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Thai Cuisine
Today, any traveler will confirm that Thai food - one of the most famous in the world. As in many other countries in Southeast Asia, Thailand's cuisine was formed under the influence of Chinese, as well as Portuguese indyskoy kitchen, at the same time retaining their national character and specificity. As is characteristic of the East, in Thai cuisine is traditionally a combination of sweet and sour, so sour fruit juice and sugar are often found in recipes for Thai dishes. The favorable climate makes it possible to gather here for two and even three crops a year, and all sorts of greens grow year-round. Perhaps, the local abundance can be explained by such phenomenon as the lack of Thai concept of hunger * *. Thais use in your kitchen all kinds of meat, lots of fish, as well as many fruits and vegetables. The main feature of Thai cuisine - extensive use of spices and cayenne peppering bitter Chile (in Thailand found it more than 10 varieties). Task dishes are usually very sharp, with a pronounced flavor and aroma. If I try to determine the main characteristic feature of Thai dishes, something about it you could say: * it is as sharp as pepper *. Great influence on Thai cuisine has other nations. In the XVII century, the Portuguese brought sweetness to the court of King Narayan, in the XVIII century the palace there were Muslim Indian curry cuisine. From the ingredients of those times have survived to this day * gaeng massaman *- mixture of spices (cinnamon, nutmeg, etc.) with curry, * gaeng karee *- curry powder, mixed with hot pepper, coriander and cinnamon. Another Thai dish * khao moke - kai * (chicken curry with rice), virtually unchanged from the Indian passed in Thai cuisine.
One of the features of the national Thai cuisine and one of the main principles - this is the opportunity to combine different flavors and ingredients that will be offered in abundance to your table. Thais do not use knives during the meal - in any dish, all products have been cut into small pieces. All the ingredients are roasted and boiled briefly, but cooking in general takes a long time. Each dish is unique and depends not only on products but on the individual style of the cook, and manifested during the cooking time, and the use of different spices and combinations. In Thailand, there are no exact rules for the cooking. There are no strict rules and procedures for filing and consumption of food, as in the Western tradition - the first, second, and dessert. In Thailand, you will be asked to violate this order. But the balance is very important in Thai cuisine, such as fried chicken with Chile combined with bitter melon soup with pork (according to the Thais). Rice is the bread in European cuisine. All meals are served warm or at room temperature, and of rice still have to go steam. Often, dishes are decorated with green onions and coriander leaves. Ends with a meal is usually fruit.
Can not one word to define the characteristic taste of Thai dishes, which gives them a mixture of pounded with salt, pepper, garlic and coriander root. It is this aromatic blend makes fried chicken or pork in chicken and pork, fried in Thai. It is because of the use of a large number of spices and fiery peppers real Thai style Europeans are likely to seem too keen (in most international restaurants of this cuisine burning spices used * halves *). For the preparation of conventional Thai meal can take about forty kinds of spices. By absorbing a typical Thai dish like shrimp soup with coconut milk in Chile, one might think that it probably belongs to the realm of alchemy, rather than cooking. It harmoniously combines five elements, all five elements of taste: spicy - chili pepper, sweet - coconut milk, basil, sugar cane, pineapple ripe, salty - fish sauce * us * plans; acidic - lemon grass, lime, lemon, unripe mango, bitter - fresh herbs, bitter cucumber (ma - ra). It is unlikely that a full Thai breakfast, lunch, dinner is able to finish, and not finding in one dish hot peppers Chile. If you are not ready for an abundance of peppers, upfront about the waiter in advance. Otherwise, the usual shrimp explode in your mouth pepper heat. If this still does happen, do not immediately grab a glass of water or a mug of beer. Much more effective in this case will be tested the way Thai-spoon of sugar, cola Requests, whether a few sips of lemon juice.
There are different versions of chili sauce - "Gaeng Mussaman", "Gaeng Phanaeng", "Gaeng Phet", "Gaeng Liang" - their use depends on the type of dishes and meats. However, the most popular "Gaeng Pet" (translated from Thai means * hot sauce with curry *). The basis of this sauce, chili, garlic, salt, lemon leaves, fruits, coriander, lime leaves of the plant "krachai", leaves "galanga" and "kapri" (Thai shrimp sauce). Thai cuisine has become unique in many respects due to the fact that Thais are not so much borrowed, but also turned the dish into something new and unique in its kind. A characteristic of technological methods for the national Thai cuisine is a couple of decoction. Boil for a couple of products, often with the addition of coconut milk or wrapping them in banana or lotus leaves. Frying as cooking method is used much less frequently, mainly for cooking more specific dishes - fried rice, fried noodles and a few others. More common roasting over a fire, charcoal or oil as a preliminary form of treatment products to give them a golden brown or until brown.
