An introduction to Thai Food |
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Thai CuisinePlenty of 'seasoning' ingredients such as garlic, onions, galanga root, ginger, basil, tamarind juice, lemon grass, mint, chillies and lime go into the making of Thai cuisine. Fish sauce (naam plaa) or shrimp sauce(ka-pi) is used to flavour food accordingly. Rice forms the staple of most Thai meals, and this is eaten with one or two curries, seafood/pork, soup, and vegetables (usually salad).Red and green chillies are always discreetly mixed into the food, which can take the uninitiated by surprise and food can range from the mild to fiery hot. The hottest of the lot is the yellow-orange phrik lueng and also phrik khi nu while the others such as phrik yuak and phrik chi fa are pretty mild. The infamous tom yam soup is strongly flavoured with lime and lemon grass. The soup is normally prawn-based with shallots, chillies, coriander leaves and either seafood or poultry, and is served ala steamboat-style ensuring it is kept hot during the meal. Green curry is chicken or beef curry which is green in colour (derived from the coriander leaves) and cooked in rich coconut milk. A very popular dish which usually accompanies most meals is som tam, a salad made with grated unripe papaya, sliced tomatoes, garlic, chillies, dried shrimps, fish sauce and lemon juice. Many Thai desserts feature the humble banana in different ways of preparation as over 20 varieties are to be found in Thailand all-year-round: kluay cap (banana fried in sugar and salt), kluay buat chii (in coconut milk), kluay ping (soaked in syrup and grilled), kluay khaek (Indian-style) and so on. Coconut in various forms are also popular, e.g.. sangkha-yaa ma- phrao (coconut custard) and ta-koh (Thai jelly with coconut cream). Coconut milk is used liberally in many dishes. In the drinks department, Singh, Amarit and Kloster beers are brewed in Thailand with Singha being the most common. Maekhong rice whisky is also a favourite among the locals. Other whiskies are Singharaj and VO Royal Thai. Sang Thip is rum made from sugar cane. |
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Green CurryThis curry is made out of coconut milk with sliced bamboo shoots, green peppers, string beans and zucchini. Best eaten with rice or noodles. |
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Coconut Custard in a Pumpkin ShellSweet custard is a popular afternoon tea snack in Thailand. It is made with coconut milk and steamed in a small pumpkin or Japanese kabocha squash. Before serving, the dessert is cut into wedges and the creamy squash and custard are eaten together. |
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Crab, Shrimp and Bean Thread Noodle Clay potThis fragrant dish is a popular offering in the seafood market cafes and garden restaurants of Thailand. Once the dish is cooked, the pot is carried straight from the burner to the table sizzling hot, with the savoury aromas escaping from under the lid. If a clay pot is unavailable, any heavy-bottomed pot may be used. |
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Fish Cakes with Pickled Cucumber RelishAsian fish cakes tend to have a spongy texture that appeals to the Asian palate. They are traditionally made with a mild whitefish, although salmon makes a delicious substitute. Fresh fish paste, ground daily, can be found at better Asian fish markets; or make your own by grinding fish fillets in a food processor at home. |
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Mangoes with Sticky RiceIf you cannot find good-quality mangoes for this dish, nectarines, papayas or peaches can be substituted. This recipe uses sticky rice, which is also known as glutinous rice. |
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Pork SatayAlthough the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every Southeast Asian cuisine and fashioned to suit the local taste and palate. This satay is a favourite Thai recipe. |
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Red Curry Mussels over NoodlesIn Thailand, dishes like this one are commonly ordered in open-air seafood markets, where local vendors cook customers' just-purchased seafood and vegetables in whatever style they request. At home, with pre-made curry paste on hand, this dish will take only about 10 minutes to prepare. |
