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Click to read thai Cuisine

 

                                                                                                         

                                     Thai Cuisine

 

Thai cuisine has evolved over the past centuries by incorporating Chinese, Indian and European influences.

 

  Originally most Thai dishes were based on products that came from water, mainly aquatic plants and animals. This changed somewhat due to Chinese and Japanese influences and from the 17th Century onwards also due to influences from Europe. For example, chilli was brought to Thailand by Portuguese missionaries.

 Rice is Thailands staple food and reflecting this, the literal translation of the Thai expression for eating (Թ) is eating rice irrespective of the type of meal.

Amongst the many types of rice grown here, the most popular (and most expensive) is the long-grain jasmine rice which is mainly grown in Isaan. In the North and East of Thailand sticky rice is preferred, which is not boiled but steamed over a pot of water in a weaved bamboo container which makes the grains of rice stick together.

  Thai cuisine uses many different ingredients including rice, noodles, thai aubergines, chilli, ginger, lemongrass, garlic, coriander, dill, basil, lime leaves, fish sauce and tamarind....

 

  Thai cuisine can be separated into 4 different types of regional cooking from the following areas: North, Central, Northeast and South Thailand, each having its own speciality.  As the capital, Bangkok is in a category by itself.

 

   A typical thai menu consists of a soup, a curry dish or alternatively a spicy salad with a fish and vegetable sauce as a dip. All courses are served together and therefore care is taken to balance the spicy dishes with the milder ones. Raw food will also often be served. Everyone at the table will eat from all the dishes unlike in Europe where you only eat the dish you have ordered. That is why you normally order 1.5 to 2.5 dishes per person in Thailand.

 

   Originally, Thai food was eaten using your hands and this practice still occurs in some regions for certain dishes. At the beginning of the 19th century, King Mongkut introduced the practice of using a spoon and a fork to eat in his court following his many visits to foreign countries.

 It soon became fashionable to use a fork and spoon in Bangkoks restaurants and this rapidly spread throughout the land. The fork is used to place food on the spoon (the food has already been cut into bite sized pieces by the Chef). In most of Thailand it is considered bad etiquette to eat from your fork with the exception of eating with a small fruit fork. Chopsticks are only used in Chinese restaurants or when eating Chinese or Vietnamese noodle dishes and therefore do not really form part of Thai tradition. Noodle soups are eaten using the spoon in your left hand and the chopsticks in the right hand to eat the noodles, meat and vegetables.

 

  We would like to wish you a bon appétit and hope that you enjoy your meal and the taste of Thai cuisine. 

 

 

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