Cooking For The People.

 

 

Thailand

 

 

 

 

 

Two thousand years ago, the land we now call Thailand was populated by people from Southern China, who brought with them the spicy cooking of their homeland.  They also introduced rice to the region, and it became a staple of the Thai diet.  Ancient migration from India resulted in the introduction of additional spicy seasonings such as cumin, cardamom, coriander and curry.  The only Southeast Asian country never colonized by the West, Thailand has been able to preserve its cuisine without outside influence.

 

Rice is eaten in two forms, standard white rice or sticky rice, which is glutinous and rolled into a ball.  Eaten with every meal, rice is also ground into flour for noodles, dumplings and desserts. Coconut milk and shredded coconut are commonly used in both main dishes and desserts.  Curry dishes are a staple of Thai cuisine.  Green Curry consists of chicken, eggplant, bamboo shoots, coriander and basil, whereas Red Curry is made with meat, red curry paste and coconut milk.  Hot chilies are used extensively, resulting in very spicy food.

 

Soup is eaten with most meals.  Tom Yum Goong, or Spicy Shrimp Soup, is made with lemongrass, chili, lime and fish sauce. Green Papaya Salad is prepared by shredding raw papaya and adding garlic, chilies, green beans and cherry tomatoes.  Pad Thai, noodles fried with meat, chicken, seafood or vegetables and beansprouts, onion and egg, is given an added kick with the addition of chili powder and peanuts. Tropical fruit such as mangoes, papayas and jackfruit are typical desserts.  In addition to the care taken to make fresh and flavorful food, Thai food is beautifully presented, often including intricately carved fruit and vegetables.

 

 





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