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One of the greatest joys of Thailand, and especially Samui, is
the superb cuisine. Abundant and, combined with a growing number
of European and Asian restaurants, the choice is immense. It is
easy to eat sumptuously for little more than 200 Baht per person.
The Traditional way to eat Thai food is to share several
different dishes at same time, enabling each dinner to discover al
many different flavors as possible. One spoonful of one dish at a
time, ladled onto a plate of steaming fragrant rice (Khao Plow),
helps to keep the flavors distinct, while a sip of Chinese tea
(Cha Jin) in between mouthfuls helps to prepare the taste buds for
the next exhilarating experience.
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Thai food
Thai food is internationally famous. Whether chili-hot or
comparatively bland, harmony is the guiding principle behind each
dish. Thai cuisine is essentially a marriage of centuries-old
Eastern and Western influences harmoniously combined into
something uniquely Thai. The characteristics of Thai food depend
on who cooks it, for whom it is cooked, for what occasion, and
where it is cooked to suit all palates. Originally, Thai cooking
reflected the characteristics of a waterborne lifestyle. Aquatic
animals, plants and herbs were major ingredients. Large chunks of
meat were eschewed. 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 laced
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. 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 'Siamese-icing' foreign cooking methods,
and substituting ingredients. The ghee used in Indian cooking was
replaced by coconut oil, and coconut milk substituted for other
daily products. Overpowering pure spices were toned down and
enhanced by fresh herbs such as lemon grass and galangal.
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 dinners 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 non spiced items. There must be a
harmony of tastes and textures within individual dishes and the
entire meal.
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Thai Fruits
Thailand's rich soil yields an
extraordinary variety of fruits including more than two dozen
kinds of bananas and of course the pungent durian! No matter when
you come to Thailand, or whatever part of the country you visit,
you'll find fresh fruit vendors on every street and the wide
choice of fruits available is sure to be a memorable part of your
experience.
Some examples are shown here.
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Thai Herbs
Almost all Thai food is cooked with
herbs and usually spicy. Mainly used are garlic, chili, lemon
grass and coriander -or basil leafs. And of course plenty of lime
juice and fish sauce. Many herbs and spices used in Thai cuisine
have beneficial medicinal properties.
Some examples are shown here.
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Thai Desserts
Thai desserts are totally different to western desserts.
Also they are sweet but made mainly from fruits or rice with a
flowery taste.
Some examples are shown here. |
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