thailand food
thailand food
Subsequent influences introduced the use of sizeable chunks to Thai cooking. Large chunks of meat were eschewed. Aquatic animals, plants and herbs were major ingredients. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai food is internationally famous.
There must be a harmony of tastes and textures within individual dishes and the entire meal. The soup can also be spicy, but the curry should be replaced by non spiced items. A spiced salad may replace the curry dish. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables.
Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga.
The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Thais were very adapt at 'Siamese-icing' foreign cooking methods, and substituting ingredients. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese.
Chinese influences saw the introduction of frying, stir frying and deep-frying. Traditional Thai cooking methods were stewing and baking, or grilling. Big cuts of meat were shredded and laced with herbs and spices. With their Buddhist background, Thais shunned the use of large animals in big chunks.
There must be a harmony of tastes and textures within individual dishes and the entire meal. The soup can also be spicy, but the curry should be replaced by non spiced items. A spiced salad may replace the curry dish. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables.
Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga.
The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Thais were very adapt at 'Siamese-icing' foreign cooking methods, and substituting ingredients. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese.
Chinese influences saw the introduction of frying, stir frying and deep-frying. Traditional Thai cooking methods were stewing and baking, or grilling. Big cuts of meat were shredded and laced with herbs and spices. With their Buddhist background, Thais shunned the use of large animals in big chunks.
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