Unlike a western dinner, a Thai meal will not be served in courses. There may be a light appetizer, such as baw bia tawt
(fried Chinese spring rolls). But the main dishes will probably all arrive at nearly the same time. Diners help themselves by
using a large serving spoon to take as much of whatever they want. There will invariably be a soup – like as not tom yang
goong, possibly a mild curry made with coconut milk (not ghee as in India), and one or more chicken or fish dishes. A spicy
salad may also be included, provided there are enough people to warrant it. Every effort is made to try to balance the meal,
both in respect to taste and to visual appearance. (The Thais are great lovers of beauty.) At large gatherings, a common
practice is to finish the meal by ordering a huge plate of fried rice to ensure that no one goes away hungry. Soft drinks or
fruit juices will probably ordered for the women and children, with the men opting for the ice cold and potent Thai beer.
do tend to taste a bit alike, and a better choice is a platter of fresh fruit. With its semi-tropical climate, Thailand has some
kind of fruit always in season. Oranges are available year round, and Thai pineapples are noted for being among the best
in the world. Papayas, oranges and pomelos (sort of a sweet grapefruit) will also be available most of the year, along with
more exotic and seasonal fruit such as rambutan, mangosteen and durian.
more about it.
spent in the Kingdom of Thailand
(fried Chinese spring rolls). But the main dishes will probably all arrive at nearly the same time. Diners help themselves by
using a large serving spoon to take as much of whatever they want. There will invariably be a soup – like as not tom yang
goong, possibly a mild curry made with coconut milk (not ghee as in India), and one or more chicken or fish dishes. A spicy
salad may also be included, provided there are enough people to warrant it. Every effort is made to try to balance the meal,
both in respect to taste and to visual appearance. (The Thais are great lovers of beauty.) At large gatherings, a common
practice is to finish the meal by ordering a huge plate of fried rice to ensure that no one goes away hungry. Soft drinks or
fruit juices will probably ordered for the women and children, with the men opting for the ice cold and potent Thai beer.
- Sweets may follow, but desserts are not as commonly ordered in Thailand as in the west. Thai sweets are generally
do tend to taste a bit alike, and a better choice is a platter of fresh fruit. With its semi-tropical climate, Thailand has some
kind of fruit always in season. Oranges are available year round, and Thai pineapples are noted for being among the best
in the world. Papayas, oranges and pomelos (sort of a sweet grapefruit) will also be available most of the year, along with
more exotic and seasonal fruit such as rambutan, mangosteen and durian.
- In the articles on http://www.foodinthai.com , that follow this one you will be introduced to the origins and types of Thai
more about it.
- So as we say in Thailand, Sawatdee. See you next time.
About The Author: John Turner lives in Bangkok and recently started work on http://www.foodinthai.com which is a
spent in the Kingdom of Thailand
- Recommended dishes for someone new to Thai food might be gai tawt met mamuang
chicken roasted in pandan leaves), nuea paht nam man hoi (slices of beef cooked in oyster
sauce), the famous tom yam goong (a mildly spicy shrimp soup) and mee grawp (crisply fried
noodles with a light coating of sugar). These favourites should be available in any proper Thai
restaurant anywhere in the world.
- A proper meal when friends gather in Thailand, however, will always include many
reason is the kingdom’s fabulous cuisine.
Thai restaurants can be found in almost
every nation and are patronised by people
who may never have set foot in Southeast
Asia or possibly never even left their own.
So just what is it that makes Thai food
special? Most likely it is the combination in
each dish of the four basic flavours – sweet,
sour, salty and spicy. Over the centuries,
Thai cooking has borrowed freely from the
culinary arts of China, India and Malaya,
blending these different influences to create
something that is truly unique. And while
Thai food has a reputation for being spicy,
in reality most dishes are not. The spiciness
varies by region, and central Thai cuisine –
the most commonly encountered variety – is
probably the least spicy of all.
Thai restaurants can be found in almost
every nation and are patronised by people
who may never have set foot in Southeast
Asia or possibly never even left their own.
So just what is it that makes Thai food
special? Most likely it is the combination in
each dish of the four basic flavours – sweet,
sour, salty and spicy. Over the centuries,
Thai cooking has borrowed freely from the
culinary arts of China, India and Malaya,
blending these different influences to create
something that is truly unique. And while
Thai food has a reputation for being spicy,
in reality most dishes are not. The spiciness
varies by region, and central Thai cuisine –
the most commonly encountered variety – is
probably the least spicy of all.
- If you mentioned Thailand to a westerner say 30 years or so ago, more than likely they would
it was probably through Hollywood’s slightly libelous version of Thai history as portrayed in Anna
and the King of Siam. Nowadays, of course, Thailand is known throughout the world, and the
| An Introduction To Thai Food by: John Turner |
Suzanne's Recipe File
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