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Mystery of Thai Food
Detoxification is a process and can be a
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The detoxifying program you would choose would depend for the most part on the
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Thai food is famous all over the world. Whether chili-hot or comparatively
bland, harmony and contrast are the guiding principles behind each dish. Thai
cuisine is essentially a marriage of centuries-old Eastern and Western
influences harmoniously combined into something uniquely Thai. Characteristics
of Thai food depend on who cooks it, for whom it is cooked, for what occasion,
and where it is cooked. Dishes can be refined and adjusted to suit all tastes.
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The 'Tai' people migrated from valley settlements in the mountainous region of
Southwest China (now Yunnan province) between the sixth and thirteenth
centuries, into what is now known as Thailand, Laos, the Shan States of upper
Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai
cuisine flourished with the rich biodiversity of the Thai peninsula. As a
result, Thai dishes today have some similarities to Szechwan Chinese dishes.
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Originally, Thai cooking reflected the characteristics of a waterborne
lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent
influences introduced the use of sizeable chunks to Thai cooking. With their
Buddhist background, Thais shunned the use of large animals in big chunks. Big
cuts of meat were shredded and blended with herbs and spices. Traditional Thai
cooking methods were stewing and baking, or grilling. Chinese influences saw the
introduction of frying, stir-frying and deep-frying. Culinary influences from
the 17th century onwards included Portuguese, Dutch, French and Japanese
techniques. Chilies were introduced to Thai cooking during the late 1600s by
Portuguese missionaries who had acquired a taste for them while serving in South
America. Thais were very adapt at adapting foreign cooking methods, and
substituting ingredients. The ghee used in Indian cooking was replaced by
coconut oil, and coconut milk substituted for other dairy products.
Overpowering pure spices were toned down and enhanced by fresh herbs such as
lemon grass and galanga. Eventually, fewer and less spices were used in Thai
curries, while the use of fresh herbs increased. It is generally acknowledged
that Thai curries burn intensely, but briefly, whereas other curries, with
strong spices, burn for longer periods. Instead of serving dishes in courses, a
Thai meal is served all at once, permitting diners to enjoy complementary
combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip
with accompanying fish and vegetables. A spiced salad may replace the curry
dish. The soup can also be spicy, but the curry should be replaced by a
non-spiced item. There must be harmony of tastes and textures within individual
dishes and the entire meal.
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Detox today for optimum health.