The ingredients of Thai dishes. Rice - the most important staple food in the country. Average taets eats about 450 grams of rice per day. Most often, long grain rice the Thais use a class * sweet *. A native of the country and widespread in many countries of fragrant rice (Jasmine Thai rice), which is sometimes called * Thai fragrant * (Thai sweet). There are two main varieties of rice and the method of preparation. White long grain rice, crumbly, which is especially fond of the Central and Southern Thailand, and glutinous rice short dark shade, which give preference to residents of northern and northeastern regions of the country. Along with white sticky rice and black is used, but only for desserts. Fried glutinous rice khao Mau * Rank * sold in the markets by weight. Europeans especially like the slightly less exotic fried rice - the only dish in which rice is combined with other ingredients: fish, crabs, vegetables, eggs. No rice in Thailand to dine in principle impossible. Three-quarters of Thai dishes without rice loses its taste and sense. Among the simplest and, so to speak, standard dishes should be called * phat phrik bar kraphao *- fry with rice, spices and other bazlkom, * prieo waan *- sweet and sour rice, * nam man hoy *- dish with oyster sauce.
The second staple food - noodles and pasta in three types: thin rice noodles (* khwitthieo sen lek *), thick and hearty noodles (* khwitthieo sen yai *) and, finally, the yellow egg noodles (* bamee *). You can order fried noodles and (* phat *), and boiled in broth (* naam *), and the noodles without broth (* haeng *). Noodles served in dishes such as side dish, meat or fish balls, dumplings with meat and * mu daeng * (slices of marinated pork, chicken or duck). For the noodles are served young shoots of soybeans and other vegetables. * Khanom Jin *- a long, thin rice noodles with meat sauce and salad; * phat Thai *- delicious, lightly fried noodles with peanuts, against which you just can not resist; * yam wun sen *- very spicy salad with cold noodles. Soups with noodles and other dishes from it is often eaten with chopsticks.
An integral part of any meal - soups. They are usually eaten along with all the other dishes - two to three tablespoons, which would freshen the mouth. When cooking soups, vegetables, they do not put. Thai soup is a meat or fish broth, flavored with herbs and spices, sometimes it add rice noodles or rice. For higher class dishes include soups, sour-sharp * tom yam * and * tom kha *. * Tom * soup its characteristic flavor of lemon balm leaf must, stems and roots vine that just cooked but not eaten. By the exquisite dishes include * yam *- cold salad with sour-spicy sauce. Original delicacy of Thai cuisine - all sorts of sauces, curry, cooked with coconut milk: * khaeng karee *- with a potato side dish, ** khaeng massaman *- sweet and heavy sauce of peanuts, * khaeng pet *- light spicy sauce, * khaeng khieo waan *- tasty and very spicy sauce with vegetables.
Among the spices, in addition to Chile, vinegar and sugar, called * nam pla *- fish sauce, which has a light flavor of fish and used in almost all dishes instead of salt. * Tom Yam Gung *- spicy soup with prawns. Despite its name, its severity is consistent with all international norms of Chile. Thanks * * is the hole for many Thai chicken flavor associated with Siamese ginger.Salad * * ny pits toilets, sprouting peas or beans with chunks of chicken, especially popular during the season of tropical rains
The next most important product after rice, noodles and vegetables for the general population of Thailand is a fish. Thailand is a country of sea and river, so there is almost universally distributed fish and shellfish. Often the fish - both marine and freshwater - are preparing a whole, with head and tail, the only pre-cleaned it. On numerous urban bases in Thailand, in your presence Thai cook is very popular in this country a little fried mackerel. By the way, this fish is found in many Thai dishes. Of small fish and shrimp cook Thai fish sauce * amazing us plans *, which is popular not only in Thailand but also in other South-East Asia. * In the water, fish, rice field in * - so another seven centuries ago, the Thais have described the wealth of their country. Despite the fact that fresh fish is readily available throughout Thailand all year round, widely distributed, such methods of processing it as drying and salting. Familiarity with Thai curry, you can start with another successful borrowing from the older brother of China: * TSA plans ne *- baked fish. Describing the taste of this dish, it's hard to say what is in it determines - a pleasant acid tamarind, fresh invigorating zhguchest Chile, a combination of shrimp paste and fish sauce or a modest alliance with young garlic bulbs. Their section of fried foods to baked fish are perfect slices tender beef with oyster sauce - * paad iua Naam Mun Hoy *. In order to finally convince customers in beef tenderness, it is served with mushrooms and add a bit of palm sugar. Shrimp cook shrimp paste * capital * as well as dried shrimp and squid are the components found in many Thai recipes.
Meat is a luxury and more often combined in recipes with vegetables, rice, noodles, fish or shellfish and lots of coconut sauce. Meat products from the most common pork, which was highly appreciate all who visited Thailand by foreigners. Pork found in most Thai dishes of meat, beef, to a lesser extent. Characterized by the use of several kinds of meat in one dish.Prominent place in the Thai menu is and poultry, especially chicken. Dishes of chicken mene * * diluted with additional ingredients, but the chickens in Thailand is smaller than the European.Popular dishes of duck, especially the holidays. Meat is usually fried, boiled or steamed in coconut milk stew.
