Thais have borrowed recipes from many nations and countries for their national cuisine. However, after adopting them as part of their daily routine, they brought so much of their own and interesting national flavor to these dishes that the real Thai cuisine can only be tasted in Thailand. This country lies in several climatic zones and is washed by tropical seas, whose fauna is dramatically different on the eastern and western coasts.
Thailand’s natural conditions are very diverse.
Thai hostesses therefore have a very wide range of products, with several varieties of fish, various seafood, meat, exotic fruits. All this splendor they season with dozens of different spices. Peculiarity of Thai cuisine is the fact that in one dish several tastes and flavors can be combined. Thai dishes can be sweet and salty and sour at the same time, but they are always very spicy.
There are no strict canons for cooking in this country. It is up to the person who prepares the food to decide how cooked it is, what spices to add to the dish, how to set the table and when to serve it.
Thai rice
As in all Southeast Asian countries, rice in Thailand is the mainstay of all dishes. They even have a custom that every meal starts with a spoonful of rice (what do Thais eat? ). There is a quite prosaic explanation for this – rice helps to avoid burning the palate with peppers and other hot spices, of which there are many in every Thai dish. Thai people like two kinds of rice the most: glutinous round and jasmine. In addition to rice, chili pepper sauce and coconut milk are must-haves in Thai cuisine.
Tom Yam and Pad-capao
Popular dishes of Thai cuisine are Tom Yum soup, Pad Kapao (a dish favored by Russian tourists in Thailand because it is similar in taste and ingredients to their native) and other dishes. As for Tom Yum soup, its taste is dominated by sourness, it is very spicy and fragrant. Every restaurant prepares Tom Yum in its own way, and often the taste of this dish is very different.
Tom Yum
Fish sauce
Separately, I’d like to mention Thai fish sauce. It is made with small fish and lemon juice. The lemon juice is a preservative, and the sauce is made by fermenting for a week. All bones and heads dissolve during this time and a homogeneous mass with a fishy flavor is obtained. Very salty and nutritious. The Thais love it, but joke that “you can’t have fish sauce without worms.
Insects
In Southeast Asia, there is no ban on eating insects, so Thais enjoy eating tree grubs, ants, grasshoppers, scorpions. Often these unusual dishes are prepared in such a way that it is impossible to suspect that they contain insects. So always ask yourself – what is it?”
The Thais are very happy to have guests, in any restaurant or cafe you will be the center of their attention. You can taste Thai cuisine even in the catering establishments that are considered to be “Russian” or “Ukrainian”.
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