FOOD
Thai food is famous for its spicy qualities. Chili peppers were imported to Thailand from the New World, in the 16 th century by European traders. The Thais took to them (especially the small, fiery ones) with great enthusiasm. In spite of this, mild dishes are also widely available in Thailand. Rice is, of course, the staple food, while rice noodles come second, appearing in dry, fried dishes and in soups. The cuisine is nutritious and flavorful: meats are lightly fried, the vegetables bo iled. Rice porridge – (khao tom) is a standard breakfast. Often an egg is added, which cooks as it is stirred in. The best condiment for this dish is chilies in rice vinegar.
Noodle soup – (kuaytiaw nam) is the only Thai dish to be eaten with chopsticks. It includes vegetables and usually meat balls.
Fried rice dishes – (khao phat), made with egg, slivers of meat, and vegetables, are a delicious and filling all-in-one meal that can be enjoyed any time of day.
Phat thai – a mixture of flat rice noodles fried with bean curd, vegetables, egg, peanuts, and dried shrimp. It is claimed to be Thailand's national dish.
Wheat noodles served with slices of red pork – (bami haeng mu daeng) is a typical dish that can be bought from street vendors throughout the country.
Tom yam – typically made with shrimp and tomatoes, is the most famous of all Thai soups. It is spiced with coriander, lemongrass, and chilies and is often cooked and served in a tureen.
Mu sap bai kraphao – (fried pork flavored with holy basil) is a delicious meat dish that may form part of a communal meal.
Phanaeng curry – (kaeng phanaeng) is a “dry” chicken curry. Ingredients include shrimp, coriander seeds, red chilies, and a small amount of basil.
Green curry – (kaeng khiaw wan) like many Central Thai curries, is cooked in coconut milk, which gives it an almost sweet flavor. Green chilies add spice and heat.
Steamed rice – (khao suay), the mainstary of communal meals in Thailand, is always served first. It is the best thing for cooling the mouth when eating very hot food.
Sticky rice – (khao niaw) cooked and served in a covered basket is common in the North and Northeast. This glutinous rice is eaten with the fingers; sometimes the rice is rolled into a ball and used to carry food to the mouth.
Nam phrik – a family of popular dishes where an elaborately prepared chili paste is eaten as a dip with raw vegetables and deep-fried meat. Regional specialties include nam phrik ong from Northern Thailand, with rinds. On special occasions and at fancy restaurants, the vegetables are carved, often in the shape of flowers.
Fried water lilies – (phat pak bung) are just one of many simple, mild dishes that may be served as part of a main meal. They take only a minute to cook.
Papaya salad – (som tam) is very popular throughout Thailand. The papaya is sliced thin and mixed with chilies. Chicken is a good accompaniment.
Seafood salad – (yam thalay) is often served as an appetizer in the South. Like many other Thai salads, the warm, cooked seafood is placed on a bed of lettuce.
Mango with sticky rice – (khao niaw mamuang) sweetened with coconut cream, is the country's best known dessert. Only the sweetest mangoes are used.
Coconut custard – (sangkhaya) coconut milk, eggs, and sugar. It may be served either with sticky rice or baked in a hollowed out pumpkin.
rinks – Thailand has a wealth of fruits, many of which an be juiced. Coconut juice, drunk with a straw straight from the coconut, is also popular. Tea and coffee are usually served chilled. Beer is the preferred alcoholic accompaniment to meals – it complements spicy food better than wine. Plain water (nam plao) is served with main meals.
FRUITS AND VEGETABLES
Thailand's climate and soil conditions are conducive to the cultivation of a huge variety of fruits and vegetables throughout the year. Well known tropical fruits, including papaya, watermelon, mango, and pineapple, are unmistakable, but the orchards and farms of Thailand also offer a wealth of produce that may be less familiar to many visitors. Among the not-to-be-missed treats are the mangosteen, the grapefruit-like pomelo, the much-prized durian, and the sweet-fleshed, hairy rambutan. Thai fruits are sold sliced as snacks by street vendors everywhere, and the full range of fresh produce can be seen at most markets.
Longans – have a transparent, succulent flesh around a smooth pit.
Mangoes – can be eaten unripe and sour (green) or ripe and sweet (yellow).
Mangosteens – are the king of Thai fruit. Their tasty flesh has a melt-in-the-mouth texture.
Durians – are a favorite with Thais. The pungent smell and flavor are an acquired taste.
Guavas – crisp and sour fruits are best enjoyed with a sweet chili dip or as a refreshing juice.
Jackfruits – similar in appearance to durian, only larger, have a sticky flesh with a tangy flavor.
Thai vegetables include several types of makhua (the tomato and eggplant family). Gourds and eggplant are frequently used in curries.
Thai cuisines makes liberal use of chilies, galingle, tamarind, and lemon grass to flavor dishes, balancing spiciness with coconut milk and sugar. Cilantro and scallions are popular garnishes. .gif) |