Thai cuisine . Thailand is a paradise for lovers of good cuisine. The entire country is a territory of aromas and flavors that captivate the most demanding of goumerts. The richness of ingredients, the gastronomic creativity, the delicacy in the presentation and the goodness of the dressings, make Thai cuisine one of the most exotic and rich in the whole of the East.
The base of the gastronomy is the sauces prepared with various ingredients, such as chilli peppers , crab paste, garlic and spices. Some play a specific role, such as fish sauce (nam pla), which in many dishes substitutes for salt . Others are used to highlight flavors, such as fermented oyster sauce, or to balance flavors, such as that incorporating coconut milk .
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- 1 The rice
- 2 Breakfast
- 3 The food
- 4 curry dishes
- 5 The Desserts
- 6 Typical recipes
- 7 Sources
The most important ingredient of Thai gastronomy is rice (gkin kao), since it is not lacking at any table in that country. Meats, fish and vegetables are secondary elements in this gastronomy, since each of these ingredients is accompanied by tahi rice.
Basically a Thai person consumes an average of 158kg / 350lb of rice each year, tahi rice is consumed in various ways from steamed rice, or simply in biscuits, rice noodles or even cakes.
In Thailand there are two types of rice, the first is a delicate rice, of a long grain variety which is mainly used in all meals, it can be found in different qualities, very white, soft and silky, when cooked on grain separates from each other, thus providing a very pleasant perfume to the palate.
- It is one of the dishes that is never lacking in food. It is prepared in different ways: boiled, fried or in soup. In the northern zone the rice is more gelatinous and is known as the ‘rice
Typically Thai , known as a khowtom with a clear Chinese influence, is very consistent. It generally consists of rice with chicken , pork , shrimp and garlic , accompanied by a fried egg and pickled gherkins. With this breakfast coffee is not necessary to wake up the body. But there is no reason to be alarmed since most hotels usually serve American-style breakfast. Lunchtime is light, and usually consists of a single plate of fried rice, noodles, a cold snack, or vegetables.
Most important of the day is dinner. In it, the best Thai dishes are concentrated in quantity, variety and flavor. It consists of rice, soup, fish or chicken, prepared in various ways, salad, vegetables, sauce, dessert or fruit. It is very abundant. Try Khao Mangal , a steamed chicken served with rice boiled in chicken broth and grated coconut milk. Ped Dang is a roast with rice accompanied by ginger.
We recommend Sukijakithai, a Thai specialty made from various kinds of meat and fish, overflowing with eggs and accompanied by vegetables and pasta made with rice flour. All ingredients are prepared and cooked in a saucepan in full view of diners. If you prefer something more spicy, Neuayum , a seasoned mixture of minced meat with salad. It is usually accompanied by Pad Thai, fried noodles with seed sprouts.
For dishes prepared with curry there are them for all palates. Try Kaeng Kari Kai, a very mild Indian-style chicken curry dish, or Kaeng Kainaw Kai, made with bamboo. For stronger mouths, Kaeng Phet Kai, a very spicy Thai curry with chicken. In the numerous street stalls you can taste the Salapau, yeast rolls filled with pork or the Khanon Djieb, filled with lobster .
The latter are dipped in soy sauce before taking it to the mouth. In the northern region they prepare the Larp, a very characteristic dish made from liver, pork or duck and vegetables. The dishes of this area are usually prepared in a softer and less elaborate way, while the cuisine of the southern region, which is based on fish and seafood, is more spicy and vegetables. The dishes of this area are usually prepared in a softer and less elaborate way, while the cuisine of the southern region, which is based on fish and seafood, is more spicy.
A good dessert or Kanon. Try the Kluay Buat Chii, banana in coconut milk, the Sangka yaa, coconut custard or the Maw Kaeng, custard made from egg. And if you still can, a good fruit. You will not have any problem to choose since there are all kinds.
In addition to the rich flavors, you will be amazed by the delicacy and art with which most dishes are presented. There will never be a lack of flower arrangements on the table, nor fruits or vegetables molded in whimsical forms. When one takes a seat in the dining room, a rainbow of colors and flavors opens that captivates the most demanding.
- In Thailand you willfind food from other countries. The most common is Chinese food, but there are also restaurants that serve food from the Philippines , India , Korea , Malaysia and, of course, Western.
Fish with green beans
- 4 fish fillets
- 3300g of green beans;
- 5 tablespoons of oil;
- 1 chopped onion;
- 50g of pitted prunes;
- 1/2 teaspoon curry
- 1 tablespoon of ginger powder;
- 1 lemon, the juice;
- 1 teaspoon of sugar;
- salt and freshly ground pepper;
- 30 g of butter to grease the refractory dish and to spread
Heat the oil in a saucepan, sauté the chopped onion; add the curry, the ginger powder, the salt and the pepper. Sprinkle with lemon juice and stir carefully. Then add the prunes and sugar. Heat continuously mixing and preventing the preparation from sticking to the bottom, then add a liter of water and stir. Pour the green beans into the saucepan and cook for about ten minutes.
Grease a refractory pan with butter and put the cooked beans “al dente” together with the cooking sauce. Place the fish fillets on top. Season with salt and pepper and put some butter shavings on it. Heat the oven to 180 0C, put the covered dish with aluminum foil and cook for 12-15 minutes taking care to turn the fish fillets halfway through cooking. You can serve the hot or cold preparation as you prefer.
Chicken Mushroom Soup (KAENG KAI KAP HET) It is a very popular soup in Thailand and its ingredients are easy to find.
- 1 garlic clove, crushed
- 1 tablespoon coriander leaves and stems, minced
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon of butter.
- 1 liter of chicken broth
- 100 g. filleted mushrooms
- 2 tablespoons of nam pla or anchovy essence
- 100 g. chicken breast, cooked and cut into strips
- 50 g. chives, cut and thinly sliced
Combine garlic, coriander and pepper in a mortar and crush to form a paste. In a small skillet, over medium heat, heat the fat and sauté the mixture for 1 minute. Remove from heat and set aside. Combine the broth, mushrooms, nao la (or anchovy essence) and the garlic mixture in a saucepan and cook slowly for 5 minutes. Add chicken and cook enough to heat. Sprinkle with chopped chives, rectify with salt if necessary.