THAI FOODS
Thai food is widely known for being hot and spicy since almost all Thai food is cooked
with basic ingredients such as garlic, chillies, lime, juice, lemon grass and fresh coriander
leaf and fermented fish sauce or shrimp paste to make it salty
Since rice is the staple food in Thailand, it is usually eayen at every meal with soups,
curries fried vegetables and "Nam Phrik" Nam Phtik is a hot sauce prepared in a variety
of ways and differs from region to region, "Nam Phrik Pla Pon" is a ground dried fish and
chilli, sauce, "Nam Phrik Pla Raa" is a fermented fish,chilli sauce, "Nam Phrik Kapi"
is a shrimp paste and chilli , sauce, "Nam Phrik Oong" is a minced pork, tomato and chilli
sauce. In general, the basic ingredient of nam phrik incllude shrimp paste, garilic, chilli
fermented fish sauce and lemon juice
Other common seasoning in Thai food include galingale black pepper, ground peanut
tamarind juice, ginger and coconut milk. As a result, It takes hours to prepare a proper
Thai meal in the traditional way as it involves so much peeling and chopping and pounding
so it needs time to prepare in advance.
In fact, Thai food varies from region to region, for example , glutinous or sticky rice is
more popular in the North and Northeast than steamed rice,. Moreover, in some rural
areas certain insects are also eaten crickets, silk worm larvae. At the same time Thai
desserts are often made from sticky rice or coconut milk, flour, egg and coconut sugar
while a variety of fruit is available all the year round.
Though the major portion of Thai food is described as being spiced and chilli hot, it
currently enjoys worldwide popularity especically the exotic "Tom Yam Kung" a uniquely
pi quant prawn soup that is renowned for its of Thai cuisines can be amended to suil
individual desire, for example, by reducing the amount of chillies in certain dishes to
lower the "heat" or increasing amounts of limie juice to increas sourness. Visitors again
whenever their favourite dishes are available.
with basic ingredients such as garlic, chillies, lime, juice, lemon grass and fresh coriander
leaf and fermented fish sauce or shrimp paste to make it salty
Since rice is the staple food in Thailand, it is usually eayen at every meal with soups,
curries fried vegetables and "Nam Phrik" Nam Phtik is a hot sauce prepared in a variety
of ways and differs from region to region, "Nam Phrik Pla Pon" is a ground dried fish and
chilli, sauce, "Nam Phrik Pla Raa" is a fermented fish,chilli sauce, "Nam Phrik Kapi"
is a shrimp paste and chilli , sauce, "Nam Phrik Oong" is a minced pork, tomato and chilli
sauce. In general, the basic ingredient of nam phrik incllude shrimp paste, garilic, chilli
fermented fish sauce and lemon juice
Other common seasoning in Thai food include galingale black pepper, ground peanut
tamarind juice, ginger and coconut milk. As a result, It takes hours to prepare a proper
Thai meal in the traditional way as it involves so much peeling and chopping and pounding
so it needs time to prepare in advance.
In fact, Thai food varies from region to region, for example , glutinous or sticky rice is
more popular in the North and Northeast than steamed rice,. Moreover, in some rural
areas certain insects are also eaten crickets, silk worm larvae. At the same time Thai
desserts are often made from sticky rice or coconut milk, flour, egg and coconut sugar
while a variety of fruit is available all the year round.
Though the major portion of Thai food is described as being spiced and chilli hot, it
currently enjoys worldwide popularity especically the exotic "Tom Yam Kung" a uniquely
pi quant prawn soup that is renowned for its of Thai cuisines can be amended to suil
individual desire, for example, by reducing the amount of chillies in certain dishes to
lower the "heat" or increasing amounts of limie juice to increas sourness. Visitors again
whenever their favourite dishes are available.
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