Skip to main content

Thai Food

By Kazama T.

Thailand have many famous food that being known all around the world such as Tomyumgoong, Pad Tai and etc. Thai Foods have its own characteristic. They are hot, spicy and delicious.



Thai Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily



Salty – Salty in thai food mostly used fish sauce (Nam Pla in Thai). Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.



Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar (Namtal in thai). There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.



Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.



Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.



Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.



Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.



About the Author: Kazama is the writer of
http://www.feelthailand.com



Source: www.isnare.com

Permanent Link: http://www.isnare.com/?aid=104706&ca=Food+and+Drinks

Popular posts from this blog

Fauna Of Himapan Forest (Thai Mythology)

Fauna Of Himapan Forest (Thai Mythology) By ALfie Mella Perhaps the most popular realm in Thai mythology, HimapanForest is the invisible woodland believed to exist in theHimalayas, in the India-Nepal border, just below the equallylegendary Buddhist heaven. The fabled forest is home to a greatnumber of mythical beasts that have become symbols of exemplaryThai traits. Some of such fabulous creatures are describedbelow. *GARUDA: Royalty and Supremacy* Half human and half bird, Garuda has the torso and arms of aman and the head, wings, tail, and feet of an eagle. The kingof all birds is the favored mount of Vishnu, a deity shared byboth the Hindu and the Thai faiths. The Thai people honorGaruda as a symbol of royalty and supremacy. In fact, herepresents the Thai monarchy or government, and an artist’srendition of the majestic creature appears on Thai bank notesand on the royal flag of Thailand. *NOK HASADEE: Ambivalence and Balance* A gigantic elephant-headed bird, Nok Hasade...
11 comments
Read more

Sweet & Sour Chicken (Gai pad preaw warn)

Updated 25-Nov-2018 Ingredients 1 cup boneless skinless chicken cut into small pieces. 1 cup cucumber cut into cubes. 1 cup caned pineapple chuck. 1 tomato cut into four. 1 onion cut into four. 1 carrot  cut into cubes (however you want). 2-3 tablespoons green onion. 1 tablespoon sugar. 1 tablespoon fishsauce 1 tablespoon vinegar 1 bellpepper cut however you want 1 teaspoon tomato paste 2 tablespoons cooking oil 1 tablespoon garlic minced 1 teaspoon corn starch add to 2 tablespoons water Method In saucepan, brown garlic and add chicken, stir well till chicken is almost cook. Add fishsauce, vinegar, tomato paste, and sugar, stir well. Add carrot, pineapple, cucumber, bellpepper, and onion, stir. Add 1/4 cup of water. Add tomato and stir well. Taste and add if needed. Add corn starch, wait till thicken (make sure chicken is cooked), sprinkle green onion. Serve with rice.
3 comments
Read more

Thai dessert Kanom mau Gang recipe (Baked mung bean pudding)

60g(1/4cup) dried yellow mung beans, soaked overnight in water , then drained 500 ml (2 cups) water 3 tablespoons oil 4 tablespoons sliced shallots 3 eggs 1 1/2 cups thick coconut milk 2/3 cup shaved palm sugar or dark brown sugar a teaspoon pandanus or vanilla essence 1 baking tray Method In a saucepan, boil the mung beans in the water until soft, 10 to 15 minutes. Remove and drain. Set aside to cool. Heat the oil in a work or skillet, stir-fry the shallots over medium heat until fragrant and golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Reserve the oil for glazing. Grind the cooked mung beans to a smooth paste in a blender. Add the eggs, coconut mile, sugar and pandanus or vanilla essence, and blend until well combined. Preheat the oven to 180 C Grease a baking tray with the reserved shallot oil. Pour the mung bean mixture into the tray and bake in the oven for 15 to 20 minutes until the pudding is firm. Rem...
Read more