Learn How to Eat Thai Food
Learn How to Eat Thai Food
As the Thai population grows in the USA so does the number of Thai restaurants. In most larger cities you will find it easy to have a selection of Thai restaurants to choose from.Thai food offers you a wide variety flavors and taste. Most Thai dishes are made with a blend of herbs and spices. Some people feel Thai food may be considered a little spicy but always tasty.
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First, a typical Thai meal includes: rice and it will be accompanied by many dishes. There will be a soup, a curry, steam or fried fish , a very tasty salad, and many sauces to dip the food. A Thai breakfast usually includes a wide assortment of fresh fruits and some small sweet treats.
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Secondly, in the southern region of Thailand coconut plays a very important part in dining. Coconut is used in almost all of the dishes. The coconut is used in many different ways. If you mix it in the soup it takes some of the heat out of what would be a very spicy soup. It is used in most curries. All foods are fried in coconut oil. The meat is used to garnish food or just chopped up to enhance the taste of the food.
Third, In the central region the people tend to eat steamed foods. This is usually made up of fresh water fish and fresh vegetables. Noodles are very popular and restaurants are seen all over this region serving bowls of steaming noodles. In Bangkok many stands can be seen serving these steaming dishes.
Lastly, in the northern region, people tend to eat their food with milder seasoning, compared to the rest of Thailand. The close proximity to Burma has had a great influence on the taste of the food in this region. The popular spices are tamarind, turmeric and ginger that are also quite popular in Burma. Bur whichever food you decide to try from Thailand you will be in for a wonderful taste experience and one definitely worth trying.
Bryan Burbank is an expert in the field of Foods. For more information go to: http://www.bestworldfoods.com/thai.html
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Question by Big Belly: I want to know how to cook Thai foods, such as fired noodles, rice, vegetables, crabs and stemmed fish…etc.?
Best answer:
Answer by Auntiem115
Tom Yum Talay (SPICY SEAFOOD SOUP)
Ingredients to serve 4 people
1 chicken carcass, half a kilo of squid, half a kilo of prawns, 100gm straw mushrooms, 2 medium sized tomatoes, 5 shallots, 1 spring onion, 3 coriander roots, 2 stalks of lemon grass, 10 bai makrud, 1 root of kha (about 150gm), 100gm prik kee noo, 25ml nam prik pau, 50ml nam pla, 75ml fresh lime juice, 2 large red chilis, 25ml Carnation evaporated milk, 4ml sugar, a handful of coriander leaves (optional).
The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.
While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.
The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.
Remove the stalks and seeds from the red chilis and cut them lengthways into strips.
Discard the chicken carcass and any bits of bone or gristle which may have become detached.
Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.
Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.
Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.
The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.
Finally you can optionally garnish it with coriander leaves.
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Som Tam Thai (PAPAYA SALAD / MANGO SALAD)
Ingredients to serve 4 people
1 medium sized green papaya, 4 small plum tomatos, 1 carrot, 10ml tamarind juice, 25ml lime juice, 2 cloves garlic, 50gm prik kee noo, 10gm brown sugar, 25ml nam pla, 25gm dried shrimp, 50gm unsalted roasted peanuts.
Peel the papaya and shred the green flesh (if you don’t have a suitable implement for the purpose a coarse cheese grater may work).
Also peel and shred the carrot.
Put the shredded papaya and carrot in the fridge.
Soften the dried shrimp in a few mls of boiling water.
Pound the garlic and the prik kee noo together in a pestle and mortar.
Separately pound the peanuts together with the shrimp, but only until coarsely broken up, not reduced to dust or paste.
Mix the tamarind, juice, lime juice, fish sauce and the sugar.
Chop the tomatoes into quarters.
Mix all the ingredients together and serve in a bowl. Most restaurants would drain off some of the excess juice before serving, but I usually keep it.
Know better? Leave your own answer in the comments!
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