Thai cuisine is one of the world's most special cuisines. It combines the quality and logic of Chinese cuisine with Mexican sharpness. Thailand's climate and culture have an impact on the development of the kitchen: a favorable climate allows two, three harvests a year, and the recognized religion – Buddhism – does not contain any restrictions on food. Thai cuisine is based on five-flavored art: sweet, sour, salty, bitter and warm.
Thai foods may change their ingredients depending on availability. So there are no precise rules for cooking in Thailand. Ingredients, spices and combinations of them, as a cooking time, are determined by a cook. Thai chefs are constantly improvising, replacing one circumstance with another, depending on the circumstances, only following the basic order of preparation. But there are products that are considered essential ingredients and are found in every Thai house. Rice, chili pepper, coconut, lime, garlic, lemon balm, galangal and coriander. And the reason for all Thai cuisine is based on rice (khao). Both the garnish and the salad portion, both the base bowl and the dessert. Three-quarters of Thai food loses its taste and feeling without rice.
Thais uses all kinds of meat, fish in reasonable quantities, and lots of vegetables and fruits.
Thai people are serious about eating. Only the freshest parts are chosen with gentle taste and structure. There are no starches and heavy sauces, as in Chinese cuisine, which is used by Thai, dairy and curry as Indian cuisine. Thais borrowed the Indians from spices, curry and simple steamed meat. The Thai specialties have become unique in many respects, thanks to Thais not only borrowed but also made the food innovative in a special way.
The main highlight of Thai cuisine is sauces and spices. Thai cooks from time to time combine non-combined products. And the taste is not only unexpected, but also savory and delicious. However, in every Thai food, we always pay attention to the balance, which is certainly very important. Therefore, every extreme taste is harmoniously balanced in all dishes.
Chilli sauce and coconut milk are also characteristic of Thai cuisine and its essential ingredients. They have different versions of chili sauce, and their use depends on the type of food and the type of fish or meat. It is believed that the most popular sauce is "Kaeng Phet" (Thai – "spicy curry sauce"). The basis of this sauce is – chili pepper, garlic, salt, kaffir lime leaves, coriander fruits, lime, kracha plant leaves (Boesanbergia pandurata), galangal and thai shrimp sauce (cakes). The next popular chili paste is called Tom Yum Paste, which is made from ground spices roasted in vegetable oil. Thai breakfast, dinner or dinner can hardly be prepared without chili in one of the dishes.
After relocating to Southeast Asia, coconut milk appeared in Thai cuisine. It is used in meat and fish dishes, reducing the taste of other ingredients.
All dishes of Thai cuisine can be classified into four categories:
- Non-spicy, well-prepared or steamed; prepared soups similar to Chinese recipes;
- Warm pots with or without coconut milk in the form of salads or light fried foods. The amount of spices varies.
- Vegetable salads and meat salads. May be sweet, sour or hot.
- Foods cooked from cooked vegetables generally have a sour taste.
Soup is an integral part of any meal. Usually thai soup is consumed in parallel with every other dish, two or three tablespoons to update the tired mouth. If you want to observe the European foundations, order the specialties separately in the Thai restaurant, otherwise everyone will buy at the same time.
Thais don't eat sticks like Japan or China. They do not use a knife, because everything is clean, cut or ground. In any culture, Thais has certain rules for food intake. For example, rice is first fixed and every other is added to it.
Thais usually wash food with iced water or iced tea. Alcoholic beverages on the table are extremely rare, as alcohol is not compatible with hot spices. That's why Thais drinks beer more often. By the way, there is a "snake" cocktail in Thailand – a mix of local whiskey with the blood of a snake. It is said that the effect of receiving this "rattling" drink is similar to that of light drug inoculation.
The traditional dinner ends with the end of a flat cake of coconut milk and whipped cream. The traditional Thai dinner is a festive chaos of basic dishes, desserts, cold and hot snacks, fruits and soups.
Cutting vegetables and fruits is practically done in Thailand. Thai cuisine is proud, beautiful and clear. Often as an ornament with green onions and coriander leaves. The garnish vegetables are cut very precisely, in various shapes. Food planning is the same important ingredient in Thailand as the food itself.
Source by Manus Noi