Thai Culture Guide >> Chinese Food Articles >> Thai Cooking
Thai food has been influenced over time by
its Chinese, Malaysian and Indian neighbors and has evolved into a very
distinctive style of its own.
The contrasting flavors of hot, sweet, salty and sour and the unusual
combinations of fruit, chicken, meat and fish or seafood make this a truly
fascinating cuisine.
A normal meal for a family of reasonable income will consist of rice, which is
the country's staple food, together with a soup or similar, a stir-fried dish
and a salad, all served at the same time. In the north of Thailand, pork and
strong curries are popular, with the meat cooked in large pieces, whereas
gentler coconut milk flavors the southern curries and the meat is chopped quite
small.
In curries, traditional Indian ingredients such as cumin, coriander, turmeric,
cinnamon, cardamom and cloves are used in very small quantities but many of the
flavorings and spices differ considerably from those found in Indian and
Chinese cuisine. The most commonly used of these are:
Galangal - A root or rhizome which looks similar to ginger, but with a flavor
all of its own. It can be bought fresh, powdered or dried in slices but fresh is
best.
Lemon grass - As its name suggests, this has a lemony flavor but it looks
somewhat like a fresh bamboo shoot. The outer leaves are very tough and should
be peeled away, but even the inner core is fairly hard and needs to be sliced
very finely for cooking or even grinding.
Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a
Western one but with a knobbly skin. The rind is also used in Thai cookery.
Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or
prawns. It is a pale brown liquid used much as soy sauce is in
Chinese cooking.
Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use
sparingly as it has a very strong flavour.
Chili paste - A combination of chilies and fried shallots mixed with sugar and
tamarind, it can be bought in jars and may be hot, medium or mild in flavor.
Other, more well known, flavorings commonly used in Thai cooking are fresh
mint, basil and coriander, unsalted peanuts, fresh chilies, both green and red
as well as chili powder, lime and lemon juice and garlic.
Noodles of differing types are often added to flavored broths with vegetables
such as bean sprouts or green beans and chicken or prawns, making a flavorsome
soup for lunch.
Dipping sauces are a popular condiment to accompany a Thai meal, particularly a
deep-fried dish, and usually contain any combination of tamarind, sugar, lime
juice, fish sauce, finely chopped chili, garlic and spring onion.
Thai cooking will usually end with an array of prepared fresh fruit such as
mango, pineapple and papaya. Desserts are only served on very special occasions
or at banquets.
About the Author:
As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website