Coconut milk has appeared in Thai cuisine after moving to South-East Asia. It is used in meat and fish dishes, reducing the sharpness of the taste of other components. Coconut - the card all the cuisines of Southeast Asia. Thai cuisine, as well as dishes from other countries of Southeast Asia, does not know us accustomed to milk and dairy products. Instead of milk and cream for fire and cooking in Thai cooking uses coconut milk (* kha - thi *) and coconut cream.Tourists, having become acquainted with Asian cuisine, mistakenly believe that the coconut milk * *- a liquid contained in the coconut. And while this juice is really popular as a drink, thirst-quenching well in hot weather, it lacks the sweetness and density needed to make a good basis for Thai curry or other similar dishes. To prepare coconut milk, use full-blown coconut, which is substantially free of liquid.
Sweets. Living in Thailand do not have a special love for sweets. Of a mixture of eggs, bananas, coconuts, and glutinous rice they cook all kinds of puddings, pies and ice cream, do not delight in foreigners. Two exceptions to this-«Fou Thong», Bizet's sweet in the shape of balls, brought in to this area in the 17th century the Portuguese, as well as «khanom luuk chup» - coconut jelly mass, somewhat reminiscent of marzipan, which is molded from delicious Balls in the form of exotic fruits. Actually Thai desserts as main components include coconut milk, rice flour and palm sugar. A worthy ending dinner - Thai version of the pudding "longan". All the fruit is cooked in a rainbow of Thai glutinous rice flour and spiced salted coconut milk.
Beverages. Thai favorite drink - cold water, "SES us." Wide popularity of coffee, "cafe" tea "Chah", various soft drinks, "we adlom" beer "BIA", and all sorts of brandy, "Lao."Ochenpopulyarny and juices that are drunk as fresh "Naam Khan," and with ice and syrup "Naam pan." In Thai cooking there is a refreshing dessert, which actually is a good aphrodisiac. Just imagine - the seeds of basil in coconut milk! Cook it fairly easy, but for this you have to get real coconuts (this is not what is sold in our stores), sweet Thai basil and palm sugar .... The seeds of basil, place in water, stir and let stand for ten minutes, then drain the water, and lay the seeds for the cups. Chop the saber coconut, drain the liquid and remove the part of the flesh with a spoon and mix it with seeds of basil. Cook the coconut cream, dissolve palm sugar in them (to taste), pour it into cups with seeds of basil, chill and serve.
Currie. As a rule, the lion's share of restaurant dishes up Thai variety, which is used in Thai curries, which the Thais call «kaeng» (Kaeng). This is sort of liquid sauce, prepared on the basis of paste - curry, is a true delicacy of Thai cuisine. It is even said that in Thailand on each day of the year has its own special recipe for curry. In any case, the composition of a typical Thai dinner for 4-5 people, usually involves one of the many variants of curry. Moreover, in Thailand, curry - it's almost any liquid, almost supoobraznoe dish, spicy aroma that is achieved through the use of curry - paste and coconut milk
Traditional Thai dinner - it's festive chaos of the main dishes, desserts, hot and cold snacks, fruits and soups. Begin dinner with ice cream though, even with a cup of coffee - no one on your finger will not show. If you do not want to keep European Thai restaurant foundations, then order the dishes each shift separately, otherwise everything will be brought together. The only way to get a real taste of many of the most famous Thai dishes - try the city's outdoor cafes and restaurants. Some of them offer a variety of fried appetizers of shrimp and other marine eatables, others specialize in dishes of pork and chicken. Trim chefs use the freshest products, fruits and vegetables directly from the market and prepare superb meals. The chances of street food poisoning and food prepared in restaurants are approximately equal.Own way street food taste a little worse than the restaurant. The main drawback appears lotoshnyh could be called what they are usually prepared in advance, but the specifics of Thai food is that it allows such exemptions, and most restaurants. Only in first class restaurants can be certain that the food is not prepared in advance.
Restaurants. However, despite all the charm and the temptations lurking in the stalls of street vendors and cafes, yet the main stomach sensation produced in the cozy interiors of Thai restaurants. Only here you can fully understand how far the imagination of local chefs. It becomes clear almost immediately. The horror and delight at the sight of having a solid tome menu. Seeing that a dish of baked mussels with lemon leaves and Siamese ginger is a number-four thousand, for a moment think that this is a stupid joke. As a rule, the lion's share of restaurant dishes up range, which is used in chili or curry paste. Restaurants, especially behind closed doors, where the rings dishes and play folk orchestras are considered by the Thais as a place to eat and spend time with his family.
See also
Weather in Thailand
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Currency of Thailand
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Map of Thailand
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Religion in Thailand
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Politics in Thailand
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Thai Cuisine
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Fruits of Thailand
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Thailand's economy
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Demography
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The population of Thailand
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Military Service
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Languages
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The flora of Thailand
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Fauna of Thailand
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Water, rivers and seas
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Geology and topography of Thailand
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