdom.
Rice is the staple food for Thais, eaten with most meals, from breakfast to dessert. In fact, in Thai language, if you say you are hungry or you want to eat you literally say “I want to eat rice.” Its should be unsurprising to learn then that Thailand is the world’s largest exporter of rice and that Thai rice includes more than one strain, each of which has its own characteristic and flavor.
The most esteemed Thai rice is Jasmine Rice, sweet-smelling long-grain rice that is indigenous to Thailand. Served steamed, jasmine rice is the finest rice to accompany most dishes, including Thai curries.
Khao Niaw, “sticky rice” is eaten by hand when served with dishes of northeastern influence, such as grilled chicken (gai yang) and spicy papaya salad (som tam); however, sticky rice is a crucial ingredient in a favorite Thai dessert, sticky rice and mango.
Thai Curry and Soup
As Thai meals are typically served family style, with all diners sharing entrees, a Thai curry or soup is usually ordered with a meal. The consistency of each Thai curry varies widely, with some curries arguably classifiable as soups. However, most Thai curries are coconut milk-based and some are spicier than others. Gaeng Massaman, is a mild, peanut and potato curry; Gaeng Kiaw Wan (Thai green curry) is a curry of medium thickness and spiciness, while Gaeng Daeng (red curry), otherwise known as Gaeng Pet (spicy curry), is a thinner, obviously spicier option. Tom Kha, a mild coconut soup, blurs the lines between soup and curry, while Tom Yam Kung, a quintessential Thai soup, is often blisteringly hot.
While Thai curries are shared and meant to be ladled over rice, soups are served communally with diners receiving small bowls to eat out of. Although some curries and soups can be served without meat for vegetarians, many Thai cooks put fish sauce in all dishes as it’s the Thai substitute for salt.
Unlike typical Thai dishes, which are served for communal consumption, most Thai noodle dishes are served as individual dishes. While some restaurants will serve Thai noodle dishes, particularly Pad Thai noodles, noodles are more frequently served and eaten at street stalls that specialize in Thai noodle dishes. Thai noodles come in a wide variety of shapes and sizes, including “small” (sen lek), “large” (sen yai), angel hair (sen mee), and x-large (gway tiow). Most Thai noodles are made of rice, though egg noodles (ba mee) and mungbean based glass noodles are also common.
You couldn’t tell by looking at slim waste lines of many Thais, but Thai people love to eat dessert. This includes both traditional Thai desserts as well as western fare, including cakes and ice cream. Traditional Thai desserts are quite sweet, made predominately from various combinations of rice, coconut milk, and sugar, along with a few seemingly less common dessert ingredients, such as sweet corn or kidney beans. Some egg based Thai desserts trace their history back to the influence of Portuguese missionaries (who also introduced the chili!) While these desserts are not prominently featured on menus in Thai restaurants and infrequently ordered at the conclusion of a meal, they are occasionally served complimentarily or can be found sold at street stalls that specialize in particular desserts.
Fruit is also a common Thai dessert and is usually served plain and sliced, though Mango with sticky rice, covered in sweet coconut milk is a popular dessert when Mangos are in season.
Thai Salad or Yam
A Thai salad is often one of the spiciest Thai dishes and is frequently ordered as one of the many communal dishes in a meal. A Thai salad is generally made of raw vegetables mixed with chili, lime, and fish sauce, though some, such as Yam Neua (Thai beef salad) contain meat.
The most internationally recognized Thai salad, Som Tam is technically a dish of Lao origin, and is most popular in Northeastern Thailand, where it is prepared in a manner that would wreak havoc on the stomach of an unsuspecting visitor unaccustomed to real spicy Thai food. Som Tam consists primarily of shredded papaya and is often served with grilled chicken (gai yang).
Thai Beer & beverages
You can always stick with Thai beer, its nearly as cheap and the high alcohol content of Thai beer ensures that any germs aren’t likely to survive; Singha (pronounced “Sing”) and Chang (which means elephant) are the two most popular.
Thai ice tea is served with condensed milk, which gives it a pinkish orange color and sweet flavor. Thai ice coffee (oliang) is a strong black pick me up far superior to the Nescafe that is so often served as “coffee” in many restaurants. Otherwise, there are many Starbucks throughout the Kingdom, particularly in Bangkok, if you really need a quick coffee fix.
Finally, red bull energy drink was invented in Thailand and can be procured at 7-11 and mom and pop minimarts for 10 baht. There are other local brands, but taste and potency vary widely.
Special Thank : tourismthailand.org
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