Thai Food

The art of cooking Thai food has been developing over the years in accordance with the outside influences, especially from the west. With the advent of modern kitchenware, new ideas and techniques have been further enhanced. Today, a good Thai food cook can be more and more creative than in the early years. However, no matter how things have been improved, some major typical methods of cooking Thai food still remain the same as they were in the past. The first is grilling. This method derived from the fact that Thailand is abundant in the supply of natural wood that can be applied to set the fire and cook food. Thai people normally grill meats and fresh seafood and eat them with dips (locally called as 'Nam Phrik') which has sweet-and-sour flavors so that they become tastier.
Another popular Thai cooking method is 'Yam' basically a kind of salad. But Thai-style salad is different from the western because the Thai dressing contains no fat in its ingredients, unlike mayonnaise and different types of Ranch that are high in calorie and fat. In cooking a dish of Thai salad, simply add a portion of salty seasoning such as fish sauce of salt, lemon juice, chili, and sometimes, garlic and shallot, and mix them together. Then, you can make several dishes of Thai salad be they shrimp salad, pork salad, papaya salad, beef salad and so on depending on a person's creative ideas. Therefore, some can find a dish of 'yam' very delightful while its herb and spice ingredients are good for health as well. Tomyam
The art of Thai cooking evolved according to the cultural influences from other countries, mainly China and Western Europe. Thai people much welcome a Chinese quick-frying method as the Thais have created a large choice of stir-frying entries in their menu. Another influence from the mainland reflects in an extensive use of noodles in Thai recipes. While the Chinese deep-fry noodle and create savory sauces to mix, Thais apply it in many characteristically Thai styles. Thai noodles taste sweet, sour and sometimes spicy. A distinctive dish is Mee Krob, or crispy noodle.
Boiling is another typical way of Thai food preparation. Before the age of modern cookery, Thai people used clay pots to boil food. They also used clay pots to cook rice and make variety of soups. The famous 'Tom Yam Goong' also originated from boiling technique. Curries were also developed in the olden days as well but the present-day curries are much different from they were previously because ancient Thais did not use coconut milk in those spicy soups. During the reign of King Narai the Great coinciding with the reign of King Louis XIV of France, Thai food took a great leap forward. Foreigners and trades arrived in Thailand at our old capital in Ayutthaya. With them, they brought new ways of cooking as well as new ingredients.
Thais did not use coconut milk in their food prior to the arrival of these foreign nationals. Westerners used to milk in their food suggested us to add coconut milk in our curries. Through experimentations the use of coconut milk in curries became the norm. Coconut milk in those days was mainly used only in desserts and some dishes. It is an important ingredient as same as palm sugar and rice flour. With the arrival of the Portuguese, we were introduced to eggs in our ending meal. Coconut
Such Portuguese dessert as golden threads and golden flowers, which are made of egg yolks and sugar syrup, are well known until these days. Some still think that these sweets are types of Thai national desserts but in reality they are Portuguese. Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort. The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

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